Artículos de revistas
Transient process in ice creams evaluated by laser speckles
Fecha
2010Registro en:
FOOD RESEARCH INTERNATIONAL, v.43, n.5, p.1470-1475, 2010
0963-9969
10.1016/j.foodres.2010.04.017
Autor
SILVA JR., Elieste da
SILVA, Emerson Rodrigo Teixeira da
Muramatsu, Mikiya
LANNES, Suzana Caetano da Silva
Institución
Resumen
When a coherent light beam is scattered from a colloidal medium, in the observation plane, appears a random grainy image known as speckle pattern. The time evolution of this interference image carries information about the ensemble-averaged dynamics of the scatterer particles. The aim of this work was to evaluate the use of dynamic speckles as an alternative tool to monitoring frozen foams formulated with glucose and fructose syrups. Ice creams, after preparation and packing, were stored at 18 degrees C. Changes in properties of products were analyzed by speckle phenomena at three room temperatures (20 degrees C, 25 degrees C and 30 degrees C), minute by minute, during 50 min. Two moments were identified in which samples activity achieved significant levels. These instants were associated, respectively, to ice crystals melting and to air bubbles dissipation into the food matrix causing motion of diverse structures. As expected, ice crystals melting was first in formulations containing fructose syrup, but for same samples, air losses were delayed. Speckle methodology was satisfactory to observe temporal evolution of transient process, opening goods prospects to application, still incoming, in foodstuffs researches. (C) 2010 Elsevier Ltd. All rights reserved.