Melting Characteristics of Ice Cream Prepared with Various Agitation Speeds in Batch Freezer
Ice cream consists of air bubbles, fat globules, ice crystals and unfrozen solution phase. The physical and chemical property of ice cream such as flavor or texture depends on its microstructure. Mainly, the microstructure is formed during freezing process. In this study, the effect of agitation spe...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2021-07-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/11741 |