Response Surface Methodology to Study Fat Destabilization and Development of Overrun in Ice Creams Produced with Polyunsaturated Safflower Oil and Milk Fat Blends

Tong, P. S.; Jordan, W. K.; Houghton, G.

doi:10.3168/jds.s0022-0302(84)81368-5

Cited by 14 publications

(7 citation statements)

References 16 publications

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“…However, we found no reports except for the following one that have investigated frozen desserts by using this methodology. Tong et al (1984) reported on the effects of safflower oil concentration, emulsifier concentration, and freezing temperature on the maximum overrun and fat destabilization of ice cream when using response surface methodology. A batch freezer was used in their tests, and overrun was set as one of the dependent variables.…”

Section: Introductionmentioning

confidence: 99%

Modeling of the Effect of Freezer Conditions on the Principal Constituent Parameters of Ice Cream by Using Response Surface Methodology

Inoue¹,

Ochi

Taketsuka³

et al. 2008

Journal of Dairy Science

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A systematic analysis was carried out by using response surface methodology to create a quantitative model of the synergistic effects of conditions in a continuous freezer [mix flow rate (L/h), overrun (%), cylinder pressure (kPa), drawing temperature ( degrees C), and dasher speed (rpm)] on the principal constituent parameters of ice cream [rate of fat destabilization (%), mean air cell diameter (mum), and mean ice crystal diameter (mum)]. A central composite face-centered design was used for this study. Thirty-one combinations of the 5 above-mentioned freezer conditions were designed (including replicates at the center point), and ice cream samples were manufactured and examined in a continuous freezer under the selected conditions. The responses were the 3 variables given above. A quadratic model was constructed, with the freezer conditions as the independent variables and the ice cream characteristics as the dependent variables. The coefficients of determination (R(2)) were greater than 0.9 for all 3 responses, but Q(2), the index used here for the capability of the model for predicting future observed values of the responses, was negative for both the mean ice crystal diameter and the mean air cell diameter. Therefore, pruned models were constructed by removing terms that had contributed little to the prediction in the original model and by refitting the regression model. It was demonstrated that these pruned models provided good fits to the data in terms of R(2), Q(2), and ANOVA. The effects of freezer conditions were expressed quantitatively in terms of the 3 responses. The drawing temperature ( degrees C) was found to have a greater effect on ice cream characteristics than any of the other factors.

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Section: Introductionmentioning

confidence: 99%

Modeling of the Effect of Freezer Conditions on the Principal Constituent Parameters of Ice Cream by Using Response Surface Methodology

Inoue¹,

Ochi

Taketsuka³

et al. 2008

Journal of Dairy Science

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“…The phenomenon of partial coalescence has been widely studied over the years, with the first specific mention of fat destabilization in the Journal of Dairy Science credited to Mahdi and Bradley (1969), although earlier work (Keeney, 1958;Keeney and Josephson, 1958;Kloser and Keeney, 1959) had already developed the colloidal approach to the fat phase. Tong et al (1984) studied fat destabilization in frozen desserts made with safflower oil replacing some of the milk fat. , , Pelan et al (1997), and Zhang and Goff (2005), among others, have studied the effects of emulsifiers and proteins on fat destabilization.…”

Section: Fat Phasementioning

confidence: 99%

A 100-Year Review: Milestones in the development of frozen desserts

Hartel

Rankin

Bradley

2017

Journal of Dairy Science

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Ice cream has come a long way since the first snow cone was made. Innovations in a variety of areas over the past century have led to the development of highly sophisticated, automated manufacturing plants that churn out pint after pint of ice cream. Significant advances in fields such as mechanical refrigeration, chilling and freezing technologies, cleaning and sanitation, packaging, and ingredient functionality have shaped the industry. Advances in our understanding of the science of ice cream, particularly related to understanding the complex structures that need to be controlled to create a desirable product, have also enhanced product quality and shelf stability. Although significant advances have been made, there remain numerous opportunities for further advancement both scientifically and technologically.

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“…RSM techniques were used by Taeo et al (1983) to determine the optimum combination of levels of washing temperature, washing ratio of water volume to sample weight and washing time on the quality of minced mullet flesh. Tong et al (1984) used a central composite design to study the effects of safflower oil concentration, emulsifier concentration and freezing temperature on maximum overrun and fat destabilization of ice cream. McLellan et al (1984) used a rotatable experimental design to generate data for a sensory analysis of carbonated apple juice as a function of levels of carbonation and soluble solids.…”

Section: Applications In Food Sciencementioning

confidence: 99%