Ice cream - Rheology
6 important questions on Ice cream - Rheology
How does the concentration of polysaccharides influence the viscosity?
- Low concentration below the overlap concentration (no network formation), increase in viscosity is moderate
- In a freeze-concentrated state, the overlap concentration is reached (network formation) and the solution becomes more viscous.
What happens to the polysaccharides in a network at high shear rate?
How do ice crystals influence the strength/hardness of the ice cream?
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How do fat droplets in emulsions and gas bubbles influence the strength/hardness of the ice cream?
- Fat droplets are hard, and when dispersed in the serum phase, they will increase the strength/hardness of the ice cream
- In case the fat droplet melt, they will not be present as hard particles anymore, and the strength/hardness might decrease.
What happens in zone I?
- Elastic modulus: amount of ice crystals and their connectivity. The higher the connectivity and the larger the ice volume fraction --> larger elastic modulus
- Loss modulus: flowability/scoopability, viscosity of the matrix.
- The larger the viscosity of the serum phase --> larger loss modulus
- Increase in overrun (looser matrix, less connectivity) --> smaller loss modulus --> better flowability/scoopability
What is the difference between the effect of air bubbles on the loss modulus in the frozen state (zone I) and melted state (zone III)?
Melted state --> air bubbles increase the loss modulus
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