In-situ viscoelastic characterization and modeling of ice cream

Hard ice cream has been mechanically characterized in-situ by using compression stress relaxation tests. However, the main challenge in the study of ice cream mechanics is the need to perform analyses at low temperatures (−20 °C). Therefore, in this study, a customized compression test device was de...

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Bibliographic Details

Main Authors:	Abd Rahman, Nur 'Aliaa, Muhamad Parid, Dzieda, Abdul Razak, Siti Zubaidah, Mat Johari, Amiruddin, Talib, Ahmad Tarmezee, P. Mohammed, Mohd Afandi, Samsu Baharuddin, Azhari, Wakisaka, Minato
Format:	Article
Language:	en
Published:	Elsevier 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/80283/1/In-situ%20viscoelastic%20characterization%20and%20modeling%20of%20ice%20cream.pdf http://psasir.upm.edu.my/id/eprint/80283/ https://www.sciencedirect.com/science/article/pii/S026087741930247X
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