scholarly journals Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

Author(s):  
Callebe CAMELO-SILVA ◽  
Eulália Lopes da Silva BARROS ◽  
Maria Helena Machado CANELLA ◽  
Silvani VERRUCK ◽  
Amanda Alves PRESTES ◽  
...  
Author(s):  
Берик Картанбаевич Саяхов ◽  
Александр Геннадьевич Дидух ◽  
Гульнара Амангельдиевна Габсаттарова ◽  
Марат Давлетович Насибулин ◽  
Жасулан Канатович Наурузбеков

На начальных участках магистрального нефтепровода Узень - Атырау - Самара формируются партии низкозастывающих бузачинских и высокозастывающих мангышлакских нефтей. По маршруту транспортировки осуществляются дополнительные подкачки нефтей с различными физико-химическими и реологическими характеристиками, что может оказывать существенное влияние на свойства перекачиваемых нефтесмесей. Цель настоящей работы - исследование физико-химических и реологических свойств бузачинской и мангышлакской нефтесмесей на маршруте поставки Узень - Атырау, а также диапазона и причин изменений характеристик бузачинской нефти (основной в компонентном составе нефтесмесей, перекачиваемых по нефтепроводу Узень - Атырау - Самара). По результатам исследований установлено, что свойства мангышлакской нефтесмеси изменяются в незначительных пределах. Для бузачинской нефтесмеси свойственна нестабильность реологических параметров, которые могут изменяться в широком диапазоне в результате путевой подкачки на различных участках нефтепровода. Колебания реологических параметров наиболее показательных проб партий бузачинской нефтесмеси рекомендуется учитывать для решения задач повышения текучести высоковязких нефтей и оптимизации технологических режимов работы трубопроводов, по которым осуществляется перекачка таких нефтей. Методами газохроматографического анализа молекулярно-массового распределения тугоплавких парафинов и поляризационной микроскопии определена температура нагрева бузачинской и мангышлакской нефтесмесей, оптимальная для ввода депрессорной присадки. At the initial sections of the Uzen - Atyrau - Samara main oil pipeline, batches of low pour point Buzachinsky and high pour point Mangyshlak oils are formed. Additional pumping of oils with different physical, chemical and rheological characteristics is carried out along the transportation route, which can have a significant effect on the properties of the pumped oil mixtures. The purpose of this study is to examine the physical, chemical and rheological properties of Buzachi and Mangyshlak oil mixtures on the Uzen - Atyrau supply route, as well as the range and causes of changes in the characteristics of Buzachinsky oil (the main oil mixture in the blend composition pumped through the Uzen - Atyrau - Samara pipeline). According to the research results, it was found that the properties of the Mangyshlak oil mixture vary within insignificant limits. The Buzachinsky oil mixture is characterized by instability of rheological parameters, which can vary in a wide range as a result of route pumping at different pipeline sections. Fluctuations of the rheological parameters of the most indicative samples of batches of the Buzachinsky oil mixture are recommended to be taken into account in order to increase the fluidity of high-viscosity oils and optimize the process modes of operation of pipelines through which such oils are pumped. Using the methods of gas chromatographic analysis of the molecular weight distribution of high-melting-point paraffins, as well as polarization microscopy, the optimal heating temperature for the introduction of a pour point depressant into the Buzachinsky and Mangyshlak oil mixtures has been determined.


2011 ◽  
Vol 34 (1) ◽  
pp. 144-159 ◽  
Author(s):  
DORRA GHORBEL ◽  
NAZIHA BARBOUCHE ◽  
HAÏTHEM RIAHI ◽  
AHMED BRAHAM ◽  
HAMADI ATTIA

Author(s):  
Florina A. SILAGHI ◽  
Alessandro GIUNCHI ◽  
Angelo FABBRI ◽  
Luigi RAGNI

The control of ice cream powder mixture production is carried out evaluating the ice cream liquid phase. The present study was conduced on ice cream and unfrozen liquid phase in order to indirectly evaluate the rheological properties by measuring the powder mixture. The calibration set was formed by samples with different percentage of thickeners, maintaining constant the concentration of the other remaining compounds. After the NIR acquisitions the powders were mixed with warm milk, blended and than settled in order to obtain the unfrozen liquid phase needed for the rheological measurements. For each recipe three batches were prepared. The flow curves were evaluated by using the Ostwald de Waele’s equation and the goodness of fit was evaluated by the R2, which was above 0.95. Predictive models of rheological parameters were set up by means of PLS regressions in order to predict the consistency coefficient (K) and the flow behavior index (n) from spectral acquisitions. High correlation of calibration was found for both parameters and NIR spectra obtaining R2 of 0.884 for K and 0.874 for n. The good prediction of the models encourages applying them to reduce significantly the time of the powder mixing control during production.


2012 ◽  
Vol 32 (3) ◽  
pp. 621-628
Author(s):  
Grazielle Gebrim Santos ◽  
Mara Reis Silva

The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL) and the combination of Litesse, Lactiol, and Splenda (LLS). The largest reduction in total energetic value (50%) was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun) and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.


Author(s):  
Erhan Sulejmani ◽  
Mersel Demiri

Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.


2020 ◽  
Vol 68 (5) ◽  
pp. 499-512
Author(s):  
Asmaa Rahmani ◽  
Abdelkrim Hazzab ◽  
Hadj Aimer ◽  
Abdellah Ghenaim ◽  
Abdelali Terfous

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