Concepedia

Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions

Marcela Arellano, Hayat Benkhelifa, D. Flick, Graciela Alvarez

Journal of Food Engineering · 2012 · 35 citations · 14 references

DOI

Concepts

References

14

Effects of overrun on structural and physical characteristics of ice cream

Rosalina P. Sofjan, Richard W. Hartel · International Dairy Journal · 2003 · 345 citations

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Characterizing the Metastable Zone Width and Solubility Curve Using Lasentec FBRM and PVM

Peter Barrett, Brian Glennon · Process Safety and Environmental Protection · 2002 · 294 citations

, , +14

Mechanisms of Ice Crystallization in Ice Cream Production

K.L.K. Cook, Richard W. Hartel · Comprehensive Reviews in Food Science and Food Safety · 2010 · 174 citations

, , +17

Measuring the particle size of a known distribution using the focused beam reflectance measurement technique

David Greaves, John Boxall, J. C. Mulligan et al. · Chemical Engineering Science · 2008 · 162 citations

, , +11

Ice crystallization during the manufacture of ice cream

Richard W. Hartel · Trends in Food Science & Technology · 1996 · 157 citations

, , +14