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Preparation of Ice Cream in Small Quantities and Measurement of Physical Changes during the Freezing Process

机译：冰淇淋的制备少量和冻结过程中物理变化的测量

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Toru SAGO; Eiji YAMAZAKI;
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1. Freezing kinetics and microstructure of ice cream from high-pressure-jet processing of ice cream mix [J] . G. L. Voronin, G. Ning, J. N. Coupland, Journal of dairy science . 2021,第3期

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2. Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners [J] . Christos Soukoulis, Evagellia Rontogianni, Constantina Tzia Journal of food engineering . 2010,第4期

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3. Effect of agitation speed on freezing process of ice cream using a batch freezer [J] . Journal of food process engineering . 2020,第4期

机译：分批冷冻机搅拌速度对冰淇淋冷冻过程的影响
4. Dielectric, low-coherence sensors of physical quantities with spectral domain optical signal processing: Optical Wavelength Metrology Dielectric Measurements Sensors and Transducers [C] . Jedrzejewska-Szczerska M., Hypszer R. IMEKO TC4 International Symposium . 2008

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5. Freezing behavior of water as influenced by ice cream stabilizers. [D] . Wang, Shu-Tai. 1996

机译：受冰淇淋稳定剂影响的水的冻结行为。
6. A Mathematical Modeling of Freezing Process in the Batch Production of Ice Cream [O] . Paolo Giudici, Antonietta Baiano, Paola Chiari, 2021

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7. Understanding the effect of formulation and processing parameters on microstructural and physical properties of ice cream, sensory perception and appetite [O] . Rizzo Gaia 2016

机译：了解配方和加工参数对冰淇淋，感官知觉和食欲的微观结构和物理特性的影响
8. Cirrus Susceptibility to Changes in Ice Nuclei: Physical Processes, Model Uncertainties, and Measurement Needs. [R] . Jensen, E. 2018

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Preparation of Ice Cream in Small Quantities and Measurement of Physical Changes during the Freezing Process

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