foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2020-3-2-14-17foodsyst-68Research ArticleСтатьиRESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAMRESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAMhttps://orcid.org/0000-0001-7293-9162TvorogovaA. A.TvorogovaA. A.

Antonina A. Tvorogova — doctor of technical sciences, docent, Deputy Director.

127422, Moscow, Kostyakova str., 12.

Tel.: +7-499-976-09-63

Antonina A. Tvorogova — doctor of technical sciences, docent, Deputy Director.

127422, Moscow, Kostyakova str., 12.

Tel.: +7-499-976-09-63

antvogova@yandex.ruhttps://orcid.org/0000-0002-4098-9146SitnikovaP. B.SitnikovaP. B.

Polina B. Sitnikova- candidate of technical sciences, researcher, Laboratory of Ice Cream Technology.

127422, Moscow, Kostyakova str., 12.

Теl.: +7-495-610-83-85

Polina B. Sitnikova- candidate of technical sciences, researcher, Laboratory of Ice Cream Technology.

127422, Moscow, Kostyakova str., 12.

Теl.: +7-495-610-83-85

sitnikova.p.b@gmail.comhttps://orcid.org/0000-0001-6764-5020ShobanovaT. V.ShobanovaT. V.

Tatyana V. Shobanova — junior researcher, Laboratory of Ice Cream Technology.

127422, Moscow, Kostyakova str., 12.

Теl.: +7-495-610-83-85

Tatyana V. Shobanova — junior researcher, Laboratory of Ice Cream Technology.

127422, Moscow, Kostyakova str., 12.

Теl.: +7-495-610-83-85

t.shobanova@yandex.ruhttps://orcid.org/0000-0003-4455-7823ZakirovaR. R.ZakirovaR. R.

Rumiya R. Zakirova — junior researcher, Laboratory of Ice Cream Technology.

127422, Moscow, Kostyakova str., 12.

Теl.: +7-495-610-83-85

Rumiya R. Zakirova — junior researcher, Laboratory of Ice Cream Technology.

127422, Moscow, Kostyakova str., 12.

Теl.: +7-495-610-83-85

zrr-vnihi@yandex.ruAll-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation202014072020321417Copyright © Tvorogova A.A., Sitnikova P.B., Shobanova T.V., Zakirova R.R., 20202020Tvorogova A.A., Sitnikova P.B., Shobanova T.V., Zakirova R.R.Tvorogova A.A., Sitnikova P.B., Shobanova T.V., Zakirova R.R.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/68

In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice cream. It was found that the process of the mix aging doesn’t significantly affect the dispersion of air phase and ice crystals in ice cream with fat mass fraction of 3%. In ice cream with fat mass fraction of 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the size of almost all air bubbles were less than 50 microns. At the same time the dispersion of ice crystals increased by no more than 10%. The decrease in dispersion of the air phase during the storage period was observed, mostly in ice cream with a fat mass fraction of 6% produced of the cured mix. The research results have the practical importance as they justify the need for the aging process in the production of ice cream with a low mass fraction of fat and determine the necessity of further research in this area.

In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice cream. It was found that the process of the mix aging doesn’t significantly affect the dispersion of air phase and ice crystals in ice cream with fat mass fraction of 3%. In ice cream with fat mass fraction of 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the size of almost all air bubbles were less than 50 microns. At the same time the dispersion of ice crystals increased by no more than 10%. The decrease in dispersion of the air phase during the storage period was observed, mostly in ice cream with a fat mass fraction of 6% produced of the cured mix. The research results have the practical importance as they justify the need for the aging process in the production of ice cream with a low mass fraction of fat and determine the necessity of further research in this area.

milk ice creamagingdispersionair phaseice crystalsoverrundynamic viscositymilk ice creamagingdispersionair phaseice crystalsoverrundynamic viscosityThe article was published as part of the research topic No. 0585–2019–0043 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.The article was published as part of the research topic No. 0585–2019–0043 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.ReferencesStephanie Clark, S., Potter, D.E. (2007). Cottage Cheese. Chapter 26 in Handbook of Food Products Manufacturing. John Wiley & Sons, Inc. 617-633. https://doi.org/10.1002/0470113553, ISBN: 9780470049648Stephanie Clark, S., Potter, D.E. (2007). Cottage Cheese. Chapter 26 in Handbook of Food Products Manufacturing. John Wiley & Sons, Inc. 617-633. https://doi.org/10.1002/0470113553, ISBN: 9780470049648Tvorogova, A.A., Spiridonova, A.V., Rogozhkina, E.G. (2016).). 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The authors declare that there are no conflicts of interest present.