Use of the Osmometer for Quality Control of Ice Cream Mix1

1985 ◽  
Vol 48 (11) ◽  
pp. 976-978 ◽  
Author(s):  
ROBERT J. BAER ◽  
TIMOTHY P. CZMOWSKI
Keyword(s):  
Quality Control ◽  
Freezing Point ◽  
Ice Cream ◽  
Total Solids ◽  
Freezing Points ◽  
Improve Product ◽  
Control Instrument ◽  
Regulatory Standards ◽  
Potential Use

Fourteen brands of commercial vanilla ice cream, purchased at three different times, were analyzed for freezing point, firmness, fat, solids-not-fat, total solids, and net weight. Mean freezing points ranged from −2.65 ± .04 to −3.24 ± .19°C, which indicated ice cream composition and mix formulations varied. Values for mean penetrometer readings ranged from 120 ± 6.0 to 193 ± 34.9 mm; fat, 9.3 ± .23 to 16.8 ± .20%; solids-not-fat, 25.2 ± .17 to 29.6 ± .64%; total solids, 35.5 ± .25 to 42.0 ± .26%; and net weights, 1.026 ± .045 to 1.756 ± .017 kg/1.89 liter. The freezing point osmometer has potential use as a rapid quality control instrument to measure the freezing point of ice cream mix and detect when improper quantities of soluble mix ingredients have been incorporated into the mix. More testing of mix formulations will improve product uniformity and quality and assure compliance with regulatory standards.

Melting and crystal structure: the melting parameters of some polyphenyls

1955 ◽  
Vol 228 (1175) ◽  
pp. 435-447 ◽  
Keyword(s):  
Crystal Structure ◽  
Specific Volume ◽  
Freezing Point ◽  
Volume Increase ◽  
Freezing Points ◽  
Viscosity Measurements ◽  
Marked Tendency

Melting mechanisms have been studied for diphenyl, and o -, m - and p -terphenyl. The volume increase on melting is largest for the linear polyphenyls and smallest for branched molecules which can interlock in the melt. In no case will the volume increase permit the ‘onset of rotation’ on melting. Viscosity measurements give marked indications of the growth of cybotactic groups in the melts on approaching the freezing-points, especially in the case of o -terphenyl, where the , ratio H vap / E n reaches exceptionally low values near the freezing-point. Plots of fluidity against specific volume and the marked tendency of the melt of o- terphenyl to supercool give further indications of the presence of interlocked groups of molecules in the melt.

scholarly journals GULA KELAPA KRISTAL DAN POTENSI PEMANFAATANNYA PADA PRODUK MINUMAN

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Ervina Mela ◽  
Nurul Fadhillah ◽  
Mustaufik Mustaufik
Keyword(s):  
Vitamin B12 ◽  
Shelf Life ◽  
Glycemic Index ◽  
Sugar Cane ◽  
Ice Cream ◽  
Cane Sugar ◽  
Potential Use

Crystal coconut sugar is sugar that made from coconut sap which is processed to  powder or crystal. This sugar has lower Glycemic Index and higher levels of fiber and vitamin B12 than cane sugar. Other advantages are that it is more soluble, has longer shelf life, more attractive in shape, easier to package and transport, has a unique taste and aroma, and can be fortified with other ingredients. Crystal coconut sugar can be used as a substitute for sugar cane in various beverage products. This paper aims to provide an overview of the process, excellence, and potential use of crystal coconut sugar in beverage products sourced from research journals and scientific books. Crystal coconut sugar has the potential to substitute cane sugar in tamarind syrup products, traditional drinks, instant powder drinks, instant chocolate drinks, coffee mixes, and ice cream.

Variation of freezing point of cow's milk free from extraneous water during lactation

2000 ◽  
Vol 25 ◽  
pp. 165-168
Author(s):  
B.A. Slaghuis ◽  
G.H. Klungel
Keyword(s):  
Milk Yield ◽  
Freezing Point ◽  
Bovine Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Freezing Points ◽  
Stage Of Lactation ◽  
Lactation Curve ◽  
One Year ◽  
Morning Milk

AbstractThe freezing point of bovine milk is known to vary between narrow limits. However, some variation is possible, because of the osmotic relationship between blood and milk. The extent of variation in freezing points of cow's milk was studied. For one year, freezing points were determined in individual milk samples from a high producing herd. Differences (P<0.05) were found between evening and morning milk yield and freezing points. A ‘lactation curve’ for freezing points was fitted and showed some similarity with milk yield curves. Stage of lactation explained part of the variation of freezing points of cow's milk.

Highly sensitive and selective detection of dimethylamine through Nb-doping of TiO2 nanotubes for potential use in seafood quality control

2020 ◽  
Vol 303 ◽  
pp. 127217 ◽  
Author(s):  
Vardan Galstyan ◽  
Andrea Ponzoni ◽  
Iskandar Kholmanov ◽  
Marta M. Natile ◽  
Elisabetta Comini ◽  
...  
Keyword(s):  
Quality Control ◽  
Tio2 Nanotubes ◽  
Selective Detection ◽  
Highly Sensitive ◽  
Nb Doping ◽  
Potential Use

scholarly journals XIV. On the spontaneous crystallisation of monochloracetic acid and its mixtures with naphthalene

1909 ◽  
Vol 209 (441-458) ◽  
pp. 337-377 ◽  
Keyword(s):  
Freezing Point ◽  
Mixed Crystals ◽  
Freezing Points ◽  
Pure Substances

Our previous papers on spontaneous crystallisation have dealt with the supersolubility curves, firstly, of pure substances; secondly, of mixtures of two or more substances which do not form mixed crystals; and, finally, with naphthalene and β -naphthol; the last form mixed crystals of the type (l) of Roozeboom, in which the freezingpoints of all mixtures lie between the freezing-points of the pure components. The object for which the present investigation was undertaken was to study the spontaneous crystallisation of two substances which form mixed crystals and possess a minimum or eutectic freezing-point.

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: XII. ANTIFREEZE PROPERTIES OF TERNARY AQUEOUS SOLUTIONS CONTAINING LEVO-2,3-BUTANEDIOL AS A MAJOR COMPONENT

1946 ◽  
Vol 24f (5) ◽  
pp. 287-299 ◽  
Author(s):  
K. A. Clendenning ◽  
D. E. Wright
Keyword(s):  
Ethylene Glycol ◽  
Aqueous Solutions ◽  
Boiling Point ◽  
Freezing Point ◽  
Ternary Systems ◽  
Freezing Points ◽  
Point Depressant ◽  
Point Data ◽  
Considerable Range

Freezing point, viscosity, and boiling point data are presented for aqueous solutions of levo-2,3-butanediol containing methanol, ethanol, ethylene glycol, and tetrahydrofurfuryl alcohol as third components. All four ternary systems show freezing points of −50 °C. and lower over a considerable range of compositions. Among the compounds tested as third components, methanol was most effective as a thinning agent and accessory freezing point depressant. The data indicate that 20% methanol–40% butanediol–40% water is suitable for use at temperatures as low as −50 °C.

scholarly journals FREEZING POINTS OF ANTI-COAGULANT SALT SOLUTIONS

1935 ◽  
Vol 18 (4) ◽  
pp. 485-490 ◽  
Author(s):  
David I. Hitchcock ◽  
Ruth B. Dougan
Keyword(s):  
Sodium Chloride ◽  
Linear Function ◽  
Sodium Citrate ◽  
Freezing Point ◽  
Biological Fluid ◽  
Linear Equations ◽  
Freezing Point Depression ◽  
Salt Solutions ◽  
Freezing Points ◽  
Sodium Chloride Solutions

By a method involving equilibration of ice and solution, and analysis of the solution, freezing point depressions of solutions of sodium citrate, oxalate, and fluoride have been determined over the range Δ = 0.45 to 0.65°C. Determinations with sodium chloride solutions have confirmed the accuracy of the method. In each case the freezing point depression is given, within 0.002°C., as a linear function of the concentration. By the use of these linear equations it is possible to prepare a solution of any of these four salts isotonic with a given biological fluid of known freezing point, provided the latter falls within the range studied.

A STATEWIDE_SURVEY OF FREEZING POINTS OF AUTHENTIC MILK SAMPLES1,2

1966 ◽  
Vol 29 (8) ◽  
pp. 246-247
Author(s):  
P. L. Bradshaw ◽  
R. T. Marshall ◽  
J. E. Edmondson
Keyword(s):  
Standard Deviation ◽  
Freezing Point ◽  
The State ◽  
Normal Curve ◽  
Freezing Points ◽  
Upper Limit ◽  
Curve Fit ◽  
Accepted Standard ◽  
The Mean ◽  
Herd Milk

Summary Eigty-three authentic samples were taken from the mixed herd milk of dairies located in eight areas of the State of Mississippi during an eight-month period. The range of freezing points observed was wider than expected based on the recognized upper limit of −0.530 C. Eleven percent of the samples would have been termed adulterated based on this accepted standard. The mean freezing point was −0.536 C and the standard deviation −0.006 C. The data showed a moderately acceptable normal curve fit. But the true distribution appeared somewhat skewed, indicating that factors other than normal differences between animals tend to force the freezing point up. Variation between laboratories was small. The mean test deviation was slightly more than 0.001 C.

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