SciELO - Scientific Electronic Library Online

vol.28 issue3Production of snacks from sour cassava starch and fiber: effect of operational parameters on physical propertiesEnzymatic extraction of proteins from rice flour author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand




Related links


Food Science and Technology

Print version ISSN 0101-2061On-line version ISSN 1678-457X


OLIVEIRA, Katherine Helena; SOUZA, José Antonio Ribeiro de  and  MONTEIRO, Alcilene Rodrigues. Rheological characterization of ice cream. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.3, pp.592-598. ISSN 0101-2061.

The knowledge of rheological behavior is an important part of processing, handling, quality control and development of food products. Literature shows that most foodstuffs present non-Newtonian behavior, where their viscosity may vary with time, as well as with flow conditions. The rheological characterization of five different kinds of ice cream was carried out in this work. The samples studied were vanilla flavor, light vanilla flavor, lemon, yoghurt and banana soy, supplied by Amoratto Sorvetes Artesanais, located in Florianópolis/SC, Brazil. The rheological data were obtained using a rotational viscosimeter with concentric cylinder geometry. The trials were carried out at three different temperatures (-2, 0 and 2 °C) and experimental results were fitted by Bingham, Casson, Herschel-Bulkley and Power Law models. The different samples showed non-Newtonian behavior at the three temperatures. The rheological parameters (k and n) were obtained through fitting of the models and the Power Law model presented the best results, with r = 0.99 for four of the five samples, at the three different temperatures.

Keywords : rheology; ice cream; viscosity.

        · abstract in Portuguese     · text in Portuguese     · Portuguese ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License