结构属性对冰淇淋和融化冰淇淋流变学特性的影响,Journal of Food Science

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结构属性对冰淇淋和融化冰淇淋流变学特性的影响
Journal of Food Science ( IF 3.2 ) Pub Date : 2020-10-16 , DOI: 10.1111/1750-3841.15486
Dieyckson O. Freire ₁ , Biqing Wu ₁ , Richard W. Hartel ₁

Affiliation

虽然冰相极大地影响冰淇淋的特性，但其他结构成分也会影响其流变行为，特别是在融化后。在这项研究中，混合粘度（血清相粘度）、脂肪不稳定程度 (FD) 和溢出被操纵以产生不同的微观结构。评估了这些结构组分对冰淇淋和融化冰淇淋的流变特性的影响。在振荡热流变仪中，混合粘度然后溢出，在 -10 °C 以下影响 G' 和 tanδ。当冰相减少（在 -10 到 -2.7 °C 之间）时，混合粘度的影响会降低，但继续强烈影响 G' 和 tanδ，其次是 FD，并且对溢出的影响较小。当冰相在 0 °C 完全融化时，FD 对 G' 和 tanδ 的影响最大，其次是溢出，和较低的混合粘度影响。在蠕变/恢复测试中，六元模型描述了融化的冰淇淋在 0 °C 下的蠕变行为。较低剪切速率 (η0 0 °C) 下的粘性行为受混合粘度影响最大，其次是 FD，以及较低的溢出效应。在应力增长测量中，由 σY 0 °C 表示的 0 °C 下熔融基体的瞬态行为受 FD 影响最大，其次是混合粘度，具有较低的溢出效应。在流动斜坡测量中，滞后面积受混合物粘度的影响最大，其次是溢出，并且具有较低的 FD 效应。此外，Hyst 0 °C 和 tanδ 峰之间的相关性表明结构形成影响了 tanδ 峰的大小。这些结果证明了微观结构对融化冰淇淋特性的重要性。实际应用：了解结构成分（如混合物粘度、脂肪不稳定和溢出）如何影响冰淇淋基质可以帮助制造商控制其流变行为。这些结构成分对 G'、tanδ、η0 0 °C、σY 0 °C 和 Hyst 0 °C 的影响也可用于了解熔毁测试和感官分析中发生的结构重排，以供未来研究使用。因此，阐明这些流变特性的机制可以直接帮助冰淇淋行业的质量控制和新产品开发。和 Hyst 0 °C 还可用于了解在熔毁测试和感官分析中发生的结构重排，以供未来研究使用。因此，阐明这些流变特性的机制可以直接帮助冰淇淋行业的质量控制和新产品开发。和 Hyst 0 °C 还可用于了解在熔毁测试和感官分析中发生的结构重排，以供未来研究使用。因此，阐明这些流变特性的机制可以直接帮助冰淇淋行业的质量控制和新产品开发。

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Effects of structural attributes on the rheological properties of ice cream and melted ice cream

Although the ice phase greatly influences the properties of ice cream, other structural components also affect its rheological behavior, particularly after melting. In this study, mix viscosity (serum phase viscosity), extent of fat destabilization (FD), and overrun were manipulated to produce different microstructures. The effects of these structural components were evaluated on the rheological properties of the ice creams and melted ice creams. In oscillatory thermorheometry, mix viscosity and then overrun, influenced G' and tanδ below -10 °C. When ice phase decreased (between -10 and -2.7 °C), mix viscosity had reduced effects, but continued to strongly affect G' and tanδ, followed by FD, and with lower effects from overrun. When the ice phase was completely melted at 0 °C, FD had most influence on G' and tanδ, followed by overrun, and with lower effects from mix viscosity. In creep/recovery test, six-element model described well creep behavior of melted ice cream at 0 °C. Viscous behavior at lower shear rate (η0 0 °C) was most influenced by mix viscosity, followed by FD, and lower overrun effects. In stress growth measurement, transient behavior, represented by σY 0 °C, of melted matrix at 0 °C was most influenced by FD, followed by mix viscosity, with lower overrun effects. In flow ramp measurement, Hysteresis Area was most affected by mix viscosity, followed by overrun, and with lower FD effects. Moreover, correlation between Hyst 0 °C and tanδ Peak suggested that structure formation affected the magnitude of tanδ Peak. These results document the importance of microstructure on properties of melted ice cream. PRACTICAL APPLICATION: The understanding of how structural components, such as mix viscosity, fat destabilization, and overrun, affect the ice cream matrix can help manufacturers to control its rheological behavior. The influence of these structural components on the G', tanδ, η0 0 °C , σY 0 °C , and Hyst 0 °C can be also used to understand the structural rearrangements that occur in meltdown tests and sensory analyses for future studies. Therefore, elucidation of these mechanisms on the rheological properties can directly assist in quality control and new product development in the ice cream industry.

更新日期：2020-10-16

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