Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix
نویسندگان
چکیده
The effect of high-pressure-jet (HPJ) processing (0–500 MPa) on low-fat (6% fat) ice cream was studied by evaluating physiochemical properties before freezing, during dynamic and after hardening. An HPJ treatment ≥400 MPa decreased the density, increased apparent size colloidal particles, altered rheological behavior (increased non-Newtonian consistency coefficients) mix freezing. During particle coefficient but remained higher in 400 MPa–treated samples vs. non-HPJ-treated controls at conclusion resulting creams (400 500 MPa–treated) had similar hardness values (3,372 ± 25 3,825 14 g) melting rates (2.91 0.13 2.61 0.31 g/min) compared with a control sample containing polysorbate 80 (3,887 2 1.62 0.25 g/min). Visualization using transmission electron microscopy provided evidence casein micelle fat droplet disruption MPa. In samples, unique microstructure consisting dispersed protein congregated around coalesced globules likely contributed to this cream. High-pressure-jet can alter microstructure, properties, cream, further modification formulation parameters may allow development products enhanced properties.
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2021
ISSN: ['0022-0302', '1525-3198', '1529-9066']
DOI: https://doi.org/10.3168/jds.2020-19011