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The density and viscosity of solutions of lactulose and solutions of lactulose and boric acid were determined using calibrated viscometers and a nominal 10-ml pycnometer, respectively. These data were...
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream
glass transition ice cream stabilizers thermomechanical analysis
2008/3/17
The objective of this study was to describe further the mechanism by which polysaccharide stabilizers contribute to stability of frozen dairy desserts. The influence of stabilizers on the thermal prop...