THE CONCEPT OF CREATION THE STRUCTURE OF ICE CREAM AS A CRYOCONCENTRATED PRODUCT

摘要

An approach to the evaluation of the state of consistency and structure of ice cream from the point of view of physical and chemical mechanics of dispersive masses has been developed. The division of the ice cream structure into three interrelated levels: ultra-, micro- and macro-, has been substantiated. The elements of each level of structure have been determined. Division of the constituents of ice cream structure into the elements of the dispersed phase (air, fat, ice) and the dispersion medium (plasma) (free and bound water, sugars, salts, proteins and hydrocolloids) is proposed. The interrelationship between qualitative and quantitative composition of the dispersed phase and the dispersion medium in the ice cream mix and in the final product at different stages of technological process has been established. It is shown that starting with the process of freezing, the concentration of constituents in the volume (cryoconcentration) is of critical importance for the state of the product structure at all the levels of its organization. The correlation between the volume fractions of the plasma and the dispersed phase in ice cream with different whipped state has been determined. The dependence of the concentration of structural elements in the ice cream plasma on its over-run has been established as the power function. This index is offered to be used as the determining one when defining the maximum over-run of ice cream and ensuring ice cream structure stability during storage.