Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement

Abstract

Ice recrystallization was investigated in two commercial and differently formulated ice creams using a rapid and real time granulometric method: the focused beam reflectance measurement. Ice cream A (with locust bean gum as primary stabilizer) and ice cream B (with carrageenan as primary stabilizer) were stored for 154 days at four different temperatures (-5, -8, -12 and -18°C) and three amplitudes of temperature fluctuations (± 0.1°C, ± 0.75°C, ± 2.5°C). Crystal size distribution was assessed at regular time intervals and recrystallization kinetic data was derived by fitting the experimental results to the asymptotic Ostwald ripening model. As expected, recrystallization rates increase with mean storage temperature and amplitude of temperature fluctuations. Carrageenan seems to be more effective than LBG in slowing down ice crystal growth during storage. Mean ice crystal size increased as a function of time 1/3 for both ice creams. The temperature dependence of recrystallization rate fitted Arrhenius well, with activation energies fairly similar for both ice creams.

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

“…en, the samples were divided into two groups, one for the storage and other for low-field nuclear magnetic resonance (LF-NMR) analysis. e samples were assigned randomly to six groups and stored at 4°C (10 …”

“…Secondary Structure of Myofibrillar Proteins Analysis. e secondary structure of myofibrillar proteins was analyzed by Fourier transform infrared (FTIR) spectrometer (Bruker Optics, Germany) according to the method of Li et al [9] with modifications [10]. A Fourier transform infrared spectrometer equipped with MB-ATR (multibounce attenuated total reflectance) was used to obtain the spectra of myofibrillar protein.…”

“…Water in the meat tissue could be characterized by three distinct populations (states): bound water, immobile water, and free water [9]. erefore, the changes in the state of water will lead to signi cant e ects on muscle structure and meat quality [10]. Low-eld nuclear magnetic resonance (LF-NMR) has been e ectively used to analyze the state, mobility, and distribution of water in meat.…”

Coupled population balance and heat transfer model for the description of ice recrystallization during long-term storage of ice cream

“…The predicted values of mean ice crystal size obtained from the model developed in this work were compared with the experimental data previously published by Ndoye and Alvarez (2015). Authors measured the Sauter average chord length of ice crystals (C 32 ) by focused beam reflectance measurement during long-term storage of ice cream.…”

“…The LSW model may represent the most widely used model to describe average crystal size in recrystallization processes governed by Ostwald ripening and has recently been successfully applied to describe the average ice crystal size during long-term storage of ice cream at temperatures between À5 and À18 C by Ndoye and Alvarez (2015). However, the LSW model has significant limitations, notably that it does not provide information regarding the distribution of crystal size and may inaccurately describe the average crystal size during shortterm storage because it does not consider the initial distribution of crystal size (Iggland and Mazzotti, 2012).…”