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Ice Crystal Analysis in Frozen Desserts by milu1312 is a document available to read on EtoBox.
This thesis analyzes the ice crystal size in commercial frozen desserts, particularly vanilla ice cream, using low-temperature scanning electron microscopy (LT-SEM). The study found that 11 out of 15 samples exceeded the consumer sensory threshold for ice crystal length, with products containing stabilizers generally having smaller crystals. Additionally, the effects of heat-shock on texture and melting rates were examined, revealing significant differences in ice crystal size and sensory attributes across
- Author
- milu1312
- Language
- EN