A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream

This study deals with the mathematical modeling of crystallization kinetics occurring during batch production of the ice cream. The temperature decrease was recorded in-situ through a computerized wireless system. A robust pattern-recognition algorithm of the experimental cooling curves was develope...

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Detalles Bibliográficos
Autores principales: Giudici, Paolo, Baiano, Antonietta, Chiari, Paola, De Vero, Luciana, Ghanbarzadeh, Babak, Falcone, Pasquale Massimiliano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913915/
https://www.ncbi.nlm.nih.gov/pubmed/33557201
http://dx.doi.org/10.3390/foods10020334

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913915/
https://www.ncbi.nlm.nih.gov/pubmed/33557201
http://dx.doi.org/10.3390/foods10020334

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