Investigation of Ice-Cream Air Phase with a Curd Whey NF Concentrate
Submitted by red on Wed, 27/12/2017 - 12:53
УДК 663.674
Chapter:
Abstract:
The whey concentrate influence on ice-cream overrun and air bubbles size-consist has been studied. Differential curves for the density distribution of bubbles in diameter have been constructed and the quantitative variables of particle size have been determined. According to the obtained data on particle sizes the air bubbles surface area in the experimental ice-cream samples has been calculated.