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Instruments / Technical Area	Publication Details	Published	Actions
I13-2-Diamond Manchester Imaging	Ice crystal coarsening in ice cream during cooling: A comparison of theory and experiment Jingyi Mo , Robert D. Groot , D. Graham Mccartney , Enyu Guo , Julian Bent , Gerard Van Dalen , Peter Schuetz , Peter Rockett , Peter Lee Crystals 9 DOI: 10.3390/cryst9060321 Diamond Proposal Number(s): [12195, 12616, 17609] Open Access Show Abstract ▼ Abstract: Ice cream is a complex multi-phase structure and its perceived quality is closely related to the small size of ice crystals in the product. Understanding the quantitative coarsening behaviour of ice crystals will help manufacturers optimise ice cream formulations and processing. Using synchrotron X-ray tomography, we measured the time-dependent coarsening (Ostwald ripening) of ice crystals in ice cream during cooling at 0.05 °C/min. The results show ice crystal coarsening is highly temperature dependent, being rapid from ca. −6 to −12 °C but significantly slower at lower temperatures. We developed a numerical model, based on established coarsening theory, to calculate the relationship between crystal diameter, cooling rate and the weight fraction of sucrose in solution. The ice crystal diameters predicted by the model are found to agree well with the measured values if matrix diffusion is assumed to be slowed by a factor of 1.2 due to the presence of stabilizers or high molecular weight sugars in the ice cream formulation.	Jun 2019
I13-2-Diamond Manchester Imaging	Time-resolved tomographic quantification of the microstructural evolution of ice cream Jingyi Mo , Enyu Guo , D. Graham Mccartney , David Eastwood , Julian Bent , Gerard Van Dalen , Peter Schuetz , Peter Rockett , Peter D. Lee Materials 11 DOI: 10.3390/ma11102031 Diamond Proposal Number(s): [12194, 12195, 12616, 17609] Open Access Show Abstract ▼ Abstract: Ice cream is a complex multi-phase colloidal soft-solid and its three-dimensional microstructure plays a critical role in determining the oral sensory experience or mouthfeel. Using in-line phase contrast synchrotron X-ray tomography, we capture the rapid evolution of the ice cream microstructure during heat shock conditions in situ and operando, on a time scale of minutes. The further evolution of the ice cream microstructure during storage and abuse was captured using ex situ tomography on a time scale of days. The morphology of the ice crystals and unfrozen matrix during these thermal cycles was quantified as an indicator for the texture and oral sensory perception. Our results reveal that the coarsening is due to both Ostwald ripening and physical agglomeration, enhancing our understanding of the microstructural evolution of ice cream during both manufacturing and storage. The microstructural evolution of this complex material was quantified, providing new insights into the behavior of soft-solids and semi-solids, including many foodstuffs, and invaluable data to both inform and validate models of their processing.	Oct 2018

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