Rheological characterisation of sorbet using pipe rheometry during the freezing process

Inactivation of Bacillus spores in batch vs continuous heating systems at sterilisation temperatures

“…Considering the volumetric flow rate (150 L/h) and the radius of the pipes (5 mm), an apparent shear rate of 424/s was present in the system (Arellano et al . ). In the eccentric screw pump which was installed in the continuous system, even higher shearing took place.…”

The influence of kappa carrageenan and its hydrolysates on the recrystallization process in sorbet

“…A small mean ice crystal size (10-20 µm) is essential to give the product its desired texture. Larger ice crystals, if present in sufficient quantities, confer a coarse or grainy texture to the final product (Regand &Goff, 2003;Kamińska & Gaukel, 2009;Arellano et al, 2013;Gaukel et al, 2014).…”

“…Especially during distribution and storage of ice cream, under unstable temperature conditions, the size and number of ice crystals change due to the recrystallization process (Gaukel et al, 2014;Arellano et al, 2013). When temperature fluctuates during storage, unfrozen water diffuses from the serum phase to the crystal surface and enhances crystal growth.…”

“…Hydrocolloids stabilizers are used in sorbets to modify water-binding capacity, freezing rates, ice crystal formation, and rheological properties (Adapa et al, 2000;Regand &Goff, 2003;Arellano et al, 2013;Gaukel et al, 2014). Carrageenan is the most commonly used secondary (after gelatin) stabilizer and helps prevent wheying off in the mix.…”

Effect of Kappa Carrageenan Hydrolysates on Limiting Excessive Ice Crystals Growth in Ice Creams

“…2) pozwala stwierdzić, że 50 % kryształów lodu w próbce po godzinie przechowywania w temp. -18 ºC odznaczało się średnicą na poziomie 20 μm, a po miesiącu przechowywania wartości te osiągnęły próg wyczuwalności, definiowany na poziome 25 μm [2,3]. Regand i Goff [25] w badaniach modelowych z dodatkiem białek mleka wykazali, że interakcje na poziomie molekularnym między białkami mleka a stabilizatorami polisacharydowymi, takimi jak κ-karagen, mogą ograniczać ich zdolności do hamowania nadmiernego wzrostu kryształów lodu.…”