Ice Cream Engineering
- Type: Archived Webinar
- Level: Intermediate
- Duration: 1 hour
- PDHs: 1.00
Ice cream is a multi-phase system. That means the engineering principles applied to making ice cream also apply to other industries, including pharmaceuticals, chemicals, and consumer products. This webinar explores how phase transitions are controlled to create structural aspects of ice cream that directly impact texture and taste.
You’ll learn what engineering principles are applied in ice cream production. And you’ll see how they apply to similar systems produced by pharmaceutical, chemical and consumer product companies. Whether you’re interested in the science behind the foods we eat or want to see how that science applies to the sector you work in, you will enjoy this presentation.
Take a look at your agenda:
- Explore the structure of ice cream in creating a textural and sensory experience for the eater
- Look at how processing equipment and operating parameters influence these structures
- Learn the effects of process changes on structure formation
- Understand how secondary processing and storage conditions also influence ice cream structures and properties
Dr. Hartel has been teaching Food Engineering at the University of Wisconsin-Madison for over 30 years and conducting research on a variety of projects related to phase transitions in foods.
The primary area of research encompasses food engineering with a particular emphasis on phase transitions in foods. Crystallization and glass transitions play an important role in determining textural and physical properties of many food products. Understanding these phase transitions is critical to proper design, development, and control of many food processes. In particular,...Read more
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