INFLUENCE OF FAT CONTENT ON RHEOLOGICAL PROPERTIES OF MOLTEN ICE CREAM COMPOUND COATINGS AND THICKNESS OF SOLIDIFIED PRODUCTS (pages 144–159)

摘要

Flow properties of nine ice cream compound coatings having differentntotal fat contents were studied with the coaxial geometry in the shear ratenrange 520–1,200/s. The resulting rheograms were best fit by the Casson-nSteiner model, with good values of the coefficient of determination (R2). Thesencoatings were used in the melt state to enrobe ice cream bars by means of annelectro-pneumatic system used in lab-scale to reproduce industrial conditionsn(controlled dipping rate and time). Fat content was seen to determine significantlynthe coating flow properties and its solidification characteristics. Thenplastic viscosity and the yield stress were well correlated to the coatingnthickness and the draining time, which would aid to a better control of thencoating process in industry.