Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration
2022
Ranaweera, Hiran | Krishnan, Padmanaban | Martínez‐Monteagudo, Sergio I.
This work documented the influence of the protein source (milk protein concentrate 80 [MPC80] and whey protein concentrate 80 [WPC80]), protein content (4–12%), and temperature (5–35°C) on the rheological behavior (flow curve, frequency sweep, and creep–recovery) of ice‐cream mixes (ICMs). The viscosity of the ICMs increased with increasing the protein content and decreased with increasing the temperature. For each protein source, the viscosity was satisfactorily modeled (R2 > .98, Radj2 > .98, and E < 10%) using a modified Herschel–Buckley model, where the consistency index was parameterized to account for the protein and temperature effect. The analysis of the frequency sweeps suggested a dominant viscous gel behavior with increasing the protein content, being more pronounced for MPC80. Creep curves were satisfactorily described by the Burger model, while the recovery phase was represented by an empirical model (R2 > .99). The percentage of recovery (%R) of the ICMs significantly decreased with the protein content. PRACTICAL APPLICATIONS: The viscosity of ice‐cream mix is a key parameter during the manufacture of ice‐cream. An increment in the protein content imparts viscosity of the mixes and presents many processing challenges. This work presents a mathematical model to predict the viscosity in terms of shear rate, protein content, and temperature.
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