Vliyanie tsiklichnykh kolebaniy temperatury na dispersnost' kristallov l'da v morozhenom pri khranenii

The results of studies of the effect of cyclical temperature fluctuations of the cooling medium -18, -12, -18 °C (mode A) and -18, -4, -18 °C (mode B) with the frequency of cycles 1, 3 and 7 on the dispersion of ice crystals during storage of ice cream, ranked in terms as of «highest dimensions» (Crystal Dimension CD) and the rate of drop dispersion. It is established that the CD for 6 months of storage increased after 1, 3 and 7 cycles of fluctuations of temperature in the mode A compared to the CD of the control samples of ice cream for the same storage period (47 µm), respectively, 15 µm (31%), 16 µm (33%) and 22 µm (46%), in the mode B - 30 µm (63%), 42 µm (88%) and 59 µm (124%). The data obtained indicate that in all samples of ice cream after cyclical fluctuations and subsequent storage for 6 months CD exceeded the threshold of sensory sensitivity (50 µm). The results correlate with the data that characterize the rate of reduction of dispersion in terms of “tangent of inclination angle of trend line”, determining a graphical relationship of the average CD of ice crystals and the duration of storage. Keywords: ice cream, ice crystals, the temperature of the cooling medium, the range and amplitude of the temperature fluctuations, the dispersion of the ice phase, recrystallization, shelf life

сливочное мороженое, кристаллы льда, температура охлаждающей среды, диапазон и амплитуда колебаний температуры, дисперсность ледяной фазы, рекристаллизация, срок хранения