Advanced control of microstructure in ice cream by agitation and mixing during freezing process
Hayato Masuda, Tomohiro Ryuzaki, Ryutaro Kawachi, Hiroyuki Iyota
Topics & Concepts
ImpellerRheologyIce crystalsDispersion (optics)Ice creamMaterials scienceMixing (physics)Entrainment (biomusicology)ChemistryMechanicsComposite materialMeteorologyFood sciencePhysicsQuantum mechanicsOpticsPhilosophyRhythmAestheticsFreezing and Crystallization ProcessesProteins in Food SystemsMicroencapsulation and Drying Processes