Stability of air cells in ice cream during hardening and storage

摘要

Air cells in ice cream were monitored, with either a light microscope technique or cryo-SEM, during hardening and storage at different temperatures. Ice cream samples were :(1) held at -6.0 or-15.0 deg. C on a microscope stage for observation of air cell; (2) hardened at different rates to -028 deg. C; and (3) stored at-15 deg. C for four months. At temperatures above about-18 deg. C, three main mechanisms o fair cell instability (disproportionation, coalescence and drainage) were observed. As temperature of storage de- creased, the rate of change in air cells decreased.