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Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Review Article

Rheological Characteristics and Methodology of Ice Cream: A Review

Author(s): Amir M. Mortazavian, Najme Kheynoor, Zahra Pilevar, Zhaleh Sheidaei, Samira Beikzadeh and Fardin Javanmardi*

Volume 16, Issue 5, 2020

Page: [666 - 674] Pages: 9

DOI: 10.2174/1573401315666190904140516

Price: $65

Abstract

The rheological analysis is important analytical tools used to obtain fundamental information about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized by the consistency and flow behavior experiments as two important rheological parameters. The rheological parameters of foods are applied in quality control of the products and processing of food products such as energy input calculations, process design, equipment selection, and especially for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests are among commonly used parameters for evaluating rheological characteristics of ice cream. The purpose of this paper is to provide an overview of recent experiments and methods for measuring the rheological and texture properties of ice cream.

Keywords: Dairy, dynamic rheological, ice cream, rheological parameters, structure, textural properties.

Graphical Abstract
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