Method for predicting the consistency of ice cream during hardening
- Authors: Kosoy V.D.1, Egorov A.V.1
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Affiliations:
- MGUPB
- Issue: Vol 90, No 10 (2001)
- Pages: 28-29
- Section: Articles
- URL: https://journal-vniispk.ru/0023-124X/article/view/104959
- DOI: https://doi.org/10.17816/RF104959
- ID: 104959
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Abstract
As a result of experimental investigations a mathematical base for prediction and designing 4 new kinds of ice-cream with pre-determined chemical composition and consistency was established. Consistency of the ice-cream is evaluated by a rheological characteristic - a maximum sham stress. A chemical composition (moisture, fat, protein, carbohydrates) is evaluated by the comply index that we suggest.
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##article.viewOnOriginalSite##About the authors
V. D. Kosoy
MGUPB
Email: info@eco-vector.com
Doctor of Engineering, Sciences, Prof.
Russian FederationA. V. Egorov
MGUPB
Author for correspondence.
Email: info@eco-vector.com
Russian Federation
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