Science.gov

Sample records for ice cream mix

  1. The effect of gum tragacanth on the rheological properties of salep based ice cream mix.

    PubMed

    Kurt, Abdullah; Cengiz, Alime; Kahyaoglu, Talip

    2016-06-01

    The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or water based were investigated. These properties were used to evaluate the viscoelastic behavior and internal structure of ice cream network. The textural properties of ice cream were also evaluated. Thixotropy values of samples were reduced by increasing GT concentration. The dynamic and creep-recovery analyses exhibited that GT addition increased both ice cream elastic and viscous behaviors. The increasing of Burger's model parameters with GT concentration indicated higher resistance network to the stress and more elastic behavior of samples. The applying of Cox-Merz rule is possible by using shift factor (α). GT also led to an increase in Young's modulus and the stickiness of ice creams. The obtained results highlighted the possible application of GT as a valuable member to promote structural properties of ice cream. PMID:27083350

  2. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... fluid mix for ice cream and other frozen desserts subcategory. 405.70 Section 405.70 Protection of... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  3. Flow properties of ice cream mix prepared from palm oil: anhydrous milk fat blends.

    PubMed

    Rosnani, A I Wan; Aini, I Nor; Yazid, A M M; Dzulkifly, M H

    2007-05-15

    Ice cream mixes containing 33.4% total solids including 10% fat, 11.1% milk solid-non fat (MSNF), 12% sugar, 0.35% commercial blend of emulsifier/ stabiliser and water were produced. The blending of PO with AMF were conducted at three different ratios 30: 70, 50: 50 and 70: 30, respectively. The experimental ice cream mixes were compared with a control ice cream mix prepared from AMF. The flow properties were measured after ageing at 0, 1, 1.5, 2 and 24 h and determined using a controlled stress rheometer (Haake RS 100). The Power Law and Casson equation was employed to estimate the yield stress of an ice cream mixes. The regression coefficients (r) was represented well by the Casson model (r > 0.99) for all the samples, indicating goodness of fit. The profiles of the consistency coefficients (K(c)) were quite similar for all experimental samples, which could be attributed to the fact that all the samples exhibited similar viscoelastic behaviour. The flow behaviour index (n) of an ice cream mix prepared from PO and their blends with AMF were less then 1.0 (range 0.04-0.08) indicating that they were psuedoplastic fluid. The eta(o) at shear rate 20(-1) indicated higher degree of viscosity in AMF. PMID:19086519

  4. PLC based automatic control of pasteurize mix in ice cream production

    NASA Astrophysics Data System (ADS)

    Yao, Xudong; Liang, Kai

    2013-03-01

    This paper describes the automatic control device of pasteurized mix in the ice cream production process.We design a scheme of control system using FBD program language and develop the programmer in the STEP 7-Micro/WIN software, check for any bugs before downloading into PLC .These developed devices will able to provide flexibility and accuracy to control the step of pasteurized mix. The operator just Input the duration and temperature of pasteurized mix through control panel. All the steps will finish automatically without any intervention in a preprogrammed sequence stored in programmable logic controller (PLC). With the help of this equipment we not only can control the quality of ice cream for various conditions, but also can simplify the production process. This control system is inexpensive and can be widely used in ice cream production industry.

  5. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the fluid... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  6. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the fluid... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  7. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the fluid... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  8. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the fluid... PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts Subcategory § 405.70 Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory. The...

  9. Flow behavior characteristics of ice cream mix made with buffalo milk and various stabilizers.

    PubMed

    Minhas, Kuldip S; Sidhu, Jiwan S; Mudahar, Gurmail S; Singh, A K

    2002-01-01

    Ice cream made with buffalo milk, using optimum levels of various stabilizers of plant origin, was evaluated for its flow behavior characteristics, with the objective of producing an acceptable quality product. The minimum variation in the viscosity of mix was observed at three rates of shear (348.88, 523.33 and 1046.66 S(-1)) for all ice cream mixes. The flow behavior index (n) of all the mixes having optimum levels of various stabilizers was observed to be less than 1; indicating their pseudoplastic nature. Consistency coefficient (m) of sodium alginate was found to be 1.19; highest among all the stabilizers, followed by gelatin (1.17), karaya (1.08), guar gum (0.75), acacia gum (0.70), ghatti gum (0.36), and the control (0.29). The consistency coefficient (m) signifies the apparent viscosity of the pseudoplastic fluid. The viscosity of the mixes having various stabilizers (optimum levels) was found to be in descending order: Sodium alginate, gelatin, karaya, guar gum, acacia, ghatti and control. PMID:11855619

  10. Ice Cream Stick Math.

    ERIC Educational Resources Information Center

    Paddock, Cynthia

    1992-01-01

    Described is a teaching technique which uses the collection of ice cream sticks as a means of increasing awareness of quantity in a self-contained elementary special class for students with learning disabilities and mild mental retardation. (DB)

  11. The physics of ice cream

    NASA Astrophysics Data System (ADS)

    Clarke, Chris

    2003-05-01

    Almost everybody likes ice cream, so it can provide an excellent vehicle for discussing and demonstrating a variety of physical phenomena, such as Newton's law of cooling, Boyle's law and the relationship between microstructure and macroscopic properties (e.g. Young's modulus). Furthermore, a demonstration of freezing point depression can be used to make ice cream in the classroom!

  12. Let's Make Metric Ice Cream

    ERIC Educational Resources Information Center

    Zimmerman, Marianna

    1975-01-01

    Describes a classroom activity which involved sixth grade students in a learning situation including making ice cream, safety procedures in a science laboratory, calibrating a thermometer, using metric units of volume and mass. (EB)

  13. Development of technology for manufacture of ragi ice cream.

    PubMed

    Patel, I J; Dharaiya, C N; Pinto, S V

    2015-07-01

    Ragi (Finger millet) improves the nutritional value of ice cream by enhancing the iron and fibre content. Caramel flavoured medium fat ice cream (6 % fat) was prepared by addition of gelatinized malted ragi flour roasted in butter (MRB) @ 8 %, 9 % and 10 % by weight of mix and compared with control (C) i.e. vanilla ice cream containing 10 % fat. The overall acceptability score of product prepared using 9 % MRB was statistically (P > 0.05) at par with the C, hence, it was selected. In the next part of the study, ragi ice cream was prepared using 4 different flavours viz. vanilla, mango, chocolate and caramel. Chocolate flavoured ragi ice cream was adjudged as best, followed by mango, caramel and vanilla ice cream. The iron and fibre content of chocolate flavoured ragi ice cream was found to be 12.8 ppm and 1.36 % respectively. vs. 1.5 ppm and 0.18 % respectively in control (C). Heat shock treatment as well as storage up to 30 days had no adverse effect on the sensory quality of the chocolate flavored ragi ice cream. Incorporation of finger millet in ice cream resulted in reduction in the amount of stabilizer used and effectively functioned as fat replacer in ice cream. PMID:26139868

  14. Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass.

    PubMed

    Regand, A; Goff, H D

    2006-01-01

    Ice recrystallization in quiescently frozen sucrose solutions that contained some of the ingredients commonly found in ice cream and in ice cream manufactured under commercial conditions, with or without ice structuring proteins (ISP) from cold-acclimated winter wheat grass extract (AWWE), was assessed by bright field microscopy. In sucrose solutions, critical differences in moisture content, viscosity, ionic strength, and other properties derived from the presence of other ingredients (skim milk powder, corn syrup solids, locust bean gum) caused a reduction in ice crystal growth. Significant ISP activity in retarding ice crystal growth was observed in all solutions (44% for the most complex mix) containing 0.13% total protein from AWWE. In heat-shocked ice cream, ice recrystallization rates were significantly reduced 40 and 46% with the addition of 0.0025 and 0.0037% total protein from AWWE. The ISP activity in ice cream was not hindered by its inclusion in mix prior to pasteurization. A synergistic effect between ISP and stabilizer was observed, as ISP activity was reduced in the absence of stabilizer in ice cream formulations. A remarkably smoother texture for ice creams containing ISP after heat-shock storage was evident by sensory evaluation. The efficiency of ISP from AWWE in controlling ice crystal growth in ice cream has been demonstrated. PMID:16357267

  15. The effect of ice-cream-scoop water on the hygiene of ice cream.

    PubMed

    Wilson, I G; Heaney, J C; Weatherup, S T

    1997-08-01

    A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n = 91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 10(6) c.f.u. ml-1 was the modal value for scoop waters. Unopened ice creams generally had counts around 10(3)-10(4) c.f.u. ml-1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained > 100 c.f.u. ml-1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected in any sample. Statistical analysis showed strong associations between indicator organisms and increased counts in ice cream in use. EC guidelines for indicator organisms in ice cream were exceeded by up to 56% of samples. PMID:9287941

  16. We Scream for Nano Ice Cream

    ERIC Educational Resources Information Center

    Jones, M. Gail; Krebs, Denise L.; Banks, Alton J.

    2011-01-01

    There is a wide range of new products emerging from nanotechnology, and "nano ice cream" is an easy one that you can use to teach topics from surface area to volume applications. In this activity, students learn how ice cream can be made smoother and creamier tasting through nanoscience. By using liquid nitrogen to cool the cream mixture, students…

  17. Increasing the protein content of ice cream.

    PubMed

    Patel, M R; Baer, R J; Acharya, M R

    2006-05-01

    Vanilla ice cream was made with a mix composition of 10.5% milk fat, 10.5% milk SNF, 12% beet sugar, and 4% corn syrup solids. None of the batches made contained stabilizer or emulsifier. The control (treatment 1) contained 3.78% protein. Treatments 2 and 5 contained 30% more protein, treatments 3 and 6 contained 60% more protein, and treatments 4 and 7 contained 90% more protein compared with treatment 1 by addition of whey protein concentrate or milk protein concentrate powders, respectively. In all treatments, levels of milk fat, milk SNF, beet sugar, and corn syrup solids were kept constant at 37% total solids. Mix protein content for treatment 1 was 3.78%, treatment 2 was 4.90%, treatment 5 was 4.91%, treatments 3 and 6 were 6.05%, and treatments 4 and 7 were 7.18%. This represented a 29.89, 60.05, 89.95, 29.63, 60.05, and 89.95% increase in protein for treatment 2 through treatment 7 compared with treatment 1, respectively. Milk protein level influenced ice crystal size; with increased protein, the ice crystal size was favorably reduced in treatments 2, 4, and 5 and was similar in treatments 3, 6, and 7 compared with treatment 1. At 1 wk postmanufacture, overall texture acceptance for all treatments was more desirable compared with treatment 1. When evaluating all parameters, treatment 2 with added whey protein concentrate and treatments 5 and 6 with added milk protein concentrate were similar or improved compared with treatment 1. It is possible to produce acceptable ice cream with higher levels of protein. PMID:16606711

  18. Teaching Process Engineering Principles Using an Ice Cream Maker

    ERIC Educational Resources Information Center

    Kaletunc, Gonul; Duemmel, Kevin; Gecik, Christopher

    2007-01-01

    The ice cream laboratory experiment is designed to illustrate and promote discussion of several engineering and science topics including material and energy balances, heat transfer, freezing, mass transfer, mixing, viscosity, and freezing point depression in a sophomore level engineering class. A pre-lab assignment requires the students to develop…

  19. Microbiological quality of artisanal ice cream.

    PubMed

    Maifreni, M; Civilini, M; Domenis, C; Manzano, M; Di Prima, R; Comi, G

    1993-09-01

    In the course of the years 1990 and 1991, 396 samples of artisanal ice-cream had been collected from different ice-cream shops in Udine and province and analysed. All tested flavours contained aerobic germs, coliforms, Enterococci and yeasts in different quantities. In the analysed samples neither Salmonellae spp., nor Listeria monocytogenes nor Staphylococcus aureus were detected. Numerous species of coliforms and yeasts were randomly isolated and identified. The statistical analysis, used to compare the variables (flavour, month, year), showed significant differences among the samples analysed in the two years. In September, the means of the total aerobic count were significantly different from the ones of July and of August. No significant differences were noted in the means of coliforms, total aerobic counts and yeasts in the different flavours. The techniques for recovery of freeze-stressed coliforms in artificially contaminated samples of ice-cream showed that the three techniques, which use both selective and non-selective mediums, are better than those ones, which use only selective mediums. Lastly, with regard at the coliform values, the ice-creams tested have small-medium quality. In fact 26% of the ice-creams cannot be sealed, according to the Italian Ministry Ordinance (October 11, 1978). PMID:8267839

  20. Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream.

    PubMed

    Yuennan, Pilapa; Sajjaanantakul, Tanaboon; Goff, H Douglas

    2014-08-01

    Stabilizers are used in ice cream to increase mix viscosity, promote smooth texture, and improve frozen stability. In this study, the effects of varying concentrations (0.00%, 0.15%, 0.30%, and 0.45%) of okra cell wall (OKW) and its corresponding water-soluble polysaccharide (OKP) on the physical characteristics of ice cream were determined. Ice cream mix viscosity was measured as well as overrun, meltdown, and consumer acceptability. Ice recrystallization was determined after ice cream was subjected to temperature cycling in the range of -10 to -20 °C for 10 cycles. Mix viscosity increased significantly as the concentrations of OKW and OKP increased. The addition of either OKW or OKP at 0.15% to 0.45% significantly improved the melting resistance of ice cream. OKW and OKP at 0.15% did not affect sensory perception score for flavor, texture, and overall liking of the ice cream. OKW and OKP (0.15%) reduced ice crystal growth to 107% and 87%, respectively, as compared to 132% for the control (0.00%). Thus, our results suggested the potential use of OKW and OKP at 0.15% as a stabilizer to control ice cream quality and retard ice recrystallization. OKP, however, at 0.15% exhibited greater effect on viscosity increase and on ice recrystallization inhibition than OKW. PMID:25040189

  1. Ice cream preference: gender differences in taste and quality.

    PubMed

    Kunz, J

    1993-12-01

    69 college women showed a preference for expensive ice cream while 53 college men preferred the less expensive ice cream. Analysis indicates the taste for more expensive ice cream is linked to gender, but it is not clear whether this is learned or not. PMID:8170753

  2. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner... and hydrolyzed milk proteins may not be used; and paragraphs (f)(1) and (g) of § 135.110 shall...

  3. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-04-01

    ... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner... and hydrolyzed milk proteins may not be used; and paragraphs (f)(1) and (g) of § 135.110 shall...

  4. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and desirable.... The body shall be firm, have substance and readily melt to a creamy consistency when exposed to...

  5. 21 CFR 135.115 - Goat's milk ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner... and hydrolyzed milk proteins may not be used; and paragraphs (f)(1) and (g) of § 135.110 shall...

  6. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Physical requirements for ice cream. 58.649 Section 58.649 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and...

  7. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Physical requirements for ice cream. 58.649 Section 58.649 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and...

  8. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Physical requirements for ice cream. 58.649 Section 58.649 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and...

  9. Why Does Eating Ice Cream Give Me a Headache?

    MedlinePlus

    ... Got Homework? Here's Help White House Lunch Recipes Ice Cream Headaches KidsHealth > For Kids > Ice Cream Headaches Print A A A Text Size ... a bad headache . But don't blame the ice cream — it's not acting alone. The roof of ...

  10. Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.

    PubMed

    Liou, B K; Grün, I U

    2007-10-01

    Fat mimetics are commonly used in the manufacture of low-fat and fat-free ice creams. However, the use of fat mimetics affects flavor and texture characteristics of ice cream, which results in decreased overall acceptability by consumers. The initial objective of this study was to investigate the release behavior of 5 strawberry flavor compounds in ice creams with Simplesse((R)), Litesse((R)), and Litesse((R))/Simplesse((R)) mixes using descriptive analysis. Fat mimetics and flavor formulation significantly influenced the perception of Furaneoltrade mark (cooked sugar flavor), alpha-ionone (violet flavor), and gamma-undecalactone (peach flavor), but there was no interaction between ice cream type and flavor formulation for the 3 flavors. Furaneol and ethyl-3-methyl-3-phenylglycidate (candy flavor) were perceived more strongly in full-fat ice cream, while cis-3-hexen-1-ol (grassy flavor), alpha-ionone, and gamma-undecalactone were perceived more strongly in low-fat ice cream. Ice creams with Simplesse and full-fat ice cream had similar sensory characteristics, while ice creams with Litesse were similar to low-fat ice creams in flavor characteristics, and ice creams with Litesse/Simplesse mixes were closer in flavor profile to low-fat ice cream but had similar texture properties to those of full-fat ice cream. Simplesse was found to be a better fat mimetic for duplicating the flavor profiles and mouthfeel of full-fat ice cream. PMID:17995626

  11. Filtrates and Residues: Ice Cream: Delicious Chemistry.

    ERIC Educational Resources Information Center

    Martino, James

    1983-01-01

    An experiment involving preparation of ice cream is conducted after students complete units on solutions, atomic structure, molecular architecture, and bonding. The laboratory gives practical illustration of relation of physical properties to bond type and solution theory developed. Materials needed, procedures used, and questions asked are…

  12. Factors Affecting the Changes of Ice Crystal Form in Ice Cream

    NASA Astrophysics Data System (ADS)

    Wang, Xin; Watanabe, Manabu; Suzuki, Toru

    In this study, the shape of ice crystals in ice cream was quantitatively evaluated by introducing fractal analysis. A small droplet of commercial ice cream mix was quickly cooled to about -30°C on the cold stage of microscope. Subsequently, it was heated to -5°C or -10°C and then held for various holding time. Based on the captured images at each holding time, the cross-sectional area and the length of circumference for each ice crystal were measured to calculate fractal dimension using image analysis software. The results showed that the ice crystals were categorized into two groups, e.g. simple-shape and complicated-shape, according to their fractal dimensions. The fractal dimension of ice crystals became lower with increasing holding time and holding temperature. It was also indicated that the growing rate of complicated-shape ice crystals was relatively higher because of aggregation.

  13. Production of functional probiotic, prebiotic, and synbiotic ice creams.

    PubMed

    Di Criscio, T; Fratianni, A; Mignogna, R; Cinquanta, L; Coppola, R; Sorrentino, E; Panfili, G

    2010-10-01

    In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria after frozen storage that met the minimum required to achieve probiotic effects. Moreover, most of the ice creams showed good nutritional and sensory properties, with the best results obtained with Lb. casei and 2.5% inulin. PMID:20854989

  14. Delicious ice cream, why does salt thaw ice?

    NASA Astrophysics Data System (ADS)

    Bagnoli, Franco

    2016-04-01

    During winter, we use to spread salt to thaw ice on the streets. In a physics show, one can be almost sure that after showing this effect, the answer to what happens to temperature will be "it increases". But no! It goes down, in such amount that one can complement the show by producing hand-made ice creams [1].

  15. Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).

    PubMed

    Goraya, Rajpreet Kaur; Bajwa, Usha

    2015-12-01

    Amla (Indian gooseberry) and its processed products are rich source of vitamin C, phenols, dietary fibre and antioxidants. In contrast, ice cream is a poor source of these phytochemicals and antioxidants; therefore, the present investigation was undertaken to enhance the functional properties and nutritional quality of ice cream with the incorporation of processed amla. Ice cream was prepared using amla shreds, pulp, preserve and candy at 5 to 20 % and powder at 0.5 to 2.0 % levels in ice cream mix prior to freezing. Inclusion of amla products at augmented levels resulted in significant changes in physico-chemical properties and phytochemical content of ice cream. The total solids decreased on addition of shreds and pulp and increased with preserve, candy and powder in ice cream at increasing levels. The functional constituents i.e. fibre, total phenols, tannins, ascorbic acid and antioxidant activity increased with greater level of inclusion. Incorporation of processed amla raised the melting resistance of ice cream and decreased the overrun. The samples with 5 % shreds and pulp, 10 % preserve and candy and 0.5 % powder were found to have highest overall acceptability scores. Inclusion of amla in all the forms i.e. shreds, pulp, preserve, candy and powder enhanced the functional properties and nutritional value of ice cream. PMID:26604358

  16. Development of formulations and processes to incorporate wax oleogels in ice cream.

    PubMed

    Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

    2013-12-01

    The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high-oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo-scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel. PMID:24329951

  17. Application of Lactobacillus acidophilus (LA 5) strain in fruit-based ice cream.

    PubMed

    Senanayake, Suraji A; Fernando, Sirimali; Bamunuarachchi, Arthur; Arsekularatne, Mariam

    2013-11-01

    A study was performed to apply a probiotic strain into fermented ice cream mix with suitable fruit bases to develop a value-added product with a substantial level of viable organisms for a sufficient shelf life. Pure direct vat strain culture of Lactobacillus acidophilus (LA 5) in freeze-dried form was inoculated into a mixture of ice cream, frozen, and the number of viable organisms during frozen storage for a period of time was enumerated, using turbidity measurements with a spectrophotometer. An ice cream sample prepared without the probiotic culture was compared with the test sample for quality, by testing the basic quality parameters for ice cream. Results show a reduction in the over run of the probiotic ice cream compared to the nonprobiotic ice cream. Significantly high level (P < 0.05) of total solids (42%), proteins (16.5%), and titratable acidity (2.2%) was observed in the test sample compared to the nonprobiotic ice cream. Significantly low pH level in the probiotic sample may be due to the lactic acid produced by the probiotic culture. No significant difference (P > 0.05) in the fat content in the two types of ice cream was observed. A significantly low level (P < 0.05) of melting in the probiotic one may have resulted from less over run, than the nonprobiotic sample. Rapid reduction in the viable cells during frozen storage occurred at -18°C and gradual adaptation occurred over the first 4 weeks. At the 10th week, 1.0 × 10(7) numbers of viable organisms were present in 1 g of the probiotic ice cream. Results show the presence of a sufficient number of viable organisms in the product for the 10-week period, which would be beneficial to consumers. PMID:24804052

  18. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  19. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  20. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles.

    PubMed

    Gonzalez, S; Duncan, S E; O'Keefe, S F; Sumner, S S; Herbein, J H

    2003-01-01

    The primary objective of this study was to evaluate oxidation and firmness of butter and ice cream made with modified milkfat containing enhanced amounts of linoleic acid or oleic acid. The influence of the fatty acid profile of the HO milkfat relating to product properties as compared with the influence the fatty acid profile of the HL milkfat was the main focus of the research. Altering the degree of unsaturation in milkfat may affect melting characteristics and oxidation rates, leading to quality issues in dairy products. Three milkfat compositions (high-oleic, high-linoleic, and control) were obtained by modifying the diets of Holstein cows. Ice cream and butter were processed from milkfat obtained from cows in each dietary group. Butter and ice cream samples were analyzed to determine fatty acid profile and firmness. High-oleic milkfat resulted in a softer butter. Solid fat index of high-oleic and high-linoleic milkfat was lower than the control. Control ice cream mix had higher viscosity compared with high-oleic and high-linoleic, but firmness of all ice creams was similar when measured between -17 and -13 degrees C. Nutritional and textural properties of butter and ice cream can be improved by modifying the diets of cows. PMID:12613850

  1. Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream.

    PubMed

    Li, Liying; Kim, Jae-Hyeong; Jo, Yeon-Ji; Min, Sang-Gi; Chun, Ji-Yeon

    2015-01-01

    The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at -20℃ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH. PMID:26761823

  2. Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream

    PubMed Central

    2015-01-01

    The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure of 80 bar. Ice cream was then prepared with gelatin powder and porcine skin hydrolysate (PSH) stabilizers mixed at seven different ratios (for a total of 0.5 wt%). There was no significant difference in color between the resulting ice cream mixtures. The increase in apparent viscosity and shear thinning of the ice cream was more moderate with PSH added than with gelatin. Moreover, the samples containing more than 0.2 wt% PSH had enhanced melting resistance, while the mixture with 0.2 wt% PSH had the lowest storage modulus at -20℃ and the second highest loss modulus at 10℃, indicating that this combination of hydrocolloids leads to relatively softer and creamier chocolate ice cream. Among the seven types of ice creams tested, the mixture with 0.2 wt% PSH and 0.3 wt% gelatin had the best physicochemical properties. However, in sensory evaluations, the samples containing PSH had lower chocolate flavor scores and higher off-flavor scores than the sample prepared with just 0.5 wt% gelatin due to the strong off-flavor of PSH. PMID:26761823

  3. Ice cream and orbifold Riemann-Roch

    NASA Astrophysics Data System (ADS)

    Buckley, Anita; Reid, Miles; Zhou, Shengtian

    2013-06-01

    We give an orbifold Riemann-Roch formula in closed form for the Hilbert series of a quasismooth polarized n-fold (X,D), under the assumption that X is projectively Gorenstein with only isolated orbifold points. Our formula is a sum of parts each of which is integral and Gorenstein symmetric of the same canonical weight; the orbifold parts are called ice cream functions. This form of the Hilbert series is particularly useful for computer algebra, and we illustrate it on examples of {K3} surfaces and Calabi-Yau 3-folds. These results apply also with higher dimensional orbifold strata (see [1] and [2]), although the precise statements are considerably trickier. We expect to return to this in future publications.

  4. Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology.

    PubMed

    Pintor, Aurora; Severiano-Pérez, Patricia; Totosaus, Alfonso

    2014-10-01

    The use of new ingredients like inulin for fat replacement is of wide application in the food industry. The aim of the present work was to reduce the fat content on ice cream formulations. It was possible to reduce up to 25% of butyric and vegetable fats with 3% of inulin, with good textural and sensory characteristics of the final product. The substitution of fat with inulin increased the ice cream mix viscosity, improved air incorporation, and produced ice cream with soft and homogeneous textures. Color characteristics were not affected by the replacement. Hedonic sensory analysis showed that optimized fat-reduced inulin ice cream was not perceived different to commercial vanilla ice cream. PMID:23785067

  5. Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

    PubMed

    Abdel-Haleem, Amal M H; Awad, R A

    2015-10-01

    The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability. PMID:26396387

  6. Evaluating sago as a functional ingredient in dietetic mango ice cream.

    PubMed

    Patel, Ashish S; Jana, Atanu H; Aparnathi, Kishore D; Pinto, Suneeta V

    2010-10-01

    A low fat mango ice cream (2.4% milk fat) was prepared in a mechanized 'ice and salt' type freezer using powdered sago at 2.5% as a natural bulking agent along with sodium alginate at 0.025% as adjunct. The low fat mango ice cream was compared with control mango ice cream having 10% milk fat and 0.15% sodium alginate as stabilizer. Both control as well as experimental ice creams contained 20% mango pulp solids. To impart richness to low fat mango ice cream, flavour enhancers like Cream Plus and Butter Buds were used at levels of 0.2% and 0.05%, respectively. The dietetic low fat ice creams compared well in sensory colour and appearance, flavour, body and texture, and melting quality to that of control ice cream. Incorporation of 2.5% powdered sago and 0.2% Cream Plus as flavour adjunct is recommended in the manufacture of 'low-fat' mango ice cream. The energy values for control and dietetic mango ice cream was 202.8 and 142.9 kcal/100 g, respectively, which represents about 30% reduction in calorie. The cost of ice cream per liter was Rs 39.9, Rs 37.6 and Rs 49.7 for experimental ice creams containing Cream Plus and Butter Bud, and control, respectively. PMID:23572690

  7. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids.

    PubMed

    BahramParvar, M; Razavi, S M A; Khodaparast, M H H

    2010-02-01

    The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa s(n). All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended. PMID:21339124

  8. An ice-cream cone model for coronal mass ejections

    NASA Astrophysics Data System (ADS)

    Xue, X. H.; Wang, C. B.; Dou, X. K.

    2005-08-01

    In this study, we use an ice-cream cone model to analyze the geometrical and kinematical properties of the coronal mass ejections (CMEs). Assuming that in the early phase CMEs propagate with near-constant speed and angular width, some useful properties of CMEs, namely the radial speed (v), the angular width (α), and the location at the heliosphere, can be obtained considering the geometrical shapes of a CME as an ice-cream cone. This model is improved by (1) using an ice-cream cone to show the near real configuration of a CME, (2) determining the radial speed via fitting the projected speeds calculated from the height-time relation in different azimuthal angles, (3) not only applying to halo CMEs but also applying to nonhalo CMEs.

  9. Testing the reliability of ice-cream cone model

    NASA Astrophysics Data System (ADS)

    Pan, Zonghao; Shen, Chenglong; Wang, Chuanbing; Liu, Kai; Xue, Xianghui; Wang, Yuming; Wang, Shui

    2015-04-01

    Coronal Mass Ejections (CME)'s properties are important to not only the physical scene itself but space-weather prediction. Several models (such as cone model, GCS model, and so on) have been raised to get rid of the projection effects within the properties observed by spacecraft. According to SOHO/ LASCO observations, we obtain the 'real' 3D parameters of all the FFHCMEs (front-side full halo Coronal Mass Ejections) within the 24th solar cycle till July 2012, by the ice-cream cone model. Considering that the method to obtain 3D parameters from the CME observations by multi-satellite and multi-angle has higher accuracy, we use the GCS model to obtain the real propagation parameters of these CMEs in 3D space and compare the results with which by ice-cream cone model. Then we could discuss the reliability of the ice-cream cone model.

  10. Microbiological quality and public health significance of ice-cream.

    PubMed

    Masud, T

    1989-04-01

    Fifty samples of ice-cream were subjected to microbiological examination. Of these 72% had total viable count over 10(6)/g while 66% had coliform count between 10(2)-10(3)/g. The micro-organisms isolated were Escherichia coli (46%), Enterobacter aerogenes (34%), Staphylococcus aureus (26%), proteus species (16%), Streptococcus faecalis (12%), Citrobacter species (10%) and Bacillus cereus (4%). The results showed that commercially prepared ice-cream sold in the market was not satisfactory for human consumption and preventive measures should be enforced for the supply of satisfactory products. PMID:2501524

  11. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream.

    PubMed

    Akalin, A S; Erişir, D

    2008-05-01

    The effects of supplementation of oligofructose or inulin on the rheological characteristics and survival of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in low-fat ice cream stored at -18 degrees C for 90 d were studied. Addition of oligofructose or inulin to ice cream mix significantly increased apparent viscosity and overrun and developed the melting properties in ice cream during storage (P < 0.05). However, the highest increase in firmness, the lowest change in melting properties, and the longest 1st dripping time were obtained in probiotic ice cream containing inulin (P < 0.05). Some textural properties have also improved especially by the end of storage. Freezing process caused a significant decrease in the viability of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 (P < 0.05). Oligofructose significantly improved the viability of L. acidophilus La-5 and B. animalis Bb-12 in ice cream mix (P < 0.05). Although the viable numbers for both bacteria decreased throughout the storage, the minimum level of 10(6) CFU/g was maintained for B. animalis Bb-12 in only ice cream with oligofructose during storage. PMID:18460135

  12. 7 CFR 58.649 - Physical requirements for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Physical requirements for ice cream. 58.649 Section 58.649 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL...

  13. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  14. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  15. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  16. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  17. 7 CFR 58.647 - Composition requirements for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Composition requirements for ice cream. 58.647 Section 58.647 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.647...

  18. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram as determined by the standard plate count, and shall contain not more than 10 coliform organisms per gram for plain and not more than 20 coliform per gram in chocolate, fruit, nut or other flavors in three out...

  19. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram as determined by the standard plate count, and shall contain not more than 10 coliform organisms per gram for plain and not more than 20 coliform per gram in chocolate, fruit, nut or other flavors in three out...

  20. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram as determined by the standard plate count, and shall contain not more than 10 coliform organisms per gram for plain and not more than 20 coliform per gram in chocolate, fruit, nut or other flavors in three out...

  1. Ice Cream/I Scream for YA Books

    ERIC Educational Resources Information Center

    Gallo, Don

    2010-01-01

    From a 40-year perspective, Don Gallo examines the field of young adult literature, comparing it to ice cream--its various flavors and levels of richness. The article proclaims the profundity of the field and the quality of its writers, summarizes historical highlights, defends it against its detractors, and explains the importance of helping…

  2. Changes in electrical energy requirements to operate an ice cream freezer as a function of sweeteners and gums

    SciTech Connect

    Smith, D.E.; Bakshi, A.S.; Gay, S.A.

    1985-01-01

    Changes in electrical energy required to operate a continuous freezer were monitored for various ice cream formulae. Ice cream formulae consisted of nine different combinations of sucrose, 36 DE corn syrup, and 42 high fructose corn syrup as well as two ratios of guar gum to locust bean gum. Within the same sweetening system, a mix high in locust bean gum tended to have a lower energy demand than mix with large amounts of guar gum. This was especially pronounced in mixes with 50% 42 high fructose corn syrup and/or 50% 36 DE corn syrup solids.

  3. Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture.

    PubMed

    BahramParvar, Maryam; Tehrani, Mostafa Mazaheri; Razavi, Seyed M A; Koocheki, Arash

    2015-03-01

    This study aimed to obtain the optimum formulation for stabilizers in ice cream that could contest with blends presented nowadays. Thus, different mixtures of three stabilizers, i.e. basil seed gum, carboxymethyl cellulose, and guar gum, at two concentrations (0.15 % & 0.35 %) were studied using mixture design methodology. The influence of these mixtures on some properties of ice cream and the regression models for them were also determined. Generally, high ratios of basil seed gum in mixture developed the apparent viscosity of ice cream mixes and decreased the melting rate. Increasing proportion of this stabilizer as well as guar gum in the mixtures at concentration of 0.15 % enhanced the overrun of samples. Based on the optimization criteria, the most excellent combination was 84.43 % basil seed gum and 15.57 % guar gum at concentration of 0.15 %. This research proved the capability of basil seed gum as a novel stabilizer in ice cream stabilization. PMID:25745216

  4. Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream.

    PubMed

    Balthazar, C F; Silva, H L A; Celeguini, R M S; Santos, R; Pastore, G M; Junior, C A Conte; Freitas, M Q; Nogueira, L C; Silva, M C; Cruz, A G

    2015-07-01

    The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception. PMID:25912870

  5. Testing the reliability of ice-cream cone model

    NASA Astrophysics Data System (ADS)

    Pan, Z.; Shen, C.; Wang, Y.; Liu, K.

    2013-12-01

    Coronal Mass Ejections (CME)'s properties are important to not only the physical scene itself but spaceweather prediction. Several models(such as cone model, GCS model, and so on) have been raised to get rid of the projection effects within the properties observated by spacecraft. According to SOHO/ LASCO observations, we obtain the 'real' 3D parameters of 33 FFHCMEs (front-side full halo Coronal Mass Ejections) within the 24th solar cycle by the ice-cream cone model. Considering that the method to obtain 3D parameters from the CME observations by multi-satellite and multi-angle has higher accuracy, we use the GCS model to obtain the real propagation parameters of these CMEs in 3D space and compare the results with which by ice-cream cone model. It was demonstrated that the correlation coefficient for the speeds by using these both methods is 0.97.

  6. [Microbiological quality of street-vendor ice cream in Dakar].

    PubMed

    Aïdara-Kane, A; Ranaivo, A; Spiegel, A; Catteau, M; Rocourt, J

    2000-01-01

    During a multicenter study initiated by the International Network of Pasteur Institutes and Associated Institutes, microbiological quality of street-vended ice creams in Dakar was evaluated. 313 samples of ice creams from 170 street-vendors were collected and tested for common foodborne pathogens and indicator organisms. Results showed that microbiological quality of 45% of tested samples was unsatisfactory because of large populations of aerobic mesophilic organisms (36.7%), thermotolerant coliforms bacteria (21.4%) and sometimes E. coli. (10.6%). Strict pathogens as Salmonella, Shigella and Vibrio cholerae were not found. An investigation conducted among vendors showed a lack of education and training; these vendors need information about food preparation and storage practices that reduce microbiological contamination of foods. PMID:14666784

  7. An analysis of at-home demand for ice cream in the United States.

    PubMed

    Davis, C G; Blayney, D P; Yen, S T; Cooper, J

    2009-12-01

    Ice cream has been manufactured commercially in the United States since the middle of the 19th century. Ice cream and frozen dessert products comprise an important and relatively stable component of the United States dairy industry. As with many other dairy products, ice cream is differentiated in several dimensions. A censored translog demand system model was employed to analyze purchases of 3 ice cream product categories. The objective of this study was to determine the effect that changes in retail prices and consumer income have on at-home ice cream consumption. The analysis was based on Nielsen 2005 home scan retail data and used marital status, age, race, education, female employment status, and location in the estimations of aggregate demand elasticities. Results revealed that price and consumer income were the main determinants of demand for ice cream products. Calculated own-price elasticities indicated relatively elastic responses by consumers for all categories except for compensated bulk ice cream. All expenditure elasticities were inelastic except for bulk ice cream, and most of the ice cream categories were substitutes. Ongoing efforts to examine consumer demand for these products will assist milk producers, dairy processors and manufacturers, and dairy marketers as they face changing consumer responses to food and diet issues. PMID:19923626

  8. Effect of storage temperature on quality of light and full-fat ice cream.

    PubMed

    Buyck, J R; Baer, R J; Choi, J

    2011-05-01

    Ice cream quality is dependent on many factors including storage temperature. Currently, the industry standard for ice cream storage is -28.9 °C. Ice cream production costs may be decreased by increasing the temperature of the storage freezer, thus lowering energy costs. The first objective of this research was to evaluate the effect of 4 storage temperatures on the quality of commercial vanilla-flavored light and full-fat ice cream. Storage temperatures used were -45.6, -26.1, and -23.3 °C for the 3 treatments and -28.9 °C as the control or industry standard. Ice crystal sizes were analyzed by a cold-stage microscope and image analysis at 1, 19.5, and 39 wk of storage. Ice crystal size did not differ among the storage temperatures of light and full-fat ice creams at 19.5 or 39 wk. An increase in ice crystal size was observed between 19.5 and 39 wk for all storage temperatures except -45.6 °C. Coldness intensity, iciness, creaminess, and storage/stale off-flavor of the light and full-fat ice creams were evaluated at 39 wk of storage. Sensory evaluation indicated no difference among the different storage temperatures for light and full-fat ice creams. In a second study, light and full-fat ice creams were heat shocked by storing at -28.9 °C for 35 wk and then alternating between -23.3 and -12.2 °C every 24h for 4 wk. Heat-shocked ice creams were analyzed at 2 and 4 wk of storage for ice crystal size and were evaluated by the sensory panel. A difference in ice crystal size was observed for light and full-fat ice creams during heat-shock storage; however, sensory results indicated no differences. In summary, storage of light or full-fat vanilla-flavored ice creams at the temperatures used within this research did not affect quality of the ice creams. Therefore, ice cream manufacturers could conserve energy by increasing the temperature of freezers from -28.9 to -26.1 °C. Because freezers will typically fluctuate from the set temperature, usage of -26.1

  9. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide.

    PubMed

    Ahmadi, Abbas; Milani, Elnaz; Madadlou, Ashkan; Mortazavi, Seyed Ali; Mokarram, Reza Rezaei; Salarbashi, Davoud

    2014-08-01

    Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free or encapsulated form were incorporated into yog-ice cream and their survivability were studied. Fructooligosaccharide (FOS) as a prebiotic compound at three levels (0, 4 & 8 % w/w) was added to yogurt-ice cream mix and its effects on some chemical properties, overrun and firmness of product were evaluated. The higher the incorporated FOS concentration, the lower were the pH value and higher the total solid content of treatments. FOS incorporation (8 %) significantly increased the overrun of treatments and reduced their firmness. The viable counts of free probiotics decreased from ~9.55 to ~7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle. Encapsulation with alginate microbeads protected the probiotic cells against injuries in the freezing stage as well as, during frozen storage. PMID:25114349

  10. Effect of calcium chloride addition on ice cream structure and quality.

    PubMed

    Costa, F F; Resende, J V; Abreu, L R; Goff, H D

    2008-06-01

    The influence of calcium fortification by the addition of calcium chloride on quality parameters of ice cream based on physical properties was investigated, as was the effect of kappa-carrageenan at modifying the effects of this calcium fortification. Four ice cream mixes of conventional composition, with added kappa-carrageenan (0 or 0.025%) and added calcium chloride (0 or 4.4 g L(-1) = 40 mM of added Ca(2+)), were prepared. Modulated temperature-differential scanning calorimetry was used to investigate the effect of calcium chloride on the nucleation temperature, enthalpy of melting, and freezing point depression. The protein composition of 15.4% (wt/wt) reconstituted skim milk powder solutions with or without 4.4 g L(-1) added CaCl(2) and in the supernatant after ultracentrifugation was determined. Fat particle size distributions in ice cream were characterized by light scattering. Ice crystal sizes before and after temperature cycling were determined by cold-stage light microscopy. The results demonstrated that the addition of calcium chloride led to a substantial increase in ice crystal sizes and in fat partial coalescence, which were exacerbated by the addition of kappa-carrageenan. These results can be explained by the interaction between Ca(2+) ions and casein micelles, rather than any effects on freezing point depression. The calcium ions led to a more compact micelle, less serum beta-casein, and high fat destabilization, all of which would be expected to reduce macromolecular structure and volume occupancy in the unfrozen phase, which led to increased rates of ice recrystallization. PMID:18487638

  11. Connecting the dots between bacterial biofilms and ice cream.

    PubMed

    Stanley-Wall, Nicola R; MacPhee, Cait E

    2015-01-01

    Emerging research is revealing a diverse array of interfacially-active proteins that are involved in varied biological process from foaming horse sweat to bacterial raincoat formation. We describe an interdisciplinary approach to study the molecular and biophysical mechanisms controlling the activity of an unusual bacterial protein called BslA. This protein is needed for biofilm formation and forms a protective layer or raincoat over the bacterial community, but also has a multitude of potential applications in multiphase formulations. Here we document our journey from fundamental research to an examination of the applications for this surface-active protein in ice cream. PMID:26685107

  12. [Microbiological quality of vanilla ice cream manufactured in Caracas, Venezuela].

    PubMed

    de Tamsut, L S; García, C E

    1989-03-01

    A total of 122 samples of vanilla ice cream, the base product used for all flavors, prepared by eight different large firms at the Metropolitan Area of Caracas, Venezuela, were analyzed for aerobic mesophilic and psicrophilic bacteria, Staphylococcus aureus, Enterobacteriaceae, and Filamentous fungi. Findings revealed that within the sampling, 56.6% complied with the international standards proposed for aerobic mesophilic bacteria, 68% for Staphylococcus aureus, and 23% for Enterobacteriaceae. Three serotypes of enteropathogenic Escherichia coli, one of Salmonella, and one of Shigella were found. Ten genera of Filamentous fungi were isolated and identified. PMID:2487021

  13. Connecting the dots between bacterial biofilms and ice cream

    NASA Astrophysics Data System (ADS)

    Stanley-Wall, Nicola R.; MacPhee, Cait E.

    2015-12-01

    Emerging research is revealing a diverse array of interfacially-active proteins that are involved in varied biological process from foaming horse sweat to bacterial raincoat formation. We describe an interdisciplinary approach to study the molecular and biophysical mechanisms controlling the activity of an unusual bacterial protein called BslA. This protein is needed for biofilm formation and forms a protective layer or raincoat over the bacterial community, but also has a multitude of potential applications in multiphase formulations. Here we document our journey from fundamental research to an examination of the applications for this surface-active protein in ice cream.

  14. When ice cream was poisonous: adulteration, ptomaines, and bacteriology in the United States, 1850-1910.

    PubMed

    Geist, Edward

    2012-01-01

    With the increasing popularity of ice cream in the nineteenth century, the incidence of foodborne illness attributed to this dessert exploded. Struggling to understand the causes of the mysterious and sometimes lethal ailment called "ice cream poisoning," Victorian doctors and scientists advanced theories including toxic vanilla, galvanism in ice cream freezers, and extreme indigestion. In the late 1880s Victor C. Vaughan's argument that ice cream poisoning could be attributed to the ptomaine "tyrotoxicon" received widespread acceptance. To date historians have neglected the role played by the ptomaine theory of food poisoning in shaping the evolution of both scientific thinking and public health in the late nineteenth century. The case of ice cream poisoning illustrates the emergence, impact, and decline of the ptomaine idea. PMID:23241909

  15. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences

    PubMed Central

    Harwood, Meriel L.; Loquasto, Joseph R.; Roberts, Robert F.; Ziegler, Gregory R.; Hayes, John E.

    2016-01-01

    Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

  16. Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.

    PubMed

    Harwood, Meriel L; Loquasto, Joseph R; Roberts, Robert F; Ziegler, Gregory R; Hayes, John E

    2013-08-01

    Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes determining whether that product will be acceptable to the consumer. Thus, the purpose of this research was to manipulate the bitterness of chocolate ice cream to examine how this influences consumer preferences. The main goal of this study was to estimate group rejection thresholds for bitterness in chocolate ice cream, and to see if solid chocolate preferences (dark vs. milk) generalized to ice cream. A food-safe bitter ingredient, sucrose octaacetate, was added to chocolate ice cream to alter bitterness without disturbing other the sensory qualities of the ice cream samples, including texture. Untrained chocolate ice cream consumers participated in a large-scale sensory test by indicating their preferences for blinded pairs of unspiked and spiked samples, where the spiked sample had increasing levels of the added bitterant. As anticipated, the group containing individuals who prefer milk chocolate had a much lower tolerance for bitterness in their chocolate ice cream compared with the group of individuals who prefer dark chocolate; indeed, the dark chocolate group tolerated almost twice as much added bitterant in the ice cream before indicating a significant preference for the unspiked (control) ice cream. This work demonstrates the successful application of the rejection threshold method to a complex dairy food. Estimating rejection thresholds could prove to be an effective tool for determining acceptable formulations or quality limits when considering attributes that become

  17. Evaluation of rice flour for use in vanilla ice cream.

    PubMed

    Cody, T L; Olabi, A; Pettingell, A G; Tong, P S; Walker, J H

    2007-10-01

    The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples. PMID:17881678

  18. Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market.

    PubMed

    Choi, Mi-Jung; Shin, Kwang-Soon

    2014-01-01

    The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream. PMID:26761671

  19. Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market

    PubMed Central

    Choi, Mi-Jung

    2014-01-01

    The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream. PMID:26761671

  20. Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.

    PubMed

    Choo, S Y; Leong, S K; Henna Lu, F S

    2010-12-01

    The substitution of milk fat with virgin coconut oil (VCO) was used to produce nutritious ice cream with pleasant coconut flavor and aroma. Three formulations were developed whereby formulation VCO4, VCO8 and VCO12 was substituted with 4%, 8% and 12% of VCO, respectively. The physicochemical properties of ice creams analyzed include overrun, meltdown, pH, titratable acidity, total solid, protein and fat content. The fatty acids profile of VCO formulated ice creams and their stabilities over 3 and 6 weeks storage were studied respectively using gas chromatography (GC). Qualitative descriptive analysis (QDA) and consumer affective test were performed among the trained and untrained panelists. Significant differences (p < 0.05) of overrun, pH, total solid, protein and fat content between ice cream formulations were observed except titratable acidity. Increased VCO content in ice cream formulations lowered the melting resistance of ice cream. For GC analysis, the major fatty acid identified was lauric acid. Upon storage time, the concentration of unsaturated fatty acid decreased but the concentration of saturated fatty acid increased. The result of QDA showed that formulation VCO4, VCO8 and VCO12 were significantly (p < 0.05) different in attributes of color, firmness and smoothness as compared to the control ice cream. Formulation VCO12 was highly accepted by panelists in terms of the acceptance level of appearance, aroma, texture, flavor and overall acceptability. Hence, it has a potential marketable value. PMID:21339169

  1. Low-dose irradiation as a measure to improve microbial quality of ice cream.

    PubMed

    Kamat, A; Warke, R; Kamat, M; Thomas, P

    2000-12-01

    The present study was undertaken to investigate the efficacy of low-dose irradiation to improve the microbial safety of ice cream. Initially three different flavors (vanilla, strawberry and chocolate) of ice cream were exposed, at -72 degrees C, to doses of 1, 2, 5, 10 and 30 kGy to gamma-radiation. Irradiation at 1 kGy resulted in reduction of microbial population by one log cycle, thus meeting the requirement limits prescribed by Bureau of Indian Standards. Pathogens such as Listeria monocytogenes 036, Yersinia enterocoliticta 5692 and Escherichia coli O157:H19, respectively, showed the D10 values 0.38, 0.15 and 0.2 kGy in ice cream at -72 degrees C suggesting the efficacy of low doses (1 kGy) in eliminating them. Sensory evaluation studies of ice cream irradiated at 1, 2, 3 and 5 kGy by a 15 member panel demonstrated that doses higher than 2 kGy irradiation induced off-odour and an aftertaste was evident in vanilla ice cream. A radiation dose of 1 kGy was sufficient to eliminate the natural number of pathogens present in the ice cream. No statistically significant differences were observed in the sensory attributes of all the three flavours of ice cream either unirradiated or exposed to 1 kGy (P < 0.05). PMID:11139019

  2. A review of modern instrumental techniques for measurements of ice cream characteristics.

    PubMed

    Bahram-Parvar, Maryam

    2015-12-01

    There is an increasing demand of the food industries and research institutes to have means of measurement allowing the characterization of foods. Ice cream, as a complex food system, consists of a frozen matrix containing air bubbles, fat globules, ice crystals, and an unfrozen serum phase. Some deficiencies in conventional methods for testing this product encourage the use of alternative techniques such as rheometry, spectroscopy, X-ray, electro-analytical techniques, ultrasound, and laser. Despite the development of novel instrumental applications in food science, use of some of them in ice cream testing is few, but has shown promising results. Developing the novel methods should increase our understanding of characteristics of ice cream and may allow online testing of the product. This review article discusses the potential of destructive and non-destructive methodologies in determining the quality and characteristics of ice cream and similar products. PMID:26041240

  3. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2011 CFR

    2011-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  4. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2010 CFR

    2010-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  5. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2012 CFR

    2012-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  6. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2014 CFR

    2014-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  7. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Code of Federal Regulations, 2013 CFR

    2013-07-01

    ... cream, frozen desserts, novelties and other dairy desserts subcategory. 405.80 Section 405.80 Protection... PRODUCTS PROCESSING POINT SOURCE CATEGORY Ice Cream, Frozen Desserts, Novelties and Other Dairy Desserts Subcategory § 405.80 Applicability; description of the ice cream, frozen desserts, novelties and other...

  8. Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.

    PubMed

    Corradini, S A S; Madrona, G S; Visentainer, J V; Bonafe, E G; Carvalho, C B; Roche, P M; Prado, I N

    2014-11-01

    This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream. PMID:25218746

  9. The application of the hazard analysis and control points (HACCP) in an ice cream production plant.

    PubMed

    El-Tawila, M M

    1998-01-01

    The HACCP system is applied in the present study as a preventive food safety approach to control some hazards appearing in one of the ice cream production plants in Egypt. The problem comprised the presence of bacteriological and some chemical contamination in most of the company products. Before applying the HACCP system, the samples examination showed high total mesophilic plat count in 50% of the samples and high coliform count in all samples compared to the level recommended in the Egyptian standards. The highest staphylococcal count (negative for coagulase test) obtained was that of chocolate (1.3 x 10(4) CFU/g) followed by mango ice cream (l.0 x 10(4) CFU/g). Faecal coliform was only positive in mango ice cream. Additionally, the levels of lead, iron and copper have been determined. Copper was higher than the recommended level in all samples and ranged between 0.46 ppm in pistachio ice cream and 2.48 ppm in chocolate ice cream. Most of the CCPs in the ice cream production were mainly due to improper handling and practices throughout the processing steps and also related to the lack of food hygiene knowledge of the workers. The application of HACCP system has successfully reduced the bacteriological hazards in all samples. After applying the corrective actions, the highest total aerobic plate count (8.0 x 10(4)) was that of Swiss chocolate ice cream which corresponds to 50% of the recommended level by the Egyptian standards. Coliform count was less than 10 in all samples except mango ice cream (43 MPN). A significant decrease in staphylococcal count, faecal coliform and trace metal contamination was also recorded in all samples. PMID:17219921

  10. Enrichment of functional properties of ice cream with pomegranate by-products.

    PubMed

    Çam, Mustafa; Erdoğan, Fatma; Aslan, Duygu; Dinç, Merve

    2013-10-01

    Pomegranate peel rich in phenolics, and pomegranate seed which contain a conjugated fatty acid namely punicic acid in lipid fraction remain as by-products after processing the fruit into juice. Ice cream is poor in polyunsaturated fatty acids and phenolics, therefore, this study was conducted to improve the functional properties of ice cream by incorporating pomegranate peel phenolics and pomegranate seed oil. Incorporation of the peel phenolics into ice cream at the levels of 0.1% and 0.4% (w/w) resulted in significant changes in the pH, total acidity, and color of the samples. The most prominent outcomes of phenolic incorporation were sharp improvements in antioxidant and antidiabetic activities as well as the phenolic content of ice creams. Replacement of pomegranate seed oil by milk fat at the levels of 2.0% and 4.0% (w/w) increased the conjugated fatty acid content. However, perception of oxidized flavor increased with the additional seed oil. When one considers the functional and nutritional improvements in the enrichment of the ice cream together with overall acceptability results of the sensory analysis, then it follows from this study that ice creams enriched with pomegranate peel phenolics up to 0.4% (w/w) and pomegranate seed oil up to 2.0% (w/w) could be introduced to markets as functional ice cream. Enrichment of ice creams with pomegranate by-products might provide consumers health benefits with striking functional properties of punicalagins in pomegranate peel, and punicic acid in pomegranate seed oil. PMID:24102443

  11. [Microbiological quality of " ice, ice cream. sorbet" sold on the streets of Phnom Penh; April 1996-April 1997].

    PubMed

    Kruy, S L; Soares, J L; Ping, S; Sainte-Marie, F F

    2001-12-01

    A study of the microbiological quality of ice lice creams/sorbets sold on the streets of Phnom Penh city was conducted from April 1996 to April 1997. Socio-demographic and environmental characteristics with two ice/ice creams samples were collected from vendors selected in the city. A total of 105 vendors and 210 ice/ice creams samples were randomly selected for the study period. Ice/ice cream vendors in the streets of Phnom Penh were adults (mean age: 28 years old) with a male predominance (86.5%). Mean educational level of vendors was 5 years with no training in mass catering. Most ice creams and sorbets (81.7%) were made using traditional methods. Microbiological analysis performed in the laboratory of Pasteur Institute of Cambodia indicated the poor bacteriological quality of the samples. The proportions of samples classified unsafe according to microbiological criteria were 83.3% for total bacterial count at 30 degrees C, 70% for total coliforms, 30% for faecal coliforms, 12.2% for Staphylococcus aureus and 1.9% for presence of Salmonella spp. These bacterial results suggest that many other food products sold in the streets may be similarly poor. Safety measures should be undertaken to avoid potential threats. Regulation of the street food sector should be part of a larger strategy for enhanced food safety and environmental quality in the city. PMID:11889944

  12. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: technique for order preference by similarity to ideal solution to determine optimum concentration.

    PubMed

    Karaman, Safa; Toker, Ömer Said; Yüksel, Ferhat; Çam, Mustafa; Kayacier, Ahmed; Dogan, Mahmut

    2014-01-01

    In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat, mineral, color, and viscosity), textural (hardness, stickiness, and work of penetration), bioactive (antiradical activity and total phenolic content), and sensory properties of samples were investigated. The technique for order preference by similarity to ideal solution approach was used for the determination of optimum persimmon puree concentration based on the sensory and bioactive characteristics of final products. Increase in persimmon puree resulted in a decrease in the dry matter, ash, fat, protein contents, and viscosity of ice cream mix. Glucose, fructose, sucrose, and lactose were determined to be major sugars in the ice cream samples including persimmon and increase in persimmon puree concentration increased the fructose and glucose content. Better melting properties and textural characteristics were observed for the samples with the addition of persimmon. Magnesium, K, and Ca were determined to be major minerals in the samples and only K concentration increased with the increase in persimmon content. Bioactive properties of ice cream samples improved and, in general, acetone-water extracts showed higher bioactivity compared with ones obtained using methanol-water extracts. The technique for order preference by similarity to ideal solution approach showed that the most preferred sample was the ice cream containing 24% persimmon puree. PMID:24268400

  13. Perception of melting and flavor release of ice cream containing different types and contents of fat.

    PubMed

    Hyvönen, L; Linna, M; Tuorila, H; Dijksterhuis, G

    2003-04-01

    Temporal effects of dairy and vegetable fats (0 to 18%) on perception of strawberry flavor release and melting of ice cream were studied using the time intensity sensory method. Also, aroma and flavor attributes of the ice cream samples were evaluated. Only slight effects of fat on the rate of flavor release and flavor intensity were perceived. A slightly faster flavor release from the vegetable fat compared with dairy fat was noticed. Polydextrose and maltodextrin as bodying agents in the fat-free ice cream significantly increased flavor release and melting rate of the ice cream. Increasing fat content slightly retarded melting of ice cream in the mouth. No significant effect of the fat quality on perceived melting was noticed. Significant differences in aroma and flavor attributes of the fat-free and other samples were perceived. Intensity and sharpness of the strawberry aroma and flavor were greater in fat-free samples and they were perceived as nontypical. Fattiness and creaminess were highly correlated. Maltodextrin and polydextrose increased perceived fattiness and creaminess of fat-free ice cream. PMID:12741536

  14. Evaluation of the bacteriological quality of ice cream sold at San Jose, Costa Rica.

    PubMed

    Windrantz, P; Arias, M L

    2000-09-01

    The presence of total and fecal coliforms, E. coli, Listeria sp and Salmonella sp. was evaluated in 65 samples of both commercial and homemade ice cream. 37.1% of homemade ice cream and 20% of commercial ice cream did not fulfill the international standard for total coliforms. At the same time 82.9% of home made samples and 56.7% of commercial ones presented fecal coliforms. E. coli was found in 51.4% of home made samples and 26.7% of commercial ones. Sixteen Listeria sp. isolates were obtained, 50% corresponded to Listeria monocytogenes and 50% to L. innocua. The overall presence of L. monocytogenes in ice cream samples was of 12.3% and it was isolated in all cases, from homemade ice cream samples. Salmonella was not isolated from the samples analyzed. Although the results obtained show an important improvement in the quality of ice cream, compared with a previous work done also in Costa Rica, further efforts shall be done, in order to offer safe products to consumers. PMID:11347303

  15. Staphylococcus aureus food-poisoning outbreak associated with the consumption of ice-cream.

    PubMed

    Fetsch, A; Contzen, M; Hartelt, K; Kleiser, A; Maassen, S; Rau, J; Kraushaar, B; Layer, F; Strommenger, B

    2014-09-18

    In April 2013, a food poisoning outbreak caused by staphylococcal enterotoxins (SEs) in ice-cream occurred in Freiburg, Germany, among the 31 participants of a christening party. Of the 13 cases, seven were hospitalized or obtained ambulatory treatment. Different types of ice-cream, which was freshly produced at the hotel where the party took place, were found to contain SE and high amounts of coagulase positive staphylococci. Enterotoxigenic Staphylococcus aureus strains isolated from ice-cream and human cases were of the same spa-type (t127), harboured the sea gene and displayed identical phenotypic resistance-, Fourier transform infrared spectroscopy- (FT-IR) and microarray-profiles. Despite the strong microbiological and epidemiological evidence of ice-cream being the incriminated food vehicle of the outbreak, a common source of S. aureus from the ice-cream could not be deduced. As none of the employees carried the outbreak strain, either the equipment used for the production of the ice-cream or a contaminated ingredient is the most likely introduction source. PMID:25033424

  16. Regenerator-based thermoacoustic refrigerator for ice cream storage applications

    NASA Astrophysics Data System (ADS)

    Poese, Matthew E.; Smith, Robert W. M.; Garrett, Steven L.

    2003-10-01

    A regenerator-based chiller has been built in the ``bellows bounce'' style [J. Acoust. Soc. Am. 112, 15 (2002)] to replace the vapor compression system in an ice cream sales cabinet. It utilizes a 6-in.-diam metal bellows to form a compliant cavity that contains the dynamic pressure oscillation (>50 kPa). The stiffness of the gas trapped in the bellows is resonated against the mass of the bellows-cap and the mass of a moving-magnet linear motor which is capable of high (>85%) electro-acoustic efficiency. A second resonator, operated well below its natural frequency, uses the gas stiffness of a 1-l volume nested within the bellows and the inertia of an ordinary loudspeaker cone to create the pressure difference across the regenerator that drives gas flow that is in-phase with pressure. The mass of the cone can be adjusted to vary the multiplication factor that is typically 5%-10% greater than the dynamic pressure within the bellows. The loudspeaker cone suffers none of the hydrodynamic losses associated with an acoustic inertance and eliminates problems with dc gas flow in the energy feedback path. The cold heat exchanger forms one surface of the pressure vessel permitting direct contact with any thermal load. [Work supported by Ben and Jerry's Homemade.

  17. Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

    PubMed Central

    Park, Sung Hee; Jo, Yeon-Ji; Chun, Ji-Yeon; Hong, Geun-Pyo

    2015-01-01

    The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream. PMID:26877639

  18. Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream.

    PubMed

    Park, Sung Hee; Jo, Yeon-Ji; Chun, Ji-Yeon; Hong, Geun-Pyo; Davaatseren, Munkhtugs; Choi, Mi-Jung

    2015-01-01

    The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 μm to 100.1 μm after 52 wk of storage at -18℃. When ice cream samples were stored at -50℃ or -70℃, ice crystal size slightly increased from 40.3 μm to 57-58 μm. Initial air cell size increased from 37.1 μm to 87.7 μm after storage at -18℃ for 52 wk. However, for storage temperatures of -50℃ and -70℃, air cell size increased only slightly from 37.1 μm to 46-47 μm. Low storage temperature (-50℃ and -70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (-18℃ and -30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to-50℃. No significant beneficial effect of -70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of -50℃ to preserve the quality attributes of premium ice cream. PMID:26877639

  19. Reward sensitivity predicts ice cream-related attentional bias assessed by inattentional blindness.

    PubMed

    Li, Xiaoming; Tao, Qian; Fang, Ya; Cheng, Chen; Hao, Yangyang; Qi, Jianjun; Li, Yu; Zhang, Wei; Wang, Ying; Zhang, Xiaochu

    2015-06-01

    The cognitive mechanism underlying the association between individual differences in reward sensitivity and food craving is unknown. The present study explored the mechanism by examining the role of reward sensitivity in attentional bias toward ice cream cues. Forty-nine college students who displayed high level of ice cream craving (HICs) and 46 who displayed low level of ice cream craving (LICs) performed an inattentional blindness (IB) task which was used to assess attentional bias for ice cream. In addition, reward sensitivity and coping style were assessed by the Behavior Inhibition System/Behavior Activation System Scales and Simplified Coping Style Questionnaire. Results showed significant higher identification rate of the critical stimulus in the HICs than LICs, suggesting greater attentional bias for ice cream in the HICs. It was indicated that attentional bias for food cues persisted even under inattentional condition. Furthermore, a significant correlation was found between the attentional bias and reward sensitivity after controlling for coping style, and reward sensitivity predicted attentional bias for food cues. The mediation analyses showed that attentional bias mediated the relationship between reward sensitivity and food craving. Those findings suggest that the association between individual differences in reward sensitivity and food craving may be attributed to attentional bias for food-related cues. PMID:25681293

  20. Bacteriological quality of some dairy products (kariesh cheese and ice cream) in alexandria.

    PubMed

    Bahareem, Omar H; El-Shamy, Hoda A; Bakr, Wafaa M; Gomaa, Naglaa F

    2007-01-01

    The present study estimated the total viable bacterial density, total and faecal coliforms, and E. coli in Kariesh cheese and ice cream. The study included 160 ice cream and kariesh cheese samples (80 samples each). Ice cream samples were 47 packed (33 cup and 14 stick) and 33 open samples while kariesh cheese samples were 62 open, 18 packed samples (8 of known brand and 10 of unknown brand). Samples were collected from supermarkets, shops and street vendors. All samples were analyzed for enumeration of total viable heterotrophic bacteria using standard pour plate method, and for the determination of the total coliforms, fecal coliforms and E. coli using multiple tube dilution method. Ice cream samples, showed that the total bacterial count was >/=1.5x105 cfu/g in 26 (32.5%) samples, total coliforms were >/= 10 MPN/g in 36 (45.0%) samples, fecal coliforms were detected in 45 (56.3%) samples ,and E. coli was detected in 34 (42.5%). kariesh cheese samples, showed a total coliforms of >/= 10 MPN/g in 54 (67.5%) samples, while fecal coliforms were detected in 64 (80%) samples, and E. coli was detected in 60 (75%). It is recommended to use and implement immediate regulatory measures like good manufacturing practices as well as distribution and retail storage practices for ensuring microbiological safety of ice cream and kariesh cheese. PMID:18706301

  1. Manufacture of ice cream with improved microbiological safety by using gamma irradiation

    NASA Astrophysics Data System (ADS)

    Lee, Ju-Woon; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun; Ham, Jun-Sang; Byun, Myung-Woo; Baek, Min; Jo, Cheorun; Shin, Myung-Gon

    2009-07-01

    Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of irradiation to frozen ready-to-eat food, ice cream. Three ice creams with flavors of vanilla, chocolate and strawberry were manufactured and gamma irradiated at the absorbed doses of 1, 3, and 5 kGy at -70 °C. Total microflora and coliform bacteria were determined, and Listeria spp., Escherichia coli and Salmonella spp. were also tested by the use of API 20E Kit. Aerobic bacteria, yeast/mold and coliforms were contaminated in the levels of 2.3 to 3.3, 2.3 to 2.7 and 1.7 to 2.4 log CFU/g, respectively. In samples irradiated at 5 kGy, the growth of any microorganisms could not be observed. Listeria spp. and E. coli were detected at non-irradiated samples, but S. spp. was not existed. D10 values of L. ivanovii and E. coli were 0.75 and 0.31 kGy, respectively, in ice cream. From these results, irradiation technology can reduce the risk by the food-borne pathogens of ice cream.

  2. Development of a full ice-cream cone model for halo CME structures

    NASA Astrophysics Data System (ADS)

    Na, Hyeonock; Moon, Yong-Jae

    2015-04-01

    The determination of three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) is very important for space weather forecast. To estimate these parameters, several cone models based on a flat cone or a shallow ice-cream cone with spherical front have been suggested. In this study, we investigate which cone model is proper for halo CME morphology using 33 CMEs which are identified as halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From geometrical parameters of these CMEs such as their front curvature, we find that near full ice-cream cone CMEs (28 events) are dominant over shallow ice-cream cone CMEs (5 events). So we develop a new full ice-cream cone model by assuming that a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, (4) minimize the difference between the estimated projection points with the observed ones. We apply this model to several halo CMEs and compare the results with those from other methods such as a Graduated Cylindrical Shell model and a geometrical triangulation method.

  3. The potential application of rice bran wax oleogel to replace solid fat and enhance unsaturated fat content in ice cream.

    PubMed

    Zulim Botega, Daniele C; Marangoni, Alejandro G; Smith, Alexandra K; Goff, H Douglas

    2013-09-01

    The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high-oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono- and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo-scanning electron microscopy (cryo-SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono- and diglycerides and polysorbate 80 blend was used as the emulsifier, micro- and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications. PMID:24024686

  4. Summertime, and the Choosin' Ain't Easy: An Ice Cream Counting Problem.

    ERIC Educational Resources Information Center

    Kreith, Kurt

    1992-01-01

    Utilizes the problem of determining the number of different ice cream cones and cups that can be made from a choice of 31 flavors to investigate the concepts of combinations and permutations. Provides a set of six related problems with their answers. (MDH)

  5. Does Hot Water Freeze Faster Than Cold? Or Why Mpemba's Ice Cream Is a Discrepant Event

    ERIC Educational Resources Information Center

    Palmer, Bill

    1993-01-01

    A discrepant event is a happening contrary to our current beliefs. Discrepant events are said to be useful in clarifying concepts. This is one of the interesting features of current theories of constructivism. The story of Mpemba's ice cream is quite well known, but it is the educational aspects of the experiment that are of interest in this…

  6. Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.

    PubMed

    Cadena, R S; Cruz, A G; Faria, J A F; Bolini, H M A

    2012-09-01

    The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n=11) and consumer test (n=117) of 6 samples of vanilla ice cream (3 traditional and 3 with reduced fat and sugar) were determined. The attributes brightness and sweet aftertaste for sample and creaminess (appearance and texture) and sweet aroma contributed positively to the acceptance of ice cream samples. The attributes aeration, powdered milk aroma and flavor, and white chocolate aroma and flavor contributed positively to the acceptance of the ice creams. The attributes hydrogenated fat aroma and flavor were responsible for the lower acceptance of samples. The reduction in fat and sugar did not necessarily cause a decrease in acceptance. The most important factors were selection of the appropriate sweetener system and the use of good quality raw material. PMID:22916888

  7. Formulation and characterization of nanoencapsulated curcumin using sodium caseinate and its incorporation in ice cream.

    PubMed

    Kumar, Deep Diyuti; Mann, Bimlesh; Pothuraju, Ramesh; Sharma, Rajan; Bajaj, Rajesh; Minaxi

    2016-01-01

    In the present investigation, the preparation and characterization of a curcumin nanoemulsion with milk protein (sodium caseinate) and its incorporation into ice cream were undertaken. Among the different combinations, the most stable formulation was observed using milk fat (8%), medium chain triglycerides (2%), curcumin (0.24%) and sodium caseinate (6%) with a mean particle size of 333.8 ± 7.18 nm, a zeta potential of -44.1 ± 0.72 mV and an encapsulation efficiency of 96.9 ± 0.28%. The effect of different processing conditions (heating, pH and ionic strength) on the particle size distribution and zeta potential of the nanoemulsion was evaluated. During heat treatment, the particle size of the nanoemulsion was increased from 333.8 ± 7.18 to 351.1 ± 4.04 nm. The nanoemulsion was destabilized at pH 4.6 and the particle size increased above and below pH 5.0. However, there was a slight increase in the particle size with a change in the ionic concentration. The release kinetics data suggested that in simulated gastro-intestinal digestion, the nanoemulsion was stable against pepsin digestion (a 5.25% release of curcumin), while pancreatic action led to a 16.12% release of curcumin from the nanoemulsion. Finally, our formulation was successfully incorporated into ice cream and the sensory attributes were evaluated. No significant difference was observed in the scores of the sensory attributes between the control and ice cream prepared with a curcumin nanoemulsion. Moreover, the encapsulation efficiency of the curcumin incorporated into the ice cream was 93.7%, which indicates that it can withstand the processing conditions. The findings suggest that ice cream is a suitable dairy product for the delivery of lipophilic bioactive components (curcumin) which can be used for therapeutic purposes. PMID:26501983

  8. Determination of HCME 3-D parameters using a full ice-cream cone model

    NASA Astrophysics Data System (ADS)

    Na, Hyeonock; Moon, Yong-Jae; Lee, Harim

    2016-05-01

    It is very essential to determine three dimensional parameters (e.g., radial speed, angular width, source location) of Coronal Mass Ejections (CMEs) for space weather forecast. Several cone models (e.g., an elliptical cone model, an ice-cream cone model, an asymmetric cone model) have been examined to estimate these parameters. In this study, we investigate which cone type is close to a halo CME morphology using 26 CMEs: halo CMEs by one spacecraft (SOHO or STEREO-A or B) and as limb CMEs by the other ones. From cone shape parameters of these CMEs such as their front curvature, we find that near full ice-cream cone type CMEs are much closer to observations than shallow ice-cream cone type CMEs. Thus we develop a new cone model in which a full ice-cream cone consists of many flat cones with different heights and angular widths. This model is carried out by the following steps: (1) construct a cone for given height and angular width, (2) project the cone onto the sky plane, (3) select points comprising the outer boundary, and (4) minimize the difference between the estimated projection speeds with the observed ones. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3-D parameters from our method are similar to those from other stereoscopic methods (a geometrical triangulation method and a Graduated Cylindrical Shell model) based on multi-spacecraft data. We are developing a general ice-cream cone model whose front shape is a free parameter determined by observations.

  9. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.

    PubMed

    Dertli, Enes; Toker, Omer S; Durak, M Zeki; Yilmaz, Mustafa T; Tatlısu, Nevruz Berna; Sagdic, Osman; Cankurt, Hasan

    2016-01-20

    This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS(+)Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42 °C and time; 2, 3 and 4h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42 °C for 4h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS(+) strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties. PMID:26572373

  10. Comparison of CME radial velocities from a flux rope model and an ice cream cone model

    NASA Astrophysics Data System (ADS)

    Kim, T.; Moon, Y.; Na, H.

    2011-12-01

    Coronal Mass Ejections (CMEs) on the Sun are the largest energy release process in the solar system and act as the primary driver of geomagnetic storms and other space weather phenomena on the Earth. So it is very important to infer their directions, velocities and three-dimensional structures. In this study, we choose two different models to infer radial velocities of halo CMEs since 2008 : (1) an ice cream cone model by Xue et al (2005) using SOHO/LASCO data, (2) a flux rope model by Thernisien et al. (2009) using the STEREO/SECCHI data. In addition, we use another flux rope model in which the separation angle of flux rope is zero, which is morphologically similar to the ice cream cone model. The comparison shows that the CME radial velocities from among each model have very good correlations (R>0.9). We will extending this comparison to other partial CMEs observed by STEREO and SOHO.

  11. Effect of milk fat content on flavor perception of vanilla ice cream.

    PubMed

    Li, Z; Marshall, R; Heymann, H; Fernando, L

    1997-12-01

    The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined by HPLC. The HPLC data showed that the amount of free vanillin decreased when fat content increased. Perceptions of vanilla flavor and sweetness were evaluated by a trained panel using time-intensity methodology. No significant difference was found in sweetness perception. Among 11 time-intensity parameters for vanilla flavor perception, the panel found a significant difference only in the time required to reach maximum vanilla intensity. However, free-choice profiling and a consumer preference panel showed, respectively, that, as fat content was increased, sensory quality improved, and overall preference increased. PMID:9436093

  12. Comparison of Asymmetric and Ice-cream Cone Models for Halo Coronal Mass Ejections

    NASA Astrophysics Data System (ADS)

    Na, H.; Moon, Y.

    2011-12-01

    Halo coronal mass ejections (HCMEs) are major cause of the geomagnetic storms. To minimize the projection effect by coronagraph observation, several cone models have been suggested: an ice-cream cone model, an asymmetric cone model etc. These models allow us to determine the three dimensional parameters of HCMEs such as radial speed, angular width, and the angle between sky plane and central axis of the cone. In this study, we compare these parameters obtained from different models using 48 well-observed HCMEs from 2001 to 2002. And we obtain the root mean square error (RMS error) between measured projection speeds and calculated projection speeds for both cone models. As a result, we find that the radial speeds obtained from the models are well correlated with each other (R = 0.86), and the correlation coefficient of angular width is 0.6. The correlation coefficient of the angle between sky plane and central axis of the cone is 0.31, which is much smaller than expected. The reason may be due to the fact that the source locations of the asymmetric cone model are distributed near the center, while those of the ice-cream cone model are located in a wide range. The average RMS error of the asymmetric cone model (85.6km/s) is slightly smaller than that of the ice-cream cone model (87.8km/s).

  13. Detection of microbial concentration in ice-cream using the impedance technique.

    PubMed

    Grossi, M; Lanzoni, M; Pompei, A; Lazzarini, R; Matteuzzi, D; Riccò, B

    2008-06-15

    The detection of microbial concentration, essential for safe and high quality food products, is traditionally made with the plate count technique, that is reliable, but also slow and not easily realized in the automatic form, as required for direct use in industrial machines. To this purpose, the method based on impedance measurements represents an attractive alternative since it can produce results in about 10h, instead of the 24-48h needed by standard plate counts and can be easily realized in automatic form. In this paper such a method has been experimentally studied in the case of ice-cream products. In particular, all main ice-cream compositions of real interest have been considered and no nutrient media has been used to dilute the samples. A measurement set-up has been realized using benchtop instruments for impedance measurements on samples whose bacteria concentration was independently measured by means of standard plate counts. The obtained results clearly indicate that impedance measurement represents a feasible and reliable technique to detect total microbial concentration in ice-cream, suitable to be implemented as an embedded system for industrial machines. PMID:18353628

  14. Whey protein phospholipid concentrate and delactosed permeate: Applications in caramel, ice cream, and cake.

    PubMed

    Levin, M A; Burrington, K J; Hartel, R W

    2016-09-01

    Whey protein phospholipid concentrate (WPPC) and delactosed permeate (DLP) are 2 coproducts of cheese whey processing that are currently underutilized. Past research has shown that WPPC and DLP can be used together as a functional dairy ingredient in foods such as ice cream, soup, and caramel. However, the scope of the research has been limited to a single WPPC supplier. The variability of the composition and functionality of WPPC was previously studied. The objective of this research was to expand on the previous study and examine the potential applications of WPPC and DLP blends in foods. In ice cream, WPPC was added as a natural emulsifier to replace synthetic emulsifiers. The WPPC decreased the amount of partially coalesced fat and increased the drip-through rate. In caramel, DLP and WPPC replaced sweetened condensed skim milk and lecithin. Cold flow increased significantly, and hardness and stickiness decreased. In cake, DLP and WPPC were added as a total replacement of eggs, with no change in yield, color, or texture. Overall, WPPC and DLP can be utilized as functional dairy ingredients at a lower cost in ice cream and cake but not in chewy caramel. PMID:27344387

  15. A customer value analysis of Taiwan ice cream market: a means-end chain approach across consumption situations.

    PubMed

    Chen, Yan-Kwang; Tsai, Pei-Shan; Chiu, Fei-Rung

    2015-01-01

    In the highly competitive market, it is increasingly hard for ice cream stores to develop creative marketing strategies to retain existing customers and attract new ones. This study applies the means-end chain approach to identify the customer value, consequences, and attributes of ice cream and to suggest useful information for ice cream sellers to develop differential marketing strategies across various consumption situations (i.e. on a date, gathering with friends, craving for ice cream). This study conducted one-on-one in-depth interviews with participants. The interview content was subsequently analyzed and coded to produce an implication matrix and a hierarchical value map, which was further used to determine customers' value perceptions. The results indicate the terminal values of the highest strength comprised economy, pleasure, and efficiency. Pleasure was emphasized among consumers who were on a date or gathering with friends, whereas satisfaction was emphasized among consumers who craved ice cream. Based on the results, the study also provides suggestions to the industry and future researchers. PMID:26682112

  16. Coconut and sunflower oil ratios in ice cream influence subsequent food selection and intake.

    PubMed

    Rizzo, G; Masic, U; Harrold, J A; Norton, J E; Halford, J C G

    2016-10-01

    The effect of coconut oil (CO, containing mainly medium chain triglycerides - MCTs) and sunflower oil (SO, containing mainly long chain triglycerides - LCTs) used as fat source (10% fat ice cream) in different ratios (25% CO and 75% SO - 25CO:75SO, 50% CO and 50% SO - 50CO:50SO, 75% CO and 25% SO - 75CO:25SO) was investigated to assess differences in appetite and ad-libitum (evening and snack) food intake using a single blind design. 36 healthy female participants consumed a fixed portion (150g) of ice cream 45min before an ad-libitum dinner and snacks. Appetite sensations were tracked across the day. Participants ate significantly less fat after 75CO:25SO than 25CO:75SO (p=0.007) and there was also a trend for lower fat intake in this condition as compared to 50CO:50SO (p=0.068). High fat savoury snack intake significantly decreased after 75CO:25SO in comparison with both 25CO:75SO (p=0.038) and 50CO:50SO (p=0.008). Calorie intake from snacks was also found to be significantly lower after 25CO:75SO and 50CO:50SO than 75CO:25SO (p=0.021 and 0.030 respectively). There was no effect of condition on appetite or desire ratings over the day. Eating a standard portion of ice cream containing different ratios of MCTs and LCTs can modestly influence acute food selection and intake, with MCTs manifesting their effect earlier and LCTs later due to differences in the absorption and metabolism of these lipids. However, the differences evident in the present study were small, and require further research before firm conclusions can be drawn. PMID:27235735

  17. Toxigenic genes, spoilage potential, and antimicrobial resistance of Bacillus cereus group strains from ice cream.

    PubMed

    Arslan, Seza; Eyi, Ayla; Küçüksarı, Rümeysa

    2014-02-01

    Bacillus spp. can be recovered from almost every environment. It is also found readily in foods, where it may cause food spoilage and/or food poisoning due to its toxigenic and pathogenic nature, and extracellular enzymes. In this study, 29 Bacillus cereus group strains from ice cream were examined for the presence of following virulence genes hblC, nheA, cytK and ces genes, and tested for a range of the extracellular enzymes, and antimicrobial susceptibility. The strains were found to produce extracellular enzymes: proteolytic and lipolytic activity, gelatin hydrolysis and lecithinase production (100%), DNase production (93.1%) and amylase activity (93.1%). Of 29 strains examined, 24 (82.8%) showed hemolytic activity on blood agar. Beta-lactamase enzyme was only produced by 20.7% of B. cereus group. Among 29 B. cereus group from ice cream, nheA was the most common virulence gene detected in 44.8% of the strains, followed by hblC gene with 17.2%. Four (13.8%) of the 29 strains were positive for both hblC gene and nheA gene. Contrarily, cytK and ces genes were not detected in any of the strains. Antimicrobial susceptibility of ice cream isolates was tested to 14 different antimicrobial agents using the disc diffusion method. We detected resistance to penicillin and ampicillin with the same rate of 89.7%. Thirty-one percent of the strains were multiresistant to three or more antibiotics. This study emphasizes that the presence of natural isolates of Bacillus spp. harboring one or more enterotoxin genes, producing extracellular enzymes which may cause spoilage and acquiring antibiotic resistance might hold crucial importance in the food safety and quality. PMID:24309214

  18. [Hygiene and microbiologic quality of ice creams produced in Cameroon. A public health problem].

    PubMed

    Wouafo, M N; Njine, T; Tailliez, R

    1996-01-01

    Three hundred samples of ice cream produced in two main towns in Cameroon (Douala and Yaoundé) are evaluated for their hygienic quality. The microbiologic examinations show that many of them are contaminated with bacteria of faecal origin, pathogenic Staphylococcus and Salmonella respectively in 71.3, 49.6 and 5% of the products examinations in the study. The use of non potable water and the disrespect of the hygienic rules during the production are the main causes of contamination. Recommendations are made to preserve the public health in the developing country. PMID:9264738

  19. [Street-vendor foods: quality of ice creams, sherbets and sorbets sold in the urban agglomeration of Antananarivo].

    PubMed

    Ravaonindrina, N; Rasolomandimby, R; Rajaomiarisoa, E; Rakotoarisoa, R; Andrianantara, L; Rasolofonirina, N; Roux, J F

    1996-01-01

    A survey of selling conditions and bacteriological examinations of ice-cream was carried-out in Antananarivo from June 1996 to May 1997. The way of investigation by vendors and of bacteriological examinations were widely described. Sellers had classic features of a street-vended food vendor: uneducated, no having professional training and mishandling foodstuffs. 202 samples of ice-cream were collected. The contamination prevalence rate was of 95% +/- 3.7%. Salmonella typhimurium was isolated from one sample. Immediate and rigourous measures ought to be put into effect by authorities to right this alarming situation. PMID:12463022

  20. Salmonella enteritidis contamination of ice cream associated with a 1994 multistate outbreak.

    PubMed

    Vought, K J; Tatini, S R

    1998-01-01

    Nine ice cream sample containers, representing three production lots involved in a 1994 outbreak of salmonellosis, were obtained from the manufacturer's distribution warehouse and from consumers. Single 100-g samples from each container were tested initially, with analyses beginning seven weeks after the ice cream was produced. Quantitative salmonella analysis of these samples was performed 14 weeks after the production date using a three-replicate, three-dilution most probable number (MPN) procedure using 100-, 10-, and 1-g samples. The MPN/g estimates ranged from 0.004 to 0.46 Salmonella enteritidis per g with six of nine samples showing an MPN value of 0.093 S. enteritidis per g. The 95% confidence interval for S. enteritidis among these samples was < 0.001 to 2.4 cells/g. The 95% upper limit of S. enteritidis per g was 0.38 for five of six consumer samples. Based on this, the number of S. enteritidis cells per serving (65 g) was 25. Based on the consumption of a single sundae cone (73 g, prepackaged), which caused severe illness in an eight-year-old boy and moderate to mild illness in the adult parents, the infective dose would appear to be no more than 28 cells. PMID:9708244

  1. Recovery of biogas as a source of renewable energy from ice-cream production residues and wastewater.

    PubMed

    Demirel, Burak; Orok, Murat; Hot, Elif; Erkişi, Selin; Albükrek, Metin; Onay, Turgut T

    2013-01-01

    Proper management of waste streams and residues from agro-industry is very important to prevent environmental pollution. In particular, the anaerobic co-digestion process can be used as an important tool for safe disposal and energy recovery from agro-industry waste streams and residues. The primary objective of this laboratory-scale study was to determine whether it was possible to recover energy (biogas) from ice-cream production residues and wastewater, through a mesophilic anaerobic co-digestion process. A high methane yield of 0.338 L CH4/gCOD(removed) could be achieved from anaerobic digestion of ice-cream wastewater alone, with almost 70% of methane in biogas, while anaerobic digestion of ice-cream production residue alone did not seem feasible. When wastewater and ice-cream production residue were anaerobically co-digested at a ratio of 9:1 by weight, the highest methane yield of 0.131 L CH4/gCOD(removed) was observed. Buffering capacity seemed to be imperative in energy recovery from these substrates in the anaerobic digestion process. PMID:24350463

  2. The Comparison of Vaginal Cream of Mixing Yogurt, Honey and Clotrimazole on Symptoms of Vaginal Candidiasis

    PubMed Central

    Darvishi, Maryam; Jahdi, Fereshteh; Hamzegardeshi, Zeinab; Goodarzi, Saied; Vahedi, Mohsen

    2015-01-01

    Background: Vulvovaginal candidiasis is known as one of the most common fungal infection among women of reproductive age and considered as an important public health problem. In recent years, due to resistance to common antifungal medication, the use of traditional medicine of anti-fungal and herbal treatmentis increased. Therefore the objective of this study was to determine the effects of vaginal cream, mixture of yogurt and honey and comparing it with clotrimazole vaginal cream on symptoms of Vulvovaginal candidiasis in patients. Methods: In this randomized, triple blind clinical trial of 70 non-pregnant women infected with Candidalvulvovaginitis were placed in two groups of Vaginal cream mixed of yogurt and honey recipients (N = 35) and clotrimazole vaginal cream (N = 35). Both groups were treated for 7 days.At the beginning of study, Clinical and laboratory signs and symptoms were registered 7 and 14 days after treatment by questionnaire, observation formand secretions medium culture results. Data were analyzed by chi-square test, t test, McNemar tests through SPSS version 21. Significance level of 0.05 was considered. Results: The result of present study reveals the significant differences in symptom improvement of yogurt and honey, toward clotrimazole group (P < 0.05) and also Positive results of the first cultures (one week after treatment) in “yogurt and honey” and clotrimazole (20% versus 8.6%) and second time cultivation (14 days after treatment) (17.1% versus 8.6%) were similar and there was no significant differences between the two groups. (P > 0.05). Conclusion: This study indicated that the therapeutic effects of vaginal cream, yogurt and honey is not only similar with clotrimazole vaginal cream but is more effective in relieving some symptoms of vaginal candidiasis. Therefore, the use of this product can be suggested as an herbal remedy for candida infection treatment. PMID:26153168

  3. Growth and Survival of Some Probiotic Strains in Simulated Ice Cream Conditions

    NASA Astrophysics Data System (ADS)

    Homayouni, A.; Ehsani, M. R.; Azizi, A.; Razavi, S. H.; Yarmand, M. S.

    A Completely Randomized Design (CRD) experiment was applied in triplicates to evaluate the survival of four probiotic strains in simulated ice cream conditions. The growth and survival rate of these probiotic strains (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium bifidum and Bifidobacterium longum) in varying amount of sucrose (10, 15, 20 and 25%), oxygen scavenging components (0.05% L-cysteine and 0.05% L-ascorbate) and temperatures (4 and -20°C) during different periods of time (1, 2 and 3 months) were evaluated in MRS-broth medium. Optical density at 580 nm was used to measure growth. Lactobacilli strains proved to be highly resistant in comparison with Biffidobacteria strains. The viable cell number of Lactobacillus casei in different sucrose concentrations, different oxidoreduction potentials and refrigeration temperature was 1x1010, 2x108 and 5x107 cfu mL-1, respectively. Growth and survival rate of Lactobacillus casei showed to be the highest.

  4. A 4-D dataset for validation of crystal growth in a complex three-phase material, ice cream

    NASA Astrophysics Data System (ADS)

    Rockett, P.; Karagadde, S.; Guo, E.; Bent, J.; Hazekamp, J.; Kingsley, M.; Vila-Comamala, J.; Lee, P. D.

    2015-06-01

    Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is quickly becoming an accepted tool for quantifying the development of microstructures to both inform and validate models. However, most of the systems studied have been relatively simple binary compositions with only two phases. In this study we present a quantitative dataset of the phase evolution in a complex three-phase material, ice cream. The microstructure of ice cream is an important parameter in terms of sensorial perception, and therefore quantification and modelling of the evolution of the microstructure with time and temperature is key to understanding its fabrication and storage. The microstructure consists of three phases, air cells, ice crystals, and unfrozen matrix. We perform in situ synchrotron X-ray imaging of ice cream samples using in-line phase contrast tomography, housed within a purpose built cold-stage (-40 to +20oC) with finely controlled variation in specimen temperature. The size and distribution of ice crystals and air cells during programmed temperature cycling are determined using 3D quantification. The microstructural evolution of three-phase materials has many other important applications ranging from biological to structural and functional material, hence this dataset can act as a validation case for numerical investigations on faceted and non-faceted crystal growth in a range of materials.

  5. Anaerobic digestion of ice-cream wastewater: A comparison of single and two-phase reactor systems

    SciTech Connect

    Borja, R.; Banks, C.J.

    1995-03-01

    The anaerobic digestion of ice-cream wastewater, a complex substrate which includes milk proteins, carbohydrates, and lipids, has received little attention. Work using an aerobic contact system showed that at a 7.5-d hydraulic retention time (HRT), with an organic loading rate of 1.7 g COD/Ld and influent TSS (total suspended solids) of 5870 mg/L, the effluent COD was 628 mg/L, BOD was 91 mg/L and TSS was 674. Anaerobic filters have also been used at organic loadings of 6 kg COD/m{sup 3}d applied at a HRT of 0.42 day, with COD removals of 80%. Goodwing showed that this waste was capable of being treated by the UASB process with granulation commencing after 60-70 days, and gas production ranging between 0.73 and 0.93 L CH{sub 4}/g COD removed with loading rates between 0.7 and 3.0 g TOC/Ld. Two-phase anaerobic digestion is an innovative fermentation mode that has recently received increased attention. The kinetically dissimilar fermentation phases, hydrolysis-acidification and acetogenesis-methanation are operated in two separate reactors; the first of which is maintained at a very short HRT. The effluent from the first, acid-forming, phase is used as the substrate for the methane-phase reactor which has a longer HRT or cell immobilization. The aim of this work was to compare the methane production capability and performance of a single-phase upflow fixed bed reactor with a two-phase digestion system. The two-phase digestion system consists of a completely mixed reactor for the acidogenic reaction and an upflow fixed bed reactor for the methanogenic reaction. Because of the high lipid content and COD of ice cream wastewater off site disposal has proved to be both expensive and poses problems to the receiving effluent treatment plant. For this reason the potential for a rapid anaerobic stabilization of the waste, with energy recovery in the form of methane gas, has been investigated in an attempt to minimize plant size and maximize gas production. 9 refs., 2 tabs.

  6. Tioconazole 2% cream in the treatment of Trichomonas vaginalis or mixed vaginal infections.

    PubMed

    Donadio, C

    1986-01-01

    Twenty patients with documented T. vaginalis infections, six of whom were simultaneously infected with C. albicans and one with G. vaginalis, were treated topically (intravaginally) once daily with 5 g of 2% tioconazole vaginal cream (Trosyd, Pfizer) for 3 consecutive days in an open, non-comparative study. At the first follow-up visit (about 7 days post-treatment), 95% (19/20) of the patients were cured; 95% (18/19) of patients remained cured with respect to the baseline infection at the long-term follow-up (2 months post-treatment) visit, and one patient had a reinfection or relapse with T. vaginalis. Only one patient reported a side-effect, a mild vaginal burning which disappeared with continued treatment. It was concluded that tioconazole 2% vaginal cream is safe and effective for the treatment of T. vaginalis and mixed vaginal infections. PMID:3485546

  7. Aflatoxin M1 contamination of milk and ice cream in Abeokuta and Odeda local governments of Ogun State, Nigeria.

    PubMed

    Atanda, Olusegun; Oguntubo, Adenike; Adejumo, Oloyede; Ikeorah, John; Akpan, Iyang

    2007-07-01

    A survey was undertaken to determine the aflatoxin M(1) contamination of milk and some locally produced dairy products in Abeokuta and Odeda local governments of Ogun State, Nigeria. Samples of human and cow milk, yoghurt, "wara", ice cream and "nono" were collected randomly within the local governments and analysed for aflatoxin M(1) using the two-dimensional TLC. Aflatoxin M(1) contamination in the range of 2.04-4.00 microg l(-1) was noticed only in milk and ice cream. In particular, samples of human milk, cow milk and ice cream recorded high scores of 4.0 microg l(-1), 2.04 microg l(-1) and 2.23 microg l(-1), respectively in Abeokuta local governments and a score of 4.0 microg l(-1) for cow milk in Odeda local government. This indicates a high level contamination in the local governments since the weighted mean concentration of aflatoxin M1 in milk for African diet is 0.002 microg l(-1). Therefore the concentration of AFB1 in feeds which is transformed to AFM1 in milk should be reduced by good manufacturing and good storage practices. Furthermore, there is need for stringent quality control during processing and distribution of these products. PMID:17490709

  8. Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics

    PubMed Central

    Monakhova, Yulia B.; Godelmann, Rolf; Andlauer, Claudia; Kuballa, Thomas; Lachenmeier, Dirk W.

    2013-01-01

    Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta) was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS) regression. The models obtained for 13 compounds in cheese (R2 0.75–0.95) and 17 compounds in ice cream (R2 0.83–0.99) (e.g., fatty acids and esters) were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes. PMID:26904597

  9. Magnetic resonance imaging of the phase separation in mixed preparations of moisturizing cream and steroid ointment after centrifugation.

    PubMed

    Onuki, Yoshinori; Funatani, Chiaki; Yokawa, Takashi; Yamamoto, Yoshihisa; Fukami, Toshiro; Koide, Tatsuo; Obata, Yasuko; Takayama, Kozo

    2015-01-01

    A mixed preparation consisting of a water-in-oil emulsion-type moisturizing cream and a steroid ointment is frequently prescribed for the treatment of atopic dermatitis. We have investigated the compatibility of moisturizing creams and ointments because there are concerns regarding the physical stability of these mixed preparations. The key technology used in this study was magnetic resonance imaging (MRI). A commercial moisturizing cream and white petrolatum or clobetasone butyrate (CLB) ointment samples were mixed in a weight ratio of 1 : 1. A centrifugation test protocol (20000×g for 3 min) was implemented to accelerate the destabilization processes in the samples. After centrifugation, the mixed preparations separated into three distinct layers (upper, middle, and lower), while no phase separation was observed using moisturizing cream alone. The phase separation was monitored using chemical shift selective images of water and oil and quantitative T2 maps. In addition, MR and near-infrared spectroscopy were employed for component analysis of each phase-separated layer. Collectively, it was confirmed that the lower layer contained water, oils, and organic solvent, while the upper and middle layers were composed solely of oils. Furthermore, this study investigated the distribution of CLB in the phase-separated samples and showed that a heterogeneous distribution existed. From our results, it was confirmed that the mixed preparation became unstable because of the incompatibility of the moisturizing cream and ointment. PMID:25948331

  10. [Determination of the sanitary quality and detection of Salmonella spp and Yersinia enterocolitica in ice cream].

    PubMed

    de Centorbi, O P; de Guzmán, A C; de Cuadrado, A A; Laciar, A L; Alcaraz, L E; de Milán, M C; de Pederiva, N B

    1989-01-01

    In order to determine the sanitary quality of ice-creams and the presence of pathogenic or potentially pathogenic species of Salmonella and Yersinia enterocolitica, 50 samples from 5 different industrial and semi-industrial producers in San Luis (Argentine) were examined. The enumeration of coliforms was positive for all the samples with values less than or equal to 20/g. Fourteen per cent of the samples were positive for the investigation of Staphylococcus aureus in 1 g. For the plates enumeration 12.0% of the samples gave less than 10 u.f.c./g, 4.0% between 101 and 1000 and 4.0% between 1001 and 10,000. Fifteen strains were isolated, 26.6% biotype A (human ecovar) and the others biotype C (bovine ecovar). All of them were susceptible to chloramphenicol, cephalosporin and erythromycin; 46.6% to penicillin G and ampicillin; 93.3% to kanamycin (6.6% intermediate ones = I); 73.3% to methicillin (26.6% I); 86.6% to tetracycline (13.3% I). Six per cent of the samples over came the acceptability limit for S. aureus. Salmonella spp was not isolated. In 4.0% of the samples Y. enterocolitica were isolated, one of them typified as B1; 0:3, 50, 51, Lis Xz. The latter, isolated in samples with values of coliforms inferior to the limit fixed by some legislations, suggests a post elaboration contamination. PMID:2616772

  11. Ice cream headache in students and family history of headache: a cross-sectional epidemiological study.

    PubMed

    Zierz, Antonia Maria; Mehl, Theresa; Kraya, Torsten; Wienke, Andreas; Zierz, Stephan

    2016-06-01

    Headache attributed to ingestion of a cold stimulus (ICHD-3 beta 4.5.1) is also known as ice cream headache (ICH). This cross-sectional epidemiological study included 283 students (10-14-year-olds) attending a grammar school in Germany, their parents (n = 401), and 41 teachers. A self-administered questionnaire was used to analyze the prevalence and characteristics of ICH based on the ICHD classification. Additionally, the association between ICH and other headaches was investigated in students and parents. Prevalence of ICH in students was 62 % without gender difference. In adults, only 36 % of females and 22 % of males reported ICH. There was an increased risk for ICH in students when mother (OR 10.7) or father (OR 8.4) had ICH. Other headaches in parents had no influence on the prevalence of ICH in students. However, in the groups of students and parents itself there was a highly significant association between ICH and other headaches (students: OR 2.4, mothers: OR 2.9, fathers: OR 6.8). There was a decreased risk for ICH when parents and students had no headache at all (OR < 0.4). ICH in students clearly shows a familial disposition by both father and mother. There was also an association between ICH and other headaches within the student and adult groups. The absence of headache history seems to be a protective factor for ICH. PMID:27039390

  12. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.

    PubMed

    Prindiville, E A; Marshall, R T; Heymann, H

    2000-10-01

    Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. Trained panelists conducted descriptive sensory analyses of the samples at 0, 6, and 12 wk. Attribute ratings were analyzed by analysis o variance with least significant difference mean separation and orthogonal contrasting. Data were also analyzed by multivariate analysis of variance with canonical variate analysis. Consumer acceptance (n = 50) did not differ among the fresh ice creams (wk 0). Ice cream containing milk fat had less intense cocoa flavor and was more resistant to textural changes over time compared with the other ice creams. Simplesse was more similar to milk fat than was Dairy Lo in its effect on brown color, cocoa flavor, cocoa character, and textural stability but was less similar in terms of thickness and mouthcoating. PMID:11049061

  13. Cream skimming and hospital transfers in a mixed public-private system.

    PubMed

    Cheng, Terence C; Haisken-DeNew, John P; Yong, Jongsay

    2015-05-01

    The increasing prominence of the private sector in health care provision has generated considerable interest in understanding its implications on quality and cost. This paper investigates the phenomenon of cream skimming in a mixed public-private hospital setting using the novel approach of analysing hospital transfers. We analyse hospital administrative data of patients with ischemic heart disease from the state of Victoria, Australia. The data set contains approximately 1.77 million admission episodes in 309 hospitals, of which 132 are public hospitals, and 177 private hospitals. We ask if patients transferred between public and private hospitals differ systematically in the severity and complexity of their medical conditions; and if so, whether utilisation also differs. We find that patients with higher disease severity are more likely to be transferred from private to public hospitals whereas the opposite is true for patients transferred to private hospitals. We also find that patients transferred from private to public hospitals stayed longer and cost more than private-to-private transfer patients, after controlling for patients' observed health conditions and personal characteristics. Overall, the evidence is suggestive of the presence of cream skimming in the Victorian hospital system, although we cannot conclusively rule out other mechanisms that might influence hospital transfers. PMID:25813730

  14. Analysis of buccolingual dimensional changes of the extraction socket using the "ice cream cone" flapless grafting technique.

    PubMed

    Tan-Chu, Jocelyn H P; Tuminelli, Frank J; Kurtz, Kenneth S; Tarnow, Dennis P

    2014-01-01

    The socket or ridge preservation approach known as the "ice cream cone" technique was used in type 2 sockets in this retrospective analysis of 11 extraction sites. A type 2 extraction socket is defined as having the presence of facial soft tissue with a partial or complete dehiscence of the buccal bone plate. All teeth were extracted atraumatically without flap elevation. A resorbable collagen membrane was contoured into an ice cream cone- shape, placed into the socket defect, and grafted with human freeze-dried bone allograft. Buccolingual dimensional changes were measured manually with a digital caliper sensitive to 0.01 mm on pre- and posttreatment casts using an acrylic template and a three-dimensional (3D) digital scanner, as well as radiographically with pre- and post-cone beam computed tomography (CBCT) scans. All implants were placed 6 months after socket preservation and achieved primary stability with a minimum torque value of 35 Ncm with a mean buccal-lingual dimensional loss of 1.32 mm. The dimensional change of the ridge from pre- to postextraction reflective of the healed grafted site ranged from a loss of 0.46 to 2.25 mm with a mean of 1.28 mm (CBCT), 0.31 to 2.71 mm with a mean of 1.36 mm (digital calipers), and 0.21 to 2.80 mm with a mean of 1.32 mm (3D digital scanner). All 11 implants were immobile and clinically osseointegrated. The so-called ice cream cone technique allows for the reconstruction of a buccal plate dehiscence to enable the placement of an implant; however, the ridge dimension was diminished by 1.32 mm compared with the width of the extraction socket prior to tooth removal. PMID:24804291

  15. Modification of fatty acid profile of cow milk by calcium salts of fatty acids and its use in ice cream.

    PubMed

    Nadeem, Muhammad; Abdullah, Muhammad; Hussain, Imtiaz; Inayat, Saima

    2015-02-01

    This study was conducted to determine the effect of calcium salts of fatty acids (CSFA) on fatty acid profile of milk of "Sahiwal" cows and suitability of milk with modified fatty acids in the formulation of ice cream. Fatty acid profile of cow milk was modified by feeding CSFA to eighteen randomly stratified "Sahiwal" cows of first and early lactation divided into three groups. CSFA were offered at two different levels i.e. T1 (150 g per cow per day) T2 (300 g per cow per day) both treatments were compared with a control (T0) without any addition of calcium salts of fatty acids. Iso caloric and iso nitrogenous feeds were given to both experimental groups and control. Concentrations of short chain fatty acids in T0, T1 and T2 were 9.85 ± 0.48a, 8.8 ± 0.24b and 7.1 ± 0.37c %, respectively and the concentrations of C18:1 and C18:2 increased (P < 0.05) from 27.6 ± 1.32b % to 31.7 ± 1.68a % and 2.15 ± 0.09b % to 2.79 ± 0.05a %, respectively, at T2 level. Incorporation of milk fat of T1 and T2 (modified fatty acids profile) in ice cream did not have any adverse effect on pH, acidity and compositional attributes of ice cream. Viscosity of T1 was 67.94 ± 3.77a as compared to (T0) control 68.75 ± 2.46a (CP). Firmness of experimental samples and control were almost similar (P > 0.05) overall acceptability score of T2 was 7.1 ± 0.28b out of 9 (total score) which was more than 78 ± 2.92 %. It was concluded that CSFA may be successfully incorporated up to T2 level (300 g per cow per day) into the feed of "Sahiwal" cows to produce milk with higher content of unsaturated fatty acids and it may be used in the formulation of ice cream with acceptable sensory characteristics and increased health benefits. PMID:25694719

  16. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams.

    PubMed

    Yüksel, Arzu Kavaz; Şat, Ihsan Güngör; Yüksel, Mehmet

    2015-12-01

    The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a (*) and b (*) colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L (*), propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists. PMID:26604374

  17. Comparative Study of Probiotic Ice Cream and Probiotic Drink on Salivary Streptococcus mutans Levels in 6-12 Years Age Group Children

    PubMed Central

    Mahantesha, Taranatha; Reddy, K M Parveen; Kumar, N H Praveen; Nara, Asha; Ashwin, Devasya; Buddiga, Vinutna

    2015-01-01

    Background: Dental caries is one of the most common health problems in the world. Probiotics are one the various preventive methods to reduce dental caries. The aim of this study is to compare the effectiveness of probiotic ice cream and drink on salivary Streptococcus mutans levels in children of 6-12 years age group. Materials and Methods: A three phase study was carried out in children (n = 50) of 6-12 years age with zero decayed missing filled teeth (dmft)/DMFT. They were randomly divided into two equal groups. Saliva samples were collected before the consumptions of probiotic ice cream and probiotic drink. Colony count obtained was recorded as baseline data. For both groups probiotic ice cream and drink was given randomly for 7 days and a washout period of 90 days were given and then the saliva samples were collected and colony counting was done. Results: Statistical analysis was performed using Student’s paired t-test and multiple comparisons by Tukey’s honest significant difference test which showed, there is a significant reduction in salivary S. mutans level in both groups after 7 days period. However, after washout period only probiotic ice cream showed reduction whereas drink did not. Also, there was no significant difference between probiotic ice cream and drink. Conclusion: Probiotic organisms definitely have a role in reducing the salivary S. mutans level and ice cream would be a better choice than drink. However, the prolonged use of the agents and their effects on caries is still to be determined. PMID:26435616

  18. Extraction and characterization of gelatin from two edible Sudanese insects and its applications in ice cream making.

    PubMed

    Mariod, Abdalbasit Adam; Fadul, Hadia

    2015-07-01

    Three methods were used for extraction of gelatin from two insects, melon bug (Coridius viduatus) and sorghum bug (Agonoscelis versicoloratus versicoloratus). Extraction of insect gelatin using hot water gave higher yield reached up to 3.0%, followed by mild acid extraction which gave 1.5% and distilled water extraction which gave only 1.0%, respectively. The obtained gelatins were characterized by FTIR and the spectra of insect's gelatin seem to be similar when compared with commercial gelatin. Amide II bands of gelatins from melon and sorghum bug appeared around at 1542-1537 cm(-1). Slight differences in the amino acid composition of gelatin extracted from the two insects were observed. Ice cream was made by using 0.5% insect's gelatin and compared with that made using 0.5% commercial gelatin as stabilizing agent. The properties of the obtained ice cream produced using insects gelatin were significantly different when compared with that made using commercial gelatin. PMID:24958775

  19. Mixed-Phase Icing Simulation and Testing at the Cox Icing Wind Tunnel

    NASA Technical Reports Server (NTRS)

    Al-Khalil, Kamel; Irani, Eddie; Miller, Dean

    2003-01-01

    A new capability was developed for indoor simulation of snow and mixed-phase icing conditions. This capability is useful for year-round testing in the Cox closed-loop Icing Wind Tunnel. Certification of aircraft for flight into these types of icing conditions is only required by the JAA in Europe. In an effort to harmonize certification requirements, the FAA in the US sponsored a preliminary program to study the effects of mixed-phase and fully glaciated icing conditions on the performance requirements of thermal ice protection systems. This paper describes the test program and the associated results.

  20. Mixed Phase Modeling in GlennICE with Application to Engine Icing

    NASA Technical Reports Server (NTRS)

    Wright, William B.; Jorgenson, Philip C. E.; Veres, Joseph P.

    2011-01-01

    A capability for modeling ice crystals and mixed phase icing has been added to GlennICE. Modifications have been made to the particle trajectory algorithm and energy balance to model this behavior. This capability has been added as part of a larger effort to model ice crystal ingestion in aircraft engines. Comparisons have been made to four mixed phase ice accretions performed in the Cox icing tunnel in order to calibrate an ice erosion model. A sample ice ingestion case was performed using the Energy Efficient Engine (E3) model in order to illustrate current capabilities. Engine performance characteristics were supplied using the Numerical Propulsion System Simulation (NPSS) model for this test case.

  1. Effect of Probiotic Containing Ice-cream on Salivary Mutans Streptococci (SMS) Levels in Children of 6-12 Years of Age: A Randomized Controlled Double Blind Study with Six-months Follow Up

    PubMed Central

    KE, Vijayaprasad; Taranath, Mahanthesh; Ramagoni, Naveen Kumar; Nara, Asha; Sarpangala, Mythri

    2015-01-01

    Introduction: To evaluate the caries risk based on the salivary levels of streptococcus mutans in children of 6-12 years of age group before and after consuming probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5. Materials and Methods: A double blind, placebo controlled trial was carried out in 60 children aged between 6 to 12 years with zero decayed, missing, and filled teeth (DMFT). They were randomly divided into two equal groups. Saliva sample were collected before the consumption of ice-cream and Streptococcus mutans count was calculated and recorded as baseline data. For the next seven days both the groups were given ice creams marked as A and B. Saliva samples were collected after ice-cream consumption at the end of study period and also after a washout period of 30 days and again after six months. Samples were inoculated and colonies were counted. Results: On statistical evaluation by students paired t-test, probiotic ice-cream brought significant reduction in the Streptococcus mutans count after seven days of ice-cream ingestion (p<0.001) and also after 30 d of washout period (p<0.001). There was no significant reduction (p=0.076) by normal ice-cream consumption. After six months of the study period in both the groups the salivary levels of Streptococcus mutans was similar to the baseline. Conclusion: Probiotic ice-cream containing Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus La-5 can cause reduction in caries causative organism. The dosage of the probiotic organisms for the long term or synergetic effect on the oral health are still needed to be explored. PMID:25859515

  2. Structural and spectroscopic characterization of mixed planetary ices.

    PubMed

    Plattner, Nuria; Lee, Myung Won; Meuwly, Markus

    2010-01-01

    Mixed ices play a central role in characterizing the origin, evolution, stability and chemistry of planetary ice surfaces. Examples include the polar areas of Mars, the crust of the Jupiter moon Europa, or atmospheres of planets and their satellites, particularly in the outer solar system. Atomistic simulations using accurate representations of the interaction potentials have recently shown to be suitable to quantitatively describe both, the mid- and the far-infrared spectrum of mixed H2O/CO amorphous ices. In this work, molecular dynamics simulations are used to investigate structural and spectroscopic properties of mixed and crystalline ices containing H2O, CO and CO2. Particular findings include: (a) the sensitivity of the water bending mode to the local environment of the water molecules which, together with structural insights from MD simulations, provides a detailed picture for the relationship between spectroscopy and structure; and (b) the sensitivity of the low-frequency spectrum to the structure of the mixed CO2/H2O ice. Specifically, for mixed H2O/CO2 ices with low water contents isolated water molecules are found which give rise to a band shifted by only 12 cm(-1) from the gas-phase value whereas for increasing water concentration (for a 1 : 1 mixture) the band progressively shifts to higher frequency because water clusters can form. More generally it is found that changes in the ice structure due to the presence of CO2 are larger compared to changes induced by the presence of CO and that this difference is reflected in the shape of the water bending vibration. Thus, the water bending vibration appears to be a suitable diagnostic for structural and chemical aspects of mixed ices. PMID:21302549

  3. Ice Nuclei Variability and Ice Formation in Mixed-phase Clouds

    NASA Astrophysics Data System (ADS)

    Demott, P. J.; Twohy, C. H.; Prenni, A. J.; Kreidenweis, S. M.; Brooks, S. D.; Rogers, D. C.

    2005-12-01

    Arctic cloud persistence and radiative properties, both support the critical impact of ice nuclei concentrations on mixed-phase cloud properties, we investigate climatological analyses of CFDC ice nuclei data collected at different locales and seasonally over the past several years. Aside from temperature and relative humidity control on ice nuclei concentrations, these analyses suggest regional and seasonal variability of ice nuclei concentrations, likely tied to meteorological control on transport of ice nuclei from sources (e.g., mineral dust) that may have direct implications on cold cloud processes.

  4. Detection and enumeration of Salmonella enteritidis in homemade ice cream associated with an outbreak: comparison of conventional and real-time PCR methods.

    PubMed

    Seo, K H; Valentin-Bon, I E; Brackett, R E

    2006-03-01

    Salmonellosis caused by Salmonella Enteritidis (SE) is a significant cause of foodborne illnesses in the United States. Consumption of undercooked eggs and egg-containing products has been the primary risk factor for the disease. The importance of the bacterial enumeration technique has been enormously stressed because of the quantitative risk analysis of SE in shell eggs. Traditional enumeration methods mainly depend on slow and tedious most-probable-number (MPN) methods. Therefore, specific, sensitive, and rapid methods for SE quantitation are needed to collect sufficient data for risk assessment and food safety policy development. We previously developed a real-time quantitative PCR assay for the direct detection and enumeration of SE and, in this study, applied it to naturally contaminated ice cream samples with and without enrichment. The detection limit of the real-time PCR assay was determined with artificially inoculated ice cream. When applied to the direct detection and quantification of SE in ice cream, the real-time PCR assay was as sensitive as the conventional plate count method in frequency of detection. However, populations of SE derived from real-time quantitative PCR were approximately 1 log higher than provided by MPN and CFU values obtained by conventional culture methods. The detection and enumeration of SE in naturally contaminated ice cream can be completed in 3 h by this real-time PCR method, whereas the cultural enrichment method requires 5 to 7 days. A commercial immunoassay for the specific detection of SE was also included in the study. The real-time PCR assay proved to be a valuable tool that may be useful to the food industry in monitoring its processes to improve product quality and safety. PMID:16541697

  5. Soft, fortified ice-cream for head and neck cancer patients: a useful first step in nutritional and swallowing difficulties associated with multi-modal management.

    PubMed

    Trinidade, Aaron; Martinelli, Katrina; Andreou, Zenon; Kothari, Prasad

    2012-04-01

    Patients with head and neck cancer have complex swallowing and nutritional concerns. Most patients are malnourished, and treatment modalities within the aerodigestive tract have profound effects on future swallowing and nutrition. The objective of this study is to investigate whether the introduction of fortified soft ice-cream to post-operative head and neck cancer patients would increase compliance with oral-feeding regimes. Using a questionnaire study, an ice-cream machine that produces fortified soft ice-cream was introduced onto our ward, and 30 patients were asked to fill out questionnaires based on their experience in addition to their oral-feeding regime. Results indicate that overall patient satisfaction and compliance with oral-feeding regimes increased: 77% felt that the taste was excellent and also felt that it was easy to eat; 60% felt that it eased the symptoms associated with their symptoms, in particular its cold temperature. We conclude from the results that the inability of patients undergoing multi-modal treatment for upper aerodigestive tract cancer to enjoy normal foods and its effects on their quality of life is underestimated. Providing a food to that is palatable, familiar and acceptable as it is safe and nutritionally sound can increase compliance with oral-feeding regimes. The ice-cream was safe to use in the early post-operative period, especially soothing in patients undergoing upper aerodigestive radiotherapy and high in protein and calorific content. Our practice may have wider benefits, including patients with oral and oropharyngeal infections, the elderly and patients with neurological dysphagia resulting from stroke. PMID:21935631

  6. Usefulness of the Ice-Cream Cone Pattern in Computed Tomography for Prediction of Angiomyolipoma in Patients With a Small Renal Mass

    PubMed Central

    Kim, Kwang Ho; Yun, Bu Hyeon; Hwang, In Sang; Hwang, Eu Chang; Kang, Taek Won; Kwon, Dong Deuk; Park, Kwangsung; Kim, Jin Woong

    2013-01-01

    Purpose A morphologic contour method for assessing an exophytic renal mass as benign versus malignant on the basis of the shape of the interface with the renal parenchyma was recently developed. We investigated the usefulness of this morphologic contour method for predicting angiomyolipoma (AML) in patients who underwent partial nephrectomy for small renal masses (SRMs). Materials and Methods From January 2004 to March 2013, among 197 patients who underwent partial nephrectomy for suspicious renal cell carcinoma (RCC), the medical records of 153 patients with tumors (AML or RCC) ≤3 cm in diameter were retrospectively reviewed. Patient characteristics including age, gender, type of surgery, size and location of tumor, pathologic results, and specific findings of the imaging study ("ice-cream cone" shape) were compared between the AML and RCC groups. Results AML was diagnosed in 18 patients and RCC was diagnosed in 135 patients. Gender (p=0.001), tumor size (p=0.032), and presence of the ice-cream cone shape (p=0.001) showed statistically significant differences between the AML group and the RCC group. In the multivariate logistic regression analysis, female gender (odds ratio [OR], 5.20; 95% confidence interval [CI], 1.45 to 18.57; p=0.011), tumor size (OR, 0.34; 95% CI, 0.12 to 0.92; p=0.034), and presence of the ice-cream cone shape (OR, 18.12; 95% CI, 4.97 to 66.06; p=0.001) were predictors of AML. Conclusions This study confirmed a high incidence of AML in females. Also, the ice-cream cone shape and small tumor size were significant predictors of AML in SRMs. These finding could be beneficial for counseling patients with SRMs. PMID:23956824

  7. Growth of GaAs “nano ice cream cones” by dual wavelength pulsed laser ablation

    NASA Astrophysics Data System (ADS)

    Schamp, C. T.; Jesser, W. A.; Shivaram, B. S.

    2007-05-01

    Harmonic generation crystals inherently offer the possibility of using multiple wavelengths of light in a single laser pulse. In the present experiment, the fundamental (1064 nm) and second harmonic (532 nm) wavelengths from an Nd:YAG laser are focused together on GaAs and GaSb targets for ablation. Incident energy densities up to about 45 J/cm 2 at 10 Hz with substrate temperatures between 25 and 600 °C for durations of about 60 s have been used in an ambient gas pressure of about 10 -6 Torr. The ablated material was collected on electron-transparent amorphous carbon films for TEM analysis. Apart from a high density of isolated nanocrystals, the most common morphology observed consists of a crystalline GaAs cone-like structure in contact with a sphere of liquid Ga, resembling an "ice cream cone", typically 50-100 nm in length. For all of the heterostuctures of this type, the liquid/solid/vacuum triple junction is found to correspond to the widest point on the cone. These heterostructures likely form by preferential evaporation of As from molten GaAs drops ablated from the target. The resulting morphology minimizes the interfacial and surface energies of the liquid Ga and solid GaAs.

  8. The role of ice nuclei recycling in the maintenance of cloud ice in Arctic mixed-phase stratocumulus

    DOE PAGESBeta

    Solomon, A.; Feingold, G.; Shupe, M. D.

    2015-04-21

    This study investigates the maintenance of cloud ice production in Arctic mixed phase stratocumulus in large-eddy simulations that include a prognostic ice nuclei (IN) formulation and a diurnal cycle. Balances derived from a mixed-layer model and phase analyses are used to provide insight into buffering mechanisms that maintain ice in these cloud systems. We find that for the case under investigation, IN recycling through subcloud sublimation considerably prolongs ice production over a multi-day integration. This effective source of IN to the cloud dominates over mixing sources from above or below the cloud-driven mixed layer. Competing feedbacks between dynamical mixing andmore » recycling are found to slow the rate of ice lost from the mixed layer when a diurnal cycle is simulated. The results of this study have important implications for maintaining phase partitioning of cloud ice and liquid that determine the radiative forcing of Arctic mixed-phase clouds.« less

  9. The role of ice nuclei recycling in the maintenance of cloud ice in Arctic mixed-phase stratocumulus

    DOE PAGESBeta

    Solomon, A.; Feingold, G.; Shupe, M. D.

    2015-09-25

    This study investigates the maintenance of cloud ice production in Arctic mixed-phase stratocumulus in large eddy simulations that include a prognostic ice nuclei (IN) formulation and a diurnal cycle. Balances derived from a mixed-layer model and phase analyses are used to provide insight into buffering mechanisms that maintain ice in these cloud systems. We find that, for the case under investigation, IN recycling through subcloud sublimation considerably prolongs ice production over a multi-day integration. This effective source of IN to the cloud dominates over mixing sources from above or below the cloud-driven mixed layer. Competing feedbacks between dynamical mixing andmore » recycling are found to slow the rate of ice lost from the mixed layer when a diurnal cycle is simulated. The results of this study have important implications for maintaining phase partitioning of cloud ice and liquid that determine the radiative forcing of Arctic mixed-phase clouds.« less

  10. Characterization of major betalain pigments -gomphrenin, betanin and isobetanin from Basella rubra L. fruit and evaluation of efficacy as a natural colourant in product (ice cream) development.

    PubMed

    Kumar, S Sravan; Manoj, P; Shetty, N P; Prakash, Maya; Giridhar, P

    2015-08-01

    Basella rubra L. (Basellaceae) commonly known as Malabar spinach is a leafy vegetable which accumulates pigments in its fruits. To find out the feasibility of utilizing pigment rich extracts of its fruit as natural food colourant, fruits at different stages were analysed for pigment profiling, carbohydrate content, physical dimensions and weight. Total betalains content increased rapidly from early (green) through intermediate (half-done red-violet) to matured stage (red-violet). Maximum pigment content was observed in ripened fruits (143.76 mg/100 g fresh weight). The major betalain pigment characterized was gomphrenin I in ripened fruits (26.06 mg), followed by intermediate fruits (2.15 mg) and least in early fruits (0.23 mg) in 100 g of fresh deseeded fruits. Total carbohydrates content and the chroma values (redness) were also increased during ontogeny of B. rubra fruits. The textural characters of developing fruits showed the smoothness of green fruits with lower rupture force (0.16 N/s) than ripe ones (0.38 N/s). The pigment-rich fruit extract was used as natural colourant in ice-cream, to evaluate its effect on physicochemical properties and acceptability of the product. After six months of storage at -20 °C, 86.63 % colour was retained in ice-cream. The ice-cream had good overall sensorial quality and was liked by consumers indicating that addition of B. rubra fruit extract did not alter the sensory quality of the product. The colour values also indicate that there was no significant decrease of this pigment-rich extracts of fruits for its incorporation in food products. PMID:26243919

  11. Chemical composition and mixing-state of ice residuals sampled within mixed phase clouds

    NASA Astrophysics Data System (ADS)

    Ebert, M.; Worringen, A.; Benker, N.; Mertes, S.; Weingartner, E.; Weinbruch, S.

    2011-03-01

    During an intensive campaign at the high alpine research station Jungfraujoch, Switzerland, in February/March 2006 ice particle residuals within mixed-phase clouds were sampled using the Ice-counterflow virtual impactor (Ice-CVI). Size, morphology, chemical composition, mineralogy and mixing state of the ice residual and the interstitial (i.e., non-activated) aerosol particles were analyzed by scanning and transmission electron microscopy. Ice nuclei (IN) were identified from the significant enrichment of particle groups in the ice residual (IR) samples relative to the interstitial aerosol. In terms of number lead-bearing particles are enriched by a factor of approximately 25, complex internal mixtures with silicates or metal oxides as major components by a factor of 11, and mixtures of secondary aerosol and carbonaceous material (C-O-S particles) by a factor of 2. Other particle groups (sulfates, sea salt, Ca-rich particles, external silicates) observed in the ice-residual samples cannot be assigned unambiguously as IN. Between 9 and 24% of all IR are Pb-bearing particles. Pb was found as major component in around 10% of these particles (PbO, PbCl2). In the other particles, Pb was found as some 100 nm sized agglomerates consisting of 3-8 nm sized primary particles (PbS, elemental Pb). C-O-S particles are present in the IR at an abundance of 17-27%. The soot component within these particles is strongly aged. Complex internal mixtures occur in the IR at an abundance of 9-15%. Most IN identified at the Jungfraujoch station are internal mixtures containing anthropogenic components (either as main or minor constituent), and it is concluded that admixture of the anthropogenic component is responsible for the increased IN efficiency within mixed phase clouds. The mixing state appears to be a key parameter for the ice nucleation behaviour that cannot be predicted from the sole knowledge of the main component of an individual particle.

  12. Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak

    PubMed Central

    Chen, Yi; Allard, Emma; Wooten, Anna; Hur, Minji; Sheth, Ishani; Laasri, Anna; Hammack, Thomas S.; Macarisin, Dumitru

    2016-01-01

    The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P < 0.01) than that with initial contamination levels > 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study. PMID:27242775

  13. Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak.

    PubMed

    Chen, Yi; Allard, Emma; Wooten, Anna; Hur, Minji; Sheth, Ishani; Laasri, Anna; Hammack, Thomas S; Macarisin, Dumitru

    2016-01-01

    The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P < 0.01) than that with initial contamination levels > 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study. PMID:27242775

  14. Novel and successful free comments method for sensory characterization of chocolate ice cream: A comparative study between pivot profile and comment analysis.

    PubMed

    Fonseca, Fernando G A; Esmerino, Erick A; Filho, Elson R Tavares; Ferraz, Juliana P; da Cruz, Adriano G; Bolini, Helena M A

    2016-05-01

    Rapid sensory profiling methods have gained space in the sensory evaluation field. Techniques using direct analysis of the terms generated by consumers are considered easy to perform, without specific training requirements, thus improving knowledge about consumer perceptions on various products. This study aimed to determine the sensory profile of different commercial samples of chocolate ice cream, labeled as conventional and light or diet, using the "comment analysis" and "pivot profile" methods, based on consumers' perceptions. In the comment analysis task, consumers responded to 2 separate open questions describing the sensory attributes they liked or disliked in each sample. In the pivot profile method, samples were served in pairs (consisting of a coded sample and pivot), and consumers indicated the higher and lower intensity attributes in the target sample compared with the pivot. We observed that both methods were able to characterize the different chocolate ice cream samples using consumer perception, with high correlation results and configurational similarity (regression vector coefficient=0.917) between them. However, it is worth emphasizing that comment analysis is performed intuitively by consumers, whereas the pivot profile method showed high analytical and discriminative power even using consumers, proving to be a promising technique for routine application when classical descriptive methods cannot be used. PMID:26923040

  15. In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams.

    PubMed

    Matias, Natalia Silva; Padilha, Marina; Bedani, Raquel; Saad, Susana Marta Isay

    2016-10-01

    The viability and resistance to simulated gastrointestinal (GI) conditions of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in synbiotic ice creams, in which milk was replaced by soy extract and/or whey protein isolate (WPI) with inulin, were investigated. The ice creams were showed to be satisfactory vehicles for La-5 and Bb-12 (populations around 7.5logCFU/g), even after the whole storage period (84days/-18°C). In all formulations, the propidium monoazide qPCR (PMA-qPCR) analysis demonstrated that probiotics could resist the in vitro GI assay, with significant survival levels, achieving survival rates exceeding 50%. Additionally, scanning electron microscopy images evidenced cells with morphological differences, suggesting physiological changes in response to the induced stress during the in vitro assay. Although all formulations provided resistance to the probiotic strains under GI stress, the variation found in probiotic survival suggests that GI tolerance is indeed affected by the choice of the food matrix. PMID:27387254

  16. Rime-, mixed- and glaze-ice evaluations of three scaling laws

    NASA Technical Reports Server (NTRS)

    Anderson, David N.

    1994-01-01

    This report presents the results of tests at NASA Lewis to evaluate three icing scaling relationships or 'laws' for an unheated model. The laws were LWC x time = constant, one proposed by a Swedish-Russian group and one used at ONERA in France. Icing tests were performed in the NASA Lewis Icing Research Tunnel (IRT) with cylinders ranging from 2.5- to 15.2-cm diameter. Reference conditions were chosen to provide rime, mixed and glaze ice. Scaled conditions were tested for several scenarios of size and velocity scaling, and the resulting ice shapes compared. For rime-ice conditions, all three of the scaling laws provided scaled ice shapes which closely matched reference ice shapes. For mixed ice and for glaze ice none of the scaling laws produced consistently good simulation of the reference ice shapes. Explanations for the observed results are proposed, and scaling issues requiring further study are identified.

  17. Investigating the Relative Contributions of Secondary Ice Formation Processes to Ice Crystal Number Concentrations Within Mixed-Phase Clouds

    NASA Astrophysics Data System (ADS)

    Sullivan, S.; Nenes, A.

    2015-12-01

    Measurements of the in-cloud ice nuclei concentration can be three or four orders of magnitude less than those of the in-cloud ice crystal number concentration. Different secondary formation processes, active after initial ice nucleation, have been proposed to explain this discrepancy, but their relative importance, and even the exact physics of each mechanism, are still unclear. We construct a simple bin microphysics model (2IM) including depositional growth, the Hallett-Mossop process, ice-ice collisions, and ice-ice aggregation, with temperature- and supersaturation-dependent efficiencies for each process. 2IM extends the time-lag collision model of Yano and Phillips to additional bins and incorporates the aspect ratio evolution of Jensen and Harrington. Model output and measured ice crystal size distributions are compared to answer three questions: (1) how important is ice-ice aggregation relative to ice-ice collision around -15°C, where the Hallett-Mossop process is no longer active; (2) what process efficiencies lead to the best reproduction of observed ice crystal size distributions; and (3) does ice crystal aspect ratio affect the dominant secondary formation process. The resulting parameterization is intended for eventual use in larger-scale mixed-phase cloud schemes.

  18. PeoplePersonality: Chris Clarke - a physicist who studies ice cream Teaching Anecdotes: Annie Jump Cannon Obituary: György Marx 1927-2002 Starting Out: What Katie did next: part 3 Opinions: What is really important?

    NASA Astrophysics Data System (ADS)

    2003-03-01

    Featuring relationships, personalities, interactions, environments and reputations involved in physics and education PERSONALITY (156) Chris Clarke - a physicist who studies ice cream TEACHING ANECDOTES (157) Annie Jump Cannon OBITUARY (158) György Marx 1927-2002 Steven Chapman STARTING OUT (159) What Katie did next: part 3 Katie Pennicott OPINIONS (160) What is really important? Kerry Parker

  19. Differences in the rheological properties and mixing compatibility with heparinoid cream of brand name and generic steroidal ointments: The effects of their surfactants

    PubMed Central

    Kitagawa, Shuji; Yutani, Reiko; Kodani, Rhu-ichi; Teraoka, Reiko

    2016-01-01

    Most steroidal ointments contain propylene glycol (PG) and surfactants, which improve the solubility of corticosteroids in white petrolatum. Surfactants aid the uniform dispersal of PG within white petrolatum. Since the surfactants used in generic ointments are usually different from those used in brand name ointments, we investigated the effects of surfactants on the rheological properties of three brand name ointments and six equivalent generic ointments. We detected marked differences in hardness, adhesiveness, and spreadability among the ointments. Further examinations of model ointments consisting of white petrolatum, PG, and surfactants revealed that the abovementioned properties, especially hardness and adhesiveness, were markedly affected by the surfactants. Since steroidal ointments are often admixed with moisturizing creams prior to use, we investigated the mixing compatibility of the ointments with heparinoid cream and how this was affected by their surfactants. We found that the ointments containing glyceryl monostearate demonstrated good mixing compatibility, whereas those containing non-ionic surfactants with polyoxyethylene chains exhibited phase separation. These results were also consistent with the findings for the model ointments, which indicates that the mixing compatibility of steroidal ointments with heparinoid cream is determined by the emulsifying capacity of the surfactants in their oily bases. PMID:26958460

  20. Differences in the rheological properties and mixing compatibility with heparinoid cream of brand name and generic steroidal ointments: The effects of their surfactants.

    PubMed

    Kitagawa, Shuji; Yutani, Reiko; Kodani, Rhu-Ichi; Teraoka, Reiko

    2016-01-01

    Most steroidal ointments contain propylene glycol (PG) and surfactants, which improve the solubility of corticosteroids in white petrolatum. Surfactants aid the uniform dispersal of PG within white petrolatum. Since the surfactants used in generic ointments are usually different from those used in brand name ointments, we investigated the effects of surfactants on the rheological properties of three brand name ointments and six equivalent generic ointments. We detected marked differences in hardness, adhesiveness, and spreadability among the ointments. Further examinations of model ointments consisting of white petrolatum, PG, and surfactants revealed that the abovementioned properties, especially hardness and adhesiveness, were markedly affected by the surfactants. Since steroidal ointments are often admixed with moisturizing creams prior to use, we investigated the mixing compatibility of the ointments with heparinoid cream and how this was affected by their surfactants. We found that the ointments containing glyceryl monostearate demonstrated good mixing compatibility, whereas those containing non-ionic surfactants with polyoxyethylene chains exhibited phase separation. These results were also consistent with the findings for the model ointments, which indicates that the mixing compatibility of steroidal ointments with heparinoid cream is determined by the emulsifying capacity of the surfactants in their oily bases. PMID:26958460

  1. Structure and rheology of semisolid o/w creams containing cetyl alcohol/non-ionic surfactant mixed emulsifier and different polymers.

    PubMed

    Ribeiro, H M; Morais, J A; Eccleston, G M

    2004-04-01

    Oil-in-water (o/w) emulsions for cosmetic use, such as lotions and creams, are complex multiple-phase systems, which may contain a number of interacting surfactants, fatty amphiphiles, polymers and other excipients. This study investigates the influence of two synthetic cationic polymers, Polyquaternium-7 and Polyquaternium-11, and the natural anionic polymer, gum of acacia, on the rheology and microstructure of creams prepared with a non-ionic mixed emulsifier (cetyl stearyl alcohol-12EO/cetyl alcohol) using rheology (continuous shear, and viscoelastic creep and oscillation), microscopy and differential scanning calorimetry (DSC). A control cream containing no polymer was also investigated. The semisolid control cream was structured by a swollen lamellar gel network phase formed from the interaction of cetyl alcohol and the POE surfactant, in excess of that required to stabilize oil droplets, with continuous phase water. Endothermic transitions between 25 and 100 degrees C were identified as components of this phase. Incorporation of cationic polymer into the formulation caused significant loss of structure to produce a mobile semisolid containing larger oil droplets. The microscopical and thermal data implied that the cationic polymer caused the swollen lamellar gel network phase to transform into non-swollen crystals of cetyl alcohol. In contrast, incorporation of gum of acacia produced a thicker cream than the control, with smaller droplet sizes and little evidence of the gel network. Microscopical and thermal data implied that although there were also interactions between gum of acacia and both the surfactant and the swollen gel network phase, the semisolid properties were probably because of the ability of the gum of acacia to stabilize and thicken the emulsion in the absence of the swollen lamellar network. PMID:18494913

  2. Microphysical Consequences of the Spatial Distribution of Ice Nucleation in Mixed-Phase Stratiform Clouds

    SciTech Connect

    Yang, Fan; Ovchinnikov, Mikhail; Shaw, Raymond A.

    2014-07-28

    Mixed-phase stratiform clouds can persist even with steady ice precipitation fluxes, and the origin and microphysical properties of the ice crystals are of interest. Vapor deposition growth and sedimentation of ice particles along with a uniform volume source of ice nucleation, leads to a power law relation between ice water content wi and ice number concentration ni with exponent 2.5. The result is independent of assumptions about the vertical velocity structure of the cloud and is therefore more general than the related expression of Yang et al. [2013]. The sensitivity of the wi-ni relationship to the spatial distribution of ice nucleation is confirmed by Lagrangian tracking and ice growth with cloud-volume, cloud-top, and cloud-base sources of ice particles through a time-dependent cloud field. Based on observed wi and ni from ISDAC, a lower bound of 0.006 m^3/s is obtained for the ice crystal formation rate.

  3. Ice Accretion Measurements on an Airfoil and Wedge in Mixed-Phase Conditions

    NASA Technical Reports Server (NTRS)

    Struk, Peter; Bartkus, Tadas; Tsao, Jen-Ching; Currie, Tom; Fuleki, Dan

    2015-01-01

    This paper describes ice accretion measurements from experiments conducted at the National Research Council (NRC) of Canada's Research Altitude Test Facility during 2012. Due to numerous engine power loss events associated with high altitude convective weather, potential ice accretion within an engine due to ice crystal ingestion is being investigated collaboratively by NASA and NRC. These investigations examine the physical mechanisms of ice accretion on surfaces exposed to ice crystal and mixed phase conditions, similar to those believed to exist in core compressor regions of jet engines. A further objective of these tests is to examine scaling effects since altitude appears to play a key role in this icing process.

  4. Water Droplet Impingement on Simulated Glaze, Mixed, and Rime Ice Accretions

    NASA Technical Reports Server (NTRS)

    Papadakis, Michael; Rachman, Arief; Wong, See-Cheuk; Yeong, Hsiung-Wei; Hung, Kuohsing E.; Vu, Giao T.; Bidwell, Colin S.

    2007-01-01

    Water droplet impingement data were obtained at the NASA Glenn Icing Research Tunnel (IRT) for a 36-in. chord NACA 23012 airfoil with and without simulated ice using a dye-tracer method. The simulated ice shapes were defined with the NASA Glenn LEWICE 2.2 ice accretion program and including one rime, four mixed and five glaze ice shapes. The impingement experiments were performed with spray clouds having median volumetric diameters of 20, 52, 111, 154, and 236 micron. Comparisons to the experimental data were generated which showed good agreement for the rime and mixed shapes at lower drop sizes. For larger drops sizes LEWICE 2.2 over predicted the collection efficiencies due to droplet splashing effects which were not modeled in the program. Also for the more complex glaze ice shapes interpolation errors resulted in the over prediction of collection efficiencies in cove or shadow regions of ice shapes.

  5. Modeling the relative contributions of secondary ice formation processes to ice crystal number concentrations within mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Sullivan, Sylvia; Hoose, Corinna; Nenes, Athanasios

    2016-04-01

    Measurements of in-cloud ice crystal number concentrations can be three or four orders of magnitude greater than the in-cloud ice nuclei number concentrations. This discrepancy can be explained by various secondary ice formation processes, which occur after initial ice nucleation, but the relative importance of these processes, and even the exact physics of each, is still unclear. A simple bin microphysics model (2IM) is constructed to investigate these knowledge gaps. 2IM extends the time-lag collision parameterization of Yano and Phillips, 2011 to include rime splintering, ice-ice aggregation, and droplet shattering and to incorporate the aspect ratio evolution as in Jensen and Harrington, 2015. The relative contribution of the secondary processes under various conditions are shown. In particular, temperature-dependent efficiencies are adjusted for ice-ice aggregation versus collision around -15°C, when rime splintering is no longer active, and the effect of aspect ratio on the process weighting is explored. The resulting simulations are intended to guide secondary ice formation parameterizations in larger-scale mixed-phase cloud schemes.

  6. Sports cream overdose

    MedlinePlus

    Sports creams are creams or ointments used to treat aches and pains. Sports cream overdose can occur if someone uses this ... Two ingredients in sports creams that can be poisonous are: Menthol Methyl salicylate

  7. Sea ice and the ocean mixed layer over the Antarctic shelf seas

    NASA Astrophysics Data System (ADS)

    Petty, A.; Holland, P.; Feltham, D. L.

    2013-12-01

    An ocean mixed layer model has been incorporated into the Los Alamos sea ice model CICE, to investigate regional variations in the surface-driven formation of Antarctic shelf sea waters. The model captures well the expected sea ice thickness distribution and produces deep (>500 m) mixed layers in the Weddell and Ross shelf seas each winter. By deconstructing the surface power input to the mixed layer, we have shown that the salt/fresh water flux from sea ice growth/melt dominates the evolution of the mixed layer in all shelf sea regions, with a smaller contribution from the mixed layer-surface heat flux. The Weddell and Ross shelf seas have the highest annual ice growth, with a large fraction exported northwards each year, whereas the Bellingshausen shelf sea experiences the highest annual ice melt, driven by the advection of ice from the northeast. Forcing the model with ERA-Interim (1980-2011) and hadGEM2-ES (1980-2099) atmospheric data allows us to look at the impact of atmospheric trends on the sea ice and ocean mixed layer. Both simulations show a shallowing of the wintertime mixed layer in the Amundsen & Bellingshausen seas, potentially increasing the access of warm CDW to ice shelves in both regions. The ERA-I hindcast simulation shows a significant freshening in the Ross and salinification in the Weddell due to surface driven trends (primarily through changes in the sea ice). The Ross freshening is smaller than observed however, highlighting the important role of ice shelf melt in the Amundsen Sea.

  8. Ocean mixing beneath Pine Island Glacier Ice Shelf

    NASA Astrophysics Data System (ADS)

    Kimura, Satoshi; Dutrieux, Pierre; Jenkins, Adrian; Forryan, Alexander; Naveira Garabato, Alberto; Firing, Yvonne

    2016-04-01

    Ice shelves around Antarctica are vulnerable to increase in ocean-driven melting, with the melt rate depending on ocean temperature and strength of sub-ice-shelf-cavity circulations. We present repeated measurements of velocity, temperature, salinity, turbulent kinetic energy dissipation rate and thermal variance dissipation rate beneath Pine Island Glacier Ice Shelf, collected by CTD, ADCP and turbulence sensors mounted on an Autonomous Underwater Vehicle (AUV). The turbulence quantities measured by the AUV outside the ice shelf are in good agreement with ship-based measurements. The highest rate of turbulent kinetic energy dissipation is found near the grounding line, while its temporal fluctuation over seabed ridge within the cavity corresponds to the tidal fluctuation predicted in the Pine Island Bay to the west. The highest thermal variance dissipation rate is found when the AUV was 0.5 m away from the ice, and the thermal variance dissipation generally increases with decreasing distance between the AUV and ice.

  9. Prevalence and clinical characteristics of an experimental model of 'ice-cream headache' in migraine and episodic tension-type headache patients.

    PubMed

    Selekler, H M; Erdogan, M S; Budak, F

    2004-04-01

    This study was designed to compare the prevalence and clinical characteristics of 'cold-induced headache' between migraine and episodic tension-type headache patients. Seventy-six migraine and 38 episodic tension-type headache patients were included in the study. An experimental model of an 'ice-cream headache' was developed for the study. The pain occurrence period, its location and quality were recorded for each patient who felt pain in their head during the test procedure. Pain in the head occurred in 74% of migraine and 32% of 'tension-type headache' patients. Although the most frequent pain location was the temple in both groups of patients, this rate was greater than twofold in migraine patients when compared with episodic tension-type headache patients. While headache quality was throbbing in 71% of migraine patients, it was so in only 8% of the episodic tension-type headache patients. Considering all the results, it seems that 'cold-stimulus headache' is not only more frequent in migraine patients, but also its location and quality differ from 'tension-type headache'. PMID:15030539

  10. THz time-domain spectroscopy of mixed CO2-CH3OH interstellar ice analogs.

    PubMed

    McGuire, Brett A; Ioppolo, Sergio; Allodi, Marco A; Blake, Geoffrey A

    2016-07-27

    The icy mantles of interstellar dust grains are the birthplaces of the primordial prebiotic molecular inventory that may eventually seed nascent solar systems and the planets and planetesimals that form therein. Here, we present a study of two of the most abundant species in these ices after water: carbon dioxide (CO2) and methanol (CH3OH), using TeraHertz (THz) time-domain spectroscopy and mid-infrared spectroscopy. We study pure and mixed-ices of these species, and demonstrate the power of the THz region of the spectrum to elucidate the long-range structure (i.e. crystalline versus amorphous) of the ice, the degree of segregation of these species within the ice, and the thermal history of the species within the ice. Finally, we comment on the utility of the THz transitions arising from these ices for use in astronomical observations of interstellar ices. PMID:27306081

  11. Internally mixed sulfate and organic particles as potential ice nuclei in the tropical tropopause region.

    PubMed

    Wise, Matthew E; Baustian, Kelly J; Tolbert, Margaret A

    2010-04-13

    Cirrus clouds are ubiquitous in the tropical tropopause region and play a major role in the Earth's climate. Any changes to cirrus abundance due to natural or anthropogenic influences must be considered to evaluate future climate change. The detailed impact of cirrus clouds on climate depends on ice particle number, size, morphology, and composition. These properties depend in turn on the nucleation mechanism of the ice particles. Although it is often assumed that ice nucleates via a homogeneous mechanism, recent work points to the possibility that heterogeneous ice nucleation is important in the tropical tropopause region. However, there are very few studies of depositional ice nucleation on the complex types of particles likely to be found in this region of the atmosphere. Here, we use a unique method to probe depositional ice nucleation on internally mixed ammonium sulfate/palmitic acid particles, namely optical microscopy coupled with Raman microscopy. The deliquescence and efflorescence phase transitions of the mixed particles were first studied to gain insight into whether the particles are likely to be liquid or solid in the tropical tropopause region. The ice nucleating ability of the particles was then measured under typical upper tropospheric conditions. It was found that coating the particles with insoluble palmitic acid had little effect on the deliquescence, efflorescence, or ice nucleating ability of ammonium sulfate. Additional experiments involving Raman mapping provide new insights into how the composition and morphology of mixed particles impact their ability to nucleate ice. PMID:20388912

  12. Possible Roles of Ice Nucleation Mode and Ice Nuclei Depletion in the Extended Lifetime of Arctic Mixed-Phase Clouds

    NASA Astrophysics Data System (ADS)

    Morrison, H.; Pinto, J. O.; Curry, J. A.

    2005-12-01

    The sensitivity of Arctic mixed-phase clouds to the mode of ice particle nucleation is examined using a 1-D cloud model. The lifetime of the simulated low-level mixed-phase stratus is highly sensitive to the number concentration of depostion/condensation-freezing ice nuclei, and much less sensitive to the concentration of contact nuclei. Simulations with prognostic ice nuclei concentrations exhibit rapid depletion of deposition/condensation-freezing nuclei due to nucleatin scavenging, which significantly extends the mixed-phase cloud lifetime. Scavenging has much less impact on contact nuclei, so that when both modes are simultaneously considered, contact nucleation dominates in the cloud layer. The dominance of contact nucleation in mixed-phase clouds is consistent with a number of in situ observations and remote retrievals gathered in the Arctic. Based on these results, a conceptual model of long-lived mixed-phase clouds is developed, and implications for the prediction of mixed-phase clouds in cliamte and weather models are described.

  13. Ice nucleation by combustion ash particles at conditions relevant to mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Umo, N. S.; Murray, B. J.; Baeza-Romero, M. T.; Jones, J. M.; Lea-Langton, A. R.; Malkin, T. L.; O'Sullivan, D.; Plane, J. M. C.; Williams, A.

    2014-11-01

    Ice nucleating particles can modify cloud properties with implications for climate and the hydrological cycle; hence, it is important to understand which aerosol particle types nucleate ice and how efficiently they do so. It has been shown that aerosol particles such as natural dusts, volcanic ash, bacteria and pollen can act as ice nucleating particles, but the ice nucleating ability of combustion ashes has not been studied. Combustion ashes are major by-products released during the combustion of solid fuels and a significant amount of these ashes are emitted into the atmosphere either during combustion or via aerosolization of bottom ashes. Here, we show that combustion ashes (coal fly ash, wood bottom ash, domestic bottom ash, and coal bottom ash) nucleate ice in the immersion mode at conditions relevant to mixed-phase clouds. Hence, combustion ashes could play an important role in primary ice formation in mixed-phase clouds, especially in clouds that are formed near the emission source of these aerosol particles. In order to quantitatively assess the impact of combustion ashes on mixed-phase clouds, we propose that the atmospheric abundance of combustion ashes should be quantified since up to now they have mostly been classified together with mineral dust particles. Also, in reporting ice residue compositions, a distinction should be made between natural mineral dusts and combustion ashes in order to quantify the contribution of combustion ashes to atmospheric ice nucleation.

  14. Ice nucleation by combustion ash particles at conditions relevant to mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Umo, N. S.; Murray, B. J.; Baeza-Romero, M. T.; Jones, J. M.; Lea-Langton, A. R.; Malkin, T. L.; O'Sullivan, D.; Neve, L.; Plane, J. M. C.; Williams, A.

    2015-05-01

    Ice-nucleating particles can modify cloud properties with implications for climate and the hydrological cycle; hence, it is important to understand which aerosol particle types nucleate ice and how efficiently they do so. It has been shown that aerosol particles such as natural dusts, volcanic ash, bacteria and pollen can act as ice-nucleating particles, but the ice-nucleating ability of combustion ashes has not been studied. Combustion ashes are major by-products released during the combustion of solid fuels and a significant amount of these ashes are emitted into the atmosphere either during combustion or via aerosolization of bottom ashes. Here, we show that combustion ashes (coal fly ash, wood bottom ash, domestic bottom ash, and coal bottom ash) nucleate ice in the immersion mode at conditions relevant to mixed-phase clouds. Hence, combustion ashes could play an important role in primary ice formation in mixed-phase clouds, especially in clouds that are formed near the emission source of these aerosol particles. In order to quantitatively assess the impact of combustion ashes on mixed-phase clouds, we propose that the atmospheric abundance of combustion ashes should be quantified since up to now they have mostly been classified together with mineral dust particles. Also, in reporting ice residue compositions, a distinction should be made between natural mineral dusts and combustion ashes in order to quantify the contribution of combustion ashes to atmospheric ice nucleation.

  15. Thickness Measurement Device for Ice, or Ice Mixed with Water or Other Liquid

    NASA Technical Reports Server (NTRS)

    Weinstein, Leonard M. (Inventor)

    2001-01-01

    A Device and Method are provide for determining the thickness of a layer of solid ice, a mixture of ice and water, or a mixture of ice arid other liquid, accumulated on the outer surface of an object. First and second total impedance sensors are operated at first and second frequencies. Corresponding first and second AC total impedance measuring circuits are coupled to The first and second sensors to produce output voltages based on the total impedance changes sensed by the sensors. A processor is coupled to the first and second measuring circuits to generate an output value using the measured output voltages. The output value s indicative of the thickness of the ice or ice and water mixture, or ice and other liquid.

  16. Measuring the efficiency of ice formation in mixed-phase clouds over Europe with Cloudnet

    NASA Astrophysics Data System (ADS)

    Bühl, Johannes; Engelmann, Ronny; Ansmann, Albert; Patric, Seifert

    2016-04-01

    Mixed-phase clouds play an important role in current weather and climate research. The complex interaction between aerosols, clouds and dynamics taking place within these clouds is still not understood. The unknown impact of ice formation on cloud lifetime and precipitation evolution introduces large uncertainties into numeric weather prediction and climate projections. In the framework of the BACCHUS project, we have evaluated combined remote sensing data gathered at different European Cloudnet sites (Leipzig, Lindenberg, Potenza and Mace-Head) to study the relation between ice and liquid water in mixed-phase cloud layers. In this way, we can quantify the efficiency of ice production within these clouds. The study also allows contrasting marine (Potenza and Mace-Head) and continental sites (Leipzig and Lindenberg). We derive liquid and ice water content together with vertical motions of ice particles falling through cloud base. The ice mass flux is quantified by combining measurements of ice water content and particle fall velocity. The efficiency of heterogeneous ice formation and its impact on cloud lifetime is estimated for different cloud-top temperatures by relating the ice mass flux and the liquid water content at cloud top. Cloud radar measurements of polarization and fall velocity yield, that ice crystals formed in cloud layers with a geometrical thickness of less than 350 m are mostly pristine when they fall out of the cloud. A difference of four orders of magnitude in ice formation efficiency in mixed-phase cloud layers is found over the cloud-top-temperature range from -40 to 0 °C.

  17. The Ice Selective Inlet: a novel technique for exclusive extraction of pristine ice crystals in mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Kupiszewski, P.; Weingartner, E.; Vochezer, P.; Schnaiter, M.; Bigi, A.; Gysel, M.; Rosati, B.; Toprak, E.; Mertes, S.; Baltensperger, U.

    2015-08-01

    Climate predictions are affected by high uncertainties partially due to an insufficient knowledge of aerosol-cloud interactions. One of the poorly understood processes is formation of mixed-phase clouds (MPCs) via heterogeneous ice nucleation. Field measurements of the atmospheric ice phase in MPCs are challenging due to the presence of much more numerous liquid droplets. The Ice Selective Inlet (ISI), presented in this paper, is a novel inlet designed to selectively sample pristine ice crystals in mixed-phase clouds and extract the ice residual particles contained within the crystals for physical and chemical characterization. Using a modular setup composed of a cyclone impactor, droplet evaporation unit and pumped counterflow virtual impactor (PCVI), the ISI segregates particles based on their inertia and phase, exclusively extracting small ice particles between 5 and 20 μm in diameter. The setup also includes optical particle spectrometers for analysis of the number size distribution and shape of the sampled hydrometeors. The novelty of the ISI is a droplet evaporation unit, which separates liquid droplets and ice crystals in the airborne state, thus avoiding physical impaction of the hydrometeors and limiting potential artefacts. The design and validation of the droplet evaporation unit is based on modelling studies of droplet evaporation rates and computational fluid dynamics simulations of gas and particle flows through the unit. Prior to deployment in the field, an inter-comparison of the optical particle size spectrometers and a characterization of the transmission efficiency of the PCVI was conducted in the laboratory. The ISI was subsequently deployed during the Cloud and Aerosol Characterization Experiment (CLACE) 2013 and 2014 - two extensive international field campaigns encompassing comprehensive measurements of cloud microphysics, as well as bulk aerosol, ice residual and ice nuclei properties. The campaigns provided an important opportunity for a

  18. Mixed-phased particles in polar stratospheric ice clouds

    NASA Astrophysics Data System (ADS)

    Bogdan, Anatoli; Molina, Mario J.; Loerting, Thomas

    2010-05-01

    Keywords: polar stratospheric clouds (PSCs), ozone depletion, differential scanning calorimeter. The rate of chlorine activation reactions, which lead to ozone depletion in the winter/spring polar stratosphere (Molina, 1994), depends on the phase state of the surface of polar stratospheric cloud (PSC) ice crystals (McNeil et al., 2006). PSCs are thought to consist of solid ice and NAT (nitric acid trihydrate, HNO3× 3H2O) particles and supercooled HNO3/H2SO4/H2O droplets. The corresponding PSCs are called Type II, Ia, and Ib PSCs, respectively (Zondlo et al., 1998). Type II PSCs are formed in the Antarctic region below the ice frost point of 189 K by homogeneous freezing of HNO3/H2SO4/H2O droplets (Chang et al., 1999) with the excess of HNO3. The PSC ice crystals are thought to be solid. However, the fate of H+, NO3-, SO42- ions during freezing was not investigated. Our differential scanning calorimetry (DSC) studies of freezing emulsified HNO3/H2SO4/H2O droplets of sizes and compositions representative of the polar stratosphere demonstrate that during the freezing of the droplets, H+, NO3-, SO42- are expelled from the ice lattice. The expelled ions form a residual solution around the formed ice crystals. The residual solution does not freeze but transforms to glassy state at ~150 K (Bogdan et al., 2010). By contrast to glass-formation in these nitric-acid rich ternary mixtures the residual solution freezes in the case of sulphuric-acid rich ternary mixtures (Bogdan and Molina, 2009). For example, we can consider the phase separation into ice and a residual solution during the freezing of 23/3 wt% HNO3/H2SO4/H2O droplets. On cooling, ice is formed at ~189 K. This is inferred from the fact that the corresponding melting peak at ~248 K exactly matches the melting point of ice in the phase diagram of HNO3/H2SO4/H2O containing 3 wt % H2SO4. After the ice has formed, the glass transition occurs at Tg ≈ 150 K. The appearance of the glass transition indicates that the

  19. Ice Growth Measurements from Image Data to Support Ice Crystal and Mixed-Phase Accretion Testing

    NASA Technical Reports Server (NTRS)

    Struk, Peter M.; Lynch, Christopher J.

    2012-01-01

    This paper describes the imaging techniques as well as the analysis methods used to measure the ice thickness and growth rate in support of ice-crystal icing tests performed at the National Research Council of Canada (NRC) Research Altitude Test Facility (RATFac). A detailed description of the camera setup, which involves both still and video cameras, as well as the analysis methods using the NASA Spotlight software, are presented. Two cases, one from two different test entries, showing significant ice growth are analyzed in detail describing the ice thickness and growth rate which is generally linear. Estimates of the bias uncertainty are presented for all measurements. Finally some of the challenges related to the imaging and analysis methods are discussed as well as methods used to overcome them.

  20. Modeling immersion freezing with aerosol-dependent prognostic ice nuclei in Arctic mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Paukert, M.; Hoose, C.

    2014-07-01

    While recent laboratory experiments have thoroughly quantified the ice nucleation efficiency of different aerosol species, the resulting ice nucleation parameterizations have not yet been extensively evaluated in models on different scales. Here the implementation of an immersion freezing parameterization based on laboratory measurements of the ice nucleation active surface site density of mineral dust and ice nucleation active bacteria, accounting for nucleation scavenging of ice nuclei, into a cloud-resolving model with two-moment cloud microphysics is presented. We simulated an Arctic mixed-phase stratocumulus cloud observed during Flight 31 of the Indirect and Semi-Direct Aerosol Campaign near Barrow, Alaska. Through different feedback cycles, the persistence of the cloud strongly depends on the ice number concentration. It is attempted to bring the observed cloud properties, assumptions on aerosol concentration, and composition and ice formation parameterized as a function of these aerosol properties into agreement. Depending on the aerosol concentration and on the ice crystal properties, the simulated clouds are classified as growing, dissipating, and quasi-stable. In comparison to the default ice nucleation scheme, the new scheme requires higher aerosol concentrations to maintain a quasi-stable cloud. The simulations suggest that in the temperature range of this specific case, mineral dust can only contribute to a minor part of the ice formation. The importance of ice nucleation active bacteria and possibly other ice formation modes than immersion freezing remains poorly constrained in the considered case, since knowledge on local variations in the emissions of ice nucleation active organic aerosols in the Arctic is scarce.

  1. The Ice Selective Inlet: a novel technique for exclusive extraction of pristine ice crystals in mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Kupiszewski, P.; Weingartner, E.; Vochezer, P.; Bigi, A.; Rosati, B.; Gysel, M.; Schnaiter, M.; Baltensperger, U.

    2014-12-01

    Climate predictions are affected by high uncertainties partially due to an insufficient knowledge of aerosol-cloud interactions. One of the poorly understood processes is formation of mixed-phase clouds (MPCs) via heterogeneous ice nucleation. Field measurements of the atmospheric ice phase in MPCs are challenging due to the presence of supercooled liquid droplets. The Ice Selective Inlet (ISI), presented in this paper, is a novel inlet designed to selectively sample pristine ice crystals in mixed-phase clouds and extract the ice residual particles contained within the crystals for physical and chemical characterisation. Using a modular setup composed of a cyclone impactor, droplet evaporation unit and pumped counterflow virtual impactor (PCVI), the ISI segregates particles based on their inertia and phase, exclusively extracting small ice particles between 5 and 20 μm in diameter. The setup also includes optical particle spectrometers for analysis of the number size distribution and shape of the sampled hydrometeors. The novelty of the ISI is a droplet evaporation unit, which separates liquid droplets and ice crystals in the airborne state, thus avoiding physical impaction of the hydrometeors and limiting potential artifacts. The design and validation of the droplet evaporation unit is based on modelling studies of droplet evaporation rates and computational fluid dynamics simulations of gas and particle flows through the unit. Prior to deployment in the field, an inter-comparison of the WELAS optical particle size spectrometers and a characterisation of the transmission efficiency of the PCVI was conducted in the laboratory. The ISI was subsequently deployed during the Cloud and Aerosol Characterisation Experiment (CLACE) 2013 - an extensive international field campaign encompassing comprehensive measurements of cloud microphysics, as well as bulk aerosol, ice residual and ice nuclei properties. The campaign provided an important opportunity for a proof of

  2. Effects of sudden mixing in the solar core on solar neutrinos and ice ages.

    NASA Technical Reports Server (NTRS)

    Ezer, D.; Cameron, A. G. W.

    1972-01-01

    Some numerical experiments with a solar model have been conducted in connection with the hypothesis regarding the effects of mixing in the solar core. Questions concerning a plausible mechanism by which such a mixing could be produced are explored. The variation of solar luminosity throughout the numerical experiments is shown. In connection with a great change in luminosity after a second mixing, it is suggested that the earth is presently undergoing an ice age.

  3. Sea ice and the ocean mixed layer over the Antarctic shelf seas

    NASA Astrophysics Data System (ADS)

    Petty, A. A.; Holland, P. R.; Feltham, D. L.

    2013-08-01

    An ocean mixed layer model has been incorporated into the Los Alamos sea ice model CICE to investigate regional variations in the surface-driven formation of Antarctic shelf waters. This model captures well the expected sea ice thickness distribution, and produces deep (> 500 m) mixed layers in the Weddell and Ross shelf seas each winter. This results in the complete destratification of the water column in deep southern coastal regions (leading to HSSW formation) and also in some shallower regions (no HSSW formation) of these seas. Shallower mixed layers are produced in the Amundsen and Bellingshausen seas. By deconstructing the surface power input to the mixed layer, we show that the freshwater flux from sea ice growth/melt dominates the evolution of the mixed layer in all seas, with a smaller contribution from the surface heat flux. The Weddell and Ross shelf seas receive an annual surplus of energy at the surface, the Amundsen shelf sea energy input in autumn/winter is balanced by energy extraction in spring/summer, and the Bellingshausen shelf sea experiences an annual surface energy deficit, through both a low energy input in autumn/winter and the highest energy loss in spring/summer. An analysis of the sea ice mass balance demonstrates the contrasting mean ice growth, melt and export in each region. The Weddell and Ross shelf seas have the highest annual ice growth, with a large fraction exported northwards each year, whereas the Bellingshausen shelf sea experiences the highest annual ice melt, driven by the advection of ice from the northeast. A linear regression analysis is performed to determine the temporal and spatial correlations between the autumn/winter mixed layer power input and several atmospheric variables. The temporal mean Weddell and Ross autumn/winter power input shows stronger spatial correlation to several atmospheric variables compared to the Amundsen and Bellingshausen. In contrast the spatial mean autumn/winter power input shows stronger

  4. Using Doppler spectra to separate hydrometeor populations and analyze ice precipitation in multilayered mixed-phase clouds

    SciTech Connect

    Rambukkange, Mahlon P.; Verlinde, J.; Eloranta, E. W.; Flynn, Connor J.; Clothiaux, Eugene E.

    2011-01-31

    Multimodality of cloud radar Doppler spectra is used to partition cloud particle phases and to separate distinct ice populations in the radar sample volume, thereby facilitating analysis of individual ice showers in multilayered mixed-phase clouds. A 35-GHz cloud radar located at Barrow, Alaska, during the Mixed-Phase Arctic Cloud Experiment collected the Doppler spectra. Data from a pair of collocated depolarization lidars confirmed the presence of two liquid cloud layers reported in this study. Surprisingly, both of these cloud layers were embedded in ice precipitation yet maintained their liquid. Our spectral separation of the ice precipitation yielded two distinct ice populations: ice initiated within the two liquid cloud layers and ice precipitation formed in higher cloud layers. Comparisons of ice fall velocity versus radar reflectivity relationships derived for distinct showers reveal that a single relationship might not properly represent the ice showers during this period.

  5. Ice Nucleation in Mixed-Phase Clouds: Parameterization Evaluation and Climate Impacts

    NASA Astrophysics Data System (ADS)

    Liu, X.; Ghan, S. J.; Xie, S.; Boyle, J. S.; Klein, S. A.; Demott, P. J.; Prenni, A. J.

    2009-12-01

    There are still large uncertainties on ice nucleation mechanisms and ice crystal numbers in mixed-phase clouds, which affects modeled cloud phase, cloud lifetime and radiative properties in the Arctic clouds in global climate models. In this study we evaluate model simulations with three mixed-phase ice nucleation parameterizations (Phillips et al., 2008; DeMott et al., 2009; Meyers et al. 1992) against the Atmospheric Radiation Measurement (ARM) Indirect and Semi-Direct Aerosol Campaign (ISDAC) observations using the NCAR Community Atmospheric Model Version 4 (CAM4) running in the single column mode (SCAM) and in the CCPP-ARM Parameterization Testbed (CAPT) forecasts. It is found that SCAM and CAPT with the new physically-based ice nucleation schemes (Phillips et al., 2008; DeMott et al., 2009) produce a more realistic simulation of the cloud phase structure and the partitioning of condensed water into liquid droplets against observations during the ISDAC than the CAM with an oversimplified Meyers et al. (1992). Both SCAM simulations and CAPT forecasts suggest that the ice number concentration could play an important role in the simulated mixed-phase cloud microphysics, and thereby needs to be realistically represented in global climate models. The global climate implication of different ice nucleation parameterizations are also be studied.

  6. Simulating mixed-phase Arctic stratus clouds: Sensitivity to ice initiationmechanisms

    SciTech Connect

    Sednev, I.; Menon, S.; McFarquhar, G.

    2009-04-10

    The importance of Arctic mixed-phase clouds on radiation and the Arctic climate is well known. However, the development of mixed-phase cloud parameterization for use in large scale models is limited by lack of both related observations and numerical studies using multidimensional models with advanced microphysics that provide the basis for understanding the relative importance of different microphysical processes that take place in mixed-phase clouds. To improve the representation of mixed-phase cloud processes in the GISS GCM we use the GISS single-column model coupled to a bin resolved microphysics (BRM) scheme that was specially designed to simulate mixed-phase clouds and aerosol-cloud interactions. Using this model with the microphysical measurements obtained from the DOE ARM Mixed-Phase Arctic Cloud Experiment (MPACE) campaign in October 2004 at the North Slope of Alaska, we investigate the effect of ice initiation processes and Bergeron-Findeisen process (BFP) on glaciation time and longevity of single-layer stratiform mixed-phase clouds. We focus on observations taken during October 9th-10th, which indicated the presence of a single-layer mixed-phase clouds. We performed several sets of 12-hour simulations to examine model sensitivity to different ice initiation mechanisms and evaluate model output (hydrometeors concentrations, contents, effective radii, precipitation fluxes, and radar reflectivity) against measurements from the MPACE Intensive Observing Period. Overall, the model qualitatively simulates ice crystal concentration and hydrometeors content, but it fails to predict quantitatively the effective radii of ice particles and their vertical profiles. In particular, the ice effective radii are overestimated by at least 50%. However, using the same definition as used for observations, the effective radii simulated and that observed were more comparable. We find that for the single-layer stratiform mixed-phase clouds simulated, process of ice phase

  7. Simulating mixed-phase Arctic stratus clouds: sensitivity to ice initiation mechanisms

    SciTech Connect

    Sednev, Igor; Sednev, I.; Menon, S.; McFarquhar, G.

    2008-02-18

    The importance of Arctic mixed-phase clouds on radiation and the Arctic climate is well known. However, the development of mixed-phase cloud parameterization for use in large scale models is limited by lack of both related observations and numerical studies using multidimensional models with advanced microphysics that provide the basis for understanding the relative importance of different microphysical processes that take place in mixed-phase clouds. To improve the representation of mixed-phase cloud processes in the GISS GCM we use the GISS single-column model coupled to a bin resolved microphysics (BRM) scheme that was specially designed to simulate mixed-phase clouds and aerosol-cloud interactions. Using this model with the microphysical measurements obtained from the DOE ARM Mixed-Phase Arctic Cloud Experiment (MPACE) campaign in October 2004 at the North Slope of Alaska, we investigate the effect of ice initiation processes and Bergeron-Findeisen process (BFP) on glaciation time and longevity of single-layer stratiform mixed-phase clouds. We focus on observations taken during 9th-10th October, which indicated the presence of a single-layer mixed-phase clouds. We performed several sets of 12-h simulations to examine model sensitivity to different ice initiation mechanisms and evaluate model output (hydrometeors concentrations, contents, effective radii, precipitation fluxes, and radar reflectivity) against measurements from the MPACE Intensive Observing Period. Overall, the model qualitatively simulates ice crystal concentration and hydrometeors content, but it fails to predict quantitatively the effective radii of ice particles and their vertical profiles. In particular, the ice effective radii are overestimated by at least 50%. However, using the same definition as used for observations, the effective radii simulated and that observed were more comparable. We find that for the single-layer stratiform mixed-phase clouds simulated, process of ice phase

  8. Sea ice and the ocean mixed layer over the Antarctic shelf seas

    NASA Astrophysics Data System (ADS)

    Petty, A. A.; Holland, P. R.; Feltham, D. L.

    2014-04-01

    An ocean mixed-layer model has been incorporated into the Los Alamos sea ice model CICE to investigate regional variations in the surface-driven formation of Antarctic shelf waters. This model captures well the expected sea ice thickness distribution, and produces deep (> 500 m) mixed layers in the Weddell and Ross shelf seas each winter. This results in the complete destratification of the water column in deep southern coastal regions leading to high-salinity shelf water (HSSW) formation, and also in some shallower regions (no HSSW formation) of these seas. Shallower mixed layers are produced in the Amundsen and Bellingshausen seas. By deconstructing the surface processes driving the mixed-layer depth evolution, we show that the net salt flux from sea ice growth/melt dominates the evolution of the mixed layer in all regions, with a smaller contribution from the surface heat flux and a negligible input from wind stress. The Weddell and Ross shelf seas receive an annual surplus of mixing energy at the surface; the Amundsen shelf sea energy input in autumn/winter is balanced by energy extraction in spring/summer; and the Bellingshausen shelf sea experiences an annual surface energy deficit, through both a low energy input in autumn/winter and the highest energy loss in spring/summer. An analysis of the sea ice mass balance demonstrates the contrasting mean ice growth, melt and export in each region. The Weddell and Ross shelf seas have the highest annual ice growth, with a large fraction exported northwards each year, whereas the Bellingshausen shelf sea experiences the highest annual ice melt, driven by the advection of ice from the northeast. A linear regression analysis is performed to determine the link between the autumn/winter mixed-layer deepening and several atmospheric variables. The Weddell and Ross shelf seas show stronger spatial correlations (temporal mean - intra-regional variability) between the autumn/winter mixed-layer deepening and several

  9. The competition between mineral dust and soot ice nuclei in mixed-phase clouds (Invited)

    NASA Astrophysics Data System (ADS)

    Murray, B. J.; Atkinson, J.; Umo, N.; Browse, J.; Woodhouse, M. T.; Whale, T.; Baustian, K. J.; Carslaw, K. S.; Dobbie, S.; O'Sullivan, D.; Malkin, T. L.

    2013-12-01

    The amount of ice present in mixed-phase clouds, which contain both supercooled liquid water droplets and ice particles, affects cloud extent, lifetime, particle size and radiative properties. The freezing of cloud droplets can be catalysed by the presence of aerosol particles known as ice nuclei. In this talk our recent laboratory and global aerosol modelling work on mineral dust and soot ice nuclei will be presented. We have performed immersion mode experiments to quantify ice nucleation by the individual minerals which make up desert mineral dusts and have shown that the feldspar component, rather than the clay component, is most important for ice nucleation (Atkinson et al. 2013). Experiments with well-characterised soot generated with eugenol, an intermediate in biomass burning, and n-decane show soot has a significant ice nucleation activity in mixed-phase cloud conditions. Our results for soot are in good agreement with previous results for acetylene soot (DeMott, 1990), but extend the efficiency to much higher temperatures. We then use a global aerosol model (GLOMAP) to map the distribution of soot and feldspar particles on a global basis. We show that below about -15oC that dust and soot together can explain most observed ice nuclei in the Earth's atmosphere, while at warmer temperatures other ice nuclei types are needed. We show that in some regions soot is the most important ice nuclei (below -15oC), while in others feldspar dust dominates. Our results suggest that there is a strong anthropogenic contribution to the ice nuclei population, since a large proportion of soot aerosol in the atmosphere results from human activities. Atkinson, J. D., Murray, B. J., Woodhouse, M. T., Carslaw, K. S., Whale, T. F., Baustian, K. J., Dobbie, S., O'Sullivan, D., and Malkin, T. L.: The importance of feldspar for ice nucleation by mineral dust in mixed-phase clouds, Nature, 10.1038/nature12278, (2013). Demott, P. J. 1990. An Exploratory-Study of Ice Nucleation by Soot

  10. Ice Formation and Growth in Orographically-Enhanced Mixed-Phase Clouds

    NASA Astrophysics Data System (ADS)

    David, Robert; Lowenthal, Douglas; Gannet Hallar, A.; McCubbin, Ian; Avallone, Linnea; Mace, Gerald; Wang, Zhien

    2015-04-01

    The formation and evolution of ice in mixed-phase clouds continues to be an active area of research due to the complex interactions between vapor, liquid and ice. Orographically-enhanced clouds are commonly mixed-phase during winter. An airborne study, the Colorado Airborne Mixed-Phase Cloud Study (CAMPS), and a ground-based field campaign, the Storm Peak Lab (SPL) Cloud Property Validation Experiment (StormVEx) were conducted in the Park Range of the Colorado Rockies. The CAMPS study utilized the University of Wyoming King Air (UWKA) to provide airborne cloud microphysical and meteorological data on 29 flights totaling 98 flight hours over the Park Range from December 15, 2010 to February 28, 2011. The UWKA was equipped with instruments that measured both cloud droplet and ice crystal size distributions, liquid water content, total water content (vapor, liquid, and ice), and 3-dimensional wind speed and direction. The Wyoming Cloud Radar and Lidar were also deployed during the campaign. These measurements are used to characterize cloud structure upwind and above the Park Range. StormVEx measured temperature, and cloud droplet and ice crystal size distributions at SPL. The observations from SPL are used to determine mountain top cloud microphysical properties at elevations lower than the UWKA was able to sample in-situ. Comparisons showed that cloud microphysics aloft and at the surface were consistent with respect to snow growth processes. Small ice crystal concentrations were routinely higher at the surface and a relationship between small ice crystal concentrations, large cloud droplet concentrations and temperature was observed, suggesting liquid-dependent ice nucleation near cloud base. Terrain flow effects on cloud microphysics and structure are considered.

  11. A Hot Knife Through Ice-Cream: Earthflow Response to Channel Incision (Or Channel Response to Earthflows?), Eel River Canyon, California

    NASA Astrophysics Data System (ADS)

    Mackey, B. H.; Roering, J. J.; McKean, J. A.

    2007-12-01

    Abundant glacier-like earthflow features are recognized as a primary erosional process in the highly erodable Franciscan Melange of the Eel River Basin, CA. Despite their prominence in this "melting ice-cream" topography, many questions regarding their effects on the long term sediment flux from this rapidly eroding basin remain unresolved. For example, does an earthflow's basal shear zone propagate vertically downwards with vertical river incision? What controls the upslope and lateral extent of individual earthflows? How does the erosive power of a river influence the rate of earthflow movement, or conversely do earthflow toe deposits regulate the rate of river incision? Here we present preliminary findings derived from study of 200km2 of lidar data (1m resolution) covering hillslopes adjacent to 30km of the Eel River. Lidar allows detailed analysis of the interaction between earthflows and the drainage network, and we document how inferred changes in local base level are propagated throughout adjacent hillslopes via earthflow movement. The most active earthflows (determined by field surveying and analysis of aerial photos rectified using lidar- generated digital topography) coincide with locally steep sections of channel, while downstream of the most active flows we frequently observe less-active or dormant earthflows. This observation supports the idea that the locations of the most active earthflows coincide with headward propagating knickpoints in the channel. The rate of earthflow movement appears to slow when an earthflow exhausts the upslope area of easily mobilized sediment. Earthflow toes can protrude directly into the channel, causing the channel to narrow and steepen, and even undercut the opposite bank. Large resistant boulders (>2m diameter) transported by the earthflow accumulate in the streambed and appear to both act as a check on further channel incision and earthflow movement. In contrast, areas adjacent to active earthflows exhibit smooth

  12. The light emission produced by using different ion species bombarding various mixed ices

    NASA Astrophysics Data System (ADS)

    Lee, C.; Ip, W.; Hsu, S.; Liu, S.

    2006-05-01

    In the solar system, water (the most abundant of materials) and many other gases are contained in the interstellar medium and planets. They experienced constant irradiation by solar wind and radiation. In order to simulate the above condition in the earth laboratory, several ion species are applied to bombard several gases (CH4 and NH3) mixed with iced water and the optical spectroscopy of sputtered particles from the surface of mixed ices has been measured. According to the P. Sigmund¡¦s model [1], if the projectiles with the same beam energy, then heavier ion will generate more sputtered particles. It turned out that in this measurement the heavier incident ion produced stronger light intensity, which should be proportional to sputtered particles. The optical emissions produce by ion species can be classified two categories: (a) Light emissions of hydrogen molecular spectroscopy are generated by hydrogen molecular ion species bombarding mixed ices with water. (b) Light emissions of atomic transitions are produced by projectiles of He+¡BN+¡BH2O+¡BN2+, and Ar+. We also measured the variation of light emissions dependent on different incident angles. It indicates that the iced water has some characteristics of crystal. The experiment of ion interaction with mixed ices can be used to simulate conditions occurred in the astrophysics [2, 3]. References: 1. P. Sigmund, Phys. Rev. 184 (1969) 383. 2. M.H. Moore , R.L. Hudson , P.A. Gerakines , ¡§Mid- and far-infrared spectroscopic studies of the influence of temperature, ultraviolet photolysis and ion irradiation on cosmic-type ices¡¨ , Spectrochimica Acta Part A , 57 , 843-858 (2001). 3. R.A. Baragiola , R.A. Vidal , W. Svendsen , J. Schou , M. Shi , D.A. Bahr , C.L. Atteberrry , ¡§Sputtering of water ice¡¨ , NIMB , 209 , 294-303 (2003)

  13. Influences of Ice Crystal Number Concentrations and Habits on Arctic Mixed-Phase Cloud Dynamics

    NASA Astrophysics Data System (ADS)

    Komurcu, Muge

    2015-07-01

    Mixed-phase clouds are frequently present in the Arctic atmosphere, and strongly affect the surface energy budget. In this study, the influences of ice crystal number concentrations and crystal growth habits on the Arctic mixed-phase cloud microphysics and dynamics are investigated for internally and externally driven cloud systems using an eddy-resolving model. Separate simulations are performed with increasing ice concentrations and different ice crystal habits. It is found that the habit influence on cloud microphysics and dynamics is as pronounced as increasing the ice crystal concentrations for internally driven clouds and more dominant for externally driven clouds. Habit influence can lead to a 10 % reduction in surface incident longwave radiation flux. Sensitivity tests are performed to identify the interactions between processes affecting cloud dynamics that allow for persistent clouds (i.e., the radiative cooling at cloud top, ice precipitation stabilization at cloud-base). When cloud-base stabilization influences of ice precipitation are weak, cloud dynamics is more sensitive to radiative cooling. Additional sensitivity simulations are done with increasing surface latent and sensible heat fluxes to identify the influences of external forcing on cloud dynamics. It is found that the magnitude of cloud circulations for an externally driven cloud system with strong precipitation and weak surface fluxes is similar to a weakly precipitating, optically thick, internally driven cloud. For cloud systems with intense ice precipitation obtained through either increasing ice crystal concentrations or assuming ice crystal shapes that grow rapidly and fall fast, the cloud layer may collapse despite the moistening effect of surface fluxes.

  14. Ice Concentration Retrieval in Stratiform Mixed-phase Clouds Using Cloud Radar Reflectivity Measurements and 1D Ice Growth Model Simulations

    SciTech Connect

    Zhang, Damao; Wang, Zhien; Heymsfield, Andrew J.; Fan, Jiwen; Luo, Tao

    2014-10-01

    Measurement of ice number concentration in clouds is important but still challenging. Stratiform mixed-phase clouds (SMCs) provide a simple scenario for retrieving ice number concentration from remote sensing measurements. The simple ice generation and growth pattern in SMCs offers opportunities to use cloud radar reflectivity (Ze) measurements and other cloud properties to infer ice number concentration quantitatively. To understand the strong temperature dependency of ice habit and growth rate quantitatively, we develop a 1-D ice growth model to calculate the ice diffusional growth along its falling trajectory in SMCs. The radar reflectivity and fall velocity profiles of ice crystals calculated from the 1-D ice growth model are evaluated with the Atmospheric Radiation Measurements (ARM) Climate Research Facility (ACRF) ground-based high vertical resolution radar measurements. Combining Ze measurements and 1-D ice growth model simulations, we develop a method to retrieve the ice number concentrations in SMCs at given cloud top temperature (CTT) and liquid water path (LWP). The retrieved ice concentrations in SMCs are evaluated with in situ measurements and with a three-dimensional cloud-resolving model simulation with a bin microphysical scheme. These comparisons show that the retrieved ice number concentrations are within an uncertainty of a factor of 2, statistically.

  15. Shear, Stability and Mixing within the Ice-Shelf-Ocean Boundary Layer

    NASA Astrophysics Data System (ADS)

    Jenkins, Adrian

    2016-04-01

    Ocean-forced basal melting has been implicated in the widespread thinning of Antarctic ice shelves that has been causally linked with acceleration in the outflow of grounded ice. What determines the distribution and rates of basal melting and freezing beneath an ice shelf and how these respond to changes in the ocean temperature or circulation are therefore key questions. Recent years have seen major progress in our ability to observe basal melting and the ocean conditions that drive it, but data on the latter remain sparse, limiting our understanding of the key processes of ice-ocean heat transfer. In particular, we have no observations of current profiles through the buoyancy- and frictionally-controlled flows along the ice shelf base that drive mixing through the ice-ocean boundary layer. This presentation represents an attempt to address this gap in our knowledge through application of a very simple model of such boundary flows that considers only the spatial dimension perpendicular to the boundary. Initial results obtained with an unrealistic assumuption of constant eddy viscosity/diffusivity are nevertheless informative. For the buoyancy-driven flow two possible regimes exist: a weakly-stratified, geostrophic cross-slope current with an embedded Ekman layer, somewhat analogous to a conventional density current on a slope; or a strongly-stratified upslope jet with weak cross-slope flow, more analogous to an inverted katabatic wind. The latter is most appropriate when the ice-ocean interface is very steep, while for the gentle slopes typical of ice shelves the buoyant Ekman regime prevails. Introduction of a variable eddy viscosity/diffusivity derived from a local turbulence closure scheme modifies the current structure and stratification. There is a sharp step in properties across the surface layer, where the viscosity/diffusivity is low, weak gradients across the outer part of the boundary layer, where shear-driven mixing is strong, and a relatively strong

  16. Response of Simulated Mixed-Phase Arctic Stratus Clouds to Slowly Activated Ice Nuclei

    NASA Astrophysics Data System (ADS)

    Fridlind, A. M.; Avramov, A.; Ackerman, A. S.; Alpert, P. A.; Knopf, D. A.

    2014-12-01

    Supercooled mixed-phase cloud decks are common in the Arctic, often persisting for days. Individual ice crystals in such clouds have relatively short lifetimes, typically an hour or less. Thus new ice crystals must be generated continuously in such long-lived cloud layers. Field campaigns investigating the microphysics of the simplest such clouds—unseeded single-layer cases in coupled or decoupled boundary layers—have aimed to measure the background ice nuclei (IN) required to initiate ice formation processes, specifically by measuring the concentration of IN above cloud top that are active at water saturation at cloud-top temperature. In previous detailed simulations of observed case studies, we demonstrated that if all ambient IN are assumed to be activated rapidly, and if there is no surface source of IN over pack ice or efficient multiplication process in the absence of riming, as commonly assumed, then overlying IN concentrations must exceed those of in-cloud ice crystals by a factor of order 10-100 or more, generally much higher than measured. However, under such conditions, entrainment and rapid activation quickly achieve a long-lived quasi-steady cloud microphysical state in simulations that seems consistent with that commonly observed. These previous studies made the assumption that all relevant IN have a lifetime of roughly one second at water saturation under cloud-top conditions, using a singular ice nucleation scheme. Here we investigate the behavior of the same cloud systems in the presence of IN with longer activation time scales, including those only available in the contact mode and those with a wider range of lifetimes under in-cloud conditions. We make a range of assumptions about IN properties to constrain ice nucleation schemes to the degree possible using field data. When ice crystals are primarily sustained by slowly activated IN, we find that the relative depletion rate of the boundary-layer reservoir of IN impacts the degree of quasi

  17. Ice and liquid partitioning in mid-latitude and artic mixed-phase clouds: how common is the real mixed-phase state

    NASA Astrophysics Data System (ADS)

    Meyer, Jessica; Krämer, Martina; Afchine, Armin; Gallagher, Martin; Dorsey, James; Brown, Phil; Woolley, Alan; Bierwirth, Eike; Ehrlich, Andre; Wendisch, Manfred; Gehrmann, Martin

    2013-04-01

    The influence of mixed-phase clouds on the radiation budget of the earth is largely unknown. One of the key parameters to determine mixed-phase cloud radiative properties however is the fraction of ice particles and liquid droplets in these clouds. The separate detection of liquid droplets and ice crystals especially in the small cloud particle size range below 50 µm remains challenging though. Here, we present airborne NIXE-CAPS mixed-phase cloud particle measurements observed in mid-latitude and Arctic low-level mixed-phase clouds during the COALESC field campaign in 2011 and the Arctic field campaign VERDI in 2012. NIXE-CAPS (Novel Ice EXpEriment - Cloud and Aerosol Particle Spectrometer, manufactured by DMT) is a cloud particle spectrometer which measures the cloud particle number, size as well as their phase for each cloud particle in the diameter range 0.6 to 945 µm. The common understanding in mixed-phase cloud research is that liquid droplets and ice crystals in the same cloud volume are rather sparse, but instead either liquid droplets or ice crystals are present. However, recently published model studies (e.g. Korolev, A. & Field, P., The effect of dynamics on mixed-phase clouds: Theoretical considerations. J. Atmos. Sci. 65, 66-86, 2008) indicate that a cloud state containing both liquid droplets and ice crystals can be kept up by turbulence. Indeed, our particle by particle analyses of the observed mixed-phase clouds during COALESC and VERDI indicate that the real mixed-phase state is rather common in the atmosphere. The spatial distribution of the mixed-phase ice fraction and the size of the droplets and ice crystals however vary substantially from case to case. The latter parameters seem to be influenced not only by concentration of ice nuclei but also - to a large degree - by cloud dynamics.

  18. Simulation of air-droplet mixed phase flow in icing wind-tunnel

    NASA Astrophysics Data System (ADS)

    Mengyao, Leng; Shinan, Chang; Menglong, Wu; Yunhang, Li

    2013-07-01

    Icing wind-tunnel is the main ground facility for the research of aircraft icing, which is different from normal wind-tunnel for its refrigeration system and spraying system. In stable section of icing wind-tunnel, the original parameters of droplets and air are different, for example, to keep the nozzles from freezing, the droplets are heated while the temperature of air is low. It means that complex mass and heat transfer as well as dynamic interactive force would happen between droplets and air, and the parameters of droplet will acutely change along the passageway. Therefore, the prediction of droplet-air mixed phase flow is necessary in the evaluation of icing researching wind-tunnel. In this paper, a simplified droplet-air mixed phase flow model based on Lagrangian method was built. The variation of temperature, diameter and velocity of droplet, as well as the air flow field, during the flow process were obtained under different condition. With calculating three-dimensional air flow field by FLUENT, the droplet could be traced and the droplet distribution could also be achieved. Furthermore, the patterns about how initial parameters affect the parameters in test section were achieved. The numerical simulation solving the flow and heat and mass transfer characteristics in the mixing process is valuable for the optimization of experimental parameters design and equipment adjustment.

  19. A multi-column vertical mixing scheme to parameterize the heterogeneity of oceanic conditions under sea ice

    NASA Astrophysics Data System (ADS)

    Barthélemy, Antoine; Fichefet, Thierry; Goosse, Hugues; Madec, Gurvan

    2016-08-01

    The heterogeneity of ocean surface conditions associated with a spatially variable sea ice cover needs to be represented in models in order to represent adequately mixed layer processes and the upper ocean density structure. This study assesses the sensitivity of the ocean-sea ice model NEMO-LIM to a subgrid-scale representation of ice-ocean interactions. The sea ice component includes an ice thickness distribution, which provides heterogeneous surface buoyancy fluxes and stresses. A multi-column ocean scheme is developed to take them explicitly into account, by computing convection and turbulent vertical mixing separately in the open water/lead fraction of grid cells and below each ice thickness category. For the first time in a three-dimensional simulation, the distinct temperature and salinity profiles of the ocean columns are allowed to be maintained over several time steps. It is shown that the model response is highly sensitive to the homogenization time scale between the columns. If the latter are laterally mixed with time scales shorter than 10 h, subgrid-scale effects exist but the mean state is practically unaffected. For longer mixing time scales, in both hemispheres, the main impacts are reductions in under-ice mean mixed layer depths and in the summer melt of sea ice, following decreased oceanic heat flux at the ice base. Large changes in the open water temperature in summer suggest that the scheme could trigger important feedback processes in coupled simulations.

  20. A multi-column vertical mixing scheme to parameterize the heterogeneity of oceanic conditions under sea ice

    NASA Astrophysics Data System (ADS)

    Barthélemy, Antoine; Fichefet, Thierry; Goosse, Hugues; Madec, Gurvan

    2016-04-01

    The heterogeneity of ocean surface conditions associated to a spatially variable sea ice cover needs to be represented in models in order to represent adequately mixed layer processes and the upper ocean density structure. This study assesses the sensitivity of the ocean-sea ice model NEMO-LIM to a subgrid-scale representation of ice-ocean interactions. The sea ice component includes an ice thickness distribution, which provides heterogeneous surface buoyancy fluxes and stresses. A multi-column ocean scheme is developed to take them explicitly into account, by computing convection and turbulent vertical mixing separately in the open water/lead fraction of grid cells and below each ice thickness category. For the first time in a three-dimensional simulation, the distinct temperature and salinity profiles of the ocean columns are allowed to be maintained over several time steps. It is shown that, if columns are laterally mixed with homogenization time scales shorter than 10 h, subgrid-scale effects exists but the model mean state is practically unaffected. For longer mixing time scales, in both hemispheres, the main impacts are reductions in under-ice mean mixed layer depths and in the summer melt of sea ice, following decreased oceanic heat flux at the ice base. Large changes in the open water temperature in summer suggest that the scheme could trigger important feedback processes in coupled simulations.

  1. Sodium doping and reactivity in pure and mixed ice nanoparticles*

    NASA Astrophysics Data System (ADS)

    Lengyel, Jozef; Pysanenko, Andriy; Rubovič, Peter; Fárník, Michal

    2015-12-01

    Doping of clusters by sodium atoms and subsequent photoionization (NaPI) is used as a fragmentation-free cluster ionization method. Here we investigate different clusters using NaPI and electron ionization (EI) with a reflectron time-of-flight mass spectrometer (RTOF). The mass spectra of the same clusters ionized by NaPI and EI reveal significant differences which point to Na reactivity in the clusters. First, we discuss mixed X M ·(H2O) N (X = HNO3, N2O) clusters where reactions between Na and molecules X leads to the "cluster invisibility" for the NaPI method. Second, mixed (NH3) M ·(H2O) N clusters are observed by both methods, but they reveal different cluster compositions, and the mass spectra suggest that neither the EI nor the NaPI spectrum corresponds exactly to the neutral cluster distribution. Finally, we discuss the reactions of Na in pure water clusters as a function of the number of Na atoms doped into the clusters. In summary, we present experimental evidence that the NaPI method in the present cases does not reveal the size and composition of the neutral clusters. A detailed understanding of Na reactivity in the clusters is needed for its application as a fragmentation-free cluster ionization method. Besides, we introduce the combination of NaPI and EI as a new tool to investigate the sodium reactivity in clusters and aerosol particles.

  2. Large-eddy simulation of three mixed-phase cloud events during ISDAC: Conditions for persistent heterogeneous ice formation

    NASA Astrophysics Data System (ADS)

    Savre, J.; Ekman, A. M. L.

    2015-08-01

    A Classical-Nucleation-Theory-based parameterization for heterogenous ice nucleation, including explicit dependencies of the nucleation rates on the number concentration, size, and composition of the ambient aerosol population, is implemented in a cloud-scale, large-eddy simulation model and evaluated against Arctic mixed-phase cloud events observed during Indirect and Semi-Direct Aerosol Campaign (ISDAC). An important feature of the parameterization is that the ice nucleation efficiency of each considered aerosol type is described using a contact angle distribution which evolves with time so that the model accounts for the inhibition of ice nucleation as the most efficient ice-forming particles are nucleated and scavenged. The model gives a reasonable representation of first-order (ice water paths) and second-order (ice crystal size distributions) ice microphysical properties. The production of new ice crystals in the upper part of the cloud, essential to guarantee sustained mixed-phase conditions, is found to be controlled mostly by the competition between radiative cooling (resulting in more aerosol particles becoming efficient ice nuclei as the temperature decreases), cloud-top entrainment (entraining fresh particles into the cloud), and nucleation scavenging of the ice+forming aerosol particles. The relative contribution of each process is mostly determined by the cloud-top temperature and the entrainment rates. Accounting for the evolution of the contact angle probability density function with time seems to be essential to capture the persistence of in-cloud ice production without having to, for example, increase the free tropospheric aerosol concentration. Although limited to only three cases and despite important limitations of the parameterization (e.g., the present version only considers dust and black carbon as potential ice nuclei), the results suggest that modeling the time evolution of the ice nuclei population ability to form ice is required to

  3. Inward Radial Mixing of Interstellar Water Ices in the Solar Protoplanetary Disk

    NASA Astrophysics Data System (ADS)

    Vacher, Lionel G.; Marrocchi, Yves; Verdier-Paoletti, Maximilien J.; Villeneuve, Johan; Gounelle, Matthieu

    2016-08-01

    The very wide diversity of asteroid compositions in the main belt suggests significant material transport in the solar protoplanetary disk and hints at the presence of interstellar ices in hydrated bodies. However, only a few quantitative estimations of the contribution of interstellar ice in the inner solar system have been reported, leading to considerable uncertainty about the extent of radial inward mixing in the solar protoplanetary disk 4.56 Ga ago. We show that the pristine CM chondrite Paris contains primary Ca-carbonates whose O-isotopic compositions require an 8%–35% contribution from interstellar water. The presence of interstellar water in Paris is confirmed by its bulk D/H isotopic composition that shows significant D enrichment (D/H = (167 ± 0.2) × 10‑6) relative to the mean D/H of CM chondrites ((145 ± 3) × 10‑6) and the putative D/H of local CM water ((82 ± 1.5) × 10‑6). These results imply that (i) efficient radial mixing of interstellar ices occurred from the outer zone of the solar protoplanetary disk inward and that (ii) chondrites accreted water ice grains from increasing heliocentric distances in the solar protoplanetary disk.

  4. Aircraft observations of liquid and ice in midlatitude mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Zhao, Zhen; Lei, Hengchi

    2014-05-01

    This paper reports airborne measurements of midlatitude altostratus clouds observed over Zhengzhou, Henan Province, China on 3 March 2007. The case demonstrates mixed-phase conditions at altitudes from 3200 to 4600 m (0°C to -7.6°C), with liquid water content ranging from 0.01 to 0.09 g m-3. In the observed mixed-phase cloud, liquid water content exhibited a bimodal distribution, whereas the maximum ice particle concentration was located in the middle part of the cloud. The liquid and ice particle data showed significant horizontal variability on the scale of a few hundred meters. The cloud droplet concentration varied greatly over the horizontal sampling area. There was an inverse relationship between the cloud droplet concentration and ice particle concentration. A gamma distribution provided the best description of the cloud droplet spectra. The liquid droplet distributions were found to increase in both size and concentration with altitude. It was inferred from the profile of the spectra parameters that the cloud droplet sizes tend to form a quasi-monodisperse distribution. Ice particle spectra in the cloud were fitted well by an exponential distribution. Finally, a remarkable power law relationship was found between the slope (λ) and intercept ( N 0) parameters of the exponential size distribution.

  5. Long-lifetime ice particles in mixed-phase stratiform clouds: quasi-steady and recycled growth

    SciTech Connect

    Yang, Fan; Ovchinnikov, Mikhail; Shaw, Raymond A.

    2015-11-18

    Lagrangian ice particle tracking is applied in both a 3-D time dependent velocity field produced by a Large Eddy Simulation cloud model and in a 2-D idealized field. It is found that more than 10% of ice particles have lifetimes longer than 1.5 hours, much longer than the large eddy turnover time or the time for a crystal to fall through the depth of a non-turbulent cloud. An analysis of trajectories in a 2-D idealized field shows that there are two types of long lifetime ice particles: quasi-steady and recycled growth. For quasi-steady growth, ice particles are suspended in the updraft velocity region for a long time. For recycled growth, ice particles are trapped in the large-eddy structures, and whether ice particles grow or evaporate depends on the ice relative humidity profile within the boundary layer. Some ice particles can grow after each cycle in the trapping region, until they are too large to be trapped, and thus have long lifetimes. The relative contribution of the recycled ice particles to the cloud mean ice water content depends on both the dynamic and thermodynamic properties of the mixing layer. In particular, the total ice water content of a mixed phase cloud in a decoupled boundary layer can be much larger than that in a fully coupled boundary layer.

  6. AIDA experiments on heterogeneous ice nucleation in warm mixed-phase clouds

    NASA Astrophysics Data System (ADS)

    Möhler, Ottmar; Benz, Stefan; Leisner, Thomas; Niemand, Monika; Oehm, Caroline; Saathoff, Harald; Schnaiter, Martin; Wagner, Robert

    2010-05-01

    Clouds are important regulators of the Earth's temperature, because they scatter shortwave radiation from the sun back to space (cooling effect) and absorb long wave terrestrial radiation from the Earth surface (warming effect). About 60% of the Earth's surface is covered with clouds at any time. The response of cloud characteristics and precipitation processes to changing natural and anthropogenic aerosol sources is one of the largest uncertainties in the current understanding of climate change. Cloud development and precipitation are related to a complex chain of microphysical processes which in many cases starts with the formation of the ice phase. The occurrence and abundance of the ice phase in tropospheric clouds is strongly linked to the freezing properties of cloud droplets and aerosol solution particles as well as the abundance and properties of insoluble aerosol particles which selectively act as heterogeneous ice nuclei. Field and laboratory work have demonstrated that in particular mineral dust and bological particles can act as heterogeneous ice nuclei in mixed-phase clouds. Little is known however about the ice nucleation impact of organic matter, which has been found as a prominent compound of tropospheric aerosol particles and has the potential to form surface coatings to other aerosol particles during their transport through the atmosphere. The AIDA (Aerosol Interaction and Dynamics in the Atmosphere) facility at the Karlsruhe Institute of Technology has been used to investigate the heterogeneous ice nucleation efficiency of various dust and biological particles. The temperature, pressure and humidity conditions in the cloud chamber can be varied in a wide range of natural cloud systems. This is achieved by expansion cooling induced by strong pumping to the chamber volume. This talk will summarise AIDA experiments and results on the ice nucleation behaviour of bacteria, mineral dust particles, and dust particles coated with sulphuric acid and

  7. Ice duration, winter stratification, and mixing behavior of subalpine lakes in western Maine

    NASA Astrophysics Data System (ADS)

    Daly, J.; Adams, S.; Abrams, R.; Engel, B.

    2011-12-01

    regional weather. There is more temporal variability in the spring turnover, reflecting the influence of elevation (and snowpack) on ice duration and therefore the persistence of winter stratification. We are interested in the impact of elevation and ice duration on summer water temperatures, which indicate three modes of mixing behavior during the summer season.

  8. Local effects of ice floes and leads on skin sea surface temperature, mixing and gas transfer in the marginal ice zone

    NASA Astrophysics Data System (ADS)

    Zappa, Christopher; Brumer, Sophia; Brown, Scott; LeBel, Deborah; McGillis, Wade; Schlosser, Peter; Loose, Brice

    2014-05-01

    Recent years have seen extreme changes in the Arctic. Marginal ice zones (MIZ), or areas where the "ice-albedo feedback" driven by solar warming is highest and ice melt is extensive, may provide insights into the extent of these changes. Furthermore, MIZ play a central role in setting the air-sea CO2 balance making them a critical component of the global carbon cycle. Incomplete understanding of how the sea-ice modulates gas fluxes renders it difficult to estimate the carbon budget in MIZ. Here, we investigate the turbulent mechanisms driving gas exchange in leads, polynyas and in the presence of ice floes using both field and laboratory measurements. Here, we present measurements of visible and IR imagery of melting ice floes in the marginal ice zone north of Oliktok Point AK in the Beaufort Sea made during the Marginal Ice Zone Ocean and Ice Observations and Processes EXperiment (MIZOPEX) in July-August 2013. The visible and IR imagery were taken from the unmanned airborne vehicle (UAV) ScanEagle. The visible imagery clearly defines the scale of the ice floes. The IR imagery show distinct cooling of the skin sea surface temperature (SST) as well as an intricate circulation and mixing pattern that depends on the surface current, wind speed, and near-surface vertical temperature/salinity structure. Individual ice floes develop turbulent wakes as they drift and cause transient mixing of an influx of colder surface (fresh) melt water. We capture a melting and mixing event that explains the changing pattern observed in skin SST and is substantiated using laboratory experiments. The Gas Transfer through Polar Sea Ice experiment was performed at the US Army Cold Regions Research and Engineering Laboratory (Hanover, NH) under varying ice coverage, winds speed, fetch and currents. Supporting measurements were made of air and water temperature, humidity, salinity and wave height. Air-side profiling provided momentum, heat, and CO2 fluxes. Transfer velocities are also

  9. Case Study of Mixed-Phase to Ice Precipitation in the Arctic

    NASA Astrophysics Data System (ADS)

    Pettersen, C.; Bennartz, R.; Kulie, M.; Shupe, M.; Turner, D. D.; Walden, V. P.

    2013-12-01

    Data from the ICECAPS instrument suite at Summit Station, Greenland are utilized to observe cloud and atmospheric properties over the Greenland Ice Sheet. This study focuses on identifying and analyzing case studies of rapid transitions from mixed-phase clouds and precipitation to ice hydrometeors. Reflectivity values and Doppler velocities from the ICECAPS MilliMeter Cloud Radar (MMCR) in conjunction with ancillary meteorological data are used as input to combined microphysical and microwave radiative transfer simulation system. This modeling system depends on the frozen hydrometeor habits, snow water content, amount and distribution of supercooled water droplets, surface emissivity, and other environmental parameters. Simulated multi-frequency brightness temperatures derived from the model are compared to MicroWave Radiometer (MWR) observations under transition conditions, and sensitivities to model inputs are explored. These closure studies, between active and passive microwave instruments, will lead to a better understanding of the characteristic cloud microphysical and environmental conditions that determine mixed-phase to ice transitions in Arctic clouds.

  10. Thermohaline circulation below the Ross Ice Shelf - A consequence of tidally induced vertical mixing and basal melting

    NASA Technical Reports Server (NTRS)

    Macayeal, D. R.

    1984-01-01

    The warmest water below parts of the Ross Ice Shelf resides in the lowest portion of the water column because of its high salinity. Vertical mixing caused by tidal stirring can thus induce ablation by lifting the warm but dense water into contact with the ice shelf. A numerical tidal simulation indicates that vertically well-mixed conditions predominate in the southeastern part of the sub-ice shelf cavity, where the water column thickness is small. Basal melting in this region is expected to be between 0.05 and 0.5 m/yr and will drive a thermohaline circulation having the following characteristics: high salinity shelf water (at - 1.8 C), formed by winter sea ice production in the open Ross Sea, flows along the seabed toward the tidal mixing fronts below the ice shelf; and meltwater (at -2.2 C), produced in the well-mixed region, flows out of the sub-ice shelf cavity along the ice shelf bottom. Sensitivity of this ablation process to climatic change is expected to be small because high salinity shelf water is constrained to have the sea surface freezing temperature.

  11. Aerosol Inflluence on Ice Nucleation via the Immersion Mode in Mixed-Phase Arctic Stratiform Clouds

    NASA Astrophysics Data System (ADS)

    de Boer, G.; Hashino, T.; Tripoli, G. J.; Eloranta, E. W.

    2009-12-01

    Mixed-phase stratiform clouds are commonly observed at high latitudes (e.g. Shupe et al., 2006; de Boer et al., 2009a). Herman and Goody (1976), as well as Curry et al. (1996) present summaries of Arctic cloud climatologies that show low altitude stratus frequencies of up to 70% during transitional seasons. In addition to their frequent occurrence, these clouds have significant impacts on the near-surface atmospheric radiative budget, with estimates of wintertime reductions in net surface cooling of 40-50 Wm-2 (Curry et al., 1996) due predominantly to liquid in the mixed-phase layer. Both observational and modeling studies (e.g. Harrington et al., 1999; Jiang et al., 2000; Shupe et al., 2008; Klein et al., 2008) show a strong connection between the amount of ice present and the lifetime of the liquid portion of the cloud layer. This is thought to occur via the Bergeron-Findeissen mechanism (Pruppacher and Klett, 1997) in which ice grows at the expense of liquid due to its lower saturation vapor pressure. Unfortunately, the mechanisms by which ice is nucleated within these mixed-phase layers are not yet fully understood, and therefore an accurate depiction of this process for mixed-phase stratiform clouds has not yet been characterized. The nucleation mechanisms that are active in a given environment are sensitive to aerosol properties. Insoluble particles are typically good nuclei for ice particle formation, while soluble particles are typically better at nucleating water droplets. Aerosol observations from the Arctic often show mixed aerosol particles that feature both soluble and insoluble mass (Leaitch et al., 1984). Soluble mass fractions for these particles have been shown to be high, with estimates of 60-80% and are often made up of sulfates (Zhou et al., 2001; Bigg and Leck, 2001). It is believed that a significant portion of this sulfate mass comes from dimethyl sulfide (DMS) production in the Arctic Ocean and subsequent atmospheric oxidation. Since these

  12. Importance of aerosol composition, mixing state, and morphology for heterogeneous ice nucleation: A combined field and laboratory approach

    SciTech Connect

    Baustian, Kelly J.; Cziczo, Daniel J.; Wise, M. A.; Pratt, Kerri; Kulkarni, Gourihar R.; Hallar, Anna G.; Tolbert, Margaret A.

    2012-03-30

    In this study chemical compositions of background aerosol and ice nuclei were examined through laboratory investigations using Raman spectroscopy and field measurements by single-particle mass spectrometry. Aerosol sampling took place at Storm Peak Laboratory in Steamboat Springs, Colorado (elevation of 3210 m). A cascade impactor was used to collect coarse-mode aerosol particles for laboratory analysis by Raman spectroscopy; the composition, mixing state, and heterogeneous ice nucleation activity of individual particles were examined. For in situ analysis of fine-mode aerosol, ice nucleation on ambient particles was observed using a compact ice nucleation chamber. Ice crystals were separated from unactivated aerosol using a pumped counterflow virtual impactor, and ice nuclei were analyzed using particle analysis by laser mass spectrometry. For both fine and coarse modes, the ice nucleating particle fractions were enriched in minerals and depleted in sulfates and nitrates, compared to the background aerosol sampled. The vast majority of particles in both the ambient and ice active aerosol fractions contained a detectable amount of organic material. Raman spectroscopy showed that organic material is sometimes present in the form of a coating on the surface of inorganic particles. We find that some organic-containing particles serve as efficient ice nuclei while others do not. For coarse-mode aerosol, organic particles were only observed to initiate ice formation when oxygen signatures were also present in their spectra.

  13. Importance of aerosol composition, mixing state, and morphology for heterogeneous ice nucleation: A combined field and laboratory approach

    NASA Astrophysics Data System (ADS)

    Baustian, Kelly J.; Cziczo, Daniel J.; Wise, Matthew E.; Pratt, Kerri A.; Kulkarni, Gourihar; Hallar, A. Gannet; Tolbert, Margaret A.

    2012-03-01

    In this study chemical compositions of background aerosol and ice nuclei were examined through laboratory investigations using Raman spectroscopy and field measurements by single-particle mass spectrometry. Aerosol sampling took place at Storm Peak Laboratory in Steamboat Springs, Colorado (elevation of 3210 m). A cascade impactor was used to collect coarse-mode aerosol particles for laboratory analysis by Raman spectroscopy; the composition, mixing state, and heterogeneous ice nucleation activity of individual particles were examined. For in situ analysis of fine-mode aerosol, ice nucleation on ambient particles was observed using a compact ice nucleation chamber. Ice crystals were separated from unactivated aerosol using a pumped counterflow virtual impactor, and ice nuclei were analyzed using particle analysis by laser mass spectrometry. For both fine and coarse modes, the ice nucleating particle fractions were enriched in minerals and depleted in sulfates and nitrates, compared to the background aerosol sampled. The vast majority of particles in both the ambient and ice active aerosol fractions contained a detectable amount of organic material. Raman spectroscopy showed that organic material is sometimes present in the form of a coating on the surface of inorganic particles. We find that some organic-containing particles serve as efficient ice nuclei while others do not. For coarse-mode aerosol, organic particles were only observed to initiate ice formation when oxygen signatures were also present in their spectra.

  14. Effects of reduced vertical mixing under sea ice on Atlantic meridional overturning circulation (AMOC) in a global ice-ocean model

    NASA Astrophysics Data System (ADS)

    Kim, Sang Yeob; Lee, Ho Jin; Park, Jae-Hun; Kim, Young Ho

    2015-06-01

    Most open ocean and climate models assume a constant background mixing; however, vertical mixing should be reduced under the sea ice in polar region because the sea-ice cover acts as an insulator against the momentum transfer between the atmosphere and ocean. Using a global Ocean General Circulation Model (OGCM), we show that the Atlantic meridional overturning circulation (AMOC) can be substantially affected by reduced vertical mixing under the sea ice. When the background diffusivity under the sea ice is reduced by 1 order less than that in ice-free regions, the volume transport of the AMOC in the upper 3000 m is increased by up to 14% accordingly. The numerical experiment suggests that the reduced background diffusivity makes waters denser in the Arctic Ocean and the denser water is transported into the Nordic Seas to push up the isopycnal surfaces over the Greenland- Iceland-Scotland Ridge. Consequently, the AMOC is enhanced by overflows of the denser water crossing the Denmark Strait.

  15. Chemical composition, mixing state, size and morphology of Ice nucleating particles at the Jungfraujoch research station, Switzerland

    NASA Astrophysics Data System (ADS)

    Ebert, Martin; Worringen, Annette; Kandler, Konrad; Weinbruch, Stephan; Schenk, Ludwig; Mertes, Stephan; Schmidt, Susan; Schneider, Johannes; Frank, Fabian; Nilius, Björn; Danielczok, Anja; Bingemer, Heinz

    2014-05-01

    An intense field campaign from the Ice Nuclei Research Unit (INUIT) was performed in January and February of 2013 at the High-Alpine Research Station Jungfraujoch (3580 m a.s.l., Switzerland). Main goal was the assessment of microphysical and chemical properties of free-tropospheric ice-nucelating particles. The ice-nucleating particles were discriminated from the total aerosol with the 'Fast Ice Nucleation CHamber' (FINCH; University Frankfurt) and the 'Ice-Selective Inlet' (ISI, Paul Scherer Institute) followed by a pumped counter-stream virtual impactor. The separated ice-nucleating particles were then collected with a nozzle-type impactor. With the 'FRankfurt Ice nuclei Deposition freezinG Experiment' (FRIDGE), aerosol particles are sampled on a silicon wafer, which is than exposed to ice-activating conditions in a static diffusion chamber. The locations of the growing ice crystals are recorded for later analysis. Finally, with the ICE Counter-stream Virtual Impactor (ICE-CVI) atmospheric ice crystals are separated from the total aerosol and their water content is evaporated to retain the ice residual particles, which are then collected also by impactor sampling. All samples were analyzed in a high-resolution scanning electron microscope. By this method, for each particle its size, morphology, mixing-state and chemical composition is obtained. In total approximately 1700 ice nucleating particles were analyzed. Based on their chemical composition, the particles were classified into seven groups: silicates, metal oxides, Ca-rich particles, (aged) sea-salt, soot, sulphates and carbonaceous matter. Sea-salt is considered as artifact and is not regarded as ice nuclei here. The most frequent ice nucleating particles/ice residuals at the Jungfraujoch station are silicates > carbonaceous particles > metal oxides. Calcium-rich particles and soot play a minor role. Similar results are obtained by quasi-parallel measurements with an online single particle laser ablation

  16. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  17. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  18. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Cream cheese, Neufchatel cheese. 58.714 Section 58.714 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  19. The effects of hygroscopicity of fossil fuel BC on mixed-phase and cirrus ice clouds

    NASA Astrophysics Data System (ADS)

    Yun, Y.; Penner, J. E.

    2010-12-01

    Fossil fuel burning BC aerosols are often emitted together with sulfate, which coats the surface of these BC particles and changes their hygroscopicity. The ice forming capability of the fossil fuel burning BC can differ widely as a result of the amount of soluble coating on their surface. Due to the abundance of fossil fuel burning BC particles, a small change in their activated fraction can produce a large difference in their climate forcing. To better quantify the role of fossil fuel burning BC in climate change, a 3-BC (hydrophobic, hydrophilic and hygroscopic BC) scheme is developed to replace the 1-BC scheme in a coupled climate and aerosol transport model (CAM-IMPACT). The new scheme explicitly calculates the condensation and coagulation of sulfate on BC particles and keeps track of their coating in the 3-BC states. The hygroscopicity of BC is determined by the layers of sulfate coating on their surface according to criteria developed in laboratory observations. The ice formation scheme in mixed-phase and cirrus clouds is also updated to treat the 3 hygroscopicity BC groups separately according to their different ice freezing capabilities. This paper will report the climate forcing associated with the new BC scheme as well as comparison with observations.

  20. Job submission and management through web services: the experience with the CREAM service

    NASA Astrophysics Data System (ADS)

    Aiftimiei, C.; Andreetto, P.; Bertocco, S.; Fina, S. D.; Ronco, S. D.; Dorigo, A.; Gianelle, A.; Marzolla, M.; Mazzucato, M.; Sgaravatto, M.; Verlato, M.; Zangrando, L.; Corvo, M.; Miccio, V.; Sciaba, A.; Cesini, D.; Dongiovanni, D.; Grandi, C.

    2008-07-01

    Modern Grid middleware is built around components providing basic functionality, such as data storage, authentication, security, job management, resource monitoring and reservation. In this paper we describe the Computing Resource Execution and Management (CREAM) service. CREAM provides a Web service-based job execution and management capability for Grid systems; in particular, it is being used within the gLite middleware. CREAM exposes a Web service interface allowing conforming clients to submit and manage computational jobs to a Local Resource Management System. We developed a special component, called ICE (Interface to CREAM Environment) to integrate CREAM in gLite. ICE transfers job submissions and cancellations from the Workload Management System, allowing users to manage CREAM jobs from the gLite User Interface. This paper describes some recent studies aimed at assessing the performance and reliability of CREAM and ICE; those tests have been performed as part of the acceptance tests for integration of CREAM and ICE in gLite. We also discuss recent work towards enhancing CREAM with a BES and JSDL compliant interface.

  1. Ice Growth Measurements from Image Data to Support Ice-Crystal and Mixed-Phase Accretion Testing

    NASA Technical Reports Server (NTRS)

    Struk, Peter, M; Lynch, Christopher, J.

    2012-01-01

    This paper describes the imaging techniques as well as the analysis methods used to measure the ice thickness and growth rate in support of ice-crystal icing tests performed at the National Research Council of Canada (NRC) Research Altitude Test Facility (RATFac). A detailed description of the camera setup, which involves both still and video cameras, as well as the analysis methods using the NASA Spotlight software, are presented. Two cases, one from two different test entries, showing significant ice growth are analyzed in detail describing the ice thickness and growth rate which is generally linear. Estimates of the bias uncertainty are presented for all measurements. Finally some of the challenges related to the imaging and analysis methods are discussed as well as methods used to overcome them.

  2. Ice nucleation by different types of soil dusts under mixed-phase cloud conditions: Laboratory studies and atmospheric implications

    NASA Astrophysics Data System (ADS)

    Tobo, Y.; DeMott, P. J.; Hill, T. C. J.; Prenni, A. J.; Swoboda-Colberg, N. G.; Franc, G. D.; Kreidenweis, S. M.

    2014-12-01

    It has been suggested that ice nucleation by desert soil dusts composed largely of minerals plays an important role in forming ice crystals in mixed-phase clouds and subsequent precipitation. More recently, several studies have suggested that soil dusts having higher contents of soil organic matter (SOM) may also contribute significantly to atmospheric ice nucleation. In this study, we examine the ice nucleation properties of soil dusts derived from different locations in the world. Our results show that the ice nucleating ability of agricultural soil dusts derived from the largest dust source regions in North America is almost comparable to that of desert soil dusts at temperatures colder than about -15°C. We also confirm that the agricultural soil dusts can serve as effective ice nuclei (IN) at much warmer temperatures. On the other hand, our results indicate that the ice nucleating ability of the agricultural soil dusts is significantly reduced after H2O2 digestion, while the reduction is not significant for the desert soil dusts. In this regard, based on single particle analysis, we demonstrate that such a significant reduction observed in the agricultural soil dusts is mainly attributable to the removal of organic-rich particles (namely, SOM particles), which have much higher ice nucleating ability than mineral particles. Moreover, we discuss the potential contributions of these soil dusts to atmospheric IN populations.

  3. Unique manifestations of mixed-phase cloud microphysics over Ross Island and the Ross Ice Shelf, Antarctica

    NASA Astrophysics Data System (ADS)

    Scott, Ryan C.; Lubin, Dan

    2016-03-01

    Spaceborne radar and lidar observations from the CloudSat and CALIPSO satellites are used to compare seasonal variations in the microphysical and radiative properties of clouds over Ross Island, Antarctica, with two contrasting Arctic atmospheric observatories located in Barrow, Alaska, and Summit, Greenland. At Ross Island, downstream from recurrent intrusions of marine air over the West Antarctic Ice Sheet and eastern Ross Ice Shelf, clouds exhibit a tendency toward the greatest geometrical thickness and coldest temperatures in summer, the largest average ice water content, IWC, at low altitude during summer and autumn, the most abundant IWC at cold mixed-phase temperatures (-40°C ice water on the surface energy budget year round, all with likely origins in orographic lifting of marine air over complex ice sheet and mountainous terrain. Clouds over Barrow form and evolve in a contrastingly warm and moist atmosphere and on average contain the largest liquid water content and ice and liquid water effective particle radii, re, year round. In contrast, clouds observed atop the central Greenland Ice Sheet are relatively tenuous, containing the smallest IWC and ice re of all sites.

  4. Sublimation of water ice mixed with silicates and tholins: Evolution of surface texture and reflectance spectra, with implications for comets

    NASA Astrophysics Data System (ADS)

    Poch, Olivier; Pommerol, Antoine; Jost, Bernhard; Carrasco, Nathalie; Szopa, Cyril; Thomas, Nicolas

    2016-03-01

    The surfaces of many objects in the Solar System comprise substantial quantities of water ice sometimes mixed with minerals and/or organic molecules. The sublimation of the ice changes the structural and optical properties of these objects. We present laboratory data on the evolution of the structure and the visible and near-infrared spectral reflectance of icy surface analogues of cometary ices, made of water ice, complex organic matter (tholins) and silicates, as they undergo sublimation under low temperature (<-70 °C) and pressure (10-5 mbar) conditions inside the SCITEAS simulation chamber. As the water ice sublimated, we observed in situ the formation of a porous sublimation lag deposit, or sublimation mantle, at the top of the ice. This mantle is a network of filaments made of the non-volatile particles. Organics or phyllosilicates grains, able to interact via stronger inter-particulate forces than olivine grains, can form a foam-like structure having internal cohesiveness, holding olivine grains together. As this mantle builds-up, the band depths of the sub-surface water ice are attenuated until complete extinction under only few millimeters of mantle. Optically thick sublimation mantles are mainly featureless in the near infrared. The absorption bands of the minerals present in the mantle are weak, or even totally absent if minerals are mixed with organics which largely dominate the VIS-NIR reflectance spectrum. During sublimation, ejections of large fragments of mantle, triggered by the gas flow, expose ice particles to the surface. The contrast of brightness between mantled and ice-exposed areas depends on the wavelength range and the dust/ice ratio considered. We describe how the chemical nature of the non-volatiles, the size of their particles, the way they are mixed with the ice and the dust/ice mass ratio influence the texture, activity and spectro-photometric properties of the sublimation mantles. These data provide useful references for

  5. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  6. 7 CFR 58.714 - Cream cheese, Neufchatel cheese.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Specifications for Dairy Plants Approved for USDA Inspection and Grading Service 1 Quality Specifications for Raw Material § 58.714 Cream cheese, Neufchatel cheese. These cheeses when mixed with other foods, or used...

  7. Sensitivity studies of the Arctic-North Atlantic ice-ocean coupled model to the mixed layer parameterization

    NASA Astrophysics Data System (ADS)

    Iakshina, Dina; Golubeva, Elena

    2014-05-01

    As a result of convective instability in the ocean the formation of mixed layer occur, where the vertical distribution of the main thermodynamic characteristics is close to uniform. The thickness of the mixed layer varies in space and time, making a few tens of meters during the spring-summer heat and capturing the entire active layer up to several hundred meters in the autumn-winter cooling ice-free seas. Mixed layer exchanges momentum, mass, heat and salt with deep ocean via interfacial stresses, entrainment and diffusion. Estimates of mixed layer depth are important to a wide range of ocean research, such as upper-ocean productivity, exchange with the atmosphere, and long-term climate change. In ocean-ice numerical models the proper reproduction of the upper mixed layer state is especially important, since it is closely related to processes of ice formation. Numerical model results can be very sensitive to the mixed layer parameterization. The intensification of mixing in the upper layer in the model experiments may lead to the disappearance of fresh water in the Beaufort Sea, reducing the thickness of the Atlantic water layer, changing Arctic ocean circulation, etc. On the other hand, the restriction of the ocean upper layer mixing in the numerical models leads to reducing of heat loss in the Atlantic layer and excessive heat accumulation it in the Arctic waters. In this paper we investigate the sensitivity of a regional Arctic model to the parameterizations of convective processes in the ocean. We investigated how the different mixing schemes affect the simulated ocean ventilation, water mass properties, and sea ice distributions. The investigation was based on the coupled regional ice-ocean model of the ICMMG SB RAS. Two parameterizations of mixed layer were chosen: standard procedure used in the ICMMG model, based on the Richardson criteria and nonlocal K profile parameterization (KPP). We compare numerical fields of temperature and salinity, current

  8. Minimalist Model of Ice Microphysics in Mixed-phase Stratiform Clouds

    SciTech Connect

    Yang, F.; Ovchinnikov, Mikhail; Shaw, Raymond A.

    2013-07-28

    The question of whether persistent ice crystal precipitation from super cooled layer clouds can be explained by time-dependent, stochastic ice nucleation is explored using an approximate, analytical model, and a large-eddy simulation (LES) cloud model. The updraft velocity in the cloud defines an accumulation zone, where small ice particles cannot fall out until they are large enough, which will increase the residence time of ice particles in the cloud. Ice particles reach a quasi-steady state between growth by vapor deposition and fall speed at cloud base. The analytical model predicts that ice water content (wi) has a 2.5 power law relationship with ice number concentration ni. wi and ni from a LES cloud model with stochastic ice nucleation also confirm the 2.5 power law relationship. The prefactor of the power law is proportional to the ice nucleation rate, and therefore provides a quantitative link to observations of ice microphysical properties.

  9. Intercomparison of Large-Eddy Simulations of Arctic Mixed-Phase Clouds: Importance of Ice Size Distribution Assumptions

    NASA Technical Reports Server (NTRS)

    Ovchinnikov, Mikhail; Ackerman, Andrew S.; Avramov, Alexander; Cheng, Anning; Fan, Jiwen; Fridlind, Ann M.; Ghan, Steven; Harrington, Jerry; Hoose, Corinna; Korolev, Alexei; McFarquhar, Greg M.; Morrison, Hugh; Paukert, Marco; Savre, Julien; Shipway, Ben J.; Shupe, Matthew D.; Solomon, Amy; Sulia, Kara

    2014-01-01

    Large-eddy simulations of mixed-phase Arctic clouds by 11 different models are analyzed with the goal of improving understanding and model representation of processes controlling the evolution of these clouds. In a case based on observations from the Indirect and Semi-Direct Aerosol Campaign (ISDAC), it is found that ice number concentration, Ni, exerts significant influence on the cloud structure. Increasing Ni leads to a substantial reduction in liquid water path (LWP), in agreement with earlier studies. In contrast to previous intercomparison studies, all models here use the same ice particle properties (i.e., mass-size, mass-fall speed, and mass-capacitance relationships) and a common radiation parameterization. The constrained setup exposes the importance of ice particle size distributions (PSDs) in influencing cloud evolution. A clear separation in LWP and IWP predicted by models with bin and bulk microphysical treatments is documented and attributed primarily to the assumed shape of ice PSD used in bulk schemes. Compared to the bin schemes that explicitly predict the PSD, schemes assuming exponential ice PSD underestimate ice growth by vapor deposition and overestimate mass-weighted fall speed leading to an underprediction of IWP by a factor of two in the considered case. Sensitivity tests indicate LWP and IWP are much closer to the bin model simulations when a modified shape factor which is similar to that predicted by bin model simulation is used in bulk scheme. These results demonstrate the importance of representation of ice PSD in determining the partitioning of liquid and ice and the longevity of mixed-phase clouds.

  10. Intercomparison of large-eddy simulations of Arctic mixed-phase clouds: Importance of ice size distribution assumptions

    NASA Astrophysics Data System (ADS)

    Ovchinnikov, Mikhail; Ackerman, Andrew S.; Avramov, Alexander; Cheng, Anning; Fan, Jiwen; Fridlind, Ann M.; Ghan, Steven; Harrington, Jerry; Hoose, Corinna; Korolev, Alexei; McFarquhar, Greg M.; Morrison, Hugh; Paukert, Marco; Savre, Julien; Shipway, Ben J.; Shupe, Matthew D.; Solomon, Amy; Sulia, Kara

    2014-03-01

    Large-eddy simulations of mixed-phase Arctic clouds by 11 different models are analyzed with the goal of improving understanding and model representation of processes controlling the evolution of these clouds. In a case based on observations from the Indirect and Semi-Direct Aerosol Campaign (ISDAC), it is found that ice number concentration, Ni, exerts significant influence on the cloud structure. Increasing Ni leads to a substantial reduction in liquid water path (LWP), in agreement with earlier studies. In contrast to previous intercomparison studies, all models here use the same ice particle properties (i.e., mass-size, mass-fall speed, and mass-capacitance relationships) and a common radiation parameterization. The constrained setup exposes the importance of ice particle size distributions (PSDs) in influencing cloud evolution. A clear separation in LWP and IWP predicted by models with bin and bulk microphysical treatments is documented and attributed primarily to the assumed shape of ice PSD used in bulk schemes. Compared to the bin schemes that explicitly predict the PSD, schemes assuming exponential ice PSD underestimate ice growth by vapor deposition and overestimate mass-weighted fall speed leading to an underprediction of IWP by a factor of two in the considered case. Sensitivity tests indicate LWP and IWP are much closer to the bin model simulations when a modified shape factor which is similar to that predicted by bin model simulation is used in bulk scheme. These results demonstrate the importance of representation of ice PSD in determining the partitioning of liquid and ice and the longevity of mixed-phase clouds.

  11. Online technique for isotope and mixing ratios of CH4, N2O, Xe and mixing ratios of organic trace gases on a single ice core sample

    NASA Astrophysics Data System (ADS)

    Schmitt, J.; Seth, B.; Bock, M.; Fischer, H.

    2014-08-01

    Firn and polar ice cores enclosing trace gas species offer a unique archive to study changes in the past atmosphere and in terrestrial/marine source regions. Here we present a new online technique for ice core and air samples to measure a suite of isotope ratios and mixing ratios of trace gas species on a single sample. Isotope ratios are determined on methane, nitrous oxide and xenon with reproducibilities for ice core samples of 0.15‰ for δ13C-CH4, 0.22‰ for δ15N-N2O, 0.34‰ for δ18O-N2O, and 0.05‰ per mass difference for δ136Xe for typical concentrations of glacial ice. Mixing ratios are determined on methane, nitrous oxide, xenon, ethane, propane, methyl chloride and dichlorodifluoromethane with reproducibilities of 7 ppb for CH4, 3 ppb for N2O, 70 ppt for C2H6, 70 ppt for C3H8, 20 ppt for CH3Cl, and 2 ppt for CCl2F2. However, the blank contribution for C2H6 and C3H8 is large in view of the measured values for Antarctic ice samples. The system consists of a vacuum extraction device, a preconcentration unit and a gas chromatograph coupled to an isotope ratio mass spectrometer. CH4 is combusted to CO2 prior to detection while we bypass the oven for all other species. The highly automated system uses only ~ 160 g of ice, equivalent to ~ 16 mL air, which is less than previous methods. The measurement of this large suite of parameters on a single ice sample is new and key to understanding phase relationships of parameters which are usually not measured together. A multi-parameter data set is also key to understand in situ production processes of organic species in the ice, a critical issue observed in many organic trace gases. Novel is the determination of xenon isotope ratios using doubly charged Xe ions. The attained precision for δ136Xe is suitable to correct the isotopic ratios and mixing ratios for gravitational firn diffusion effects, with the benefit that this information is derived from the same sample. Lastly, anomalies in the Xe mixing ratio,

  12. Butoconazole Vaginal Cream

    MedlinePlus

    ... is used to treat yeast infections of the vagina.This medication is sometimes prescribed for other uses; ... comes as a cream to insert into the vagina. It is usually used daily at bedtime. Follow ...

  13. Butoconazole Vaginal Cream

    MedlinePlus

    ... provided with the medication and follow these steps: Fill the special applicator that comes with the cream to the level indicated. Lie on your back with your knees drawn upward and spread apart. ...

  14. Fixed-point observation of mixed layer evolution in seasonally ice-free Chukchi Sea: Turbulent mixing due to gale winds and internal gravity waves

    NASA Astrophysics Data System (ADS)

    Kawaguchi, Y.; Inoue, J.; Nishino, S.

    2015-12-01

    A fixed-point observation using the R/V Mirai was conducted in the ice-free northern Chukchi Sea of the Arctic Ocean during September of 2013. During the program the authors performed repeated microstructure measurements to reveal the temporal evolution of the surface mixed layer and mixing processes in the upper water column. The shelf region was initially characterized by a distinct two-layer system comprising a warmer/ fresher top layer and a colder/saltier bottom layer. During the two-week observation period, the top-layer water showed two types of mixing processes: near-surface turbulence due to strong wind forcing and subsurface mixing due to internal gravity waves. In the first week, when the top layer was stratified with fresh sea ice meltwater, turbulent energy related to internal waves propagated through the subsurface stratification, resulting in a mechanical overturning near the pycnocline, followed by enhanced mixing there. In the second week, gale winds directly stirred up the upper water and then established a deeper homogenous layer. The combination of internal wave mixing and wind-driven turbulence may contribute to releasing the oceanic heat into the atmosphere, consequently promoting the preconditioning of surface water freezing.

  15. Dual-Polarised Doppler X-band Radar Observations of Mixed Phased Clouds from the UK's Ice in Clouds Experiment-Dust (ICE-D)

    NASA Astrophysics Data System (ADS)

    Neely, Ryan; Blyth, Alan; Bennett, Lindsay; Dufton, David; Cui, Zhiqiang; McQuaid, Jim; Price, Hannah; Murray, Benjamin; Huang, Yahui

    2016-04-01

    Here we present dual-polarised X-band radar and in situ observations of convective, altocumulus and altostratus clouds relatively close to the Sahara desert in order to examine the impact of dust on the formation of ice and precipitation. These initial results come the UK's Ice in Clouds Experiment - Dust (UK ICE-D). UK ICE-D was an aircraft and ground-based project based in Cape Verde off the coast of Senegal, Africa during August 2015. The overall goal of this experiment was to determine how desert dust affects primary nucleation of ice particles in convective and layer clouds as well as the subsequent development of precipitation and glaciation of the clouds. This was accomplished by making focused observations when dust was present in high concentrations and when almost no dust was present. Here we focus on examining the differences in hydrometeor types derived from the dual-polarised X-band radar observations observed in the high and low dust loadings with specific emphasis on the role of supercooled rain drops in these two situations.

  16. Dual-Polarised Doppler X-band Radar Observations of Mixed Phased Clouds from the UK's Ice in Clouds Experiment-Dust (ICE-D)

    NASA Astrophysics Data System (ADS)

    Neely, R. R., III; Blyth, A. M.; Bennett, L.; Dufton, D.; Cui, Z.; Huang, Y.

    2015-12-01

    Here we present dual-polarised Doppler X-band radar observations of convective, altocumulus and altostratus clouds relatively close to the Sahara desert in order to examine the impact of dust on the formation of ice and precipitation. These initial results come the UK's Ice in Clouds Experiment - Dust (UK ICE-D). UK ICE-D was an aircraft and ground-based project based in Cape Verde off the coast of Senegal, Africa during August 2015. The overall goal of this experiment was to determine how desert dust affects primary nucleation of ice particles in convective and layer clouds as well as the subsequent development of precipitation and glaciation of the clouds. This was accomplished by making focused observations when dust was present in high concentrations and when almost no dust was present. Here we focus on examining the differences in hydrometeor types derived from the dual-polarised X-band radar observations observed in the high and low dust loadings with specific emphasis on the role of supercooled rain drops in these two situations.

  17. Supercooling in the mixed layer beneath Arctic pack ice from modern and historical measurements

    NASA Astrophysics Data System (ADS)

    Krishfield, R. A.; Timokhov, L. A.; Proshutinsky, A.

    2004-12-01

    In the central Arctic, the oceanic heat flux from the seawater to the pack ice depends mostly on the seawater temperature elevation above freezing (dT). Long-term temperature and salinity observations from modern drifting platforms (primarily SALARGOS, IOEB, JCAD buoys and SHEBA) indicate that the annual cycle of dT in the mixed layer beneath the ice pack is significantly related to the solar zenith angle (with 1 month time lag). During winter when there is no solar input, the seawater temperature is expected to be very close to the freezing temperature at a given salinity, but the observations indicate that small positive biases in dT are common, especially in the Transpolar Driftstream. Meanwhile, supercooling where dT is negative by more than 0.01 \\deg C was indicated in only 0.2% out of 6450 daily average values, and in only 4 out of 30 modern platforms. In order to extend the record backward in time, dT was also computed from hydrographic data obtained by Russian North Pole (NP) drifting stations and western AIDJEX and FRAM drifting stations. Surprisingly, virtually every station and over 31% of the observations from the NP stations and over 11% of the observations from AIDJEX indicate supercooling by more than 0.01 \\deg C. In this study, the methods of data collection, accuracy of the measurement techniques, and considerations of natural variability are analyzed to gain a better understanding of the data quality and to merge the modern and historical records.

  18. Externally mixed aerosol : simulation of ice nucleation in a parcel model

    NASA Astrophysics Data System (ADS)

    Anquetil-Deck, Candy; Hoose, Corinna; Conolly, Paul

    2014-05-01

    The effect of different aerosol (mineral dust, bacteria and soot) acting as immersion ice nuclei is investigated using ACPIM (AerosolCloud Precipitation Interaction Model) [1]. ACPIM is a powerful tool which can be used in two different ways. This box model can be, either, driven by experimental data (experiments carried out at the AIDA cloud chamber facility) or used as an air parcel in order to examine different ice nucleation parameterizations under specific conditions. This adiabatic air parcel model was employed for the simulation of a convective cloud. The study consists here in the investigation of how two externally mixed aerosols interact with one another. The initial study concentrates on mineral dust aerosol and biological aerosol without any background in order to fully understand the interaction between the different types of aerosol. Immersion freezing is described for the mineral dust aerosol by Niemand et al. 's parameterization [2], which was derived from laboratory studies in AIDA and is an extension of surface site density approach suggested by Connolly et al. [1]. Regarding bioaerosol, we introduce Hummel et al. 's parameterization [3] : f(in) = f(max)(1 - exp(- Ap *n(s)(T))) With an empirically fitted ice nucleation active site density n s based on AIDA measurements of Pseudomonas syringae bacteria [4]. This initial study is conducted for different proportion of each aerosol (the total number of aerosol being constant throughout all the simulation runs) at different vertical velocities. We then extented this study with different backgrounds (urban, marine, rural) in order to get a full picture. We found that there is not only a CCN competition but an IN competition as well. References : [1] Connolly, P. J., Möhler O., Field P. R., Saathoff H., Burgess, R., Choularton, T. and Gallagher, M., Atmos. Chem. Phys 9, 2805-2824 (2009). [2] Niemand, M., Möhler, O., Vogel B., Vogel, H., Hoose, C., Connolly, P., Klein, H., Bingemer, H., De

  19. Bacterial Communities of Surface Mixed Layer in the Pacific Sector of the Western Arctic Ocean during Sea-Ice Melting

    PubMed Central

    Ha, Ho Kyung; Kim, Hyun Cheol; Kim, Ok-Sun; Lee, Bang Yong; Cho, Jang-Cheon; Hur, Hor-Gil; Lee, Yoo Kyung

    2014-01-01

    From July to August 2010, the IBRV ARAON journeyed to the Pacific sector of the Arctic Ocean to monitor bacterial variation in Arctic summer surface-waters, and temperature, salinity, fluorescence, and nutrient concentrations were determined during the ice-melting season. Among the measured physicochemical parameters, we observed a strong negative correlation between temperature and salinity, and consequently hypothesized that the melting ice decreased water salinity. The bacterial community compositions of 15 samples, includicng seawater, sea-ice, and melting pond water, were determined using a pyrosequencing approach and were categorized into three habitats: (1) surface seawater, (2) ice core, and (3) melting pond. Analysis of these samples indicated the presence of local bacterial communities; a deduction that was further corroborated by the discovery of seawater- and ice-specific bacterial phylotypes. In all samples, the Alphaproteobacteria, Flavobacteria, and Gammaproteobacteria taxa composed the majority of the bacterial communities. Among these, Alphaproteobacteria was the most abundant and present in all samples, and its variation differed among the habitats studied. Linear regression analysis suggested that changes in salinity could affect the relative proportion of Alphaproteobacteria in the surface water. In addition, the species-sorting model was applied to evaluate the population dynamics and environmental heterogeneity in the bacterial communities of surface mixed layer in the Arctic Ocean during sea-ice melting. PMID:24497990

  20. In situ characterization of mixed phase clouds using the Small Ice Detector and the Particle Phase Discriminator

    NASA Astrophysics Data System (ADS)

    Vochezer, P.; Järvinen, E.; Wagner, R.; Kupiszewski, P.; Leisner, T.; Schnaiter, M.

    2016-01-01

    Mixed phase clouds (MPCs) represent a great source of uncertainty for both climate predictions and weather forecasts. In particular, there is still a lack of understanding on how ice forms in these clouds. In this work we present a technique to analyze in situ measurements of MPCs performed with the latest instruments from the Small Ice Detector family. These instruments record high-resolution scattering patterns of individual small cloud particles. For the analysis of the scattering patterns we developed an algorithm that can discriminate the phase of the cloud particles. In the case of a droplet, a Mie solution is fitted to the recorded pattern and the size of the corresponding particle is obtained, which allows for a size calibration of the instrument. In the case of an ice particle, its shape is deduced from the scattering pattern. We apply our data analysis method to measurements from three distinct MPC types. The results from laboratory measurements demonstrate that our technique can discriminate between droplets and ice particles in the same optical size range. This ability was verified by measurements at a mountain top station where we found an alternation of liquid- and ice-dominated cloud regions. The analysis of results from aircraft-based measurements illustrates the ice detection threshold of the technique.

  1. In situ characterization of mixed phase clouds using the Small Ice Detector and the Particle Phase Discriminator

    NASA Astrophysics Data System (ADS)

    Vochezer, P.; Järvinen, E.; Wagner, R.; Kupiszewski, P.; Leisner, T.; Schnaiter, M.

    2015-06-01

    Mixed phase clouds (MPCs) represent a great source of uncertainty for both climate predictions and weather forecasts. In particular, there is still a lack of understanding on how ice forms in these clouds. In this work we present a technique to analyze in situ measurements of MPCs performed with the latest instruments from the Small Ice Detector family. These instruments record high resolution scattering patterns of individual small cloud particles. For the analysis of the scattering patterns we developed an algorithm that can discriminate the phase of the cloud particles. In the case of a droplet, a Mie solution is fitted to the recorded pattern and the size of the corresponding particle is obtained, which allows for a size calibration of the instrument. In the case of an ice particle, its shape and roughness are deduced from the scattering pattern. We apply our data analysis method to measurements from three distinct MPC types. The results from laboratory measurements demonstrate that our technique can discriminate between droplets and ice particles in the same optical size range. This ability was verified by measurements at a mountain top station where we found an alternation of liquid and ice dominated cloud regions. The analysis of results from aircraft based measurements illustrates the ice detection threshold of the technique.

  2. Bacterial communities of surface mixed layer in the Pacific sector of the western Arctic Ocean during sea-ice melting.

    PubMed

    Han, Dukki; Kang, Ilnam; Ha, Ho Kyung; Kim, Hyun Cheol; Kim, Ok-Sun; Lee, Bang Yong; Cho, Jang-Cheon; Hur, Hor-Gil; Lee, Yoo Kyung

    2014-01-01

    From July to August 2010, the IBRV ARAON journeyed to the Pacific sector of the Arctic Ocean to monitor bacterial variation in Arctic summer surface-waters, and temperature, salinity, fluorescence, and nutrient concentrations were determined during the ice-melting season. Among the measured physicochemical parameters, we observed a strong negative correlation between temperature and salinity, and consequently hypothesized that the melting ice decreased water salinity. The bacterial community compositions of 15 samples, includicng seawater, sea-ice, and melting pond water, were determined using a pyrosequencing approach and were categorized into three habitats: (1) surface seawater, (2) ice core, and (3) melting pond. Analysis of these samples indicated the presence of local bacterial communities; a deduction that was further corroborated by the discovery of seawater- and ice-specific bacterial phylotypes. In all samples, the Alphaproteobacteria, Flavobacteria, and Gammaproteobacteria taxa composed the majority of the bacterial communities. Among these, Alphaproteobacteria was the most abundant and present in all samples, and its variation differed among the habitats studied. Linear regression analysis suggested that changes in salinity could affect the relative proportion of Alphaproteobacteria in the surface water. In addition, the species-sorting model was applied to evaluate the population dynamics and environmental heterogeneity in the bacterial communities of surface mixed layer in the Arctic Ocean during sea-ice melting. PMID:24497990

  3. Isotopic variability in the deepest Vostok (East Antarctica) ice core suggests not perfect mixing of Lake Vostok water

    NASA Astrophysics Data System (ADS)

    Ekaykin, A. A.; Lipenkov, V. Ya.

    2009-04-01

    One of the key questions about subglacial Antarctic Lake Vostok (LV) hydrological system is whether the water of the lake is well mixed or not. Not complete mixing of water from the sources feeding the lake (glacier melt and hydrothermal water) with the water of main lake body would have several important consequences: 1) lake ice retrieved from 5G-1 borehole at Vostok Station is likely formed from a water layer which is not fully representative for the entire lake; 2) effective residence time of water in the main lake body is likely significantly longer than that deduced from simple mass balance estimations; 3) and, likely most important, not perfect mixing of lake water would suggest the existence of ecological niches where micro-biota can hide from lethal influence of high oxygen concentration likely typical for the lake. A powerful and promising tool for studying hydrological regime of LV is analyses of lake ice isotope content variability. Up to now, isotopic data from the lake ice have been only used to roughly estimate the components of the lake's mass balance. However, closer view to the lake ice isotopic signal may provide with a range of valuable information about processes taking place just beneath the glacier sole. Here we present new isotopic data from the deepest part of Vostok ice core (3611-3650 m), as well as revisit the previously published data from the 3538-3611 m interval. It is shown that the lake ice isotope content experiences small-scale variability which is related to the changes of the isotopic composition of the freezing water. Since the time-scale of these oscillations is much less than the expected LV residence time, it suggests that lake water is not perfectly mixed. Most likely it is due to not complete mixing of melt water and/or hydrothermal water with lake resident water on their way to the freezing site. The work is carried out in frames of Project 4 of Russian Federal Targeted Program "Antarctica". We thank Russian Antarctic

  4. Intercomparison of Large-eddy Simulations of Arctic Mixed-phase Clouds: Importance of Ice Size Distribution Assumptions

    SciTech Connect

    Ovchinnikov, Mikhail; Ackerman, Andrew; Avramov, Alex; Cheng, Anning; Fan, Jiwen; Fridlind, Ann; Ghan, Steven J.; Harrington, Jerry Y.; Hoose, Corinna; Korolev, Alexei; McFarquhar, Greg; Morrison, H.; Paukert, Marco; Savre, Julien; Shipway, Ben; Shupe, Matthew D.; Solomon, Amy; Sulia, Kara

    2014-03-14

    Large-eddy simulations of mixed-phase Arctic clouds by 11 different models are analyzed with the goal of improving understanding and model representation of processes controlling the evolution of these clouds. In a case based on observations from the Indirect and Semi-Direct Aerosol Campaign (ISDAC), it is found that ice number concentration, Ni, exerts significant influence on the cloud structure. Increasing Ni leads to a substantial reduction in liquid water path (LWP) and potential cloud dissipation, in agreement with earlier studies. By comparing simulations with the same microphysics coupled to different dynamical cores as well as the same dynamics coupled to different microphysics schemes, it is found that the ice water path (IWP) is mainly controlled by ice microphysics, while the inter-model differences in LWP are largely driven by physics and numerics of the dynamical cores. In contrast to previous intercomparisons, all models here use the same ice particle properties (i.e., mass-size, mass-fall speed, and mass-capacitance relationships) and a common radiation parameterization. The constrained setup exposes the importance of ice particle size distributions (PSD) in influencing cloud evolution. A clear separation in LWP and IWP predicted by models with bin and bulk microphysical treatments is documented and attributed primarily to the assumed shape of ice PSD used in bulk schemes. Compared to the bin schemes that explicitly predict the PSD, schemes assuming exponential ice PSD underestimate ice growth by vapor deposition and overestimate mass-weighted fall speed leading to an underprediction of IWP by a factor of two in the considered case.

  5. The origins of ice crystals measured in mixed phase clouds at High-Alpine site Jungfraujoch

    NASA Astrophysics Data System (ADS)

    Lloyd, G.; Choularton, T. W.; Bower, K. N.; Gallagher, M. W.; Connolly, P. J.; Flynn, M.; Farrington, R.; Crosier, J.; Schlenczek, O.; Fugal, J.; Henneberger, J.

    2015-07-01

    During the winter of 2013 and 2014 measurements of cloud microphysical properties over a five week period at the high Alpine site Jungfraujoch, Switzerland were carried out as part of the Cloud Aerosol Characterisation Experiments (CLACE) and the Ice Nucleation Process Investigation and Quantification project (INUPIAQ) Measurements of aerosol properties at a second, lower site, Schilthorn, Switzerland, were used as input for a primary ice nucleation scheme to predict ice nuclei concentrations at Jungfraujoch Frequent, rapid transitions in the ice and liquid properties of the clouds at Jungfraujoch were identified that led to large fluctuations in ice mass fractions over temporal scales of seconds to hours. During the measurement period we observed high concentrations of ice particles that exceeded 1000 L-1 at temperatures around -15 °C, verified by multiple instruments These concentrations could not be explained using the usual primary ice nucleation schemes, which predicted ice nucleus concentrations several orders of magnitude smaller than the peak ice crystal number concentrations. Secondary ice production through the Hallet-Mossop process as a possible explanation was ruled out, as the cloud was rarely within the active temperature range for this process It is shown that other mechanisms of secondary ice particle production cannot explain the highest ice particle concentrations. We describe 4 possible mechanisms that could lead to high cloud ice concentrations generated from the snow covered surfaces surrounding the measurement site. Of these we show that hoar frost crystals generated at the cloud enveloped snow surface could be the most important source of cloud ice concentrations Blowing snow was also observed to make significant contributions at higher wind speeds when ice crystal concentrations were < 100 L-1.

  6. Online technique for isotope and mixing ratios of CH4, N2O, Xe and mixing ratios of organic trace gases on a single ice core sample

    NASA Astrophysics Data System (ADS)

    Schmitt, J.; Seth, B.; Bock, M.; Fischer, H.

    2014-03-01

    Polar ice cores enclosing trace gas species offer a unique archive to study changes in the past atmosphere and in terrestrial/marine source regions. Here we present a new online technique for ice core and air samples to measure a suite of isotope ratios and mixing ratios of trace gas species on a single small sample. Isotope ratios are determined on methane, nitrous oxide and xenon with reproducibilities for ice core samples of 0.15‰ for δ13C-CH4, 0.22‰ for δ15N-N2O, 0.34 ‰ for δ18O-N2O, and 0.05‰ for δ136Xe. Mixing ratios are determined on methane, nitrous oxide, xenon, ethane, propane, methyl chloride and dichloro-difluoromethane with reproducibilities of 7 ppb for CH4, 3 ppb for N2O, 50 ppt for 136Xe, 70 ppt for C2H6, 70 ppt for C3H8, 20 ppt for CH3Cl, and 2 ppt for CCl2F2. The system consists of a vacuum extraction device, a preconcentration unit and a gas chromatograph coupled to an isotope ratio mass spectrometer. CH4 is combusted to CO2 prior to detection while we bypassed the oven for all other species. The highly automated system uses only ~160 g ice, equivalent to ~16 mL air, which is less than previous methods. This large suite of parameters on a single ice sample is new and helpful to study phase relationships of parameters which are usually not measured together. A multi-parameter dataset is also key to understand in situ production processes of organic species in the ice, a critical issue observable in many organic trace gases. Novel is the determination of xenon isotope ratios using doubly charged Xe ions. The attained precision for δ136Xe is suitable to correct the isotopic ratios and mixing ratios for gravitational firn effects, with the benefit that this information is derived from the same sample. Lastly, anomalies in the Xe mixing ratio, δXe/air, can be used to detect melt layers.

  7. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2013 CFR

    2013-04-01

    ... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Light cream. 131.155 Section 131.155 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.155 Light cream. (a) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat....

  8. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2012 CFR

    2012-04-01

    ... 21 Food and Drugs 2 2012-04-01 2012-04-01 false Light cream. 131.155 Section 131.155 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.155 Light cream. (a) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat....

  9. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2014 CFR

    2014-04-01

    ... 21 Food and Drugs 2 2014-04-01 2014-04-01 false Light cream. 131.155 Section 131.155 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.155 Light cream. (a) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat....

  10. 21 CFR 131.155 - Light cream.

    Code of Federal Regulations, 2010 CFR

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Light cream. 131.155 Section 131.155 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.155 Light cream. (a) Description. Light cream is cream which contains not less than 18 percent but less than 30 percent milkfat....