. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. PACKAGED ICE CREAM 203 and aggregates, or the solid state. Thus the aggregation at the warmer temperature (below 98° F., the melting point of gelatin according to Oakes and Davis (3)), results in particles large enough to impart addi- tional viscosity to the mix as well as apparent viscosity due to the ad- hesion of these particles. From this conception of gel formation it is not difficult to see how mixes of various viscosities may be made simply by controlling the rate of cooling. Experimental evidence
. Bulletin - Massachusetts Agricultural Experiment Station. Agriculture -- Massachusetts. PACKAGED ICE CREAM 203 and aggregates, or the solid state. Thus the aggregation at the warmer temperature (below 98° F., the melting point of gelatin according to Oakes and Davis (3)), results in particles large enough to impart addi- tional viscosity to the mix as well as apparent viscosity due to the ad- hesion of these particles. From this conception of gel formation it is not difficult to see how mixes of various viscosities may be made simply by controlling the rate of cooling. Experimental evidence of these prin- ciples is shown by cooling portions of skim milk solutions of gelatin from various initial temperatures to 40° F. by holding the portions in a cooler at this temperature for 2}. hours. The viscosity results obtained from such a series are shown in Figure 3. The graph shows that there is a marked increase in viscosity as tlie initial aging temperature is raised to over 80° F. These and all other results obtained were taken after vigorous agitation was given to the material to destroy apparent viscositv structure. Fig. 3. Effect of Initial Aging Temperatures on Viscosity of Per Cent Gelatin in Skim 80 foo 120 m m Various investigators have implied tlmt whatever the apparent vis- cosities might be for a given mix, it could always be reduced to tiie same basic viscosity. This is not the case in view of the above observations. The permanency of these various basic viscosities due to temperature is further shown by their effect on melting ice cream so treated, as illus- trated in the photograph, Figure 4. Therefore, if the occlusion of water by gelatin in the mix cooled in the usual manner is a cause of smoother texture, then the still greater occlusion of water as shown hx the much greater viscosity developed in samples slowly cooled should cause still smoother texture, according to the writer's previous work (9). An idea of the imi^rovement o
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