Application of a new mechanical compression method on ice cream

Samsudin, Nur Aisyah (2018) Application of a new mechanical compression method on ice cream. [Project Paper] (Submitted)

Text lp FK 2018 49.pdf Download (16MB)

Abstract

Stabilizer is one of the most important ingredients in the ice cream formulation. There are many variation of percentages used of stabilizers in the ice cream formulation depends on the manufacturer. However, there was limitation in conducting mechanical test on the ice cream which cannot be performed by many researchers due to the melting rate of ice cream in room temperature. Hence, in this study, the effect of different percentages of stabilizers on the mechanical properties of ice cream were investigated using the Lego Mindstorm EV3. All the ice cream sample were produced using the same formulation and the percentages of stabilizers in each of the sample were varied by 0.1% to 0.4%. then, the mechanical test which were compression test, stress relaxation compression test and step relaxation compression test were done. Based on the result of the mechanical analysis, the non-linear mechanical behavior of the ice cream was studied. Based on the study, the non-linear mechanical behavior of the sample was the viscoelastic properties of the ice cream. The viscoelastic properties was studied by referring to the stress relaxation results. Last but not least, the correct method for the sample preparation of the ice cream also being studied which the ice cream should not be melt and refreeze as it will affect the structure of the ice cream by causing the ice recrystallization of the ice cream.

Item Type:	Project Paper
Subjects:	T Technology > TJ Mechanical engineering and machinery
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	30 Jun 2026 10:08
Last Modified:	30 Jun 2026 10:08
URI:	http://psaspb.upm.edu.my/id/eprint/2833

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