Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

Cruz-Martínez, Alejandro De la; Portales, Rosa E. Delgado; Martínez, Jaime D. Pérez; Ramírez, José Ernesto; Lara, Alan D. Villalobos; Enríquez, Anahí J. Borras; Moscosa-Santillán, Mario

doi:10.3390/pr8020167

Cited by 8 publications

(3 citation statements)

References 32 publications

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“…In addition, the negative correlation between apparent viscosity and shear rate proved the typical behavior of non-Newtonian fluids. This is in agreement with the literature data on ice cream mixes rheological studies [42][43][44][45]. Ice cream with multimineral preparation addition showed a gradual viscosity decrease which differed significantly among the tested samples.…”

Section: Ice Cream Mixes Rheological Behaviorsupporting

confidence: 92%

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

Markowska,

Tyfa,

Drabent

et al. 2023

Foods

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Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management. Thermal fluctuations alter the physicochemical properties of ice cream and reduce its quality. This study was conducted to evaluate the physicochemical and sensory properties of ice cream containing different amounts (0.5; 0.8; 1.0%) of a multimineral preparation from Atlantic red algae. The effect of thermal shock on the quality of ice cream after preparation and 90 days of frozen storage was studied. The addition of a multimineral component slightly increased the freezing and glass transition temperatures of the ice cream. The overrun of the ice cream ranged from 48.55 to 52.78% and decreased with the frozen storage time, but the samples with 0.8 and 1.0% mineral content had the most stable overrun in terms of storage time and thermal fluctuations. Ice cream stored for both 7 and 90 days showed a similar melting behavior, although a shift in the melting curves was observed after long frozen storage. The samples exposed to the thermal treatment had lower melting rates by 39.2–59.9% and 55.2–65.4% for 7-day and 90-day stored ice cream, respectively. The hardness parameters of the ice cream did not change significantly under the conditions applied, so the fragility of the ice cream and its fluffiness did not seem to be affected. The organoleptic evaluation showed that ice cream with a mineral content of 0.8% was the most acceptable in terms of taste, texture, and overall acceptability. The applied mineral and sucrose content ratios did not alter the main physicochemical and organoleptic parameters, but significantly affected the nutrient density of the ice cream.

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Section: Ice Cream Mixes Rheological Behaviorsupporting

confidence: 92%

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

Markowska,

Tyfa,

Drabent

et al. 2023

Foods

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“…The results show significant quantity of waste heat is recovered to produce a cooling effect required by the system. Martinez et al [2] present the application of a mathematical model to temperature and viscosity in a mixture during the crystallization process in a scraped surface heat exchanger. The results are a coupled model based on these parameters of the heat exchanger that allow online estimation with errors below 10% for crystallized system.…”

Section: Papers Presented In the Special Issuementioning

confidence: 99%

Optimization of Heat and Mass Exchange

2020

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“…Some of the properties that may be measured with a rheometer are viscoelasticity, elasticity limit, thixotropy, and extensional viscosity [1,5]. Rheology has wide applications in industry, in research, and in the development of products-for example, in the evaluation of paints, creams, and plasters; in healthcare; and in aeronautical and automotive applications [6][7][8][9][10][11][12][13]. A particular application in automobiles is in rheological dampers found in suspension systems that allow the adjustment of the mechanism of operation in accordance with the vehicle's needs [13,14].…”

Section: Introductionmentioning

confidence: 99%

Continuous Improvement Process in the Development of a Low-Cost Rotational Rheometer

et al. 2020

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The rheological characterization of fluids using a rheometer is an essential task in food processing, materials, healthcare or even industrial engineering; in some cases, the high cost of a rheometer and the issues related to the possibility of developing both electrorheological and magnetorheological tests in the same instrument have to be overcome. With that in mind, this study designed and constructed a low-cost rotational rheometer with the capacity to adapt to electro- and magneto-rheological tests. The design team used the method of continuous improvement through Quality Function Deployment (QFD) and risk analysis tools such as Failure Mode and Effect Analysis (FMEA) and Finite Element Analysis (FEA). These analyses were prepared in order to meet the customer’s needs and engineering requirements. In addition to the above, a manufacturing control based on process sheets was used, leading to the construction of a functional rheometer with a cost of USD $1500.

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Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

Cited by 8 publications

References 32 publications

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

The Physicochemical Properties and Melting Behavior of Ice Cream Fortified with Multimineral Preparation from Red Algae

Optimization of Heat and Mass Exchange

Continuous Improvement Process in the Development of a Low-Cost Rotational Rheometer

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