Method for predicting the consistency of ice cream during hardening

V. D. Kosoy; A. V. Egorov

doi:10.17816/RF104959

Refrigeration Technology ›› 2001, Vol. 90 ›› Issue (10) : 28 -29. DOI: 10.17816/RF104959

Articles

research-article

Method for predicting the consistency of ice cream during hardening

Author information +

History +

PDF

Abstract

As a result of experimental investigations a mathematical base for prediction and designing 4 new kinds of ice-cream with pre-determined chemical composition and consistency was established. Consistency of the ice-cream is evaluated by a rheological characteristic - a maximum sham stress. A chemical composition (moisture, fat, protein, carbohydrates) is evaluated by the comply index that we suggest.

Keywords

ice cream / complex indicator / graphic dependencies

Cite this article

Download citation ▾

V. D. Kosoy, A. V. Egorov. Method for predicting the consistency of ice cream during hardening. Refrigeration Technology, 2001, 90(10): 28-29 DOI:10.17816/RF104959

登录浏览全文

4963

注册一个新账户忘记密码

References

Publishing order | Descend order by publishing year | Descend order by cited within

[1]	Егоров А.В., Косой В.Д. Инструментальный метод оценки консистенции мороженого//Молочная промышленность. 2001. № 6.

[2]	Егоров А. В., Косой В.Д. Определение консистенции мороженого по реологическим характеристикам//Молочная промышленность. 2001. № 10.