Effects of using nanobubble liquid on the physical properties of hard ice cream

Mohamed Khair, Norhafizah (2019) Effects of using nanobubble liquid on the physical properties of hard ice cream. [Project Paper] (Submitted)

Text lp FK 2019 22.pdf Download (40MB)

Abstract

Nanobubbles are bubbles that exits in a system in which of nanometer size to micrometer size and are dispersed in liquid. In recent years, the nanobubbles technologies has been used in an extensive range of application such as in drinking water, agriculture, fishery, wastewater treatment and food. In ice cream, there were air cells that will improve the smoothness and the texture of ice cream. In this study effects of nanobubbles liquid on ice cream was compared with effect of normal water on ice cream. The sample was prepared and the analysis was conducted to check the physical properties of the ice cream Based on the result, the particle size distribution for the ice cream mixture were 338nm for nanobubbles liquid and 97.9 µm for normal water. The viscosity for ice cream mixture for nanobubbles liquid and normal water were 0.211 Pa.s and 0.149 Pa.s respectively. Next, nanobubbles liquid ice cream had higher density and firmness which were 0.742 g/mL and 29.93g respectively. The overrun of nanobubbles ice cream were slightly lower which was 46% while normal water ice cream was 54%. Not only that for melting rate, naobubbles ice cream melted slightly later than normal water ice cream. As a conclusion, ice cream with lower overrun is denser and has rich texture. The smaller air bubbles size hold the body better and cause the ice cream to melt a bit later. Nanobubbles liquid ice cream has higher firmness value which indicates its ability to retain its shape beter and has a better texture.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	21 Nov 2024 04:39
Last Modified:	21 Nov 2024 04:39
URI:	http://psaspb.upm.edu.my/id/eprint/2220

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