Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

Estimation of Ice Cream Mixture Viscosity during Batch Crystallization in a Scraped Surface Heat Exchanger

Ice cream viscosity is one of the properties that most changes during crystallization in scraped surface heat exchangers (SSHE), and its online measurement is not easy. Its estimation is necessary through variables that are easy to measure. The temperature and power of the stirring motor of the SSHE...

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Bibliographic Details
Main Authors: Alejandro De la Cruz Martínez, Rosa E. Delgado Portales, Jaime D. Pérez Martínez, José E. González Ramírez, Alan D. Villalobos Lara, Anahí J. Borras Enríquez, Mario Moscosa Santillán
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Processes
Subjects:
viscosity
crystallization
ice-cream
modelling
scraped surface heat exchanger
Online Access:https://www.mdpi.com/2227-9717/8/2/167

Internet

https://www.mdpi.com/2227-9717/8/2/167

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