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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |