A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during fro...

Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this ...

To evaluate the time-domain positioning performance of arctic marine structures, it is necessary to generate an ice load appropriate for current position and heading structure. The orientation angle a floating body continuously change with time. Therefore, required any attitude in simulation. In this study, we present fundamental technique analyzing loads frequency domain based on data measured...

A low-power, non-thermal, ultrasonic deicing system is introduced as a potential deicing system for helicopter rotor blades that are currently being used. In this research effort, ultrasonic actuator disks excite isotropic plates and airfoil-shaped structures that are representative of helicopter leading edge protection caps. The system generates delaminating ultrasonic transverse shear stresse...

In the coastal mountains of Marie Byrd Land, Antarctica, there is a juxtaposition of ice moulded landforms at lower altitudes and upstanding summits with weathered surfaces bearing tors. This paper uses geomorphological mapping and exposure dating to test two hypotheses commonly used to explain such a landscape contrast: either the pattern reflects contrasts in glacial erosion related to the ba...

abstract in this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. for this purpose control sample was formulated based on iranian ice- cream standard. data syrup which produced from third grade kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). physical properties including overrun, viscosity and freezing point (drawing temp...

The land-terminating margin of the Greenland Ice Sheet has slowed down in recent decades, although the causes and implications for future ice flow are unclear. Explained originally by a self-regulating mechanism where basal slip reduces as drainage evolves from low to high efficiency, recent numerical modeling invokes a sedimentary control of ice sheet flow as an alternative hypothesis. Althoug...