Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Influences of Storage Temperature and Periods on the Physical Properties of Ice Cream

  • Park, Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hong, Guen-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ko, Se-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Min, Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Published : 2006.05.26
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Abstract

In this research, storage temperature and periods had significant influence on the physical properties of ice cream. Lower storage temperature reduced the ice re-crystallization and discoloration of ice cream. Increased melt resistance was observed at the lower storage temperature, inducing a good shape retention of ice cream.

Keywords