foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-2-171-180foodsyst-1093Research ArticleСтатьиAspects of establishing the shelf life and spoilage of ice cream. A reviewАспекты установления сроков годности и порчи мороженого. Обзорhttps://orcid.org/0000-0001-7293-9162ТвороговаА. А.TvorogovaA. A.

Творогова Антонина Анатольевна – доктор технических наук, доцент, заместитель директора

127422, Москва, ул. Костякова,12

Antonina A. Tvorogova, Doctor of Technical Sciences, Docent, Deputy Director

12, Kostykov str., Moscow, 127422

a.tvorogova@fncps.ruhttps://orcid.org/0000-0002-2963-6294КазаковаН. В.KazakovaN. V.

Казакова Наталия Владимировна – кандидат технических наук, ведущий инженер, лаборатория технологии мороженого

127422, Москва, ул. Костякова,12

Natalia V. Kazakova, Candidate of Technical Sciences, Lead Engineer, Laboratory of Ice Cream Technology

12, Kostykov str., Moscow, 127422

n.kazakova@fncps.ruhttps://orcid.org/0000-0001-5881-2309ЛандиховскаяА. В.LandikhovskayaA. V.

Ландиховская Анна Валентиновна – кандидат технических наук, научный сотрудник, лаборатория технологии мороженого

127422, Москва, ул. Костякова,12

Anna V. Landikhovskaya, Candidate of technical sciences, Researcher, Laboratory of Ice Cream Technology

12, Kostykov str., Moscow, 127422

a.landihovskaya@fncps.ruhttps://orcid.org/0000-0002-4098-9146СитниковаП. Б.SitnikovaP. B.

Ситникова Полина Борисовна – кандидат технических наук, научный сотрудник, лаборатория технологии мороженого

127422, Москва, ул. Костякова,12

Polina B. Sitnikova, Candidate of Technical Sciences, Researcher, Laboratory of Ice Cream Technology

12, Kostykov str., Moscow, 127422

p.sitnikova@fncps.ruhttps://orcid.org/0009-0005-2668-3123ЕрмоченковД. М.ErmochenkovD. M.

Ермоченков Дмитрий Максимович – инженер, лаборатория технологии мороженого

127422, Москва, ул. Костякова,12

Dmitriy M. Ermochenkov, Engineer, Laboratory of Ice Cream Technology

12, Kostykov str., Moscow, 127422

d.ermochenkov@fncps.ruhttps://orcid.org/0000-0001-6113-9207АнаньеваН. В.AnanyevaN. V.

Ананьева Наталья Валентиновна – кандидат технических наук, инженер, отдел научно-технической информации

127422, Москва, ул. Костякова,12

Natalia V. Ananyeva, Candidate of Technical Sciences, Engineer, Department of Scientific and Technical Information

12, Kostykov str., Moscow, 127422

moloprom@mail.ruВсероссийский научно-исследовательский институт холодильной промышленностиРоссияAll-Russian Scientific Research Institute of Refrigeration IndustryRussian Federation20260108202692171180Copyright © Tvorogova A.A., Kazakova N.V., Landikhovskaya A.V., Sitnikova P.B., Ermochenkov D.M., Ananyeva N.V., 20262026Творогова А.А., Казакова Н.В., Ландиховская А.В., Ситникова П.Б., Ермоченков Д.М., Ананьева Н.В.Tvorogova A.A., Kazakova N.V., Landikhovskaya A.V., Sitnikova P.B., Ermochenkov D.M., Ananyeva N.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1093

The aim of this research is to analyze approaches to establishing ice cream shelf life and determining its defects and the causes of their occurrence during production and storage. Structural elements of ice cream are distributed and migrate within the non-freezing concentrated plasma, which can lead to crystal fusion and the enlargement of air bubbles during long-term storage. These processes, along with oxidative changes in the fat phase, are recognized as the main causes of ice cream spoilage during storage. It has been established that the dispersion of structural elements in ice cream significantly changes with repeated temperature fluctuations during storage. Therefore, it is important to establish objective shelf life for ice cream. Given the reserve, the research process for standardizing shelf life is lengthy, necessitating its prediction and determination using accelerated methods. Reliable analysis of structural elements requires the use of non-destructive testing methods such as Raman spectroscopy, synchrotron X-ray tomography, and cryoscanning electron microscopy. A key requirement for longterm storage of ice cream without loss of quality is achieving the glass transition temperature, which is influenced by the presence of low-molecular-weight substances in the product and the freezing rate. Differential scanning calorimetry is widely used to determine the glass transition in food products. Air bubbles are particularly unstable during the production process due to the abrupt pressure change when the ice cream exits the freezer. At temperatures above –18 °C, air bubble instability manifests itself as disproportionation, aggregation, and drainage. During long-term ice cream storage, the interaction between air bubbles led to the formation of channels, which cannot be studied using optical microscopy. The chemical type of spoilage (oxidation of the fat phase) is taken into account to a lesser degree in ice cream production. Research is underway to objectively assess this phenomenon and validate the research methods. The possibility of using generally accepted methods for determining oxidation indicators (peroxide and anisidine values) and their combined assessment using the TOTEX value is being considered. Less commonly used is the spectrophotometric method, which uses thiobarbituric acid to determine malondialdehyde levels. A review of the literature indicates a lack of data on ice cream quality parameters during storage and the need for further research to obtain reliable, objective data.

Цель исследований – анализ подходов к установлению сроков годности мороженого, причин появления и определения его пороков в процессе производства и хранения. Структурные элементы мороженого распределяются в незамерзающей концентрированной плазме и перемещаются в ней, что в процессе длительного хранения может приводить к сращиванию кристаллов и укрупнению воздушных пузырьков. Эти процессы и окислительные изменения жировой фазы признаны основными видами порчи мороженого в процессе хранения. Установлено, что в значительной степени происходит изменение дисперсности структурных элементов мороженого при многократных колебаниях температуры в процессе хранения. В связи с этим важно установить объективные сроки годности мороженого. С учетом резерва процесс исследований по нормированию сроков годности длительный, существует необходимость их прогнозирования и определения ускоренными методами. Для достоверного анализа структурных элементов необходимо применять методы неразрушающего контроля, такие как рамановская спектроскопия, синхротронная рентгеновская томография и криосканирующая электронная микроскопия. Важным условием длительного хранения мороженого без потери качества является достижение температуры стеклования, на которую влияют низкомолекулярные вещества в продукте и скорость замораживания. Для установления эффекта стеклования в пищевых продуктах широко применяют метод дифференциальной сканирующей калориметрии. Особой нестабильностью в процессе производства из-за резкого изменения давления при выходе мороженого из фризера характеризуются воздушные пузырьки. При температурах выше минус 18 °C нестабильность воздушных пузырьков проявляется в виде диспропорционирования, слипания и дренажа. При длительном хранении мороженого взаимосвязь между воздушными пузырьками приводила к образованию каналов, изучение которых методом оптической микроскопии невозможно. В наименьшей степени при производстве мороженого учитывается химический вид порчи – окисление жировой фазы. Ведутся исследования по объективной его оценке и обоснованию методов исследования. Рассматривается возможность применения общепринятых методов определения показателей окисления – перекисного и анизидинового чисел, их совместная оценка по значению ТОТЕХ. Реже используют спектрофотометрический метод, позволяющий с помощью тиобарбитуровой кислоты определять количество малонового диальдегида. Анализ литературы указывает на недостаточное количество данных по показателям качества мороженого при хранении и на необходимость дополнительных исследований для получения обоснованных объективных данных.

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The authors declare that there are no conflicts of interest present.