Caner ACI, TÜLAY ÖZCAN

Dondurmada buz kristallerinin oluşumunu etkileyen faktörler

Dondurma yağ, süt yağsız kuru maddesi, şeker, stabilizatör, emülgatör ve bazen de lezzet ve renk veren maddelerden oluşan karışımın işlenmesiyle elde edilen bir süt ürünüdür. Dondurma karışımının dondurulması ve sertleştirilmesi sırasında oluşan buz kristallerinin boyutları depolama aşamalarında büyümekte ve dondurmanın kalitesini olumsuz etkileyen rekristalizasyon olayı meydana gelmektedir. Depolama boyunca oluşan rekristalizasyon üzerinde toplam kuru madde, başlangıçtaki dondurulma sıcaklığı, stabilizatör, şekerler ve depolama sıcaklığı gibi faktörler etkili olmaktadır.

Anahtar Kelimeler:

kristalleşme, süt ürünleri, işleme kalitesi, dondurma, gıda katkı maddeleri, buz kristalleşmesi, termodinamik

Factors influencing the fomation of ice crystals in ice cream

Ice cream is a dairy product made by mixing of milk fat, nonfat milk solids, sweeteners, stabilizers, emulsifiers and some flavor and colour compounds. The size of ice crystals formed during freezing and hardening process increases throughout storage and thus recrystallization, an important factor for ice cream quality, occurs. Recrystallization is influenced by various factors, including total solids, initial freezing temperature, stabilizer type, sweetener type, and storage temperature.

Keywords:

crystallization, milk products, processing quality, ice cream, food additives, ice nucleation, thermodynamics,

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