Journal of Dairy Science
Volume 91, Issue 5 , Pages 1722-1732 , May 2008

Modeling of the Effect of Freezer Conditions on the Principal Constituent Parameters of Ice Cream by Using Response Surface Methodology

  • K. Inoue

      Affiliations

    • Food Research & Development Institute, 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583, Japan
    • Corresponding Author InformationCorresponding author.
    • ,
  • H. Ochi

      Affiliations

    • Food Science & Technology Institute, 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583, Japan
    • ,
  • M. Taketsuka

      Affiliations

    • Food Research & Development Institute, 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583, Japan
    • ,
  • H. Saito

      Affiliations

    • Food Science & Technology Institute, 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583, Japan
    • ,
  • K. Sakurai

      Affiliations

    • Food Research & Development Institute, 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583, Japan
    • ,
  • N. Ichihashi

      Affiliations

    • Food Research & Development Institute, 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583, Japan
    • ,
  • K. Iwatsuki

      Affiliations

    • Food Science & Technology Institute, 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583, Japan
    • ,
  • S. Kokubo

      Affiliations

    • Research & Development, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583, Japan

Received 21 October 2007 ,Accepted 5 February 2008.

  • Image Result

    Contour plots of the 3 responses for drawing temperature and overrun. The other process parameters were set at their center values: mix flow rate 75 (L/h); cylinder pressure 300 (kPa); and dasher spee

    Contour plots of the 3 responses for drawing temperature and overrun. The other process parameters were set at their center values: mix flow rate 75 (L/h); cylinder pressure 300 (kPa); and dasher speed 222 (rpm). A) Rate of fat destabilization (%); B) mean air cell diameter (μm); C) mean ice crystal diameter (μm).

  • Image Result
    Contour plots of the 3 responses for dasher speed and overrun. The other process parameters were set at their center values: mix flow rate 75 (L/h); drawing temperature −5.0°C; and cylinder pressure 3

    Contour plots of the 3 responses for dasher speed and overrun. The other process parameters were set at their center values: mix flow rate 75 (L/h); drawing temperature −5.0°C; and cylinder pressure 300 (kPa). A) Rate of fat destabilization (%); B) mean air cell diameter (μm); C) mean ice crystal diameter (μm).

PII: S0022-0302(08)71208-6

doi: 10.3168/jds.2007-0796

Journal of Dairy Science
Volume 91, Issue 5 , Pages 1722-1732 , May 2008

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