Time-Resolved Tomographic Quantification of the Microstructural Evolution of Ice Cream.

Area of Science:

• Food science and materials science
• Colloidal and soft matter physics

Background:

• Ice cream's texture and mouthfeel depend on its complex microstructure.
• Thermal changes significantly impact ice cream's microstructure and quality.

Purpose of the Study:

• To investigate the microstructural evolution of ice cream under heat shock and storage conditions.
• To quantify microstructural changes and relate them to texture and sensory perception.

Main Methods:

• In-line and ex situ synchrotron X-ray tomography were used to capture microstructure.
• Time-resolved imaging was performed on time scales of minutes and days.
• Morphological analysis quantified ice crystal and unfrozen matrix changes.

Main Results:

• Heat shock and storage cause significant microstructural coarsening in ice cream.
• Both Ostwald ripening and physical agglomeration contribute to ice crystal growth.
• Quantified microstructural changes correlate with texture and sensory perception.

Conclusions:

• The study provides a detailed understanding of ice cream's microstructural dynamics during thermal stress.
• Findings offer insights into the behavior of soft-solids and semi-solids, applicable to various foodstuffs.
• Data can inform and validate processing models for improved food product development.