In-situ viscoelastic characterization and modeling of ice cream
Hard ice cream has been mechanically characterized in-situ by using compression stress relaxation tests. However, the main challenge in the study of ice cream mechanics is the need to perform analyses at low temperatures (−20 °C). Therefore, in this study, a customized compression test device was de...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/80283/1/In-situ%20viscoelastic%20characterization%20and%20modeling%20of%20ice%20cream.pdf |