Preview

Food systems

Advanced search

RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM

https://doi.org/10.21323/2618-9771-2020-3-2-14-17

Full Text:

Abstract

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.

About the Authors

A. A. Tvorogova
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

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

127422, Moscow, Kostyakova str., 12.

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



P. B. Sitnikova
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

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

127422, Moscow, Kostyakova str., 12.

Теl.: +7-495-610-83-85



T. V. Shobanova
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

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

127422, Moscow, Kostyakova str., 12.

Теl.: +7-495-610-83-85



R. R. Zakirova
All-Russian Scientific Research Institute of Refrigeration Industry — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

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

127422, Moscow, Kostyakova str., 12.

Теl.: +7-495-610-83-85



References

1. Stephanie 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: 9780470049648

2. Tvorogova, A.A., Spiridonova, A.V., Rogozhkina, E.G. (2016).). Experimental substantiation of fats effect on the ice cream consistency. Kholodilnaya Tekhnika, 3, 49–53. (In Russian)

3. Tvorogova, A.A., Samoilov, A.V. (2011). Milk fat replacers for ice-cream. Dairy Industry, 5, 56–58. (In Russian)

4. Arsenieva, T.P., Brusentsev, A.A., Petrunina, Ye.B. (2008). Low-lactose creamy-and-vegetable ice-cream. Dairy Industry, 7, 57–59. (In Russian)

5. Bazmi, A., Launay, B., Cuvelier, G., Relkin, P. (2008). Impact of crystalline milk fat on rheological properties of ice cream mix emulsions during aging time at 4C. Journal of Texture Studies, 39(4), 309–325. https://doi.org/10.1111/j.1745-4603.2008.00145.x

6. Shobanova, T.V., Tvorogova, A.A. (2018). Influence of fat phase on technologically important indicators of ice cream plombir without emulsifier. Food systems, 1(2),4–11. https://doi.org/10.21323/2618-9771-2018-1-2-4-11 (In Russian)

7. Gelin, J. L., Poyen, L., Courthaudon, J.L., Le Meste, M., Lorient, D. (1994). Structural changes in oil-in-water emulsions during the manufacture of ice cream. Food Hydrocolloids, 8(3–4), 299–308. https://doi.org/10.1016/s0268-005x(09)80342-1

8. Lucas, T., Wagener, M., Barey, P., Mariette, F. (2005). NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice. International Dairy Journal, 15(10), 1064–1073. https://doi.org/10.1016/j.idairyj.2004.06.011

9. Sitnikova P. B., Tvorogova A. A. (2019). Physical changes in the structure of ice cream and frozen fruit desserts during storage. Food systems, 2(2), 31–35. https://doi.org/10.21323/2618-9771-2019-2-2-31-35

10. GOST 31457–2012 «Milk ice, ice-cream and plombir. Specifications». Мoscow: Standartinform. —2012. — 24 p. (in Russian)

11. Goff, H. D., Hartel, R. W. (2013). Ice cream. New York: Springer, https://doi.org/10.1007/978-1-4614-6096-1, ISBN: 978–1–4614–6096–1

12. Adleman, R., Hartel, R.W. (2001). Lipid crystallization and its effect on the physical structure of ice cream. Chapter 9 in the book: Crystallization processes in fats and lipid systems, 381–427. New York: Marcel Dekker. https://doi.org/10.1201/9781482270884, ISBN: 9780429175268


For citation:


Tvorogova A.A., Sitnikova P.B., Shobanova T.V., Zakirova R.R. RESEARCH OF THE EFFECT OF AGING PROCESS ON DISPERSION OF AIR PHASE AND ICE CRYSTALS IN MILK ICE CREAM. Food systems. 2020;3(2):14-17. https://doi.org/10.21323/2618-9771-2020-3-2-14-17

Views: 147


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)