Thesis - Open Access
Master of Science (MS)
Department / School
Dairy and Food Science
creep-recovery, frequency sweeps, ice-cream mix, modeling viscosity, protein content
This work documented the influence of the protein source (MPC80 and WPC80), protein content (4-12%), and temperature (5-35ºC) on the rheological behavior (flow curve, frequency sweep, and creep-recovery) of ice-cream mixes (ICM). For each protein source, the viscosity of the ICM was satisfactorily modeled (𝑅2>0.98, 𝑅2 𝑎𝑑𝑗>0.98, and E0.99), while the recovery phase was represented by an empirical model. The percentage of recovery (%R) of the ICM significantly decreased with the protein content.
Library of Congress Subject Headings
Ice cream, ices, etc. -- Analysis.
Food -- Protein content.
Number of Pages
South Dakota State University
Ranaweera, Hiran, "Modeling the Flow and Creep Compliance Properties of Ice-Cream Mixes" (2022). Electronic Theses and Dissertations. 376.