Ice Crystal Coarsening in Ice Cream during Cooling: A Comparison of Theory and Experiment

Ice Crystal Coarsening in Ice Cream during Cooling: A Comparison of Theory and Experiment

Ice cream is a complex multi-phase structure and its perceived quality is closely related to the small size of ice crystals in the product. Understanding the quantitative coarsening behaviour of ice crystals will help manufacturers optimise ice cream formulations and processing. Using synchrotron X-...

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Bibliographic Details
Main Authors: Jingyi Mo, Robert D. Groot, Graham McCartney, Enyu Guo, Julian Bent, Gerard van Dalen, Peter Schuetz, Peter Rockett, Peter D. Lee
Format: Article
Language:English
Published: MDPI AG 2019-06-01
Series:Crystals
Subjects:
ice cream
microstructure
ice crystals
tomography
modelling
coarsening kinetics
Online Access:https://www.mdpi.com/2073-4352/9/6/321

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https://www.mdpi.com/2073-4352/9/6/321

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