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vol. 12, nr. 3 (2008)
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Influence of temperature fluctuation on some quality properties of ice cream
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Agnieszka Palka, Piotr Palich
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Faculty of Business Administration, Gdynia Maritime University, ul. Morska 85, 81-225 Gdynia |
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vol. 12 (2008), nr. 3,
pp. 755-765
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abstract:
The research of chocolate family size ice-cream was carried out. Investigative material was kept through 360 days at (1) constant temperature of 255 K, (2) variable temperature from 259 to 251 K, with changes of temperature initiated every 48 hours, and (3) constant temperature of 243 K. Every 30 days ice-cream samples were subjected to sensory evaluation and overrun was measured. The quality of ice-cream was getting worse with lengthening the time of the storage. Greatest changes were ascertained in ice-cream kept in variable temperature. Sensory features and overrun are very important qualitative features of family size ice-cream during storage. High overrun of ice-cream can be the factor accelerating deterioration of ice-cream during storage, the temperature fluctuation during storage exerts a significant influence on the enlargement of the dynamics of family size ice-cream quality changes, to lower their storage stability. Best storage temperature of family size ice-cream was the temperature of 243 K.
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keywords:
ice-cream, storage, temperature fluctuation
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original in:
Polish
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