Lactose Crystallization in Ice Cream. IV. Factors Responsible for Reduced Incidence of Sandiness

Control of a Nonlinear Ice Cream Crystallization Process

In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of...

Ice cream.

Model identification and reduction for the control of an ice cream crystallization process

Ice cream crystallization processes can be modeled by some population and energy balance equations. Due to the infinite dimensional and nonlinear characteristics, such models are highly complex, especially when all the phenomena of nucleation, growth and breakage are considered. Depending on the control problem under consideration, such a complexity can be useless and the control law can be des...

Bacterial Standards for Ice-Cream

Within the last two or three years, the manufacture and consumption of ice-cream in the city of Calcutta have enormously increased. Numerous small and large cafes and restaurants have sprung up, and most of them are preparing and supplying ice-cream to their customers, civil and military. The production of ice-cream by large scale manufacturing companies has gone up tenfold and more, and the ic...

Lactose Hydrolysis by Yeast Lactase: Influence on Freezing Point and Dipping Characteristics of Ice Cream

Ice cream mixes were treated with lactase (EC 3.2.1.23) to cause 0 to 83% lactose hydrolysis. Lactose hydrolysis decreased the freezing point from -1.63C in the control (0% hydrolyzed) samples to -1.74C in the 83% hydrolyzed sample (p < 0.05). Firmness decreased from 0.35 J in the control sample to 0.08 J in the 83% hydrolyzed sample. Lactose hydrolyzed samples melted at a faster rate than the ...