Ohmic heating behaviour and rheological properties of ice cream mixes

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dc.contributor.authorIcier, Filiz
dc.contributor.authorTavman, Sebnem
dc.date.accessioned2019-10-27T19:20:39Z
dc.date.available2019-10-27T19:20:39Z
dc.date.issued2006
dc.departmentEge Üniversitesien_US
dc.description.abstractOhmic heating is an alternative heating method for Maras-type ice cream mix, which is a traditional ice cream in Turkey. Fast and uniform heating is necessary for the pre-heating of ice cream mixes. Maras-type ice cream, produced in continuous system, was investigated in this study. The results obtained were compared with those of standard ice cream. The ice cream mix used for this study was supplied before the pasteurization step. A voltage gradient of 10-60 V/cm was used to heat the ice cream mixes ohmically from 4 degrees C to 80 degrees C. Temperature dependent electrical conductivity relations were obtained for different ohmic heating rates. Electrical conductivity of the standard type ice cream mix was lower than that of the Maras type ice cream mix. Fat content and temperature had an effect on the electrical conductivity values. The rheological properties of the ice cream mixes were also measured at 4, 25, 40, 60, 70, and 80 degrees C by a Brookfield viscometer. Experimental data were evaluated according to power the law model-rheological constants (K, n) of Maras type ice cream mix were found to be greater than the standard type ice cream mix and increased with temperature.en_US
dc.identifier.doi10.1080/10942910600547467
dc.identifier.endpage689en_US
dc.identifier.issn1094-2912
dc.identifier.issn1094-2912en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage679en_US
dc.identifier.urihttps://doi.org/10.1080/10942910600547467
dc.identifier.urihttps://hdl.handle.net/11454/38899
dc.identifier.volume9en_US
dc.identifier.wosWOS:000241035200007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectice creamen_US
dc.subjectelectrical conductivityen_US
dc.subjectrheologyen_US
dc.subjectohmic heatingen_US
dc.subjectvoltage gradienten_US
dc.titleOhmic heating behaviour and rheological properties of ice cream mixesen_US
dc.typeArticleen_US

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