Physicochemical, thermal and flow properties of ice cream powder as influenced by moisture content

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dc.contributor.author Pushpadass, Heartwin A.
dc.contributor.author Mitra, Hrishikesh
dc.contributor.author Magdaline Eljeeva Emerald, F.
dc.contributor.author Ghoroi, Chinmay
dc.contributor.author Ambrose, R.P. Kingsly
dc.contributor.author Nath, B. Surendra
dc.date.accessioned 2020-12-04T11:08:45Z
dc.date.available 2020-12-04T11:08:45Z
dc.date.issued 2020-11
dc.identifier.citation Pushpadass, Heartwin A.; Mitra, Hrishikesh; Magdaline Eljeeva Emerald, F.; Ghoroi, Chinmay; Ambrose, R.P. Kingsly and Nath, B. Surendra, "Physicochemical, thermal and flow properties of ice cream powder as influenced by moisture content", Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.15106, Nov. 2020. en_US
dc.identifier.issn 0145-8892
dc.identifier.issn 1745-4549
dc.identifier.uri https://doi.org/10.1111/jfpp.15106
dc.identifier.uri https://repository.iitgn.ac.in/handle/123456789/6104
dc.description.abstract The physicochemical, thermal and dynamic flow properties of ice cream powder were evaluated at different moisture contents. Particle size distribution increased and span decreased considerably as moisture increased. The adsorption isotherms were sigmoid?shaped, and could be classified as Type II. Similarly, powder densities increased, while angle of repose decreased. With increasing moisture content from 3 to 9%, the reduction in glass transition (Tg) from 50.29 �C to 32.28 �C and sticky point temperature (SPT) from 37.8 �C to 14.3 �C suggested that caking could occur easily. The basic flow energy and shear tests proved that ice cream powder would flow easily at 3% moisture content than at 9%. Compressibility and wall friction tests also corroborated the fact that ice cream powder was very cohesive at 9% moisture, manifesting difficulties in flow. It became evident that control of interactions of constituents with ambient relative humidity requires the management of storage conditions. Based on SPT, moisture sorption behavior and dynamic flow properties, the recommended storage conditions for ice cream powder would be 25 �C and less than 40% RH (should not exceed 60% RH during storage).
dc.description.statementofresponsibility by Heartwin A. Pushpadass, Hrishikesh Mitra, F. Magdaline Eljeeva Emerald, Chinmay Ghoroi, R. P. Kingsly Ambrose and B. Surendra Nath
dc.language.iso en_US en_US
dc.publisher Wiley en_US
dc.subject Flow Behavior en_US
dc.subject Glass Transition en_US
dc.subject Ice Cream Powder en_US
dc.subject Moisture en_US
dc.subject Physicochemical Properties en_US
dc.title Physicochemical, thermal and flow properties of ice cream powder as influenced by moisture content en_US
dc.type Article en_US
dc.relation.journal Journal of Food Processing and Preservation


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