Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems

Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance...

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Autores principales: Kamińska-Dwórznicka, Anna, Gondek, Ewa, Łaba, Sylwia, Jakubczyk, Ewa, Samborska, Katarzyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518270/
https://www.ncbi.nlm.nih.gov/pubmed/30987379
http://dx.doi.org/10.3390/foods8040117
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author Kamińska-Dwórznicka, Anna
Gondek, Ewa
Łaba, Sylwia
Jakubczyk, Ewa
Samborska, Katarzyna
author_facet Kamińska-Dwórznicka, Anna
Gondek, Ewa
Łaba, Sylwia
Jakubczyk, Ewa
Samborska, Katarzyna
author_sort Kamińska-Dwórznicka, Anna
collection PubMed
description Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product.
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spelling pubmed-65182702019-06-03 Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems Kamińska-Dwórznicka, Anna Gondek, Ewa Łaba, Sylwia Jakubczyk, Ewa Samborska, Katarzyna Foods Communication Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product. MDPI 2019-04-04 /pmc/articles/PMC6518270/ /pubmed/30987379 http://dx.doi.org/10.3390/foods8040117 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Kamińska-Dwórznicka, Anna
Gondek, Ewa
Łaba, Sylwia
Jakubczyk, Ewa
Samborska, Katarzyna
Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems
title Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems
title_full Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems
title_fullStr Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems
title_full_unstemmed Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems
title_short Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems
title_sort characteristics of instrumental methods to describe and assess the recrystallization process in ice cream systems
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6518270/
https://www.ncbi.nlm.nih.gov/pubmed/30987379
http://dx.doi.org/10.3390/foods8040117
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