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Time-resolved tomographic quantification of the microstructural evolution of ice cream

DOI: 10.3390/ma11102031 DOI Help

Authors: Jingyi Mo (University College London; Research Complex at Harwell) , Enyu Guo (Dalian University of Technology) , D. Graham Mccartney (University College London;) , David Eastwood (University College London; The University of Manchester) , Julian Bent (Unilever R&D) , Gerard Van Dalen (Unilever R&D) , Peter Schuetz (Unilever R&D) , Peter Rockett (Imperial College London) , Peter D. Lee (University College London (UCL); Research Complex at Harwell)
Co-authored by industrial partner: Yes

Type: Journal Paper
Journal: Materials , VOL 11

State: Published (Approved)
Published: October 2018
Diamond Proposal Number(s): 12194 , 12195 , 12616 , 17609

Open Access Open Access

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.

Journal Keywords: ice cream; microstructure; tomography; ice crystals; coarsening; soft solids

Subject Areas: Materials, Food Science

Instruments: I13-2-Diamond Manchester Imaging