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Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems

1
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
2
Institute of Environmental Protection-National Research Institute, Krucza 5/11d St., 00-548 Warsaw, Poland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(4), 117; https://doi.org/10.3390/foods8040117
Received: 14 February 2019 / Revised: 14 March 2019 / Accepted: 1 April 2019 / Published: 4 April 2019
(This article belongs to the Special Issue Novel Processing Technology of Dairy Products)
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Abstract

Methods of testing and describing the recrystallization process in ice cream systems were characterized. The scope of this study included a description of the recrystallization process and a description and comparison of the following methods: microscopy and image analysis, focused beam reflectance measurement (FBRM), oscillation thermo-rheometry (OTR), nuclear magnetic resonance (NMR), splat-cooling assay, and X-ray microtomography (micro-CT). All the methods presented were suitable for characterization of the recrystallization process, although they provide different types of information, and they should be individually matched to the characteristics of the tested product. View Full-Text
Keywords: recrystallization; food hydrocolloids; methods for crystal structure evaluation recrystallization; food hydrocolloids; methods for crystal structure evaluation
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Kamińska-Dwórznicka, A.; Gondek, E.; Łaba, S.; Jakubczyk, E.; Samborska, K. Characteristics of Instrumental Methods to Describe and Assess the Recrystallization Process in Ice Cream Systems. Foods 2019, 8, 117.

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