Evaluation of a new homogenizer used in the manufacture of chocolate ice cream Coppelia

Authors

  • Yanet Sariego-Toledo Instituto Superior Politécnico "José Antonio Echeverría". Facultad de Ingeniería Química.
  • Eduardo García-Noa Instituto Superior Politécnico "José Antonio Echeverría". Facultad de Ingeniería Química.
  • Raidel Comet-Rodríguez Instituto Superior Politécnico "José Antonio Echeverría". Facultad de Ingeniería Química.
  • Carlos Guillen-Rodríguez Instituto Superior Politécnico "José Antonio Echeverría". Facultad de Ingeniería Química.

Keywords:

ice cream, homogenization, quality

Abstract

In this paper, the evaluation of homogenization operation is made, analyzing the physical-chemical´s parameters and sensorial properties of the mixtures of chocolate Coppelia made before and after the technology was modified, using a set of statistical techniques. It was shown that for flavor tested, the physic-chemical analysis and sensorial meet the standards,alsoit was foundstatistically thatthe quality ofprocessedmixeswith the new homogenizeris best tothe mixturesprocessed with thehomogenizer600 L/h.

Published

2023-12-19

Issue

Vol. 22 No. 1 (2012)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Evaluation of a new homogenizer used in the manufacture of chocolate ice cream Coppelia. (2023). Ciencia Y Tecnología De Alimentos, 22(1), 32-36. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/530

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