Comparison between the overrun and microstructure of ice cream produced by tabletop and practical machines

Airi Takayama

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Lp] Physical property of food

Sat. Aug 31, 2024 2:30 PM - 4:30 PM Room L (2F N205)

座長:藤井修治(東洋大学)、小川剛伸(京都大学)

4:15 PM - 4:30 PM

[3Lp-07] Comparison between the overrun and microstructure of ice cream produced by tabletop and practical machines

*Airi Takayama¹, Naoki Kojima², Takayuki Fujiwara^1,2 (1. Chubu university・Graduate School of Bioscience and Biotechnology, 2. Chubu university・College of Bioscience and Biotechnology)

Keywords:ice cream, overrun, tabletop ice cream maker, cryo-SEM

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