Ice cream is a product whose quality is highly correlated to the storage temperature and temperature fluctuations.
There are limited data in the literature (see Figure 2) concerning modelling of the effect of temperature on texture, viscosity and ice recrystallization.
The National Technical University of Athens (NTUA), within the framework of the FRISBEE project, will conduct experiments in order to investigate the effect of static and dynamic storage temperature conditions (fluctuations
of temperature are a significant factor to be studied). Texture, viscosity and ice recrystallization will be studied using appropriate equipment and methodology.
The data obtained will be evaluated and modelled vs time and storage temperature. Equations will be developed to describe the effect of storage conditions on texture and viscosity parameters.
For the corresponding description of ice recrystallization, existing published equations will be used.
The validation of these models (concerning ice recrystallization) is of great significance since these equations have been assumed by simulating the cold chain of the ice cream. Real cold chain scenarios from collected data on the cold chain will be used.

Figure 2. Crystal growth as a function of temperature and amplitude. Source: Ben-Yoseph E. & Hartel R. W. (1998)

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