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.

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.

Effect of the fat globule sizes on the meltdown of ice cream.

PubMed

Koxholt, M M; Eisenmann, B; Hinrichs, J

2001-01-01

The meltdown of ice cream is influenced by its composition and additives and by fat globule size. The objective of this study was to examine the effect of fat globule size and fat agglomerate size on the meltdown stability of ice cream. Therefore, an ice cream mix (10% milk fat) was homogenized at pressures ranging from 0 to 30 MPa in single-stage, double-stage, and selective homogenization processes. The ice cream, produced on a continuous ice cream freezer, was characterized by an optimized meltdown test while, in addition, the fat globule sizes and the free fat content were determined in the mix and the molten ice cream. The meltdown was dependent on the fat agglomerate sizes in the unfrozen serum phase. Agglomerates smaller than a critical diameter led to significantly higher meltdown rates. Homogenization pressures of at least 10 MPa were sufficient to produce a stable ice cream. Furthermore, proof was provided that double-stage homogenization is not necessary for fat contents up to 10% and that selective homogenization is possible to produce stable ice creams. Based on these results a model was deduced describing the stabilizing mechanisms during the meltdown process.

Physical properties of ice cream containing milk protein concentrates.

PubMed

Alvarez, V B; Wolters, C L; Vodovotz, Y; Ji, T

2005-03-01

Two milk protein concentrates (MPC, 56 and 85%) were studied as substitutes for 20 and 50% of the protein content in ice cream mix. The basic mix formula had 12% fat, 11% nonfat milk solids, 15% sweetener, and 0.3% stabilizer/emulsifier blend. Protein levels remained constant, and total solids were compensated for in MPC mixes by the addition of polydextrose. Physical properties investigated included apparent viscosity, fat globule size, melting rate, shape retention, and freezing behavior using differential scanning calorimetry. Milk protein concentrate formulations had higher mix viscosity, larger amount of fat destabilization, narrower ice melting curves, and greater shape retention compared with the control. Milk protein concentrates did not offer significant modifications of ice cream physical properties on a constant protein basis when substituted for up to 50% of the protein supplied by nonfat dry milk. Milk protein concentrates may offer ice cream manufacturers an alternative source of milk solids non-fat, especially in mixes reduced in lactose or fat, where higher milk solids nonfat are needed to compensate other losses of total solids.

NMR signal analysis to attribute the components to the solid/liquid phases present in mixes and ice creams.

PubMed

Mariette, François; Lucas, Tiphaine

2005-03-09

The NMR relaxation signals from complex products such as ice cream are hard to interpret because of the multiexponential behavior of the relaxation signal and the difficulty of attributing the NMR relaxation components to specific molecule fractions. An attribution of the NMR relaxation parameters is proposed, however, based on an approach that combines quantitative analysis of the spin-spin and spin-lattice relaxation times and the signal intensities with characterization of the ice cream components. We have been able to show that NMR can be used to describe the crystallized and liquid phases separately. The first component of the spin-spin and spin-lattice relaxation describes the behavior of the protons of the crystallized fat in the mix. The amount of fat crystals can then be estimated. In the case of ice cream, only the spin-lattice relaxation signal from the crystallized fraction is relevant. However, it enables the ice protons and the protons of the crystallized fat to be distinguished. The spin-lattice relaxation time can be used to describe the mobility of the protons in the different crystallized phases and also to quantify the amount of ice crystals and fat crystals in the ice cream. The NMR relaxation of the liquid phase of the mix has a biexponential behavior. A first component is attributable to the liquid fraction of the fat and to the sugars, while a second component is attributable to the aqueous phase. Overall, the study shows that despite the complexity of the NMR signal from ice cream, a number of relevant parameters can be extracted to study the influence of the formulation and of the process stages on the ice fraction, the crystallized fat fraction, and the liquid aqueous fraction.

High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.

PubMed

Lim, S-Y; Swanson, B G; Ross, C F; Clark, S

2008-04-01

Previous research demonstrated that application of high hydrostatic pressure (HHP), particularly at 300 MPa for 15 min, can enhance foaming properties of whey protein concentrate (WPC). The purpose of this research was to determine the practical impact of HHP-treated WPC on the body and texture of lowfat ice cream. Washington State University (WSU)-WPC was produced by ultrafiltration of fresh separated whey received from the WSU creamery. Commercial whey protein concentrate 35 (WPC 35) powder was reconstituted to equivalent total solids as WSU-WPC (8.23%). Three batches of lowfat ice cream mix were produced to contain WSU-WPC without HHP, WSU-WPC with HHP (300 MPa for 15 min), and WPC 35 without HHP. All lowfat ice cream mixes contained 10% WSU-WPC or WPC 35. Overrun and foam stability of ice cream mixes were determined after whipping for 15 min. Ice creams were produced using standard ice cream ingredients and processing. The hardness of ice creams was determined with a TA-XT2 texture analyzer. Sensory evaluation by balanced reference duo-trio test was carried out using 52 volunteers. The ice cream mix containing HHP-treated WSU-WPC exhibited the greatest overrun and foam stability, confirming the effect of HHP on foaming properties of whey proteins in a complex system. Ice cream containing HHP-treated WSU-WPC exhibited significantly greater hardness than ice cream produced with untreated WSU-WPC or WPC 35. Panelists were able to distinguish between ice cream containing HHP-treated WSU-WPC and ice cream containing untreated WPC 35. Improvements of overrun and foam stability were observed when HHP-treated whey protein was used at a concentration as low as 10% (wt/wt) in ice cream mix. The impact of HHP on the functional properties of whey proteins was more pronounced than the impact on sensory properties.

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. © 2014 Institute of Food Technologists®

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.

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.

Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food.

PubMed

Hekmat, S; McMahon, D J

1992-06-01

Probiotic ice cream was made by fermenting a standard ice cream mix with Lactobacillus acidophilus and Bifidobacterium bifidum cultures and then freezing the mix in a batch freezer. Survival of the L. acidophilus and B. bifidum, as well as beta-galactosidase activity, was monitored during 17 wk of frozen storage at -29 degrees C. After freezing of the fermented mix, bacterial counts were 1.5 x 10(8) cfu/ml for L. acidophilus and 2.5 x 10(8) cfu/ml for B. bifidum. Seventeen weeks after freezing, these counts had decreased to 4 x 10(6) and 1 x 10(7) cfu/ml, respectively. During the same period, beta-galactosidase activity decreased from 1800 to 1300 units/ml. Probiotic ice cream was prepared at pH 5.0, 5.5, and 6.0 to determine consumer preferences and was compared with standard Utah State University "Aggie" ice cream. All samples were strawberry-flavored and were evaluated by 88 judges. The preferred pH of probiotic ice cream, based on overall acceptance, was pH 5.5. We demonstrated that probiotic ice cream is a suitable vehicle for delivering beneficial microorganisms such as L. acidophilus and B. bifidum to consumers. The bacteria can be grown to high numbers in ice cream mix and remain viable during frozen storage.

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream.

PubMed

Çakmakçı, Songül; Topdaş, Elif Feyza; Çakır, Yusuf; Kalın, Pınar

2016-03-30

The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties. © 2015 Society of Chemical Industry.

Ergonomics investigation of retail ice cream operations.

PubMed

Dempsey, P G; McGorry, R R; Cotnam, J; Braun, T W

2000-04-01

A comprehensive ergonomics evaluation of retail ice cream shops, including field and laboratory data collection, was conducted using a human:workplace model approach to ergonomics practice. The goal of the evaluation was to provide recommendations to enhance the health, safety, and productivity of shop employees. Active and passive surveillance and facility walk-throughs were used to guide the selection of analyses. A primary focus of the investigation was quantifying the task demands of scooping ice cream, which have not been documented in the literature. This goal was accomplished through the use of a custom-designed instrumented ice cream scoop. Data were collected at an ice cream shop under typical conditions, while the laboratory experiment investigated task demands of ice cream scooping over a range of realistic temperatures. Manual materials handling task analyses and anthropometric evaluations comprised the majority of other analyses performed. Recommendations are presented that are applicable to the operation of retail ice cream shops that serve hard (i.e., scooped) ice cream.

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream.

PubMed

Rolon, M Laura; Bakke, Alyssa J; Coupland, John N; Hayes, John E; Roberts, Robert F

2017-07-01

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at -18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing

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. © 2013 Institute of Food Technologists®

Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes.

PubMed

Innocente, N; Biasutti, M; Venir, E; Spaziani, M; Marchesini, G

2009-05-01

The effect of different homogenization pressures (15/3 MPa and 97/3 MPa) on fat globule size and distribution as well as on structure-property relationships of ice cream mixes was investigated. Dynamic light scattering, steady shear, and dynamic rheological analyses were performed on mixes with different fat contents (5 and 8%) and different aging times (4 and 20 h). The homogenization of ice cream mixes determined a change from bimodal to monomodal particle size distributions and a reduction in the mean particle diameter. Mean fat globule diameters were reduced at higher pressure, but the homogenization effect on size reduction was less marked with the highest fat content. The rheological behavior of mixes was influenced by both the dispersed and the continuous phases. Higher fat contents caused greater viscosity and dynamic moduli. The lower homogenization pressure (15/3 MPa) mainly affected the dispersed phase and resulted in a more pronounced viscosity reduction in the higher fat content mixes. High-pressure homogenization (97/3 MPa) greatly enhanced the viscoelastic properties and the apparent viscosity. Rheological results indicated that unhomogenized and 15/3 MPa homogenized mixes behaved as weak gels. The 97/3 MPa treatment led to stronger gels, perhaps as the overall result of a network rearrangement or interpenetrating network formation, and the fat globules were found to behave as interactive fillers. High-pressure homogenization determined the apparent viscosity of 5% fat to be comparable to that of 8% fat unhomogenized mix.

21 CFR 135.115 - Goat's milk ice cream.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 2 2012-04-01 2012-04-01 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 prescribed in § 135.110 for ice cream, and complies with all the provisions of § 135.110, except that the...

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 prescribed in § 135.110 for ice cream, and complies with all the provisions of § 135.110, except that the...

21 CFR 135.115 - Goat's milk ice cream.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 2 2014-04-01 2014-04-01 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 prescribed in § 135.110 for ice cream, and complies with all the provisions of § 135.110, except that the...

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 prescribed in § 135.110 for ice cream, and complies with all the provisions of § 135.110, except that the...

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

PubMed Central

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

2013-01-01

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 × 107 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

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.

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…

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. © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

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. Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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!

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.

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.

Effects of locust bean gum and mono- and diglyceride concentrations on particle size and melting rates of ice cream.

PubMed

Cropper, S L; Kocaoglu-Vurma, N A; Tharp, B W; Harper, W J

2013-06-01

The objective of this study was to determine how varying concentrations of the stabilizer, locust bean gum (LBG), and different levels of the emulsifier, mono- and diglycerides (MDGs), influenced fat aggregation and melting characteristics of ice cream. Ice creams were made containing MDGs and LBG singly and in combination at concentrations ranging between 0.0% to 0.14% and 0.0% to 0.23%, respectively. Particle size analysis, conducted on both the mixes and ice cream, and melting rate testing on the ice cream were used to determine fat aggregation. No significant differences (P < 0.05) were found between particle size values for experimental ice cream mixes. However, higher concentrations of both LBG and MDG in the ice creams resulted in values that were larger than the control. This study also found an increase in the particle size values when MDG levels were held constant and LBG amounts were increased in the ice cream. Ice creams with higher concentrations of MDG and LBG together had the greatest difference in the rate of melting than the control. The melting rate decreased with increasing LBG concentrations at constant MDG levels. These results illustrated that fat aggregation may not only be affected by emulsifiers, but that stabilizers may play a role in contributing to the destabilization of fat globules. © 2013 Institute of Food Technologists®

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.

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 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner...

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.

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.

7 CFR 58.2825 - United States Standard for ice cream.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false United States Standard for ice cream. 58.2825 Section... DAIRY PRODUCTS 1 United States Department of Agriculture Standard for Ice Cream § 58.2825 United States Standard for ice cream. (a) Ice cream shall contain at least 1.6 pounds of total solids to the gallon...

7 CFR 58.2825 - United States Standard for ice cream.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false United States Standard for ice cream. 58.2825 Section... DAIRY PRODUCTS 1 United States Department of Agriculture Standard for Ice Cream § 58.2825 United States Standard for ice cream. (a) Ice cream shall contain at least 1.6 pounds of total solids to the gallon...

7 CFR 58.2825 - United States Standard for ice cream.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false United States Standard for ice cream. 58.2825 Section... DAIRY PRODUCTS 1 United States Department of Agriculture Standard for Ice Cream § 58.2825 United States Standard for ice cream. (a) Ice cream shall contain at least 1.6 pounds of total solids to the gallon...

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

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.

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…

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.

Delicious ice cream, why does salt thaw ice?

NASA Astrophysics Data System (ADS)

Bagnoli, Franco

2016-03-01

Plain Awful is an imaginary valley on the Andes populated by a highly-imitative, cubical people for which the most criminal offence is to exhibit round objects. The duck family (Scrooge, Donald and nephews) are teaming against Scrooge's worst enemy, Flintheart Glomgold, trying to buy the famous Plain Awful square eggs. Inadvertently, Scrooge violates the taboo, showing his Number One Dime, and is imprisoned in the stone quarries. He can be released only after the presentation of an ice cream soda to the President of Plain Awful. Donald and his nephews fly with Flintheart to deliver it, but Scrooge's enemy, of course, betrays the previous agreement after getting the ice cream, forcing the ducks into making an emergence replacement on the spot. Using dried milk, sugar and chocolate from their ration packs, plus some snow and salt for cooling they are able make the ice cream, and after dressing it with the carbonated water from a fire extinguisher they finally manage to produce the desired dessert. This comic may serve as an introduction to the "mysterious" phenomenon that added salt melts the ice and, even more surprising, does it by lowering the temperature of the mixture.

Properties of ice-cream fortified with zinc and Lactobacillus casei.

PubMed

Gheisari, Hamid R; Ahadi, Leila; Khezli, Sanaz; Dehnavi, Tayebeh

2016-01-01

In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results showed that the addition of zinc did not affect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A significant increase in the lipid oxidation rate especially in the zinc fortified group was also observed. The probiotic counts were maintained above the least advised quantities (106 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortified samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no significant effect on the sensory properties of ice cream. As a final conclusion, the commercial production of zinc fortified ice cream is recommended.

Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules.

PubMed

Gowda, Avinash; Sharma, Vivek; Goyal, Ankit; Singh, A K; Arora, Sumit

2018-05-01

Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter scotch and strawberry). Data revealed that free fatty acids increased significantly during first 15 days in all the samples and then remained constant. Peroxide value and thiobarbituric acid value first increased up to 30 and 45 days, respectively; and then decreased followed by a gradual increase up to 120 days. Fatty acids profile showed 18.74-21.38% decrease in ALA content in fortified ice creams after 120 days. A serving of 100 g of freshly prepared functional ice cream was able to meet ~ 45% of the RDA (1.4 g ALA/day), which reduced to 35.37-36.56% on the end of storage i.e. 120 days. Overall, it can be concluded that MFOP was oxidative stable in ice-cream throughout the storage, which could be fortified successfully at 4% (w/w) level.

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.

7 CFR 58.2825 - United States Standard for ice cream.

Code of Federal Regulations, 2011 CFR

2011-01-01

... the weight of the finished ice cream. In calculating the reduction of milk fat and total milk solids... 7 Agriculture 3 2011-01-01 2011-01-01 false United States Standard for ice cream. 58.2825 Section... DAIRY PRODUCTS 1 United States Department of Agriculture Standard for Ice Cream § 58.2825 United States...

7 CFR 58.2825 - United States Standard for ice cream.

Code of Federal Regulations, 2010 CFR

2010-01-01

... the weight of the finished ice cream. In calculating the reduction of milk fat and total milk solids... 7 Agriculture 3 2010-01-01 2010-01-01 false United States Standard for ice cream. 58.2825 Section... DAIRY PRODUCTS 1 United States Department of Agriculture Standard for Ice Cream § 58.2825 United States...

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

PubMed

Yeon, Su-Jung; Kim, Ji-Han; Hong, Go-Eun; Park, Woojoon; Kim, Soo-Ki; Seo, Han-Geuk; Lee, Chi-Ho

2017-01-01

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 ( p <0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

Prevalence of emetic Bacillus cereus in different ice creams in Bavaria.

PubMed

Messelhäusser, U; Kämpf, P; Fricker, M; Ehling-Schulz, M; Zucker, R; Wagner, B; Busch, U; Höller, C

2010-02-01

In this study, 809 samples of ice cream from different sources were investigated by using cultural methods for the presence of presumptive Bacillus cereus. Isolates from culture-positive samples were examined with a real-time PCR assay targeting a region of the cereulide synthetase gene (ces) that is highly specific for emetic B. cereus strains. The samples were collected from ice cream parlors and restaurants that produced their own ice cream and from international commercial ice cream companies in different regions of Bavaria during the summer of 2008. Presumptive B. cereus was found in 508 (62.7%) ice cream samples investigated, and 24 (4.7%) of the isolates had the genetic background for cereulide toxin production. The level of emetic B. cereus in the positive samples ranged from 0.1 to 20 CFU/g of ice cream.

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

PubMed Central

Kim, Soo-Ki; Seo, Han-Geuk

2017-01-01

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert). PMID:28316469

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

DOE Office of Scientific and Technical Information (OSTI.GOV)

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.

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)

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... requirements for ice cream. See § 58.605(a). ...

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... requirements for ice cream. See § 58.605(a). ...

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... requirements for ice cream. See § 58.605(a). ...

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... requirements for ice cream. See § 58.605(a). ...

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... requirements for ice cream. See § 58.605(a). ...

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 �

Pectin from Citrus Canning Wastewater as Potential Fat Replacer in Ice Cream.

PubMed

Zhang, Hua; Chen, Jianle; Li, Junhui; Wei, Chaoyang; Ye, Xingqian; Shi, John; Chen, Shiguo

2018-04-17

Pectin had been recovered from canning wastewater produced by chemical treatment of segment membrane during preparation of canned citrus in our previous research. The purpose of this study was to characterize the extracted pectin from canning wastewater, and to evaluate its application as a fat alternative to replace fat in ice cream. The monosaccharide composition and rheological properties of the pectin were determined. The influences of fat reduction and pectin addition on the physicochemical, rheological and sensory properties of low-fat ice cream were determined. The rheological results showed that pectin solutions were typical pseudoplastic fluids. The addition of pectin in ice cream can cause an increase in viscosity, overrun, and hardness, and a decrease in meltdown of the ice cream. When 0.72% pectin ( w / w ) is incorporated into ice cream, a prototype product of ice cream with 45% lower fat content compared to the control was made. Results indicated that their qualities such as appearance, flavor, and taste were not significantly different. The low-fat ice cream had higher smoothness scores and lower mouth-coating scores. Hence, pectin extracted from citrus canning wastewater can be potentially used as fat replacer in ice cream, which benefits both the environment and the food industry.

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. © 2013 Institute of Food Technologists®

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.

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

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.

Enjoying Homemade Ice Cream without the Risk of Salmonella Infection

MedlinePlus

... Contaminants Buy, Store & Serve Safe Food Enjoying Homemade Ice Cream without the Risk of Salmonella Infection Share ... it Email Print August 2004 Every year homemade ice cream causes several outbreaks of Salmonella infection with ...

Homemade ice cream, à la NASA

NASA Image and Video Library

2017-12-08

Pictured above, Goddard's astrobiology lab makes cookies and cream ice cream using liquid nitrogen at the Science Jamboree. The NASA Goddard Science Jamboree took place on July 16, 2013. The event allowed the different departments at Goddard a chance to showcase their research and projects to other employees and summer interns. #nasa #nasagoddard #icecream Credit: NASA/Goddard Sawyer Rosenstein

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

Short communication: low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate.

PubMed

Chauhan, J M; Lim, S-Y; Powers, J R; Ross, C F; Clark, S

2010-04-01

The purpose of this study was to examine flavor binding of high hydrostatic pressure (HHP)-treated whey protein concentrate (WPC) in a real food system. Fresh Washington State University (WSU, Pullman) WPC, produced by ultrafiltration of separated Cheddar cheese whey, was treated at 300 MPa for 15 min. Commercial WPC 35 powder was reconstituted to equivalent total solids as WSU WPC (8.23%). Six batches of low-fat ice cream were produced: A) HHP-treated WSU WPC without diacetyl; B) and E) WSU WPC with 2 mg/L of diacetyl added before HHP; C) WSU WPC with 2 mg/L of diacetyl added after HHP; D) untreated WSU WPC with 2 mg/L of diacetyl; and F) untreated commercial WPC 35 with 2 mg/L of diacetyl. The solution of WSU WPC or commercial WPC 35 contributed 10% to the mix formulation. Ice creams were produced by using standard ice cream ingredients and processes. Low-fat ice creams containing HHP-treated WSU WPC and untreated WSU WPC were analyzed using headspace-solid phase microextraction-gas chromatography. Sensory evaluation by balanced reference duo-trio test was carried out using 50 untrained panelists in 2 sessions on 2 different days. The headspace-solid phase microextraction-gas chromatography analysis revealed that ice cream containing HHP-treated WSU WPC had almost 3 times the concentration of diacetyl compared with ice cream containing untreated WSU WPC at d 1 of storage. However, diacetyl was not detected in ice creams after 14 d of storage. Eighty percent of panelists were able to distinguish between low-fat ice creams containing untreated WSU WPC with and without diacetyl, confirming panelists' ability to detect diacetyl. However, panelists were not able to distinguish between low-fat ice creams containing untreated and HHP-treated WSU WPC with diacetyl. These results show that WPC diacetyl-binding properties were not enhanced by 300-MPa HHP treatment for 15 min, indicating that HHP may not be suitable for such applications. Copyright (c) 2010 American Dairy

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)

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. Copyright © 2014 Elsevier B.V. All rights reserved.

Biofilm formation in an ice cream plant.

PubMed

Gunduz, Gulten Tiryaki; Tuncel, Gunnur

2006-01-01

The sites of biofilm formation in an ice cream plant were investigated by sampling both the production line and the environment. Experiments were carried out twice within a 20-day period. First, stainless steel coupons were fixed to surfaces adjacent to food contact surfaces, the floor drains and the doormat. They were taken for the analysis of biofilm at three different production stages. Then, biofilm forming bacteria were enumerated and also presence of Listeria monocytogenes was monitored. Biofilm forming isolates were selected on the basis of colony morphology and Gram's reaction; Gram negative cocci and rod, Gram positive cocci and spore forming isolates were identified. Most of the biofilm formations were seen on the conveyor belt of a packaging machine 8 h after the beginning of the production, 6.5 x 10(3) cfu cm(-2). Most of the Gram negative bacteria identified belong to Enterobacteriaceae family such as Proteus, Enterobacter, Citrobacter, Shigella, Escherichia, Edwardsiella. The other Gram negative microflora included Aeromonas, Plesiomonas, Moraxella, Pseudomonas or Alcaligenes spp. were also isolated. Gram positive microflora of the ice cream plant included Staphyloccus, Bacillus, Listeria and lactic acid bacteria such as Streptococcus, Leuconostoc or Pediococcus spp. The results from this study highlighted the problems of spread of pathogens like Listeria and Shigella and spoilage bacteria. In the development of cleaning and disinfection procedures in ice cream plants, an awareness of these biofilm-forming bacteria is essential for the ice cream plants.

A national outbreak of Salmonella enteritidis infections from ice cream. The Investigation Team.

PubMed

Hennessy, T W; Hedberg, C W; Slutsker, L; White, K E; Besser-Wiek, J M; Moen, M E; Feldman, J; Coleman, W W; Edmonson, L M; MacDonald, K L; Osterholm, M T

1996-05-16

In September 1994, the Minnesota Department of Health detected an increase in the number of reports of Salmonella enteritidis infections. After a case-control study implicated a nationally distributed brand of ice cream (Schwan's) in the outbreak, the product was recalled and further epidemiologic and microbiologic investigations were conducted. We defined an outbreak-associated case of S. enteritidis infection as one in which S. enteritidis was cultured from a person who became ill in September or October 1994. We established national surveillance and surveyed customers of the implicated manufacturer. The steps involved in the manufacture of ice cream associated with cases of S. enteritidis infection were compared with those of products not known to be associated with infection matched for the date of manufacture. Cultures for bacteria were obtained from ice cream samples, the ice cream plant, and tanker trailers that had transported the ice cream base (premix) to the plant. We estimate that S. enteritidis gastroenteritis developed in 224,000 persons in the United States after they ate Schwan's ice cream. The attack rate for consumers was 6.6 percent. Ice cream associated with infection contained a higher percentage of premix that had been transported by tanker that had carried nonpasteurized eggs immediately before (P = 0.02). S. enteritidis was isolated from 8 of 226 ice cream products (3 percent), but not from environmental samples obtained from the ice cream plant (n = 157) or tanker trailers (n = 204). This nationwide outbreak of salmonellosis was most likely the result of contamination of pasteurized ice cream premix during transport in tanker trailers that had previously carried nonpasteurized liquid eggs containing S. enteritidis. To prevent further outbreaks, food products not destined for repasteurization should be transported in dedicated containers.

21 CFR 135.110 - Ice cream and frozen custard.

Code of Federal Regulations, 2012 CFR

2012-04-01

... characterized by the addition of flavoring ingredients. (2) Ice cream contains not less than 1.6 pounds of total... has a Ph value in the range of 8.0 to 8.3. (c) Optional caseinates. The optional caseinates referred... section. For example, if a combination ice cream contains less than 5 percent of bananas and less than 1...

21 CFR 135.110 - Ice cream and frozen custard.

Code of Federal Regulations, 2011 CFR

2011-04-01

... characterized by the addition of flavoring ingredients. (2) Ice cream contains not less than 1.6 pounds of total... has a Ph value in the range of 8.0 to 8.3. (c) Optional caseinates. The optional caseinates referred... section. For example, if a combination ice cream contains less than 5 percent of bananas and less than 1...

21 CFR 135.110 - Ice cream and frozen custard.

Code of Federal Regulations, 2013 CFR

2013-04-01

... characterized by the addition of flavoring ingredients. (2) Ice cream contains not less than 1.6 pounds of total... has a Ph value in the range of 8.0 to 8.3. (c) Optional caseinates. The optional caseinates referred... section. For example, if a combination ice cream contains less than 5 percent of bananas and less than 1...

21 CFR 135.110 - Ice cream and frozen custard.

Code of Federal Regulations, 2010 CFR

2010-04-01

... characterized by the addition of flavoring ingredients. (2) Ice cream contains not less than 1.6 pounds of total... has a Ph value in the range of 8.0 to 8.3. (c) Optional caseinates. The optional caseinates referred... section. For example, if a combination ice cream contains less than 5 percent of bananas and less than 1...

21 CFR 135.110 - Ice cream and frozen custard.

Code of Federal Regulations, 2014 CFR

2014-04-01

... characterized by the addition of flavoring ingredients. (2) Ice cream contains not less than 1.6 pounds of total... has a Ph value in the range of 8.0 to 8.3. (c) Optional caseinates. The optional caseinates referred... section. For example, if a combination ice cream contains less than 5 percent of bananas and less than 1...

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.

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.

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.

Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream-based milkshake.

PubMed

Burger, Kyle S; Stice, Eric

2012-04-01

Weight gain leads to reduced reward-region responsivity to energy-dense food receipt, and consumption of an energy-dense diet compared with an isocaloric, low-energy-density diet leads to reduced dopamine receptors. Furthermore, phasic dopamine signaling to palatable food receipt decreases after repeated intake of that food, which collectively suggests that frequent intake of an energy-dense food may reduce striatal response to receipt of that food. We tested the hypothesis that frequent ice cream consumption would be associated with reduced activation in reward-related brain regions (eg, striatum) in response to receipt of an ice cream-based milkshake and examined the influence of adipose tissue and the specificity of this relation. Healthy-weight adolescents (n = 151) underwent fMRI during receipt of a milkshake and during receipt of a tasteless solution. Percentage body fat, reported food intake, and food craving and liking were assessed. Milkshake receipt robustly activated the striatal regions, yet frequent ice cream consumption was associated with a reduced response to milkshake receipt in these reward-related brain regions. Percentage body fat, total energy intake, percentage of energy from fat and sugar, and intake of other energy-dense foods were not related to the neural response to milkshake receipt. Our results provide novel evidence that frequent consumption of ice cream, independent of body fat, is related to a reduction in reward-region responsivity in humans, paralleling the tolerance observed in drug addiction. Data also imply that intake of a particular energy-dense food results in attenuated reward-region responsivity specifically to that food, which suggests that sensory aspects of eating and reward learning may drive the specificity.

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. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Calcium absorption from fortified ice cream formulations compared with calcium absorption from milk.

PubMed

van der Hee, Regine M; Miret, Silvia; Slettenaar, Marieke; Duchateau, Guus S M J E; Rietveld, Anton G; Wilkinson, Joy E; Quail, Patricia J; Berry, Mark J; Dainty, Jack R; Teucher, Birgit; Fairweather-Tait, Susan J

2009-05-01

Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Effects on calcium absorption were evaluated by analysis of variance. Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%+/-8%, 28%+/-5%, and 31%+/-9%, respectively, and did not differ significantly (P=0.159). Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.

Calcium Absorption from Fortified Ice Cream Formulations Compared with Calcium Absorption from Milk

PubMed Central

van der Hee, Regine M.; Miret, Silvia; Slettenaar, Marieke; Duchateau, Guus S.M.J.E.; Rietveld, Anton G.; Wilkinson, Joy E.; Quail, Patricia J.; Berry, Mark J.; Dainty, Jack R.; Teucher, Birgit; Fairweather-Tait, Susan J.

2009-01-01

Objective Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Subjects/setting Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Statistical analysis Effects on calcium absorption were evaluated by analysis of variance. Results Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%±8%, 28%±5%, and 31%±9%, respectively, and did not differ significantly (P=0.159). Conclusions Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium. PMID:19394469

Modeling of the effect of freezer conditions on the hardness of ice cream using response surface methodology.

PubMed

Inoue, K; Ochi, H; Habara, K; Taketsuka, M; Saito, H; Ichihashi, N; Iwatsuki, K

2009-12-01

The effect of conventional continuous freezer parameters [mix flow (L/h), overrun (%), drawing temperature ( degrees C), cylinder pressure (kPa), and dasher speed (rpm)] on the hardness of ice cream under varying measured temperatures (-5, -10, and -15 degrees C) was investigated systematically using response surface methodology (central composite face-centered design), and the relationships were expressed as statistical models. The range (maximum and minimum values) of each freezer parameter was set according to the actual capability of the conventional freezer and applicability to the manufacturing process. Hardness was measured using a penetrometer. These models showed that overrun and drawing temperature had significant effects on hardness. The models can be used to optimize freezer conditions to make ice cream of the least possible hardness under the highest overrun (120%) and a drawing temperature of approximately -5.5 degrees C (slightly warmer than the lowest drawing temperature of -6.5 degrees C) within the range of this study. With reference to the structural elements of the ice cream, we suggest that the volume of overrun and ice crystal content, ice crystal size, and fat globule destabilization affect the hardness of ice cream. In addition, the combination of a simple instrumental parameter and response surface methodology allows us to show the relation between freezer conditions and one of the most important properties-hardness-visually and quantitatively on the practical level.

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

PubMed

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

2000-12-05

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).

ESR/spin probe study of ice cream.

PubMed

Gillies, Duncan G; Greenley, Katherine R; Sutcliffe, Leslie H

2006-07-12

Spin probes based on the 1,1,3,3-tetramethylisoindolin-2-yl structure have been used, in conjunction with electron spin resonance spectroscopy (ESR), to study the physical changes occurring in ice cream during freezing and melting. The ESR measurements allowed the rotational correlation times, tau(B), of the spin probes to be determined. Two probes were used together in a given sample of ice cream, namely, 1,1,3,3-tetramethylisoindolin-2-yl (TMIO), which samples the fat phase, and the sodium salt of 1,1,3,3-tetramethylisoindolin-2-yloxyl-5-sulfonate (NaTMIOS), which samples the aqueous phase. Data from the TMIO probe showed that when ice cream is cooled, the fat phase is a mixture of solid and liquid fat until a temperature of approximately -60 degrees C is reached. The water-soluble probe NaTMIOS showed that the aqueous phase changes completely from liquid to solid within 1 degrees C of -18 degrees C. On cooling further to -24.7 degrees C and then allowing it to warm to +25.0 degrees C, the rotational correlation times of the NaTMIOS were slow to recover to their previous values. For the lipid phase, tau(B)(298) was found to be 65.7 +/- 2.0 ps and the corresponding activation enthalpy, DeltaH, was 32.5 +/- 0.9 kJ mol(-)(1): These values are typical of those expected to be found in the type of fat used to make ice cream. The water phase gave corresponding values of 32.2 +/- 0.5 ps and 24.5 +/- 0.4 kJ mol(-)(1) values, which are those expected for a sucrose concentration of 24%.

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.

Chemical properties and sensory quality of ice cream fortified with fish protein.

PubMed

Shaviklo, Gholam Reza; Thorkelsson, Gudjon; Sveinsdottir, Kolbrun; Rafipour, Fereidon

2011-05-01

Fish protein powder is a functional ingredient that can be used for enhancing the nutritional value of food products. In this study the effect of fortification with different levels of fish protein powder (FP) on chemical properties and sensory quality of Persian ice cream with 0, 30 and 50 g kg(-1) FP during storage at - 18 °C for 4 months was investigated. Ice creams fortified with 50 and 30 g kg(-1) FP had significantly higher protein and solid-non-fat content than ice cream with 0% FP or 83, 69 and 51 g kg(-1) protein and 215, 204 and 181 g kg(-1) solid non-fat, respectively. All products had the same levels of fat, lactose, acidity and pH. They had similar sensory quality after production except for colour, but sensory properties of fortified samples changed significantly after 2 months of storage. Colour faded, cohesiveness decreased, sandiness/coarseness increased, sweetness decreased and fish flavour and off-odour increased. The control ice cream scored highest for additives odour and flavour. Development of ice cream fortified with fish protein powder could be an effective way to enhance nutritional and functional value of ice cream. But studies on storage stability, consumers' acceptance and attitudes are recommended if companies are planning to do so. Copyright © 2011 Society of Chemical Industry.

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.

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. Copyright © 2015. Published by Elsevier Ltd.

[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.

Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production.

PubMed

Góral, Małgorzata; Kozłowicz, Katarzyna; Pankiewicz, Urszula; Góral, Dariusz

2018-01-15

The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

Lactose digestion from flavored and frozen yogurts, ice milk, and ice cream by lactase-deficient persons.

PubMed

Martini, M C; Smith, D E; Savaiano, D A

1987-10-01

Lactose digestion from and tolerance to flavored and frozen yogurts, ice cream, and ice milk were evaluated (20 g lactose/meal) in lactase-deficient subjects by use of breath hydrogen techniques. Unflavored yogurt caused significantly less hydrogen production than milk (37 vs 185 delta ppm X h, n = 9). Flavored yogurt was intermediate (77 delta ppm X h). Subjects were free of symptoms after consuming flavored and unflavored yogurts. Of seven commercial yogurts tested, all contained significant levels of microbial beta-galactosidase (beta-gal). In addition, eight subjects were fed meals of milk, ice milk, ice cream, and frozen yogurts with and without cultures containing high levels of beta-gal. Peak hydrogen excretion after consumption of frozen yogurt with high beta-gal was less than one-half of that observed after the other five test meals and intolerance symptoms were absent. Tolerance to frozen yogurt, produced under usual commercial procedures, was found to be similar to that of ice milk and ice cream.

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.

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

Structural, compositional, and sensorial properties of United States commercial ice cream products.

PubMed

Warren, Maya M; Hartel, Richard W

2014-10-01

Commercial vanilla ice cream products from the United States (full fat, low fat, and nonfat) were analyzed for their structural, behavioral (i.e., melt rate and drip-through), compositional, and sensorial attributes. Mean size distributions of ice crystals and air cells, drip-through rates, percent partially coalesced fat, percent overrun and total fat, and density were determined. A trained panel carried out sensory analyses in order to determine correlations between ice cream microstructure attributes and sensory properties using a Spectrum(TM) descriptive analysis. Analyses included melt rate, breakdown, size of ice particulates (iciness), denseness, greasiness, and overall creaminess. To determine relationships and interactions, principle component analysis and multivariate pairwise correlation were performed within and between the instrumental and sensorial data. Greasiness and creaminess negatively correlated with drip-through rate and creaminess correlated with percent total fat and percent fat destabilization. Percent fat did not determine the melt rate on a sensorial level. However, drip-through rate at ambient temperatures was predicted by total fat content of the samples. Based on sensory analysis, high-fat products were noted to be creamier than low and nonfat products. Iciness did not correlate with mean ice crystal size and drip-through rate did not predict sensory melt rate. Furthermore, on a sensorial level, greasiness positively correlated with total percent fat destabilization and mean air cell size positively correlated with denseness. These results indicate that commercial ice cream products vary widely in composition, structure, behavior, and sensory properties. There is a wide range of commercial ice creams in the United States market, ranging from full fat to nonfat. In this research we showed that these ice creams vary greatly in their microstructures, behaviors (the melt/drip-though, collapse, and/or stand up properties of ice cream

[Tracing to the source of staphylococcus aureus isolates from ice cream].

PubMed

Zhang, Yan-Jun; Xu, Dan-Ge; Fang, Ye-Zhen; Gong, Pu; Zhu, Min; Bao, Fang-Zhen

2008-07-01

To investigate the contamination of Staphylococcus aureus isolates in ice cream by phenotypic typing and molecular typing. The Staphylococcus aureus isolates were separated from ice cream, filler, cutter, salves and material. The separated isolates were characterized by drug-resistance, staphylococcal enterotoxin (SEA-E), SE (A-E, G-J) genes and pulsed-field gel electrophoresis (PFGE) types. Two Staphylococcus aureus isolates were separated, one from ice cream, another from cutter. Their characteristics of drug-resistance, staphylococcal enterotoxin (SEA-E), SE (A-E,G-J) genes and PFGE type were the same. The two Staphylococcus aureus isolates were the same clone. The contaminated Staphylococcus aureus isolates could be traced to the contaminated cutters.

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. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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.

The potential of avocado paste (Persea americana) as fat substitute in non-dairy ice cream

NASA Astrophysics Data System (ADS)

Ervina; Surjawan, I.; Abdillah, E.

2018-01-01

Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (p<0.05) for overrun, melting rate, and viscosity of the ice cream substituted with avocado paste. The addition of avocado paste lead to the increase in viscosity and hardness of the ice cream significantly (p<0.05) while the sensorial properties for airiness and creaminess were perceived the same (p>0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairy-fat in ice cream.

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. Copyright © 2015 Elsevier Ltd. All rights reserved.

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.

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.

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

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.

Properties of frozen dairy desserts processed by microfluidization of their mixes.

PubMed

Olson, D W; White, C H; Watson, C E

2003-04-01

Sensory properties and rate of meltdown of nonfat (0% fat) and low-fat (2% fat) vanilla ice creams processed either by conventional valve homogenization or microfluidization of their mixes were compared with each other and to ice cream (10% fat) processed by conventional valve homogenization. Mixes for frozen dairy desserts containing 0, 2, and 10% fat were manufactured. Some of the nonfat and low-fat ice cream mixes were processed by microfluidization at 50, 100, 150, and 200 MPa, and the remaining nonfat and low-fat ice cream mixes and all of the ice cream mix were processed by conventional valve homogenization at 13.8 MPa, first stage, and 3.4 MPa, second stage. The finished frozen and hardened products were evaluated at d 1 and 45 for meltdown rate and for flavor and body and texture by preference testing. Nonfat and low-fat ice creams that usually had a slower meltdown were produced when processing their mixes by microfluidization instead of by conventional valve homogenization. Sensory scores for the ice cream were significantly higher than sensory scores for the nonfat and low-fat ice creams, but the sensory scores for the conventional valve homogenized controls for the nonfat ice cream and low-fat ice cream were not significantly different from the sensory scores for the nonfat ice cream and low-fat ice cream processed by microfluidization of the mixes, respectively. Microfluidization produced nonfat and low-fat ice creams that usually had a slower meltdown without affecting sensory properties.

Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels.

PubMed

Ferraz, Juliana L; Cruz, Adriano G; Cadena, Rafael S; Freitas, Monica Q; Pinto, Uelinton M; Carvalho, Celio C; Faria, Jose A F; Bolini, Helena M A

2012-01-01

The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams supplemented with Lactobacillus acidophilus were processed with overruns of 45%, 60%, and 90%. Viable probiotic bacterial counts and sensory acceptance were assessed. All the ice creams presented a minimum count of 6 log CFU/g at the end of 60 d of frozen storage. However, higher overrun levels negatively influenced cell viability, being reported a decrease of 2 log CFU/g for the 90% overrun treatment. In addition, it was not reported an influence about acceptability with respect to appearance, aroma, and taste of the ice creams (P > 0.05). Overall, the results suggest that lower overrun levels should be adopted during the manufacture of ice cream in order to maintain its probiotic status through the shelf life. © 2012 Institute of Food Technologists®

Effects of calcium-fortified ice cream on markers of bone health.

PubMed

Ferrar, L; van der Hee, R M; Berry, M; Watson, C; Miret, S; Wilkinson, J; Bradburn, M; Eastell, R

2011-10-01

Premenopausal women with low calcium intakes consumed calcium-fortified ice cream daily for 28 days. Bone markers, NTX, CTX and PTH decreased significantly by 7 days, with some evidence of a calcium dose-dependent effect. Bone marker responses were observed within 1 h of consuming ice cream. Body weight remained constant over 28 days. Dietary calcium is important for lifelong bone health. Milk is a good source of bioavailable calcium, but consumption has declined among young adults. The aims were to determine whether calcium-fortified ice cream, a palatable source of calcium, produces significant, sustainable changes in bone turnover markers and parathyroid hormone (PTH) in premenopausal women with calcium intake below recommended UK levels. Eighty women, ages 20-39 years (calcium intake <750 mg/day) were randomised to consume lower saturated fat/sugar ice cream containing 96, 244, 459 or 676 mg calcium daily for 28 days. Urinary NTX/Cr, serum CTX, PINP, 1,25D and PTH were measured (baseline, days 1, 7 and 28). Acute changes in CTX and PTH were measured over 5 h (n = 29 women). There were significant mean decreases by 7 days in NTX/Cr, CTX, PTH and 1,25D and increases in PINP (one sample t tests), with a significant dose-dependent effect on CTX analysis of covariance. Only CTX remained suppressed at 28 days. Serum CTX and PTH decreased within 1 h. Body weight did not change significantly between baseline and 28 days. Daily consumption of calcium-fortified ice cream by premenopausal women may significantly reduce levels of the bone resorption marker serum CTX, without stimulating weight gain. The ice cream could be incorporated into the diet to replace low-calcium snacks and thus help individuals with habitually low calcium intakes to meet recommended intakes. The 244 mg calcium preparation would provide more than a quarter of the UK daily recommended nutrient intake for premenopausal women.

Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties.

PubMed

Warren, Maya M; Hartel, Richard W

2018-03-01

Ice cream is a multiphase frozen food containing ice crystals, air cells, fat globules, and partially coalesced fat globule clusters dispersed in an unfrozen serum phase (sugars, proteins, and stabilizers). This microstructure is responsible for ice cream's melting characteristics. By varying both formulation (emulsifier content and overrun) and processing conditions (dasher speed), the effects of different microstructural elements, particularly air cells and fat globule clusters, on ice cream melt-down properties were studied. Factors that caused an increase in shear stress within the freezer, namely increasing dasher speed and overrun, caused a decrease in air cell size and an increase in extent of fat destabilization. Increasing emulsifier content, especially of polysorbate 80, caused an increase in extent of fat destabilization. Both overrun and fat destabilization influenced drip-through rates. Ice creams with a combination of low overrun and low fat destabilization had the highest drip-through rates. Further, the amount of remnant foam left on the screen increased with reduced drip-through rates. These results provide a better understanding of the effects of microstructure components and their interactions on drip-through rate. Manipulating operating and formulation parameters in ice cream manufacture influences the microstructure (air cells, ice crystals, and fat globule clusters). This work provides guidance on which parameters have most effect on air cell size and fat globule cluster formation. Further, the structural characteristics that reduce melt-down rate were determined. Ice cream manufacturers will use these results to tailor their products for the desired quality attributes. © 2018 Institute of Food Technologists®.

Effect of double homogenization and whey protein concentrate on the texture of ice cream.

PubMed

Ruger, P R; Baer, R J; Kasperson, K M

2002-07-01

Ice cream samples were made with a mix composition of 11% milk fat, 11% milk solids-not-fat, 13% sucrose, 3% corn syrup solids (36 dextrose equivalent), 0.28% stabilizer blend, or 0.10% emulsifier and vanilla extract. Mixes were high temperature short time pasteurized at 80 degrees C for 25 s, homogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second, and cooled to 3 degrees C. The study included six treatments from four batches of mix. Mix from batch one contained 0.10% emulsifier. Half of this batch (treatment 1), was subsequently frozen and the other half (upon exiting the pasteurizer) was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 2), and cooled to 3 degrees C. Mix from batch two contained 0.28% stabilizer blend. Half of this batch was used as the control (treatment 3), the other half upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 4), and cooled to 3 degrees C. Batch three, containing 0.10% emulsifier and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 5), and cooled to 3 degrees C. Batch four, containing 0.28% stabilizer blend and 1% whey protein concentrate substituted for 1% nonfat dry milk, upon exiting the pasteurizer was reheated to 60 degrees C, rehomogenized at 141 kg/ cm2 pressure on the first stage and 35 kg/cm2 pressure on the second (treatment 6), and cooled to 3 degrees C. Consistency was measured by flow time through a pipette. Flow time of treatment 3 was greater than all treatments, and the flow times of treatments 4 and 6 were greater than treatments 1, 2, and 5. Flow time was increased in ice cream mix by the addition of stabilizer

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.

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.

Effect of solid fat content on structure in ice creams containing palm kernel oil and high-oleic sunflower oil.

PubMed

Sung, Kristine K; Goff, H Douglas

2010-04-01

The development of a structural fat network in ice cream as influenced by the solid:liquid fat ratio at the time of freezing/whipping was investigated. The solid fat content was varied with blends of a hard fraction of palm kernel oil (PKO) and high-oleic sunflower oil ranging from 40% to 100% PKO. Fat globule size and adsorbed protein levels in mix and overrun, fat destabilization, meltdown resistance, and air bubble size in ice cream were measured. It was found that blends comprising 60% to 80% solid fat produced the highest rates of fat destabilization that could be described as partial coalescence (as opposed to coalescence), lowest rates of meltdown, and smallest air bubble sizes. Lower levels of solid fat produced fat destabilization that was better characterized as coalescence, leading to loss of structural integrity, whereas higher levels of solid fat led to lower levels of fat network formation and thus also to reduced structural integrity. Blends of highly saturated palm kernel oil and monounsaturated high-oleic sunflower oil were used to modify the solid:liquid ratio of fat blends used for ice cream manufacture. Blends that contained 60% to 80% solid fat at freezing/whipping temperatures produced optimal structures leading to low rates of meltdown. This provides a useful reference for manufacturers to help in the selection of appropriate fat blends for nondairy-fat ice cream.

Outbreak of Listeria monocytogenes infections linked to a pasteurized ice cream product served to hospitalized patients.

PubMed

Rietberg, K; Lloyd, J; Melius, B; Wyman, P; Treadwell, R; Olson, G; Kang, M-G; Duchin, J S

2016-10-01

Two cases of hospital-acquired listeriosis were linked to a commercially produced, pasteurized ice cream mix. Manufacturers should implement safety measures from the Food Safety Modernization Act to minimize the risk of Listeria contamination. Dietary guidelines for persons at high risk of listeriosis may need revision to recognize the potential risk from pasteurized products.

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…

Hygienic Shortcomings of Frozen Dessert Freezing Equipment and Fate of Listeria monocytogenes on Ice Cream-Soiled Stainless Steel.

PubMed

Inuwa, A; Lunt, A; Czuprynski, C; Miller, G; Rankin, S A

2017-10-19

Although frozen dairy desserts have a strong record of safety, recent outbreaks of foodborne disease linked to ice creams have brought new attention to this industry. There is concern that small-scale frozen dessert equipment may not comply with or be reviewed against published comprehensive design and construction sanitation specifications (National Sanitation Foundation or 3-A sanitary standards). Equipment sanitary design issues may result in reduced efficacy of cleaning and sanitation, thus increasing the likelihood of postprocess contamination with pathogenic bacteria. In this context, and given that Listeria monocytogenes outbreaks are of great concern for the frozen dessert industry, a complementary study was conducted to evaluate the fate of L. monocytogenes in ice cream mix on a stainless steel surface. Our results showed that L. monocytogenes survived for up to 6 weeks at room temperature and 9 weeks at 4°C in contaminated ice cream on a stainless steel surface. Furthermore, chlorine- and acid-based surface sanitizers had no detrimental effect on the L. monocytogenes when used at a concentration and contact time (1 min) recommended by the manufacturer; significant reduction in CFU required 5 to 20 min of contact time.

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. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Determination of enterotoxigenic and methicillin resistant Staphylococcus aureus in ice cream.

PubMed

Gücükoğlu, Ali; Çadirci, Özgür; Terzi, Göknur; Kevenk, T Onur; Alişarli, Mustafa

2013-05-01

The aim of this study was to determine the prevalence of enterotoxigenic and methicillin-resistant Staphylococcus aureus in ice creams. After culture-based identification of isolates, the presence of 16S rRNA and nuc was confirmed by mPCR. S. aureus was identified in 18 of 56 fruity (32.1%), 4 of 32 vanilla (12.5%), and 1 of 12 chocolate (8.3%) ice creams. S. aureus was identified as 38 isolates in 23 ice cream samples by culture-based techniques, but only 35 isolates were confirmed by PCR as S. aureus. To determine the enterotoxigenic properties of PCR-confirmed S. aureus isolates, a toxin detection kit was used (SET RPLA®). Of the 12 enterotoxigenic S. aureus isolates, 9 SEB (75%), 1 SED (8.3%), 1 SEB+SED (8.3%), and 1 SEA+SEB+SED (8.3%) expressing isolates were found. The presence of enterotoxin genes (sea, seb, sed) was identified in 13 (37.1%) out of 35 isolates by the mPCR technique. In the ice cream isolates, the sea, seb, and sed genes were detected: 1 sea (7.6%), 9 seb (69.2%), 1 sed (7.6%), 1 seb+sed (7.6%), and 1 sea+seb+sed (7.6%), respectively. The sec gene was not detected in any of these isolates. One of the 35 (2.8%) S. aureus strain was mecA positive. © 2013 Institute of Food Technologists®

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. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of Chocobar Ice Cream Containing Bifidobacterium on Salivary Streptococcus mutans and Lactobacilli: A Randomised Controlled Trial.

PubMed

Nagarajappa, Ramesh; Daryani, Hemasha; Sharda, Archana J; Asawa, Kailash; Batra, Mehak; Sanadhya, Sudhanshu; Ramesh, Gayathri

2015-01-01

To examine the effect of chocobar ice cream containing bifidobacteria on salivary mutans streptococci and lactobacilli. A double-blind, randomised controlled trial was conducted with 30 subjects (18 to 22 years of age) divided into 2 groups, test (chocobar ice cream with probiotics) and control (chocobar ice cream without probiotics). The subjects were instructed to eat the allotted chocobar ice cream once daily for 18 days. Saliva samples collected at intervals were cultured on Mitis Salivarius agar and Rogosa agar and examined for salivary mutans streptococci and lactobacilli, respectively. The Mann-Whitney U-test, Friedman and Wilcoxon signed-rank tests were used for statistical analysis. Postingestion in the test group, a statistically significant reduction (p < 0.05) of salivary mutans streptococci was recorded, but a non-significant trend was seen for lactobacilli. Significant differences were was also observed between follow-ups. Short-term daily ingestion of ice cream containing probiotic bifidobacteria may reduce salivary levels of mutans streptococci in young adults.

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.

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.

Determination of CME 3D parameters based on a new full ice-cream cone model

NASA Astrophysics Data System (ADS)

Na, Hyeonock; Moon, Yong-Jae

2017-08-01

In space weather forecast, it is important to determine three-dimensional properties of CMEs. Using 29 limb CMEs, we examine which cone type is close to a CME three-dimensional structure. We find that most CMEs have near full ice-cream cone structure which is a symmetrical circular cone combined with a hemisphere. We develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths. By applying this model to 12 SOHO/LASCO halo CMEs, we find that 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model). In addition, we derive CME mean density (ρmean=Mtotal/Vcone) based on the full ice-cream cone structure. For several limb events, we determine CME mass by applying the Solarsoft procedure (e.g., cme_mass.pro) to SOHO/LASCO C3 images. CME volumes are estimated from the full ice-cream cone structure. From the power-law relationship between CME mean density and its height, we estimate CME mean densities at 20 solar radii (Rs). We will compare the CME densities at 20 Rs with their corresponding ICME densities.

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.

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…

Experimental provocation of 'ice-cream headache' by ice cubes and ice water.

PubMed

Mages, Stephan; Hensel, Ole; Zierz, Antonia Maria; Kraya, Torsten; Zierz, Stephan

2017-04-01

Background There are various studies on experimentally provoked 'ice-cream headache' or 'headache attributed to ingestion or inhalation of a cold stimulus' (HICS) using different provocation protocols. The aim of this study was to compare two provocation protocols. Methods Ice cubes pressed to the palate and fast ingestion of ice water were used to provoke HICS and clinical features were compared. Results The ice-water stimulus provoked HICS significantly more often than the ice-cube stimulus (9/77 vs. 39/77). Ice-water-provoked HICS had a significantly shorter latency (median 15 s, range 4-97 s vs. median 68 s, range 27-96 s). There was no difference in pain localisation. Character after ice-cube stimulation was predominantly described as pressing and after ice-water stimulation as stabbing. A second HICS followed in 10/39 (26%) of the headaches provoked by ice water. Lacrimation occurred significantly more often in volunteers with than in those without HICS. Discussion HICS provoked by ice water was more frequent, had a shorter latency, different pain character and higher pain intensity than HICS provoked by ice cubes. The finding of two subsequent HICS attacks in the same volunteers supports the notion that two types of HICS exist. Lacrimation during HICS indicates involvement of the trigeminal-autonomic reflex.

Modeling of the effect of freezer conditions on the principal constituent parameters of ice cream by using response surface methodology.

PubMed

Inoue, K; Ochi, H; Taketsuka, M; Saito, H; Sakurai, K; Ichihashi, N; Iwatsuki, K; Kokubo, S

2008-05-01

A systematic analysis was carried out by using response surface methodology to create a quantitative model of the synergistic effects of conditions in a continuous freezer [mix flow rate (L/h), overrun (%), cylinder pressure (kPa), drawing temperature ( degrees C), and dasher speed (rpm)] on the principal constituent parameters of ice cream [rate of fat destabilization (%), mean air cell diameter (mum), and mean ice crystal diameter (mum)]. A central composite face-centered design was used for this study. Thirty-one combinations of the 5 above-mentioned freezer conditions were designed (including replicates at the center point), and ice cream samples were manufactured and examined in a continuous freezer under the selected conditions. The responses were the 3 variables given above. A quadratic model was constructed, with the freezer conditions as the independent variables and the ice cream characteristics as the dependent variables. The coefficients of determination (R(2)) were greater than 0.9 for all 3 responses, but Q(2), the index used here for the capability of the model for predicting future observed values of the responses, was negative for both the mean ice crystal diameter and the mean air cell diameter. Therefore, pruned models were constructed by removing terms that had contributed little to the prediction in the original model and by refitting the regression model. It was demonstrated that these pruned models provided good fits to the data in terms of R(2), Q(2), and ANOVA. The effects of freezer conditions were expressed quantitatively in terms of the 3 responses. The drawing temperature ( degrees C) was found to have a greater effect on ice cream characteristics than any of the other factors.

Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals.

PubMed

Sanguigni, Valerio; Manco, Melania; Sorge, Roberto; Gnessi, Lucio; Francomano, Davide

2017-01-01

The formation of reactive oxygen species (ROS) contributes to the pathogenesis and progression of several diseases. Polyphenols have been shown to be beneficial against ROS. The aim of this study was to evaluate the effects of a natural antioxidant ice cream on oxidative stress, vascular function, and physical performance. In this controlled, single-blind, crossover study, 14 healthy individuals were randomized to consume 100 g of either antioxidant ice cream containing dark cocoa powder and hazelnut and green tea extracts or milk chocolate ice cream (control ice cream). Participants were studied at baseline and 2 h after ingesting ice cream. Serum polyphenols, antioxidant status (ferric-reducing ability of plasma [FRAP]), nitric oxide (NOx) bioavailability, markers of oxidative stress (determination of reactive oxygen metabolites [d-ROMs] and hydrogen peroxide [H 2 O 2 ]), endothelium function (flow-mediated dilation [FMD] and reactive hyperemia index [RHI]), and exercise tolerance (stress test) were assessed, and the double product was measured. Serum polyphenols (P < 0.001), NOx (P < 0.001), FRAP (P < 0.005), FMD (P < 0.001), and RHI (P < 0.05) increased significantly, oxidative stress decreased (d-Roms, P < 0.001; H 2 O 2 , P < 0.001), and the double product (P < 0.001) was improved only after antioxidant ice cream ingestion. No changes were found after control ice cream ingestion. To our knowledge, this is the first study to demonstrate that a natural ice cream rich in polyphenols acutely improved vascular function and physical performance in healthy individuals through a reduction in oxidative stress. Copyright © 2016 Elsevier Inc. All rights reserved.

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

... 40 Protection of Environment 29 2011-07-01 2009-07-01 true Applicability; description of the ice... 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 dairy...

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

... 40 Protection of Environment 30 2012-07-01 2012-07-01 false Applicability; description of the ice... 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 dairy...

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

... 40 Protection of Environment 29 2014-07-01 2012-07-01 true Applicability; description of the ice... 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 dairy...

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

... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the ice... 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 dairy...

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

... 40 Protection of Environment 30 2013-07-01 2012-07-01 true Applicability; description of the ice... 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 dairy...

Development of antioxidative effect in ice cream with Kalakai (Stenochlaena palustris) water extract

NASA Astrophysics Data System (ADS)

Hadhiwaluyo, Kristania; Rahmawati, Della; Gunawan Puteri, Maria D. P. T.

2017-11-01

Kalakai (Stenochlaena. palustris) extract was used to develop the ice cream. The antioxidant activity of the extracts and its stability over process and storage were evaluated through various antioxidant assay including DPPH assay, Folin-Ciocalteau assay and aluminum chloride colorimetric method. In general, the leaves of S. palustris had a significantly higher antioxidant activity (p < 0.05) than the branches and approximately, 0.10 mg/ml S. palustris leaves extract was able to develop antioxidant activity (IC50) with suitable iron content (< 0.3 mg/l) that could be used to produce ice cream without affecting the sensory properties of the ice cream. In addition, the high phenolic and flavonoid content also suggest the more compounds that were capable to act as an antioxidant. The result of the stability test also suggested the ability low temperature storage and processing in maintaining the stability of the antioxidant activity of the extract (p > 0.05) over processing and storage. Thus, this strengthen the feasibility of S. palustris to be used as a potential functional food ingredient that is low cost and easily accessible with an antioxidant activity and safe iron content that is beneficial to increase the quality of food produced including in ice cream.

Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream.

PubMed

Kataria, Ankita; Achi, Sajan C; Halami, Prakash M

2018-06-01

The health beneficial attributes of bifidobacteria and its safe association with the host gut has increased its significance as a probiotic. However delivering probiotic bifidobacteria with Minimum Biological Value (MBV) through product has always been a challenge. In the present study, an attempt was made to maintain the viability of native isolate of Bifidobacterium longum CFR 815j and deliver through ice-cream. B. longum CFR815j was microencapsulated in alginate starch capsules by emulsification followed by evaluation of bead stability in simulated gastrointestinal conditions. After incorporation in ice-cream, the effect on chemical properties, sensory parameters and meltdown characteristics of the product were also evaluated. Survival studies of B. longum revealed higher counts than 10 7 in the product which is essential for probiotic bacteria to exhibit beneficial effect. Further, all the properties of this ice-cream were comparable to the regular ice-cream. Our studies conclude that encapsulation was able to maintain the requisite MBV of bifidobacteria in ice-cream without affecting the sensory characteristics.

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.

PubMed

Balthazar, Celso F; Silva, Hugo L A; Esmerino, Erick A; Rocha, Ramon S; Moraes, Jeremias; Carmo, Mariana A V; Azevedo, Luciana; Camps, Ihosvany; K D Abud, Yuri; Sant'Anna, Celso; Franco, Robson M; Freitas, Mônica Q; Silva, Marcia C; Raices, Renata S L; Escher, Graziela B; Granato, Daniel; Senaka Ranadheera, C; Nazarro, Filomena; Cruz, Adriano G

2018-04-25

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 log CFU/mL; 10% w/w inulin, L. casei 01, 6 log CFU/mL, respectively) were manufactured. Microbiological counts (probiotic count, survival after in vitro gastrointestinal resistance, Caco-2 cell adhesion), bioactivity and microstructure were analysed. Physical and textural characteristics, colour parameters, thermal analysis and organic acids/volatile compounds were also evaluated. All formulations supported L. casei 01 viability and maintained above the minimum therapeutic level (>6 log CFU/mL) during storage. Inulin did not affect L. casei 01 survival after the passage through simulated gastrointestinal tract and adhesion to Caco-2 cells while improved the ACE-inhibitory and antioxidant activity. L. casei 01 addition produced several volatile compounds, such as carboxylic acids, alcohols, aldehydes and ketones. Also, scanning electron microscopy showed an interaction between probiotic bacteria and inulin fibre on synbiotic ice cream and the adhesion of L. casei to Caco-2 cells was observed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Nutritional composition, glycemic index, glycemic load, and organoleptical quality of glucomannan-enriched soy milk ice cream

NASA Astrophysics Data System (ADS)

Sa'adah, S.; Candra, O. M.; Nugrahani, G.; Pramono, A.; Afifah, D. N.

2018-01-01

Over the past decades, the number of childhood obesity cases has increased significantly, which led to an increase in the number of adults suffering from degenerative diseases such as diabetes mellitus (DM). Glucomannan-Enriched Soy Milk Ice Cream (GSMIC) may prevent obesity in children. The aim of the study was to test the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality of GSMIC. This experiment used a completely randomized design to test three formulations of glucomannan flour and soy milk (0.5%, 1.5%, and 2.5%). The products were tested for nutritional composition, and evaluated on glycemic index, glycemic load, and organoleptic quality. GSMIC 2.5% had higher levels of dietary fiber and high carbohydrate, protein, and fat content compared to ice cream (3.99%, 30.7%, 1.50%, 1.33%, respectively). The glycemic index of ice cream and 2.5% GSMIC were 75.83 (75%) and 51.48 (51%), respectively, while the glycemic load of ice cream and 2.5% GSMIC were 9.04 and 11.61, respectively. Based on the organoleptic analysis, formulation preferred by the panellists was 2.5% glucomannan flour. Glucomannan flour affected the level of carbohydrates, protein, fat, dietary fiber, glycemic index, glycemic load, and organoleptic quality in soy milk ice cream.

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.

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.

PubMed

Yangılar, Filiz

2015-09-01

In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (p<0.05) effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.

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. © 2013 Institute of Food Technologists®

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. Copyright © 2015. Published by Elsevier Ltd.

Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability.

PubMed

Akalın, A S; Kesenkas, H; Dinkci, N; Unal, G; Ozer, E; Kınık, O

2018-01-01

This study evaluated the effect of 5 dietary fibers (apple, orange, oat, bamboo, and wheat) on the physicochemical, rheological, and textural characteristics; sensory properties; and culture viability of probiotic ice cream stored at -18°C for 180 d. The presence of orange and apple fibers increased the titratable acidity, decreased the lightness (color) value of the ice creams, and enhanced the red and yellow coloration. Compared with the control sample, the consistency indices and apparent viscosities of the experimental samples increased with the addition of all dietary fibers except oat fiber. The highest viscosity was obtained in the sample fortified with apple fiber, whereas the ice cream containing orange fiber showed the highest hardness after d 60 of storage. The addition of orange and apple fibers significantly increased melting resistance; however, panelists did not generally like these samples in terms of taste-flavor. All ice creams had viable counts of Lactobacillus acidophilus of ≥7 log cfu/g during storage except the samples with orange and bamboo fiber. Bifidobacterium lactis counts were also found to be >6 log cfu/g in those samples until d 150 of storage. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.649 Physical...

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... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.649 Physical...

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 1 Requirements for Finished Products Bearing Usda Official Identification § 58.649 Physical...

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 58.649 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.649 Physical...

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... Service 1 Requirements for Finished Products Bearing Usda Official Identification § 58.649 Physical...

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

PubMed Central

2015-01-01

Summary In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (p<0.05) effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists. PMID:27904363

Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review.

PubMed

Taghi Gharibzahedi, Seyed Mohammad; Koubaa, Mohamed; Barba, Francisco J; Greiner, Ralf; George, Saji; Roohinejad, Shahin

2018-02-01

Microbial transglutaminase (MTGase) has been currently utilized to form new food structures and matrices with high physicochemical stability. Incorporation of this multi-functional enzyme into structural composition of milk protein-based products, such as cheese and ice cream, can not only be a successful strategy to improve their nutritional and technological characteristics through intramolecular cross-linking, but also to reduce the production cost by decreasing fat and stabilizer contents. The recent research developments and promising results of MTGase application in producing functional formulations of cheese and ice cream with higher quality characteristics are reviewed. New interesting insights and future perspectives are also presented. The addition of MTGase to cheese led to significant improvements in moisture, yield, texture, rheology and sensory properties, without changes in the chemical composition. Furthermore, pH value of ice cream is not affected by the MTGase treatment. Compared to untreated ice creams, application of MTGase significantly promotes consistency, fat destabilization, overrun and organoleptic acceptance, while a substantial reduction in firmness and melting rate of samples was observed. The addition of MTGase to cheese and ice cream-milk provides reinforcement to the protein matrix and can be considered as a novel additive for improving the physicochemical and organoleptic properties of final products. Copyright © 2017 Elsevier B.V. All rights reserved.

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.

Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream.

PubMed

Welty, W M; Marshall, R T; Grün, I U; Ellersieck, M R

2001-01-01

Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk fat or containing 2.5% milk fat, cocoa butter, or one of three fat replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk fat concentration. Fat replacers generally increased the concentration of volatiles found in the headspace compared with milk fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk fat, and it best discriminated among ice creams containing milk fat, cocoa butter, or one of the fat replacers.

Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM).

PubMed

Azari-Anpar, M; Soltani Tehrani, N; Aghajani, N; Khomeiri, M

2017-01-01

In this study, effect of Qodume shahri ( Lepidium perfoliatum ) and cress ( Lepidium sativum ) on rheological properties of ice cream were investigated. The gums were added to the ice cream formulation and different quality attributes including pH, acidity, melting characteristics, viscosity, overrun, texture analysis and sensory evaluation were determined. Results showed that ice cream formulations containing both the gums had improved overrun, melting rate, first dripping time, viscosity, hardness and adhesiveness. The gum concentrations beyond 0.2% level led to a negative effect on gumminess and chewiness of ice cream. Both the gums addition to improved quality attributes and textural properties of ice cream.

A novel method for the determination of synthetic colors in ice cream samples.

PubMed

Tripathi, Meenakshi; Khanna, Subhash K; Das, Mukul

2004-01-01

A simple method has been developed for the extraction, separation, and determination of synthetic colors in ice cream samples. The process involves the breakdown of emulsion by neutral detergents (Triton X-100 and Tween 20) followed by extraction with petroleum ether for removal of fat. The aqueous colored solution obtained is treated with 5% acetic acid, and the uptake of color is carried out by a wool-dyeing technique. The color is eluted from the wool with 5% ammonia solution, the solution is evaporated to dryness, and the residue is dissolved in 60% ethanol for paper chromatography using trisodium citrate-ammonia-water (2 + 5 + 95, w/v/v) as the mobile phase. The colored spots from the paper chromatogram are cut and eluted with 60% ethanol, and the absorbance is measured at the respective lambda maximum corresponding to the Rf value of the appropriate standard. The recoveries of 6 colors, including sunset yellow FCF (SSYFCF), tartrazine, carmoisine, ponceau 4R, brilliant blue FCF (BBFCF), and fast green FCF from spiked samples with either detergent were found to be >90%. However, recoveries of erythrosine were 21 and 65% with Triton X-100 and Tween 20, respectively. Indigo carmine could not be recovered at all because of its fugitive property in 5% ammonia solution, which is used to strip the color from the wool. The sensitivity of the method with the use of Tween 20 is 1 ppm (1 microg/g) for the colors in spiked ice cream samples. With this method, we analyzed samples of 20 branded colored ice cream. The results showed the presence of tartrazine (8.4-43.3 ppm), SSYFCF (23.5-117.6 ppm), carmoisine (traces-53.2 ppm), erythrosine (3.5 ppm), and BBFCF (4.1 ppm) in the ice cream samples. Apart from 2 samples of tuttifruity, all of the ice cream samples showed the presence of permitted synthetic colors below the permissible level of 100 ppm established by the Prevention of Food Adulteration Act of India.

The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss.

PubMed

Nadelman, P; Frazão, J V; Vieira, T I; Balthazar, C F; Andrade, M M; Alexandria, A K; Cruz, A G; Fonseca-Gonçalves, A; Maia, L C

2017-07-01

The study aimed to evaluate the effects of two different sheep milk-based food matrices - fermented sheep milk and ice cream - with added probiotic bacteria (Lactobacillus casei 431) on dental enamel subjected to an in vitro highly cariogenic challenge. Sixty enamel blocks were selected and randomly allocated into five treatment groups (n=12): conventional fermented sheep milk (CFSM), probiotic fermented sheep milk (PFSM), conventional sheep milk ice cream (CSMIC), probiotic sheep milk ice cream (PSMIC) and control using deionized water. The blocks were subjected to highly cariogenic pH cycling and the products were applied (5min), in a blinded way, once a day to simulate a daily use for 8 consecutive days. A microhardness test was performed before and after the treatment to estimate the percentage of microhardness surface loss (% SML). Scanning electronic microscopy (SEM) was performed to confirm the mineral loss. All groups had lost microhardness after the experiment. However, CFSM and PFSM exhibited the most positive findings when compared to the control in both ice creams. Scanning electron microscopy showed less mineral loss in CFSM and PFSM compared with CSMIC, PSMIC and control after the cariogenic challenge. Overall, fermented milk decreased mineral loss from enamel subjected to a highly cariogenic challenge, regardless of the presence of probiotics in their composition, which had a higher efficacy compared to ice cream. Copyright © 2017 Elsevier Ltd. All rights reserved.

A comparative trial of ice application versus EMLA cream in alleviation of pain during botulinum toxin injections for palmar hyperhidrosis.

PubMed

Alsantali, Adel

2018-01-01

Botulinum toxin is a safe and effective therapy for palmar hyperhidrosis, but the associated pain from injections limits the usefulness of this method of treatment. To evaluate the efficacy of Eutectic Mixture of Local Anesthetics (EMLA) cream versus ice application in alleviation of pain during botulinum toxin injections for palmar hyperhidrosis. In this prospective study, 23 patients underwent palm Botox injections to treat their excessive sweating. In each patient, EMLA cream was applied to one palm and ice was applied directly before the injections in the other palm. Pain was evaluated using a Visual Analog Scale. Statistically, there was a significant difference in pain control between EMLA cream group and ice application group ( p <0.05). The average pain score on the hands where EMLA cream was applied was 8.9 (SD=0.81), whereas it was 4.8 (±0.9) in the ice group. In this study, the successful use of ice application in reducing pain by 40% in comparison to EMLA cream during Botox toxin injection for palmar hyperhidrosis is demonstrated.

A comparative trial of ice application versus EMLA cream in alleviation of pain during botulinum toxin injections for palmar hyperhidrosis

PubMed Central

Alsantali, Adel

2018-01-01

Background Botulinum toxin is a safe and effective therapy for palmar hyperhidrosis, but the associated pain from injections limits the usefulness of this method of treatment. Purpose To evaluate the efficacy of Eutectic Mixture of Local Anesthetics (EMLA) cream versus ice application in alleviation of pain during botulinum toxin injections for palmar hyperhidrosis. Methods In this prospective study, 23 patients underwent palm Botox injections to treat their excessive sweating. In each patient, EMLA cream was applied to one palm and ice was applied directly before the injections in the other palm. Pain was evaluated using a Visual Analog Scale. Results Statistically, there was a significant difference in pain control between EMLA cream group and ice application group (p<0.05). The average pain score on the hands where EMLA cream was applied was 8.9 (SD=0.81), whereas it was 4.8 (±0.9) in the ice group. Conclusion In this study, the successful use of ice application in reducing pain by 40% in comparison to EMLA cream during Botox toxin injection for palmar hyperhidrosis is demonstrated. PMID:29662322

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.

Development of a Full Ice-cream Cone Model for Halo Coronal Mass Ejections

NASA Astrophysics Data System (ADS)

Na, Hyeonock; Moon, Y.-J.; Lee, Harim

2017-04-01

It is essential to determine three-dimensional parameters (e.g., radial speed, angular width, and source location) of coronal mass ejections (CMEs) for the space weather forecast. In this study, we investigate which cone type represents a halo CME morphology using 29 CMEs (12 Solar and Heliospheric Observatory (SOHO)/Large Angle and Spectrometric Coronagraph (LASCO) halo CMEs and 17 Solar Terrestrial Relations Observatory (STEREO)/Sun-Earth Connection Coronal and Heliospheric Investigation COR2 halo CMEs) from 2010 December to 2011 June. These CMEs are identified as halo CMEs by one spacecraft (SOHO or one of STEREO A and B) and limb ones by the other spacecraft (One of STEREO A and B or SOHO). From cone shape parameters of these CMEs, such as their front curvature, we find that the CME observational structures are much closer to a full ice-cream cone type than a shallow ice-cream cone type. Thus, we develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths to estimate the three-dimensional parameters of the halo CMEs. This model is constructed by carrying out the following steps: (1) construct a cone for a 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 3D parameters from our method are similar to those from other stereoscopic methods (I.e., a triangulation method and a Graduated Cylindrical Shell model).

7 CFR 58.648 - Microbiological requirements for ice cream.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 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 of...

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 of...

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 of...

7 CFR 58.648 - Microbiological requirements for ice cream.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 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 of...

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 of...

Development of a Full Ice-cream Cone Model for Halo Coronal Mass Ejections

DOE Office of Scientific and Technical Information (OSTI.GOV)

Na, Hyeonock; Moon, Y.-J.; Lee, Harim, E-mail: nho0512@khu.ac.kr, E-mail: moonyj@khu.ac.kr

It is essential to determine three-dimensional parameters (e.g., radial speed, angular width, and source location) of coronal mass ejections (CMEs) for the space weather forecast. In this study, we investigate which cone type represents a halo CME morphology using 29 CMEs (12 Solar and Heliospheric Observatory (SOHO) /Large Angle and Spectrometric Coronagraph (LASCO) halo CMEs and 17 Solar Terrestrial Relations Observatory ( STEREO )/Sun–Earth Connection Coronal and Heliospheric Investigation COR2 halo CMEs) from 2010 December to 2011 June. These CMEs are identified as halo CMEs by one spacecraft ( SOHO or one of STEREO A and B ) and limbmore » ones by the other spacecraft (One of STEREO A and B or SOHO ). From cone shape parameters of these CMEs, such as their front curvature, we find that the CME observational structures are much closer to a full ice-cream cone type than a shallow ice-cream cone type. Thus, we develop a full ice-cream cone model based on a new methodology that the full ice-cream cone consists of many flat cones with different heights and angular widths to estimate the three-dimensional parameters of the halo CMEs. This model is constructed by carrying out the following steps: (1) construct a cone for a 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 3D parameters from our method are similar to those from other stereoscopic methods (i.e., a triangulation method and a Graduated Cylindrical Shell model).« less

Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream.

PubMed

Balthazar, C F; Silva, H L A; Vieira, A H; Neto, R P C; Cappato, L P; Coimbra, P T; Moraes, J; Andrade, M M; Calado, V M A; Granato, D; Freitas, M Q; Tavares, M I B; Raices, R S L; Silva, M C; Cruz, A G

2017-01-01

The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat sheep milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T 22 ) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

PubMed

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

2015-09-01

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. 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. 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. 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.

Virulence profiling and quantification of verocytotoxin-producing Escherichia coli O145:H28 and O26:H11 isolated during an ice cream-related hemolytic uremic syndrome outbreak.

PubMed

Buvens, Glenn; Possé, Björn; De Schrijver, Koen; De Zutter, Lieven; Lauwers, Sabine; Piérard, Denis

2011-03-01

In September-October 2007, a mixed-serotype outbreak of verocytotoxin-producing Escherichia coli (VTEC) O145:H28 and O26:H11 occurred in the province of Antwerp, Belgium. Five girls aged between 2 and 11 years developed hemolytic uremic syndrome, and seven other coexposed persons with bloody diarrhea were identified. Laboratory confirmation of O145:H28 infection was obtained for three hemolytic uremic syndrome patients, one of whom was coinfected with O26:H11. The epidemiological and laboratory investigations revealed ice cream as the most likely source of the outbreak. The ice cream was produced at a local dairy farm using pasteurized milk. VTEC of both serotypes with indistinguishable pulsed-field gel electrophoresis patterns were isolated from patients, ice cream, and environmental samples. Quantitative analysis of the ice cream indicated concentrations of 2.4 and 0.03 CFU/g for VTEC O145 and O26, respectively. Virulence typing revealed that the repertoire of virulence genes carried by the O145:H28 outbreak strain was comparable to that of O157 VTEC and more exhaustive as compared to the O26:H11 outbreak strain and nonrelated clinical strains belonging to these serotypes. Taken together, these data suggest that O145:H28 played the most important role in this outbreak.

Response surface optimization of low-fat ice cream production by using resistant starch and maltodextrin as a fat replacing agent.

PubMed

Azari-Anpar, Mojtaba; Khomeiri, Morteza; Ghafouri-Oskuei, Hamed; Aghajani, Narjes

2017-04-01

In this research, maltodextrin (0, 1 and 2% w/w) and resistant starch (0, 1 and 2% w/w) were used in the formulation of low-fat ice cream (4% fat) and their effects on the physicochemical and sensory properties were investigated. The optimum levels of maltodextrin and resistant starch were determined by response surface methodology. Increment of maltodextrin and resistant starch increased acidity, viscosity, melting rate, time of dripping and overrun but decreased melting rate of ice cream. Results showed that the incorporation of maltodextrin and resistant starch at 0 and 2% w/w respectively, resulted into ice cream with suitable viscosity, melting rate, first dripping time, overrun and acidity.

Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil.

PubMed

Ullah, Rahman; Nadeem, Muhammad; Imran, Muhammad

2017-02-07

Chia (Salvia hispanica L.) has been regarded as good source of polyunsaturated omega-3 fatty acids with cardiac, hepatic, hypotensive, antiallergic and antidiabetic role. Concentration of omega-3 fatty acids in chia oil can be enhanced by fractionation. Olein/low melting fraction of chia oil has higher concentration of omega-3 fatty acids. Therefore, main objective of current investigation was determination of various concentration effect of olein fraction of chia oil on omega-3 fatty acids, oxidative stability and sensory characteristics of ice cream. Ice cream samples were prepared by partially replacing the milk fat with olein fraction of chia oil at 5, 10, 15 and 20% concentrations (T 1 , T 2 , T 3 and T 4 ), respectively. Ice cream prepared from 100% milk fat was kept as control. Ice cream samples stored at -18 °C for 60 days were analysed at 0, 30 and 60 days of the storage period. Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. Concentration of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in T 4 was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T 1 , T 2 , T 3 and T 4 were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T 1 , T 2 , T 3 and T 4 were found 0.08, 0.64, 1.87, 3.16 and 4.29 mg Quercetin Equivalent/mL. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of control, T 1 , T 2 , T 3 and T 4 was noted 5.61, 17.43, 36.84, 51.17 and 74.91%, respectively. After 60 days of storage period, the highest peroxide value of 1.84 (MeqO 2 /kg) was observed in T 4 , which was much less than allowable limit of 10 (MeqO 2 /kg). Flavour score was non-significant after 30 days of storage period. Supplementation of ice cream with olein fraction of chia oil enhanced the concentration of

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.

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).

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.

Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre

PubMed Central

Yangılar, Filiz

2016-01-01

Background In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. Objective In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). Method A total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres. Results Flour obtained from peach pulp and peel was found to have a significant (p<0.05) effect on the chemical composition and elemental composition of ice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists. Conclusions Peach fibre concentrates might be used as a good source of nutraceutical ingredients. PMID:27814781

Frozen yogurt and ice cream were less healthy than yogurt, and adding toppings reduced their nutrition value: evidence from 1999-2014 National Health and Nutrition Examination Survey.

PubMed

An, Ruopeng; Jiang, Ning

2017-06-01

It was hypothesized that frozen yogurt and ice cream would be less healthy than yogurt. We examined daily energy and nutrient intake from yogurt, frozen yogurt, and ice cream among US adults. In-person 24-hour dietary recall data (n=6453) came from the 1999-2014 National Health and Nutrition Examination Survey. Regression analyses were performed to examine the differences in energy/nutrient intake from frozen yogurt and ice cream (with/without toppings) in comparison to yogurt. Approximately 5.3%, 0.9%, and 14.3% of US adults consumed yogurt, frozen yogurt, and ice cream on any given day, respectively. Among frozen yogurt and ice cream consumers, 29.7% and 14.8% added toppings to their consumption, respectively. Compared with yogurt, frozen yogurt consumption with and without toppings was associated with increased daily energy intake by 214.6 and 97.9kj, respectively; whereas ice cream consumption with and without toppings was associated with increased daily energy intake by 427.2 and 343.5kj, respectively. Compared with yogurt, frozen yogurt consumption was associated with a decreased intake of most vitamins/minerals under examination, but increased intake of sugar, total/saturated fat, cholesterol, fiber, and iron. Adding toppings to frozen yogurt further increased total and saturated fat intake. Compared with yogurt, ice cream consumption was associated with a decreased intake of multiple micronutrients, but increased intake of sugar, total/saturated fat, cholesterol, fiber, vitamins A and E, and iron. Adding toppings to ice cream further increased sugar intake. In conclusion, frozen yogurt and ice cream were less healthy than yogurt, and adding toppings made them even less desirable. Copyright © 2017 Elsevier Inc. All rights reserved.

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. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

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)

Characterization of Listeria monocytogenes from an ice cream plant by serotyping and pulsed-field gel electrophoresis.

PubMed

Miettinen, M K; Björkroth, K J; Korkeala, H J

1999-02-18

One dominating strain of serotype 1/2b was found when serotyping and pulsed-field gel electrophoresis (PFGE) patterns were used for the characterization of 41 Listeria monocytogenes isolates originating from an ice cream plant. Samples were taken from the production environment, equipment and ice cream during the years 1990-1997. Serotyping divided the isolates into two serovars, 1/2b and 4b. Three rare-cutting enzymes (ApaI, AscI and SmaI) were used in the creation of PFGE patterns. AscI resulted in the best restriction enzyme digestion patterns (REDPs) for visual comparison. Eight different AscI REDPs were obtained, whereas ApaI produced six and SmaI seven banding patterns. When one-band differences are taken into account, 12 different PFGE types were distinguished based on information obtained with all three enzymes. The dominant PFGE type was found to have persisted in the ice cream plant for seven years. Improved and precisely targeted cleaning and disinfection practices combined with structural changes making for easier cleaning of the packaging machine, resulted in eradication of L. monocytogenes from this plant.

Outbreak of verocytotoxin-producing E. coli O145 and O26 infections associated with the consumption of ice cream produced at a farm, Belgium, 2007.

PubMed

De Schrijver, K; Buvens, G; Possé, B; Van den Branden, D; Oosterlynck, O; De Zutter, L; Eilers, K; Piérard, D; Dierick, K; Van Damme-Lombaerts, R; Lauwers, C; Jacobs, R

2008-02-14

In October 2007, an outbreak of verocytotoxin-producing Escherichia coli (VTEC) O145 and E. coli O26 occurred among consumers of ice cream produced and sold in September 2007 at a farm in the province of Antwerp (Belgium). The ice cream was consumed at two birthday parties and also eaten at the farm. Five children, aged between two and 11 years, developed haemolytic uraemic syndrome (HUS), and seven other co-exposed persons contracted severe diarrhoea. In three of the five HUS cases VTEC O145 infections were laboratory confirmed, one in association with VTEC O26. Identical isolates of E. coli O145 and O26 were detected with PCR and PFGE in faecal samples of patients and in ice cream leftovers from one of the birthday parties, in faecal samples taken from calves, and in samples of soiled straw from the farm at which the ice cream was produced. Ice cream was made from pasteurised milk and most likely contaminated by one of food handlers.

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.

Frequent ice cream consumption is associated with reduced striatal response to receipt of an ice cream–based milkshake123

PubMed Central

Stice, Eric

2012-01-01

Background: Weight gain leads to reduced reward-region responsivity to energy-dense food receipt, and consumption of an energy-dense diet compared with an isocaloric, low-energy-density diet leads to reduced dopamine receptors. Furthermore, phasic dopamine signaling to palatable food receipt decreases after repeated intake of that food, which collectively suggests that frequent intake of an energy-dense food may reduce striatal response to receipt of that food. Objective: We tested the hypothesis that frequent ice cream consumption would be associated with reduced activation in reward-related brain regions (eg, striatum) in response to receipt of an ice cream–based milkshake and examined the influence of adipose tissue and the specificity of this relation. Design: Healthy-weight adolescents (n = 151) underwent fMRI during receipt of a milkshake and during receipt of a tasteless solution. Percentage body fat, reported food intake, and food craving and liking were assessed. Results: Milkshake receipt robustly activated the striatal regions, yet frequent ice cream consumption was associated with a reduced response to milkshake receipt in these reward-related brain regions. Percentage body fat, total energy intake, percentage of energy from fat and sugar, and intake of other energy-dense foods were not related to the neural response to milkshake receipt. Conclusions: Our results provide novel evidence that frequent consumption of ice cream, independent of body fat, is related to a reduction in reward-region responsivity in humans, paralleling the tolerance observed in drug addiction. Data also imply that intake of a particular energy-dense food results in attenuated reward-region responsivity specifically to that food, which suggests that sensory aspects of eating and reward learning may drive the specificity. PMID:22338036

Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream.

PubMed

Danesh, Erfan; Goudarzi, Mostafa; Jooyandeh, Hossein

2017-07-01

The effects of whey protein addition and transglutaminase treatment, alone and in combination, on the physical and sensory properties of reduced-fat ice cream were investigated. Adding whey protein with or without enzyme treatment decreased melting rate, overrun, and hardness of the reduced-fat ice cream; however, the enzyme-treated sample had a higher melting rate and overrun and softer texture. Whey protein-fortified samples showed higher melting resistance, but lower overrun and firmer texture compared with the enzyme-treated sample without added whey protein. Whey protein addition with or without transglutaminase treatment caused an increase in apparent viscosity and a decrease in flow index of the reduced-fat ice cream; nevertheless, the flow behavior of full-fat sample was most similar to the enzyme-treated reduced-fat sample with no added whey protein. Descriptive sensory analyses showed that neither whey protein addition nor transglutaminase treatment significantly influenced the flavor and odor of reduced-fat ice cream, but they both noticeably improved the color and texture of the final product. The results of this study suggest that whey protein addition with transglutaminase treatment improves the physical and sensory properties of reduced-fat ice cream more favorably than does whey protein addition or transglutaminase treatment alone. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

[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.

Detection of viable Salmonella in ice cream by TaqMan real-time polymerase chain reaction assay combining propidium monoazide.

PubMed

Wang, Yuexia; Yang, Ming; Liu, Shuchun; Chen, Wanyi; Suo, Biao

2015-09-01

Real-time polymerase chain reaction (PCR) allows rapid detection of Salmonella in frozen dairy products, but it might cause a false positive detection result because it might amplify DNA from dead target cells as well. In this study, Salmonella-free frozen ice cream was initially inoculated with heat-killed Salmonella Typhimurium cells and stored at -18°C. Bacterial DNA extracted from the sample was amplified using TaqMan probe-based real-time PCR targeting the invA gene. Our results indicated that DNA from the dead cells remained stable in frozen ice cream for at least 20 days, and could produce fluorescence signal for real-time PCR as well. To overcome this limitation, propidium monoazide (PMA) was combined with real-time PCR. PMA treatment can effectively prevent PCR amplification from heat-killed Salmonella cells in frozen ice cream. The PMA real-time PCR assay can selectively detect viable Salmonella at as low as 10 3  CFU/mL. Combining 18 hours of pre-enrichment with the assay allows for the detection of viable Salmonella at 10 0  CFU/mL and avoiding the false-positive result of dead cells. The PMA real-time PCR assay provides an alternative specifically for detection of viable Salmonella in ice cream. However, when the PMA real-time PCR assay was evaluated in ice cream subjected to frozen storage, it obviously underestimated the contamination situation of viable Salmonella, which might lead to a false negative result. According to this result, the use of enrichment prior to PMA real-time PCR analysis remains as the more appropriate approach. Copyright © 2015. Published by Elsevier B.V.

Using Ice Cream for Diagnosis of Diabetes Mellitus and Impaired Glucose Tolerance: An Alternative to the Oral Glucose Tolerance Test.

PubMed

Chanprasertpinyo, Wandee; Bhirommuang, Nattapimon; Surawattanawiset, Titiporn; Tangsermwong, Thanwarin; Phanachet, Pariya; Sriphrapradang, Chutintorn

2017-12-01

Oral glucose tolerance test (OGTT) is a sensitive and reliable test for diabetes mellitus and impaired glucose tolerance (IGT). However, poor patient tolerance of glucose solutions is common. We aim to compare the diagnostic value of an ice cream test with a standard OGTT. A total of 104 healthy adults were randomly assigned to either 75-g OGTT or ice cream, followed by a crossover to the other test. Most patients were females (71%). Mean age was 37 ± 12 years, and body mass index was 24.2 ± 3.9kg/m 2 . Diabetes mellitus and IGT, as diagnosed by 75-g OGTT, were 4.8% and 6.7%, respectively. The 2-hour plasma glucose levels were 110 ± 55.5mg/dL with 75-g glucose and 97.52 ± 40.7mg/dL with ice cream. The correlation coefficient of 2-hour plasma glucose for the 2 tests was 0.82 (95% CI: 0.75-0.87; P < 0.001). Discordant diagnostic results, based on 2-hour plasma glucose levels, were 9.61%. By using a combination of fasting plasma glucose and 2-hour plasma glucose values, the ice cream test would have missed 5.76% of those at high risk for diabetes mellitus (impaired fasting glucose and IGT) or diabetes. An ice cream test may serve as an alternative to a 75-g OGTT. Before applying this test in clinical practice, it needs to be validated in a larger population. Copyright © 2017 Southern Society for Clinical Investigation. Published by Elsevier Inc. All rights reserved.

Salivary mutans streptococci and lactobacilli modulations in young children on consumption of probiotic ice-cream containing Bifidobacterium lactis Bb12 and Lactobacillus acidophilus La5.

PubMed

Singh, Richa Polka; Damle, Satyawan Gangaram; Chawla, Amrita

2011-11-01

To compare the levels of mutans streptococci and lactobacilli in saliva of school children, before and after consumption of probiotic and control ice-cream. A double-blind, cross-over, placebo-controlled trial was carried out in forty, 12-14 year-old children, with no clinically detectable caries. The selected children were randomized equally into two groups I and II. Following an initial run-in period of 1 week, children in group I and II were given ice-creams 'A' and 'B', respectively, for 10 days. Being a cross-over study, the ice-creams were interchanged in the two groups after a 2-week wash-out period. Saliva samples at baseline and follow-up were assessed using Dentocult SM and Dentocult LB kits. On statistical evaluation, it was seen that probiotic ice-cream brought about a statistically significant reduction (p-value = 0.003) in salivary mutans streptococci levels with no significant effect on lactobacilli levels. In conclusion, probiotic ice-cream containing Bifidobacterium lactis Bb-12 ATCC27536 and Lactobacillus acidophilus La-5 can reduce the levels of certain caries-associated micro-organisms in saliva.

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.

The role of home-made ice cream as a vehicle of Salmonella enteritidis phage type 4 infection from fresh shell eggs.

PubMed Central

Morgan, D.; Mawer, S. L.; Harman, P. L.

1994-01-01

A family outbreak of Salmonella enteritidis PT4 infection is described in which home-made ice cream was identified as the vehicle of infection. The ice cream contained approximately 10(5) S. enteritidis PT4 organisms per gm and was probably contaminated by an infected shell egg containing between 10(5)-10(8) organisms. The continued relevance of the Chief Medical Officer's warning on the use of raw shell eggs is highlighted. Home-made ice cream using the same recipe as ice cream that had been incriminated as the cause of the family outbreak of S. enteritidis PT4 infection was used to study the growth of the organism that might have occurred in the 3-4 h it took to prepare the product. When the inoculum was in the stationary phase, as it would be from shell or other cross contamination, there was a lag phase of 3 h before growth occurred at room temperature. Even when actively multiplying organisms were introduced, as may be found in an infected egg, there was less than 3 log(10) increase in the salmonella count in 4 h at room temperature. It was, therefore, given the high S. enteritidis count, unlikely that the ice cream was cross-contaminated. By contrast, raspberry sorbet at pH 3.73 proved to be lethal to a large inoculum of S. enteritidis and may be a relatively safe raw egg containing product. PMID:8062876

Intransience of functional components and distinctive properties of amla (Indian gooseberry) ice cream during short-term storage.

PubMed

Goraya, Rajpreet Kaur; Bajwa, Usha

2018-05-01

Inclusion of processed amla have been found to enhance the functional properties and nutritional value of ice cream by augmenting the fiber content, total phenols, tannins, ascorbic acid and antioxidant activity. The present investigation assessed the changes in these constituents, color values (L, a* and b*), melting rate, sensory scores and microbiological quality of ice cream containing amla shreds, pulp, preserve, candy and powder during 60 days' storage at - 18 to - 20 °C. The total solids increased slightly whereas the antioxidant activity, total phenols, ascorbic acid and tannins decreased on storage. The L values declined whereas a* and b* values amplified, the rate of change being highest in candy containing sample followed by preserve. The first drip time of all the samples increased whereas melting rate decreased. The overall acceptability scores declined non significantly. Standard plate count of all the ice cream samples decreased significantly whereas yeast and molds were not detected throughout the storage. The psychrophiles were not spotted up to 30 days, thereafter, a small increase was observed.

Comparison of Dry Medium Culture Plates for Mesophilic Aerobic Bacteria in Milk, Ice Cream, Ham, and Codfish Fillet Products

PubMed Central

Park, Junghyun; Kim, Myunghee

2013-01-01

This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic count (SAC), Petrifilm aerobic count (PAC), and traditional plate count agar (PCA) media. According to the results, all methods showed high correlations of 0.989~1.000 and no significant differences were observed for enumerating the mesophilic aerobic bacteria in the tested food products. SAC method was easier to perform and count colonies efficiently as compared to the PCA and PAC methods. Therefore, we concluded that the SAC method offers an acceptable alternative to the PCA and PAC methods for counting the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products. PMID:24551829

Vestibular schwannomas: Accuracy of tumor volume estimated by ice cream cone formula using thin-sliced MR images

PubMed Central

Ho, Hsing-Hao; Li, Ya-Hui; Lee, Jih-Chin; Wang, Chih-Wei; Yu, Yi-Lin; Hueng, Dueng-Yuan; Hsu, Hsian-He

2018-01-01

Purpose We estimated the volume of vestibular schwannomas by an ice cream cone formula using thin-sliced magnetic resonance images (MRI) and compared the estimation accuracy among different estimating formulas and between different models. Methods The study was approved by a local institutional review board. A total of 100 patients with vestibular schwannomas examined by MRI between January 2011 and November 2015 were enrolled retrospectively. Informed consent was waived. Volumes of vestibular schwannomas were estimated by cuboidal, ellipsoidal, and spherical formulas based on a one-component model, and cuboidal, ellipsoidal, Linskey’s, and ice cream cone formulas based on a two-component model. The estimated volumes were compared to the volumes measured by planimetry. Intraobserver reproducibility and interobserver agreement was tested. Estimation error, including absolute percentage error (APE) and percentage error (PE), was calculated. Statistical analysis included intraclass correlation coefficient (ICC), linear regression analysis, one-way analysis of variance, and paired t-tests with P < 0.05 considered statistically significant. Results Overall tumor size was 4.80 ± 6.8 mL (mean ±standard deviation). All ICCs were no less than 0.992, suggestive of high intraobserver reproducibility and high interobserver agreement. Cuboidal formulas significantly overestimated the tumor volume by a factor of 1.9 to 2.4 (P ≤ 0.001). The one-component ellipsoidal and spherical formulas overestimated the tumor volume with an APE of 20.3% and 29.2%, respectively. The two-component ice cream cone method, and ellipsoidal and Linskey’s formulas significantly reduced the APE to 11.0%, 10.1%, and 12.5%, respectively (all P < 0.001). Conclusion The ice cream cone method and other two-component formulas including the ellipsoidal and Linskey’s formulas allow for estimation of vestibular schwannoma volume more accurately than all one-component formulas. PMID:29438424

Vestibular schwannomas: Accuracy of tumor volume estimated by ice cream cone formula using thin-sliced MR images.

PubMed

Ho, Hsing-Hao; Li, Ya-Hui; Lee, Jih-Chin; Wang, Chih-Wei; Yu, Yi-Lin; Hueng, Dueng-Yuan; Ma, Hsin-I; Hsu, Hsian-He; Juan, Chun-Jung

2018-01-01

We estimated the volume of vestibular schwannomas by an ice cream cone formula using thin-sliced magnetic resonance images (MRI) and compared the estimation accuracy among different estimating formulas and between different models. The study was approved by a local institutional review board. A total of 100 patients with vestibular schwannomas examined by MRI between January 2011 and November 2015 were enrolled retrospectively. Informed consent was waived. Volumes of vestibular schwannomas were estimated by cuboidal, ellipsoidal, and spherical formulas based on a one-component model, and cuboidal, ellipsoidal, Linskey's, and ice cream cone formulas based on a two-component model. The estimated volumes were compared to the volumes measured by planimetry. Intraobserver reproducibility and interobserver agreement was tested. Estimation error, including absolute percentage error (APE) and percentage error (PE), was calculated. Statistical analysis included intraclass correlation coefficient (ICC), linear regression analysis, one-way analysis of variance, and paired t-tests with P < 0.05 considered statistically significant. Overall tumor size was 4.80 ± 6.8 mL (mean ±standard deviation). All ICCs were no less than 0.992, suggestive of high intraobserver reproducibility and high interobserver agreement. Cuboidal formulas significantly overestimated the tumor volume by a factor of 1.9 to 2.4 (P ≤ 0.001). The one-component ellipsoidal and spherical formulas overestimated the tumor volume with an APE of 20.3% and 29.2%, respectively. The two-component ice cream cone method, and ellipsoidal and Linskey's formulas significantly reduced the APE to 11.0%, 10.1%, and 12.5%, respectively (all P < 0.001). The ice cream cone method and other two-component formulas including the ellipsoidal and Linskey's formulas allow for estimation of vestibular schwannoma volume more accurately than all one-component formulas.

Connecting the dots between bacterial biofilms and ice cream.

PubMed

Stanley-Wall, Nicola R; MacPhee, Cait E

2015-12-18

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.

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.

Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress.

PubMed

Costa, Mayra Garcia Maia; Ooki, Gabriela Namur; Vieira, Antônio Diogo Silva; Bedani, Raquel; Saad, Susana Marta Isay

2017-02-22

The effect of açai pulp ice cream and of its supplementation with inulin (I), whey protein concentrate (WC), and/or whey protein isolate (WI) on the viability and resistance to simulated gastrointestinal stress of the probiotic Lactobacillus (Lb.) rhamnosus GG strain throughout storage at -18 °C for up to 112 days was evaluated and morphological changes during stress were monitored. Lb. rhamnosus GG viability was stable in all formulations for up to 112 days of storage, preserving populations around 9 log CFU g -1 . Compared to the fresh culture, Lb. rhamnosus GG showed higher survival under simulated gastrointestinal conditions when incorporated into açai ice cream, indicating that the presence of the food matrix contributed to the microorganism survival. A reduction of at least 5 log cycles of Lb. rhamnosus GG was observed in all formulations after the gastrointestinal simulation in all storage periods assessed. The addition of I, WC, and/or WI did not show any significant effect on the probiotic survival under simulated gastrointestinal stress (p < 0.05). Compared to the fresh culture, fewer morphological changes were observed when the probiotic was added to ice cream. Thus, the açai pulp ice cream was shown to be a suitable matrix for Lb. rhamnosus GG, improving its survival under in vitro simulated gastrointestinal conditions.

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

Ashwin, Devasya; Ke, Vijayaprasad; Taranath, Mahanthesh; Ramagoni, Naveen Kumar; Nara, Asha; Sarpangala, Mythri

2015-02-01

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. 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. 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. 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.

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

Cold pleasure. Why we like ice drinks, ice-lollies and ice cream.

PubMed

Eccles, R; Du-Plessis, L; Dommels, Y; Wilkinson, J E

2013-12-01

This review discusses how the ingestion of cold foods and drinks may be perceived as pleasant because of the effects of cooling of the mouth. The case is made that man has originated from a tropical environment and that cold stimuli applied to the external skin may initiate thermal discomfort and reflexes such as shivering and vasoconstriction that defend body temperature, whereas cold stimuli applied to the mouth are perceived as pleasant because of pleasure associated with satiation of thirst and a refreshing effect. Cold water is preferred to warm water as a thirst quencher and cold products such as ice cream may also be perceived as pleasant because oral cooling satiates thirst. The case is made that cold stimuli may be perceived differently in the skin and oral mucosa, leading to different effects on temperature regulation, and perception of pleasure or displeasure, depending on the body temperature and the temperature of the external environment. Copyright © 2013 Elsevier Ltd. All rights reserved.

Mixed ice accretion on aircraft wings

NASA Astrophysics Data System (ADS)

Janjua, Zaid A.; Turnbull, Barbara; Hibberd, Stephen; Choi, Kwing-So

2018-02-01

Ice accretion is a problematic natural phenomenon that affects a wide range of engineering applications including power cables, radio masts, and wind turbines. Accretion on aircraft wings occurs when supercooled water droplets freeze instantaneously on impact to form rime ice or runback as water along the wing to form glaze ice. Most models to date have ignored the accretion of mixed ice, which is a combination of rime and glaze. A parameter we term the "freezing fraction" is defined as the fraction of a supercooled droplet that freezes on impact with the top surface of the accretion ice to explore the concept of mixed ice accretion. Additionally we consider different "packing densities" of rime ice, mimicking the different bulk rime densities observed in nature. Ice accretion is considered in four stages: rime, primary mixed, secondary mixed, and glaze ice. Predictions match with existing models and experimental data in the limiting rime and glaze cases. The mixed ice formulation however provides additional insight into the composition of the overall ice structure, which ultimately influences adhesion and ice thickness, and shows that for similar atmospheric parameter ranges, this simple mixed ice description leads to very different accretion rates. A simple one-dimensional energy balance was solved to show how this freezing fraction parameter increases with decrease in atmospheric temperature, with lower freezing fraction promoting glaze ice accretion.

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 (R 2 0.75–0.95) and 17 compounds in ice cream (R 2 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

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. Copyright © 2016 Elsevier Inc. All rights reserved.

The implementation of a Hazard Analysis and Critical Control Point management system in a peanut butter ice cream plant.

PubMed

Hung, Yu-Ting; Liu, Chi-Te; Peng, I-Chen; Hsu, Chin; Yu, Roch-Chui; Cheng, Kuan-Chen

2015-09-01

To ensure the safety of the peanut butter ice cream manufacture, a Hazard Analysis and Critical Control Point (HACCP) plan has been designed and applied to the production process. Potential biological, chemical, and physical hazards in each manufacturing procedure were identified. Critical control points for the peanut butter ice cream were then determined as the pasteurization and freezing process. The establishment of a monitoring system, corrective actions, verification procedures, and documentation and record keeping were followed to complete the HACCP program. The results of this study indicate that implementing the HACCP system in food industries can effectively enhance food safety and quality while improving the production management. Copyright © 2015. Published by Elsevier B.V.

Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low-Calorie Synbiotic and Probiotic Chocolate Ice Cream.

PubMed

Peres, Juliana; Esmerino, Erick; da Silva, Alessandra Lins; Racowski, Ilana; Bolini, Helena

2018-05-01

The objective of this study was to evaluate the sensory profile and the influence of the information on the acceptance of the symbiotic chocolate ice cream made with sucrose and different sweeteners (aspartame, sucralose, neotame, Stevia with 60%, 85%, 95%, and 97% of rebaudioside A) through analysis of variance (ANOVA), Tukey's test, and partial least of square (PLS) regression. Quantitative descriptive analysis (QDA) was carried out by 18 assessors, who evaluated the samples in relation to the raised descriptors. Additionally, two acceptance tests (blind/informed) were performed with 120 consumers. The samples sweetened with sucralose and rebaudioside 97% presented similar profile to the control sample, thus having a better potential to replace sucrose in chocolate ice cream. The acceptance test carried out with information had higher scores for the attributes appearance, aroma, flavor, texture, and overall impression. The correlation between data from the acceptance tests and QDA showed that the descriptors "low-energy" and "natural sweetener" claims interfered negatively in the drivers of liking of chocolate ice cream. Therefore, we can conclude that some characteristics unnoticed by consumers were highlighted after providing the information about the product's characteristics. This research is important and contributes to the manufacture and development of low-calorie chocolate ice cream with functional properties, guiding, through suitable sensory and statistical tools, the application of stevia and other artificial sweeteners in products with reduction or total absence of sucrose and highlighting the impact of the labeling of these products on consumer perception. © 2018 Institute of Food Technologists®.

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.

Stability of Mixed Preparations Consisting of Commercial Moisturizing Creams with an Ointment Base Investigated by Magnetic Resonance Imaging.

PubMed

Onuki, Yoshinori; Funatani, Chiaki; Yamamoto, Yoshihisa; Fukami, Toshiro; Koide, Tatsuo; Hayashi, Yoshihiro; Takayama, Kozo

2017-01-01

A moisturizing cream mixed with a steroid ointment is frequently prescribed to patients suffering from atopic dermatitis. However, there is a concern that the mixing operation causes destabilization. The present study was performed to investigate the stability of such preparations closely using magnetic resonance imaging (MRI). As sample preparations, five commercial moisturizing creams that are popular in Japan were mixed with an ointment base, a white petrolatum, at a volume ratio of 1 : 1. The mixed preparations were stored at 60°C to accelerate the destabilization processes. Subsequently, the phase separations induced by the storage test were monitored using MRI. Using advanced MR technologies including spin-spin relaxation time (T 2 ) mapping and MR spectroscopy, we successfully characterized the phase-separation behavior of the test samples. For most samples, phase separations developed by the bleeding of liquid oil components. From a sample consisting of an oil-in-water-type cream, Urepearl Cream 10%, a distinct phase-separation mode was observed, which was initiated by the aqueous component separating from the bottom part of the sample. The resultant phase separation was the most distinct among the test samples. To investigate the phase separation quantitatively and objectively, we conducted a histogram analysis on the acquired T 2 maps. The water-in-oil type creams were found to be much more stable after mixing with ointment base than those of oil-in-water type creams. This finding strongly supported the validity of the mixing operation traditionally conducted in pharmacies.

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.

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. Copyright © 2013 Elsevier Ltd. All rights reserved.

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.

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. © The Author(s) 2014.

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

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.

Prevalence and Level of Listeria monocytogenes in Ice Cream Linked to a Listeriosis Outbreak in the United States.

PubMed

Chen, Y I; Burall, Laurel S; Macarisin, Dumitru; Pouillot, Régis; Strain, Errol; DE Jesus, Antonio J; Laasri, Anna; Wang, Hua; Ali, Laila; Tatavarthy, Aparna; Zhang, Guodong; Hu, Lijun; Day, James; Kang, Jihun; Sahu, Surasri; Srinivasan, Devayani; Klontz, Karl; Parish, Mickey; Evans, Peter S; Brown, Eric W; Hammack, Thomas S; Zink, Donald L; Datta, Atin R

2016-11-01

A most-probable-number (MPN) method was used to enumerate Listeria monocytogenes in 2,320 commercial ice cream scoops manufactured on a production line that was implicated in a 2015 listeriosis outbreak in the United States. The analyzed samples were collected from seven lots produced in November 2014, December 2014, January 2015, and March 2015. L. monocytogenes was detected in 99% (2,307 of 2,320) of the tested samples (lower limit of detection, 0.03 MPN/g), 92% of which were contaminated at <20 MPN/g. The levels of L. monocytogenes in these samples had a geometric mean per lot of 0.15 to 7.1 MPN/g. The prevalence and enumeration data from an unprecedented large number of naturally contaminated ice cream products linked to a listeriosis outbreak provided a unique data set for further understanding the risk associated with L. monocytogenes contamination for highly susceptible populations.

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…

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.

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.

LCA of an ice cream cup of polyethylene coated paper: how does the choice of the end-of-life affect the results?

PubMed

Buccino, Carla; Ferrara, Carmen; Malvano, Carmela; De Feo, Giovanni

2017-11-07

This study presents an evaluation of the environmental performance of an ice cream cup made of polyethylene (PE)/paper laminate using a life cycle assessment approach 'from cradle to grave'. Two opposite alternative disposal scenarios, as well as their intermediate combinations, were considered: 100% incineration and 100% landfilling. The environmental impacts were calculated using the EPD 2013 evaluation method since the study was developed in an Environmental Product Declaration perspective as well as the method ReCiPe 2008 H at the endpoint level. PE/paper laminate production was the most impactful process since it provided the highest contribution to total impacts in four of six impact categories considered. Ice cream cup production was the second impactful process. The 100% incineration scenario provided negligible contribution to life cycle total impact for all impact categories; while considering the landfilling scenario, the percentage contributions to the total impact provided by the end-of-life phase increased considerably, until to be comparable to the contributions provided by the production processes of the PE/paper laminate and the ice cream cup. The obtained results highlighted that different disposal scenarios can affect significantly the conclusions of a study. At the endpoint level, incineration was more environmentally sound than landfilling for all the ReCiPe damage categories.

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.

Reconstruction After Hemipelvectomy With the Ice-Cream Cone Prosthesis: What Are the Short-term Clinical Results?

PubMed

Barrientos-Ruiz, Irene; Ortiz-Cruz, Eduardo José; Peleteiro-Pensado, Manuel

2017-03-01

Reconstruction after internal hemipelvectomy resection likely provides better function than hindquarter amputation. However, many reconstruction methods have been used, complications with these approaches are common, and function often is poor; because of these issues, it seems important to investigate alternative implants and surgical techniques. The purposes of this study were (1) to identify the frequency of surgical site complications and infection associated with the use of the Ice-Cream Cone prosthesis for reconstruction after hemipelvectomy for oncological indications; (2) to evaluate the Musculoskeletal Tumor Society (MSTS) outcomes scores in a small group of patients treated with this implant in the short term; and (3) to quantify the surgical margins and frequency of local recurrence in the short term in this group of patients. Between 2008 and 2013, one center performed a total of 27 internal hemipelvectomies for oncological indications. Of those, 23 (85%) were treated with reconstruction. Our general indications for reconstruction were patients whose pelvic stability was affected by the resection and whose general condition was sufficiently strong to tolerate the reconstructive procedure. Of those patients undergoing reconstruction, 14 (61%) were treated with an Ice-Cream Cone-style implant (Coned ® ; Stanmore Worldwide Ltd, Elstree, UK; and Socincer ® custom-made implant for the pelvis, Gijón, Spain), whereas nine others were treated with other implants or allografts. The indications during this time for using the Ice-Cream Cone implant were pelvic tumors affecting the periacetabular area without iliac wing involvement. Of those 14, 10 were available for followup at a minimum of 2 years (median, 3 years; range, 2-5 years) unless a study endpoint (wound complication, infection, or local recurrence) was observed earlier. Study endpoints were ascertained by chart review performed by one of the authors. Surgical site complications occurred in five

Adapted ice cream as a nutritional supplement in cancer patients: impact on quality of life and nutritional status.

PubMed

Casas, Francese; León, Concha; Jovell, Esther; Gómez, Joana; Corvitto, Angelo; Blanco, Remei; Alfaro, Jordi; Ángel Seguí, Miguel; Saigí, Eugeni; Massanés, Toni; Sala, Carme; Librán, Anna; Arcusa, Angels

2012-01-01

The aim of this study was to assess the impact of adapted ice cream as a dietary supplement on the quality of life (QLQ) of malnourished patients with cancer. We present an exploratory prospective observational study comparing two patterns of nutrition in cancer patients admitted during the study period who presented malnutrition disorders: adapted ice cream (Group I: 39 patients) and nutritional supplements (Group II: 31 patients). Patients were selected from two different hospitals from the same Oncologic Institute. QLQ was evaluated with the Hospital Anxiety and Depression Scale (HADS) and QLQ of the European Organization for Research and Treatment of Cancer (EORTC QLQ C30). Nutrition was determined by the PG-SGA test. HADS showed significant differences in anxiety (p = 0.023) and depression (p = 0.011) at the end of the study only in Group I. QLQ-C30 revealed statistically significant differences in baseline measures of global dimension between the two groups (Group I: 40.64-56.36 CI; Group II: 25.70-43.11 CI; p = 0.017). Differences were also present in the social dimension (Group I: 77.42-93.51 CI; Group II: 55.85-82.85 CI; p = 0.039). Statistically significant differences were observed between the two groups at the end of the study in the global scale: Group I had 49.36-63.88 CI and Group II had 33.05-51.88 CI (p = 0.016), and in the fatigue scale: Group I had 36.19-53.83 CI and Group II had mean = 65.87, 52.50-79.23 CI (p = 0.007). The administration of ice cream could cover, in part, the social aspect of food and improve QLQ in malnourished cancer patients. These results are encouraging and deserve further confirmation.

Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream.

PubMed

Salazar, Joelle K; Bathija, Vriddi M; Carstens, Christina K; Narula, Sartaj S; Shazer, Arlette; Stewart, Diana; Tortorello, Mary Lou

2018-01-01

This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artificially derived contaminants at 5, 10, 15, and 25°C storage for 144 h. The artificially inoculated L. monocytogenes presented lower growth rates and shorter lag phases than the naturally contaminated populations at all temperatures except for 5°C, where the reverse was observed. At 25°C, lag phases of the naturally and artificially contaminated L. monocytogenes were 11.6 and 7.8 h, respectively. The highest increase in population was observed for the artificially inoculated pathogen at 15°C after 96 h (6.16 log CFU/mL) of storage. Growth models for both contamination states in milkshakes were determined. In addition, this study evaluated the antimicrobial effectiveness of flavoring agents, including strawberry, chocolate and mint, on the growth of the pathogen in milkshakes during 10°C storage. All flavor additions resulted in decreased growth rates of L. monocytogenes for both contamination states. The addition of chocolate and mint flavoring also resulted in significantly longer lag phases for both contamination states. This study provides insight into the differences in growth between naturally and artificially contaminated L. monocytogenes in a food product.

Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream

PubMed Central

Salazar, Joelle K.; Bathija, Vriddi M.; Carstens, Christina K.; Narula, Sartaj S.; Shazer, Arlette; Stewart, Diana; Tortorello, Mary Lou

2018-01-01

This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artificially derived contaminants at 5, 10, 15, and 25°C storage for 144 h. The artificially inoculated L. monocytogenes presented lower growth rates and shorter lag phases than the naturally contaminated populations at all temperatures except for 5°C, where the reverse was observed. At 25°C, lag phases of the naturally and artificially contaminated L. monocytogenes were 11.6 and 7.8 h, respectively. The highest increase in population was observed for the artificially inoculated pathogen at 15°C after 96 h (6.16 log CFU/mL) of storage. Growth models for both contamination states in milkshakes were determined. In addition, this study evaluated the antimicrobial effectiveness of flavoring agents, including strawberry, chocolate and mint, on the growth of the pathogen in milkshakes during 10°C storage. All flavor additions resulted in decreased growth rates of L. monocytogenes for both contamination states. The addition of chocolate and mint flavoring also resulted in significantly longer lag phases for both contamination states. This study provides insight into the differences in growth between naturally and artificially contaminated L. monocytogenes in a food product. PMID:29416531

Comparative evaluation of direct plating and most probable number for enumeration of low levels of Listeria monocytogenes in naturally contaminated ice cream products.

PubMed

Chen, Yi; Pouillot, Régis; S Burall, Laurel; Strain, Errol A; Van Doren, Jane M; De Jesus, Antonio J; Laasri, Anna; Wang, Hua; Ali, Laila; Tatavarthy, Aparna; Zhang, Guodong; Hu, Lijun; Day, James; Sheth, Ishani; Kang, Jihun; Sahu, Surasri; Srinivasan, Devayani; Brown, Eric W; Parish, Mickey; Zink, Donald L; Datta, Atin R; Hammack, Thomas S; Macarisin, Dumitru

2017-01-16

A precise and accurate method for enumeration of low level of Listeria monocytogenes in foods is critical to a variety of studies. In this study, paired comparison of most probable number (MPN) and direct plating enumeration of L. monocytogenes was conducted on a total of 1730 outbreak-associated ice cream samples that were naturally contaminated with low level of L. monocytogenes. MPN was performed on all 1730 samples. Direct plating was performed on all samples using the RAPID'L.mono (RLM) agar (1600 samples) and agar Listeria Ottaviani and Agosti (ALOA; 130 samples). Probabilistic analysis with Bayesian inference model was used to compare paired direct plating and MPN estimates of L. monocytogenes in ice cream samples because assumptions implicit in ordinary least squares (OLS) linear regression analyses were not met for such a comparison. The probabilistic analysis revealed good agreement between the MPN and direct plating estimates, and this agreement showed that the MPN schemes and direct plating schemes using ALOA or RLM evaluated in the present study were suitable for enumerating low levels of L. monocytogenes in these ice cream samples. The statistical analysis further revealed that OLS linear regression analyses of direct plating and MPN data did introduce bias that incorrectly characterized systematic differences between estimates from the two methods. Published by Elsevier B.V.

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.

Impact of wave mixing on the sea ice cover

NASA Astrophysics Data System (ADS)

Rynders, Stefanie; Aksenov, Yevgeny; Madec, Gurvan; Nurser, George; Feltham, Daniel

2017-04-01

As information on surface waves in ice-covered regions becomes available in ice-ocean models, there is an opportunity to model wave-related processes more accurate. Breaking waves cause mixing of the upper water column and present mixing schemes in ocean models take this into account through surface roughness. A commonly used approach is to calculate surface roughness from significant wave height, parameterised from wind speed. We present results from simulations using modelled significant wave height instead, which accounts for the presence of sea ice and the effect of swell. The simulations use the NEMO ocean model coupled to the CICE sea ice model, with wave information from the ECWAM model of the European Centre for Medium-Range Weather Forecasts (ECMWF). The new waves-in-ice module allows waves to propagate in sea ice and attenuates waves according to multiple scattering and non-elastic losses. It is found that in the simulations with wave mixing the mixed layer depth (MLD) under ice cover is reduced, since the parameterisation from wind speed overestimates wave height in the ice-covered regions. The MLD change, in turn, affects sea ice concentration and ice thickness. In the Arctic, reduced MLD in winter translates into increased ice thicknesses overall, with higher increases in the Western Arctic and decreases along the Siberian coast. In summer, shallowing of the mixed layer results in more heat accumulating in the surface ocean, increasing ice melting. In the Southern Ocean the meridional gradient in ice thickness and concentration is increased. We argue that coupling waves with sea ice - ocean models can reduce negative biases in sea ice cover, affecting the distribution of nutrients and, thus, biological productivity and ecosystems. This coupling will become more important in the future, when wave heights in a large part of the Arctic are expected to increase due to sea ice retreat and a larger wave fetch. Therefore, wave mixing constitutes a possible

Cleaning frequency and the microbial load in ice-cream.

PubMed

Holm, Sonya; Toma, Ramses B; Reiboldt, Wendy; Newcomer, Chris; Calicchia, Melissa

2002-07-01

This study investigates the efficacy of a 62 h cleaning frequency in the manufacturing of ice-cream. Various product and product contact surfaces were sampled progressively throughout the time period between cleaning cycles, and analyzed for microbial growth. The coliform and standard plate counts (SPC) of these samples did not vary significantly over time after 0, 24, 48, or 62 h from Cleaning in Place (CiP). Data for product contact surfaces were significant for the SPC representing sample locations. Some of the variables in cleaning practices had significant influence on microbial loads. An increase in the number of flavors manufactured caused a decrease in SPC within the 24 h interval, but by the 48 h interval the SPC increased. More washouts within the first 24 h interval were favorable, as indicated by decreased SPC. The more frequently the liquefier was sanitized within the 62 h interval, the lower the SPC. This study indicates that food safety was not compromised and safety practices were effectively implemented throughout the process.

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

DOE PAGES

Solomon, Amy; 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. Furthermore, 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

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

DOE Office of Scientific and Technical Information (OSTI.GOV)

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

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. Furthermore, 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

A study on the kinetic behavior of Listeria monocytogenes in ice cream stored under static and dynamic chilling and freezing conditions.

PubMed

Gougouli, M; Angelidis, A S; Koutsoumanis, K

2008-02-01

The kinetic behavior of Listeria monocytogenes in 2 commercial ice cream products (A and B) that were inoculated and stored under static chilling (4 to 16 degrees C), static freezing (-5 to -33 degrees C), dynamic chilling, and dynamic chilling-freezing conditions was studied, simulating conditions of the aging process and of normal or abuse conditions during distribution and storage. The ice cream products A and B had different compositions but similar pH (6.50 and 6.67, respectively) and water activity (0.957 and 0.965, respectively) values. For both chilling and freezing conditions, the kinetic behavior of the pathogen was similar in the 2 products, indicating that the pH and water activity, together with temperature, were the main factors controlling growth. Under chilling conditions, L. monocytogenes grew well at all temperatures tested. Under freezing conditions, no significant changes in the population of the pathogen were observed throughout a 90-d storage period for either of the inoculum levels tested (10(3) and 10(6) cfu/g). Growth data from chilled storage conditions were fitted to a mathematical model, and the calculated maximum specific growth rate was modeled as a function of temperature by using a square root model. The model was further validated under dynamic chilling and dynamic chilling-freezing conditions by using 4 different storage temperature scenarios. Under dynamic chilling conditions, the model accurately predicted the growth of the pathogen in both products, with 99.5% of the predictions lying within the +/- 20% relative error zone. The results from the chilling-freezing storage experiments showed that the pathogen was able to initiate growth within a very short time after a temperature upshift from freezing to chilling temperatures. This indicates that the freezing conditions did not cause a severe stress in L. monocytogenes cells capable of leading to a significant "additional" lag phase during the subsequent growth of the pathogen at

Under-ice melt ponds and the oceanic mixed layer

NASA Astrophysics Data System (ADS)

Flocco, D.; Smith, N.; Feltham, D. L.

2017-12-01

Under-ice melt ponds are pools of freshwater beneath the Arctic sea ice that form when melt from the surface of the sea ice percolates down through the porous sea ice. Through double diffusion, a sheet of ice can form at the interface between the ocean and the under-ice melt pond, completely isolating the pond from the mixed layer below and forming a false bottom to the sea ice. As such, they insulate the sea ice from the ocean below. It has been estimated that these ponds could cover between 5 and 40 % of the base of the Arctic sea ice, and so could have a notable impact on the mass balance of the sea ice. We have developed a one-dimensional model to calculate the thickness and thermodynamic properties of a slab of sea ice, an under-ice melt pond, and a false bottom, as these layers evolve. Through carrying out sensitivity studies, we have identified a number of interesting ways that under-ice melt ponds affect the ice above them and the rate of basal ablation. We found that they result in thicker sea ice above them, due to their insulation of the ice, and have found a possible positive feedback cycle in which less ice will be gained due to under-ice melt ponds as the Arctic becomes warmer. More recently, we have coupled this model to a simple Kraus-Turner type model of the oceanic mixed layer to investigate how these ponds affect the ocean water beneath them. Through altering basal ablation rates and ice thickness, they change the fresh water and salt fluxes into the mixed layer, as well as incoming radiation. Multi-year simulations have, in particular, shown how these effects work on longer time-scales.

[A case of anaphylaxis due to rose-flavored soft-serve ice cream with pollen food allergy syndrome].

PubMed

Kitabayashi, Taeru; Sato, Sayuri; Adachi, Mitsuru

2013-05-01

We experienced a 10-year-old boy who had anaphylaxis after eating rose-flavored soft-serve ice cream. The patient felt a sense of discomfort in his throat when eating apple, peach, loquat, Japanese pear, and kiwi fruit. Therefore, we measured specific IgE antibodies to allergen components by ImmunoCAP ISAC. Consequently, the patient gave positive results for all PR-10 proteins from birch, alder, hazel, apple, peach, peanut, hazelnut, and soybean, so we diagnosed him with Pollen Food Allergy Syndrome (PFAS) induced by cross reactivity with pollens of birch family and fruits of rose family. When we conducted the skin prick test as is for red rose syrup because of the belief that anaphylaxis was caused by the rose ingredient contained in rose-flavored soft-serve ice cream, the patient gave a strong positive result. However, the results were negative for rose essence and Food Red No. 2 contained. Subsequently, it was found that red rose syrup contained apple juice. Therefore, we conducted the prick-prick test for apple, and the patient was confirmed to be strongly positive to apple. We thus identified apple as the cause of anaphylaxis. Since there is no legal obligation of labeling specific raw materials when directly selling manufactured and processed food products to general consumers, it is possible for general consumers to mistakenly take them in without knowing the containment of allergic substances. It is believed that the labeling method should be improved in the future.

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.

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.

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.

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.

2010-10-01

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 soot (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 separate components contained within the individual particles.

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

DOE PAGES

Chen, Yi; Allard, Emma; Wooten, Anna; ...

2016-05-18

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 initialmore » 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.« less

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.

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

DOE Office of Scientific and Technical Information (OSTI.GOV)

Chen, Yi; Allard, Emma; Wooten, Anna

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 initialmore » 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.« less

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

Modelling ice microphysics of mixed-phase clouds

NASA Astrophysics Data System (ADS)

Ahola, J.; Raatikainen, T.; Tonttila, J.; Romakkaniemi, S.; Kokkola, H.; Korhonen, H.

2017-12-01

The low-level Arctic mixed-phase clouds have a significant role for the Arctic climate due to their ability to absorb and reflect radiation. Since the climate change is amplified in polar areas, it is vital to apprehend the mixed-phase cloud processes. From a modelling point of view, this requires a high spatiotemporal resolution to capture turbulence and the relevant microphysical processes, which has shown to be difficult.In order to solve this problem about modelling mixed-phase clouds, a new ice microphysics description has been developed. The recently published large-eddy simulation cloud model UCLALES-SALSA offers a good base for a feasible solution (Tonttila et al., Geosci. Mod. Dev., 10:169-188, 2017). The model includes aerosol-cloud interactions described with a sectional SALSA module (Kokkola et al., Atmos. Chem. Phys., 8, 2469-2483, 2008), which represents a good compromise between detail and computational expense.Newly, the SALSA module has been upgraded to include also ice microphysics. The dynamical part of the model is based on well-known UCLA-LES model (Stevens et al., J. Atmos. Sci., 56, 3963-3984, 1999) which can be used to study cloud dynamics on a fine grid.The microphysical description of ice is sectional and the included processes consist of formation, growth and removal of ice and snow particles. Ice cloud particles are formed by parameterized homo- or heterogeneous nucleation. The growth mechanisms of ice particles and snow include coagulation and condensation of water vapor. Autoconversion from cloud ice particles to snow is parameterized. The removal of ice particles and snow happens by sedimentation and melting.The implementation of ice microphysics is tested by initializing the cloud simulation with atmospheric observations from the Indirect and Semi-Direct Aerosol Campaign (ISDAC). The results are compared to the model results shown in the paper of Ovchinnikov et al. (J. Adv. Model. Earth Syst., 6, 223-248, 2014) and they show a good

The Comparison of vaginal cream of mixing yogurt, honey and clotrimazole on symptoms of vaginal candidiasis.

PubMed

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

2015-04-03

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 treatment 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. In this randomized, triple blind clinical trial of 70 non-pregnant women infected with Candidal vulvovaginitis 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 form and secretions culture results. Data by chi-square test, t test, McNemar tests were analyzed by SPSS version 21. Significance level of 0.05 was considered. The result of present study reveals the significant differences in symptom improvement of ' yogurt and honey, than 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 he therapeutic effects of vaginal cream, yogurt and honey is not only similar with clotrimazole vaginal cream but 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.

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

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

2016-10-03

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. Copyright © 2016 Elsevier B.V. All rights reserved.

Under-Ice Phytoplankton Blooms Inhibited by Spring Convective Mixing in Refreezing Leads

NASA Astrophysics Data System (ADS)

Lowry, Kate E.; Pickart, Robert S.; Selz, Virginia; Mills, Matthew M.; Pacini, Astrid; Lewis, Kate M.; Joy-Warren, Hannah L.; Nobre, Carolina; van Dijken, Gert L.; Grondin, Pierre-Luc; Ferland, Joannie; Arrigo, Kevin R.

2018-01-01

Spring phytoplankton growth in polar marine ecosystems is limited by light availability beneath ice-covered waters, particularly early in the season prior to snowmelt and melt pond formation. Leads of open water increase light transmission to the ice-covered ocean and are sites of air-sea exchange. We explore the role of leads in controlling phytoplankton bloom dynamics within the sea ice zone of the Arctic Ocean. Data are presented from spring measurements in the Chukchi Sea during the Study of Under-ice Blooms In the Chukchi Ecosystem (SUBICE) program in May and June 2014. We observed that fully consolidated sea ice supported modest under-ice blooms, while waters beneath sea ice with leads had significantly lower phytoplankton biomass, despite high nutrient availability. Through an analysis of hydrographic and biological properties, we attribute this counterintuitive finding to springtime convective mixing in refreezing leads of open water. Our results demonstrate that waters beneath loosely consolidated sea ice (84-95% ice concentration) had weak stratification and were frequently mixed below the critical depth (the depth at which depth-integrated production balances depth-integrated respiration). These findings are supported by theoretical model calculations of under-ice light, primary production, and critical depth at varied lead fractions. The model demonstrates that under-ice blooms can form even beneath snow-covered sea ice in the absence of mixing but not in more deeply mixed waters beneath sea ice with refreezing leads. Future estimates of primary production should account for these phytoplankton dynamics in ice-covered waters.

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.

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.

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

NASA Astrophysics Data System (ADS)

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

2008-06-01

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

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

NASA Astrophysics Data System (ADS)

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

2009-07-01

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 9-10 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 initiation

The ocean mixed layer under Southern Ocean sea-ice: seasonal cycle and forcing.

NASA Astrophysics Data System (ADS)

Violaine, P.; Sallee, J. B.; Schmidtko, S.; Roquet, F.; Charrassin, J. B.

2016-02-01

The mixed-layer at the surface of the ocean is the gateway for all exchanges between air and sea. A vast area of the Southern Ocean is however seasonally capped by sea-ice, which alters this gateway and the characteristic the ocean mixed-layer. The interaction between the ocean mixed-layer and sea-ice plays a key role for water-mass formation and circulation, carbon cycle, sea-ice dynamics, and ultimately for the climate as a whole. However, the structure and characteristics of the mixed layer, as well as the processes responsible for its evolution, are poorly understood due to the lack of in-situ observations and measurements. We urgently need to better understand the forcing and the characteristics of the ocean mixed-layer under sea-ice if we are to understand and predict the world's climate. In this study, we combine a range of distinct sources of observation to overcome this lack in our understanding of the Polar Regions. Working on Elephant Seal-derived data as well as ship-based observations and Argo float data, we describe the seasonal cycle of the characteristics and stability of the ocean mixed layer over the entire Southern Ocean (South of 40°S), and specifically under sea-ice. Mixed-layer budgets of heat and freshwater are used to investigate the main forcings of the mixed-layer seasonal cycle. The seasonal variability of sea surface salinity and temperature are primarily driven by surface processes, dominated by sea-ice freshwater flux for the salt budget, and by air-sea flux for the heat budget. Ekman advection, vertical diffusivity and vertical entrainment play only secondary role.Our results suggest that changes in regional sea-ice distribution or sea-ice seasonal cycle duration, as currently observed, would widely affect the buoyancy budget of the underlying mixed-layer, and impacts large-scale water-mass formation and transformation.

Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015

PubMed Central

Klontz, Karl C.; Chen, Yi; Burall, Laurel S.; Macarisin, Dumitru; Doyle, Matthew; Bally, Kären M.; Strain, Errol; Datta, Atin R.; Hammack, Thomas S.; Van Doren, Jane M.

2016-01-01

The relationship between the number of ingested Listeria monocytogenes cells in food and the likelihood of developing listeriosis is not well understood. Data from an outbreak of listeriosis linked to milkshakes made from ice cream produced in 1 factory showed that contaminated products were distributed widely to the public without any reported cases, except for 4 cases of severe illness in persons who were highly susceptible. The ingestion of high doses of L. monocytogenes by these patients infected through milkshakes was unlikely if possible additional contamination associated with the preparation of the milkshake is ruled out. This outbreak illustrated that the vast majority of the population did not become ill after ingesting a low level of L. monocytogenes but raises the question of listeriosis cases in highly susceptible persons after distribution of low-level contaminated products that did not support the growth of this pathogen. PMID:27869595

Infectious Dose of Listeria monocytogenes in Outbreak Linked to Ice Cream, United States, 2015.

PubMed

Pouillot, Régis; Klontz, Karl C; Chen, Yi; Burall, Laurel S; Macarisin, Dumitru; Doyle, Matthew; Bally, Kären M; Strain, Errol; Datta, Atin R; Hammack, Thomas S; Van Doren, Jane M

2016-12-01

The relationship between the number of ingested Listeria monocytogenes cells in food and the likelihood of developing listeriosis is not well understood. Data from an outbreak of listeriosis linked to milkshakes made from ice cream produced in 1 factory showed that contaminated products were distributed widely to the public without any reported cases, except for 4 cases of severe illness in persons who were highly susceptible. The ingestion of high doses of L. monocytogenes by these patients infected through milkshakes was unlikely if possible additional contamination associated with the preparation of the milkshake is ruled out. This outbreak illustrated that the vast majority of the population did not become ill after ingesting a low level of L. monocytogenes but raises the question of listeriosis cases in highly susceptible persons after distribution of low-level contaminated products that did not support the growth of this pathogen.

The effects of mixed layer dynamics on ice growth in the central Arctic

NASA Astrophysics Data System (ADS)

Kitchen, Bruce R.

1992-09-01

The thermodynamic model of Thorndike (1992) is coupled to a one dimensional, two layer ocean entrainment model to study the effect of mixed layer dynamics on ice growth and the variation in the ocean heat flux into the ice due to mixed layer entrainment. Model simulations show the existence of a negative feedback between the ice growth and the mixed layer entrainment, and that the underlying ocean salinity has a greater effect on the ocean beat flux than does variations in the underlying ocean temperature. Model simulations for a variety of surface forcings and initial conditions demonstrate the need to include mixed layer dynamics for realistic ice prediction in the arctic.

7 CFR 58.714 - Cream cheese, Neufchatel cheese.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 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 for...

7 CFR 58.714 - Cream cheese, Neufchatel cheese.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 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 for...

The ocean mixed layer under Southern Ocean sea-ice: Seasonal cycle and forcing

NASA Astrophysics Data System (ADS)

Pellichero, Violaine; Sallée, Jean-Baptiste; Schmidtko, Sunke; Roquet, Fabien; Charrassin, Jean-Benoît

2017-02-01

The oceanic mixed layer is the gateway for the exchanges between the atmosphere and the ocean; in this layer, all hydrographic ocean properties are set for months to millennia. A vast area of the Southern Ocean is seasonally capped by sea-ice, which alters the characteristics of the ocean mixed layer. The interaction between the ocean mixed layer and sea-ice plays a key role for water mass transformation, the carbon cycle, sea-ice dynamics, and ultimately for the climate as a whole. However, the structure and characteristics of the under-ice mixed layer are poorly understood due to the sparseness of in situ observations and measurements. In this study, we combine distinct sources of observations to overcome this lack in our understanding of the polar regions. Working with elephant seal-derived, ship-based, and Argo float observations, we describe the seasonal cycle of the ocean mixed-layer characteristics and stability of the ocean mixed layer over the Southern Ocean and specifically under sea-ice. Mixed-layer heat and freshwater budgets are used to investigate the main forcing mechanisms of the mixed-layer seasonal cycle. The seasonal variability of sea surface salinity and temperature are primarily driven by surface processes, dominated by sea-ice freshwater flux for the salt budget and by air-sea flux for the heat budget. Ekman advection, vertical diffusivity, and vertical entrainment play only secondary roles. Our results suggest that changes in regional sea-ice distribution and annual duration, as currently observed, widely affect the buoyancy budget of the underlying mixed layer, and impact large-scale water mass formation and transformation with far reaching consequences for ocean ventilation.

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.

The Linear Mixing Approximation for Planetary Ices

NASA Astrophysics Data System (ADS)

Bethkenhagen, M.; Meyer, E. R.; Hamel, S.; Nettelmann, N.; French, M.; Scheibe, L.; Ticknor, C.; Collins, L. A.; Kress, J. D.; Fortney, J. J.; Redmer, R.

2017-12-01

We investigate the validity of the widely used linear mixing approximation for the equations of state (EOS) of planetary ices, which are thought to dominate the interior of the ice giant planets Uranus and Neptune. For that purpose we perform density functional theory molecular dynamics simulations using the VASP code.[1] In particular, we compute 1:1 binary mixtures of water, ammonia, and methane, as well as their 2:1:4 ternary mixture at pressure-temperature conditions typical for the interior of Uranus and Neptune.[2,3] In addition, a new ab initio EOS for methane is presented. The linear mixing approximation is verified for the conditions present inside Uranus ranging up to 10 Mbar based on the comprehensive EOS data set. We also calculate the diffusion coefficients for the ternary mixture along different Uranus interior profiles and compare them to the values of the pure compounds. We find that deviations of the linear mixing approximation from the real mixture are generally small; for the EOS they fall within about 4% uncertainty while the diffusion coefficients deviate up to 20% . The EOS of planetary ices are applied to adiabatic models of Uranus. It turns out that a deep interior of almost pure ices is consistent with the gravity field data, in which case the planet becomes rather cold (T core ˜ 4000 K). [1] G. Kresse and J. Hafner, Physical Review B 47, 558 (1993). [2] R. Redmer, T.R. Mattsson, N. Nettelmann and M. French, Icarus 211, 798 (2011). [3] N. Nettelmann, K. Wang, J. J. Fortney, S. Hamel, S. Yellamilli, M. Bethkenhagen and R. Redmer, Icarus 275, 107 (2016).

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. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Laboratory, Computational and Theoretical Investigations of Ice Nucleation and its Implications for Mixed Phase Clouds

NASA Astrophysics Data System (ADS)

Yang, Fan

Ice particles in atmospheric clouds play an important role in determining cloud lifetime, precipitation and radiation. It is therefore important to understand the whole life cycle of ice particles in the atmosphere, e.g., where they come from (nucleation), how they evolve (growth), and where they go (precipitation). Ice nucleation is the crucial step for ice formation, and in this study, we will mainly focus on ice nucleation in the lab and its effect on mixed-phase stratiform clouds. In the first half of this study, we investigate the relevance of moving contact lines (i.e., the region where three or more phases meet) on the phenomenon of contact nucleation. High speed video is used to investigate heterogeneous ice nucleation in supercooled droplets resting on cold substrates under two different dynamic conditions: droplet electrowetting and droplet vibration. The results show that contact-line motion is not a sufficient condition to trigger ice nucleation, while locally curved contact lines that can result from contact-line motion are strongly related to ice nucleation. We propose that pressure perturbations due to locally curved contact lines can strongly enhance the ice nucleation rate, which gives another interpretation for the mechanism for contact nucleation. Corresponding theoretical results provide a quantitative connection between pressure perturbations and temperature, providing a useful tool for ice nucleation calculations in atmospheric models. In this second half of the study, we build a minimalist model for long lifetime mixed-phase stratiform clouds based on stochastic ice nucleation. Our result shows that there is a non-linear relationship between ice water contact and ice number concentration in the mixed-phase cloud, as long as the volume ice nucleation rate is constant. This statistical property may help identify the source of ice nuclei in mixed-phase clouds. In addition, results from Lagrangian ice particle tracking in time dependent fields

Comparisons of Mixed-Phase Icing Cloud Simulations with Experiments Conducted at the NASA Propulsion Systems Laboratory

NASA Technical Reports Server (NTRS)

Bartkus, Tadas; Tsao, Jen-Ching; Struk, Peter

2017-01-01

This paper builds on previous work that compares numerical simulations of mixed-phase icing clouds with experimental data. The model couples the thermal interaction between ice particles and water droplets of the icing cloud with the flowing air of an icing wind tunnel for simulation of NASA Glenn Research Centers (GRC) Propulsion Systems Laboratory (PSL). Measurements were taken during the Fundamentals of Ice Crystal Icing Physics Tests at the PSL tunnel in March 2016. The tests simulated ice-crystal and mixed-phase icing that relate to ice accretions within turbofan engines.

Unexpectedly increased anorexigenic postprandial responses of PYY and GLP-1 to fast ice cream consumption in adult patients with Prader-Willi syndrome.

PubMed

Rigamonti, A E; Bini, S; Grugni, G; Agosti, F; De Col, A; Mallone, M; Cella, S G; Sartorio, A

2014-10-01

The effect of eating rate on the release of anorexigenic gut peptides in Prader-Willi syndrome (PWS), a neurogenetic disorder clinically characterized by hyperphagia and excessive obesity, has not been investigated so far. Postprandial PYY and GLP-1 levels to fast (5 min) and slow (30 min) ice cream consumption were measured in PWS adult patients and age-matched patients with simple obesity and normal-weighted subjects. Visual analog scales (VASs) were used to evaluate the subjective feelings of hunger and satiety. Fast ice cream consumption stimulated GLP-1 release in normal subjects, a greater increase being observed with slow feeding. Fast or slow feeding did not change circulating levels of GLP-1 in obese patients, while, unexpectedly, fast feeding (but not slow feeding) stimulated GLP-1 release in PWS patients. Plasma PYY concentrations increased in all groups, irrespective of the eating rate. Slow feeding was more effective in stimulating PYY release in normal subjects, while fast feeding was more effective in PWS patients. Slow feeding evoked a lower hunger and higher satiety compared with fast feeding in normal subjects, this finding being not evident in obese patients. Unexpectedly, fast feeding evoked a lower hunger and higher satiety in PWS patients in comparison with slow feeding. Fast feeding leads to higher concentrations of anorexigenic gut peptides and favours satiety in PWS adult patients, this pattern being not evident in age-matched patients with simple obesity, thus suggesting the existence of a different pathophysiological substrate in these two clinical conditions. © 2013 John Wiley & Sons Ltd.

High glycemic load diet, milk and ice cream consumption are related to acne vulgaris in Malaysian young adults: a case control study.

PubMed

Ismail, Noor Hasnani; Manaf, Zahara Abdul; Azizan, Noor Zalmy

2012-08-16

The role of dietary factors in the pathophysiology of acne vulgaris is highly controversial. Hence, the aim of this study was to determine the association between dietary factors and acne vulgaris among Malaysian young adults. A case-control study was conducted among 44 acne vulgaris patients and 44 controls aged 18 to 30 years from October 2010 to January 2011. Comprehensive acne severity scale (CASS) was used to determine acne severity. A questionnaire comprising items enquiring into the respondent's family history and dietary patterns was distributed. Subjects were asked to record their food intake on two weekdays and one day on a weekend in a three day food diary. Anthropometric measurements including body weight, height and body fat percentage were taken. Acne severity was assessed by a dermatologist. Cases had a significantly higher dietary glycemic load (175 ± 35) compared to controls (122 ± 28) (p < 0.001). The frequency of milk (p < 0.01) and ice-cream (p < 0.01) consumptions was significantly higher in cases compared to controls. Females in the case group had a higher daily energy intake compared to their counterparts in the control group, 1812 ± 331 and 1590 ± 148 kcal respectively (p < 0.05). No significant difference was found in other nutrient intakes, Body Mass Index, and body fat percentage between case and control groups (p > 0.05). Glycemic load diet and frequencies of milk and ice cream intake were positively associated with acne vulgaris.

Using CREAM and CEMonitor for job submission and management in the gLite middleware

NASA Astrophysics Data System (ADS)

Aiftimiei, C.; Andreetto, P.; Bertocco, S.; Dalla Fina, S.; Dorigo, A.; Frizziero, E.; Gianelle, A.; Marzolla, M.; Mazzucato, M.; Mendez Lorenzo, P.; Miccio, V.; Sgaravatto, M.; Traldi, S.; Zangrando, L.

2010-04-01

In this paper we describe the use of CREAM and CEMonitor services for job submission and management within the gLite Grid middleware. Both CREAM and CEMonitor address one of the most fundamental operations of a Grid middleware, that is job submission and management. Specifically, CREAM is a job management service used for submitting, managing and monitoring computational jobs. CEMonitor is an event notification framework, which can be coupled with CREAM to provide the users with asynchronous job status change notifications. Both components have been integrated in the gLite Workload Management System by means of ICE (Interface to CREAM Environment). These software components have been released for production in the EGEE Grid infrastructure and, for what concerns the CEMonitor service, also in the OSG Grid. In this paper we report the current status of these services, the achieved results, and the issues that still have to be addressed.

Frazil-ice growth rate and dynamics in mixed layers and sub-ice-shelf plumes

NASA Astrophysics Data System (ADS)

Rees Jones, David W.; Wells, Andrew J.

2018-01-01

The growth of frazil or granular ice is an important mode of ice formation in the cryosphere. Recent advances have improved our understanding of the microphysical processes that control the rate of ice-crystal growth when water is cooled beneath its freezing temperature. These advances suggest that crystals grow much faster than previously thought. In this paper, we consider models of a population of ice crystals with different sizes to provide insight into the treatment of frazil ice in large-scale models. We consider the role of crystal growth alongside the other physical processes that determine the dynamics of frazil ice. We apply our model to a simple mixed layer (such as at the surface of the ocean) and to a buoyant plume under a floating ice shelf. We provide numerical calculations and scaling arguments to predict the occurrence of frazil-ice explosions, which we show are controlled by crystal growth, nucleation, and gravitational removal. Faster crystal growth, higher secondary nucleation, and slower gravitational removal make frazil-ice explosions more likely. We identify steady-state crystal size distributions, which are largely insensitive to crystal growth rate but are affected by the relative importance of secondary nucleation to gravitational removal. Finally, we show that the fate of plumes underneath ice shelves is dramatically affected by frazil-ice dynamics. Differences in the parameterization of crystal growth and nucleation give rise to radically different predictions of basal accretion and plume dynamics, and can even impact whether a plume reaches the end of the ice shelf or intrudes at depth.

Mobile, stationary and mixed phase tracers: consequences to sea ice biogeochemistry

NASA Astrophysics Data System (ADS)

Jeffery, N.; Elliott, S.; Hunke, E. C.; Deal, C.; Jin, M.

2016-02-01

Models of brine motion in sea ice have offered mechanisms for transporting biogeochemical compounds vertically within the ice and between the ice-ocean interface. In these models, sea ice microstructure and/or gross physical properties determine the resupply of nitrate, for example, to sympagic algae and that resupply, in large part, constrains sea ice primary production. The assumption of brine transport models is that the transported matter exists in a purely mobile phase within the ice brine channels. As a result, non-reacting, mobile phase tracers evolve like salinity in dynamic sea ice. Field and laboratory observations indicate that this is a good approximation for the primary algal macronutrients - nitrate, silicate and phosphate, but clear deviations are evident for ammonium, micronutrients such as iron, humic substances, algal bi-products such as gels and extracellular polysaccharides, and the algae themselves. This wide range of biogeochemical matter resists brine motion and is present in both the mobile and stationary phases, i.e. these tracers are "mixed" with respect to their transport phases. Although the precise mechanism for this resistance may be due to attachment by frustules, "stickiness" of the material surface, adsorption, or, in the case of microorganisms, active motility, a key common element in all cases is the presence of the ice matrix. In this presentation we investigate the consequences of mixed phase tracers in sea ice on algal concentrations, vertical distributions, and the potential accumulation of biogeochemical matter within the ice. We assume that sea ice growth promotes retention to the stationary phase, while melt and the disintegration of the ice matrix promotes release into the mobile phase. By varying the retention and release timescales of this formulation, we retrieve the purely mobile and maximal accumulation limits.

Determination of ultraviolet filter activity on coconut oil cosmetic cream

NASA Astrophysics Data System (ADS)

Widiyati, Eni

2017-08-01

A research on determination of ultraviolet (UV) filter activity of cosmetic cream with coconut oil as raw material has been done. The cream was made by mixing the oil phase (coconut oil, stearic acid, lanolin and cetyl alcohol) at 70°C and the water phase (glycerin, aquadest and triethanolamine) at 70°C, while stirring until reached a temperature of 35°C. It was made also a cream with inorganic sunscreen TiO2 and organic sunscreen benzophenone-3 as a comparison. To study the UV filter activity, each cream was determined the UV absorption using UV spectrophotometer. The results show that cosmetic cream with coconut oil as raw material absorbs UV rays in the region of UV-C, whereas the cream with TiO2 absorbs the UV rays from UV-C to UV-A and cream with benzophenone-3 absorbs the UV rays from UV-B to UV-A region. This means that, the cosmetic cream with coconut oil as raw material has an activity as UV-C filter. If this cream is expected to have an activity as a sunscreen, it must be added an inorganic or organic sunscreen or a mixture of both as an active materials.

The 37-day flight of CREAM during the 2009-2010 austral summer

NASA Astrophysics Data System (ADS)

Seo, Eun-Suk

The balloon-borne Cosmic Ray Energetics And Mass (CREAM) experiment was launched from McMurdo Station Antarctica on December 1, 2009, an early-launch record for Antarctic Long Duration Balloon (LDB) flights. A cumulative exposure of ˜ 156 days was achieved when this 37-day fifth flight of CREAM was terminated over the Ross Ice Shelf on January 8, 2010. Combining a sampling calorimeter for energy measurement with multiple charge detectors for particle identification, CREAM-V provided a large data sample to measure elemental spectra for 1 ≤ Z ≤ 26 in energies above 1014 eV. This was the first time that CREAM was supported with the standard Support Instrumentation Package (SIP) for LDB payloads. The first four flights were supported by the Command and Data Module (CDM) developed by the NASA Wallops Flight Facility for Ultra Long Duration Balloon (ULDB) flights. The instrument performance, results from the ongoing data analysis, and future plans will be presented.

Comparisons of Mixed-Phase Icing Cloud Simulations with Experiments Conducted at the NASA Propulsion Systems Laboratory

NASA Technical Reports Server (NTRS)

Bartkus, Tadas P.; Struk, Peter M.; Tsao, Jen-Ching

2017-01-01

This paper builds on previous work that compares numerical simulations of mixed-phase icing clouds with experimental data. The model couples the thermal interaction between ice particles and water droplets of the icing cloud with the flowing air of an icing wind tunnel for simulation of NASA Glenn Research Centers (GRC) Propulsion Systems Laboratory (PSL). Measurements were taken during the Fundamentals of Ice Crystal Icing Physics Tests at the PSL tunnel in March 2016. The tests simulated ice-crystal and mixed-phase icing that relate to ice accretions within turbofan engines. Experimentally measured air temperature, humidity, total water content, liquid and ice water content, as well as cloud particle size, are compared with model predictions. The model showed good trend agreement with experimentally measured values, but often over-predicted aero-thermodynamic changes. This discrepancy is likely attributed to radial variations that this one-dimensional model does not address. One of the key findings of this work is that greater aero-thermodynamic changes occur when humidity conditions are low. In addition a range of mixed-phase clouds can be achieved by varying only the tunnel humidity conditions, but the range of humidities to generate a mixed-phase cloud becomes smaller when clouds are composed of smaller particles. In general, the model predicted melt fraction well, in particular with clouds composed of larger particle sizes.

High glycemic load diet, milk and ice cream consumption are related to acne vulgaris in Malaysian young adults: a case control study

PubMed Central

2012-01-01

Background The role of dietary factors in the pathophysiology of acne vulgaris is highly controversial. Hence, the aim of this study was to determine the association between dietary factors and acne vulgaris among Malaysian young adults. Methods A case–control study was conducted among 44 acne vulgaris patients and 44 controls aged 18 to 30 years from October 2010 to January 2011. Comprehensive acne severity scale (CASS) was used to determine acne severity. A questionnaire comprising items enquiring into the respondent’s family history and dietary patterns was distributed. Subjects were asked to record their food intake on two weekdays and one day on a weekend in a three day food diary. Anthropometric measurements including body weight, height and body fat percentage were taken. Acne severity was assessed by a dermatologist. Results Cases had a significantly higher dietary glycemic load (175 ± 35) compared to controls (122 ± 28) (p < 0.001). The frequency of milk (p < 0.01) and ice-cream (p < 0.01) consumptions was significantly higher in cases compared to controls. Females in the case group had a higher daily energy intake compared to their counterparts in the control group, 1812 ± 331 and 1590 ± 148 kcal respectively (p < 0.05). No significant difference was found in other nutrient intakes, Body Mass Index, and body fat percentage between case and control groups (p > 0.05). Conclusions Glycemic load diet and frequencies of milk and ice cream intake were positively associated with acne vulgaris. PMID:22898209

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.

7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous milkfat...

7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous milkfat...

7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous milkfat...

7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous milkfat...

7 CFR 58.715 - Cream, plastic cream and anhydrous milkfat.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Cream, plastic cream and anhydrous milkfat. 58.715 Section 58.715 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... Service 1 Quality Specifications for Raw Material § 58.715 Cream, plastic cream and anhydrous milkfat...

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.

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

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.

Winter ocean-ice interactions under thin sea ice observed by IAOOS platforms during N-ICE2015: Salty surface mixed layer and active basal melt

NASA Astrophysics Data System (ADS)

Koenig, Zoé; Provost, Christine; Villacieros-Robineau, Nicolas; Sennéchael, Nathalie; Meyer, Amelie

2016-10-01

IAOOS (Ice Atmosphere Arctic Ocean Observing System) platforms, measuring physical parameters at the atmosphere-snow-ice-ocean interface deployed as part of the N-ICE2015 campaign, provide new insights on winter conditions North of Svalbard. The three regions crossed during the drifts, the Nansen Basin, the Sofia Deep, and the Svalbard northern continental slope featured distinct hydrographic properties and ice-ocean exchanges. In the Nansen Basin, the quiescent warm layer was capped by a stepped halocline (60 and 110 m) and a deep thermocline (110 m). Ice was forming and the winter mixed layer salinity was larger by ˜0.1 g/kg than previously observed. Over the Svalbard continental slope, the Atlantic Water (AW) was very shallow (20 m from the surface) and extended offshore from the 500 m isobath by a distance of about 70 km, sank along the slope (40 m from the surface) and probably shed eddies into the Sofia Deep. In the Sofia Deep, relatively warm waters of Atlantic origin extended from 90 m downward. Resulting from different pathways, these waters had a wide range of hydrographic characteristics. Sea-ice melt was widespread over the Svalbard continental slope and ocean-to-ice heat fluxes reached values of 400 W m-2 (mean of ˜150 W m-2 over the continental slope). Sea-ice melt events were associated with near 12 h fluctuations in the mixed-layer temperature and salinity corresponding to the periodicity of tides and near-inertial waves potentially generated by winter storms, large barotropic tides over steep topography, and/or geostrophic adjustments.

Determination of the absolute molecular weight averages and molecular weight distributions of alginates used as ice cream stabilizers by using multiangle laser light scattering measurements.

PubMed

Turquois, T; Gloria, H

2000-11-01

High-performance size exclusion chromatography with multiangle laser light scattering detection (HPSEC-MALLS) was used for characterizing complete molecular weight distributions for a range of commercial alginates used as ice cream stabilizers. For the samples investigated, molecular weight averages were found to vary between 115 000 and 321 700 g/mol and polydispersity indexes varied from 1. 53 to 3.25. These samples displayed a high content of low molecular weights. Thus, the weight percentage of material below 100 000 g/mol ranged between 6.9 and 54.4%.

Ice crystals classification using airborne measurements in mixing phase

NASA Astrophysics Data System (ADS)

Sorin Vajaiac, Nicolae; Boscornea, Andreea

2017-04-01

This paper presents a case study of ice crystals classification from airborne measurements in mixed-phase clouds. Ice crystal shadow is recorded with CIP (Cloud Imaging Probe) component of CAPS (Cloud, Aerosol, and Precipitation Spectrometer) system. The analyzed flight was performed in the south-western part of Romania (between Pietrosani, Ramnicu Valcea, Craiova and Targu Jiu), with a Beechcraft C90 GTX which was specially equipped with a CAPS system. The temperature, during the fly, reached the lowest value at -35 °C. These low temperatures allow the formation of ice crystals and influence their form. For the here presented ice crystals classification a special software, OASIS (Optical Array Shadow Imaging Software), developed by DMT (Droplet Measurement Technologies), was used. The obtained results, as expected are influenced by the atmospheric and microphysical parameters. The particles recorded where classified in four groups: edge, irregular, round and small.

Modeling the interplay between sea ice formation and the oceanic mixed layer: Limitations of simple brine rejection parameterizations

NASA Astrophysics Data System (ADS)

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

2015-02-01

The subtle interplay between sea ice formation and ocean vertical mixing is hardly represented in current large-scale models designed for climate studies. Convective mixing caused by the brine release when ice forms is likely to prevail in leads and thin ice areas, while it occurs in models at the much larger horizontal grid cell scale. Subgrid-scale parameterizations have hence been developed to mimic the effects of small-scale convection using a vertical distribution of the salt rejected by sea ice within the mixed layer, instead of releasing it in the top ocean layer. Such a brine rejection parameterization is included in the global ocean-sea ice model NEMO-LIM3. Impacts on the simulated mixed layers and ocean temperature and salinity profiles, along with feedbacks on the sea ice cover, are then investigated in both hemispheres. The changes are overall relatively weak, except for mixed layer depths, which are in general excessively reduced compared to observation-based estimates. While potential model biases prevent a definitive attribution of this vertical mixing underestimation to the brine rejection parameterization, it is unlikely that the latter can be applied in all conditions. In that case, salt rejections do not play any role in mixed layer deepening, which is unrealistic. Applying the parameterization only for low ice-ocean relative velocities improves model results, but introduces additional parameters that are not well constrained by observations.

Modelling the interplay between sea ice formation and the oceanic mixed layer: limitations of simple brine rejection parameterizations

NASA Astrophysics Data System (ADS)

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

2015-04-01

The subtle interplay between sea ice formation and ocean vertical mixing is hardly represented in current large-scale models designed for climate studies. Convective mixing caused by the brine release when ice forms is likely to prevail in leads and thin ice areas, while it occurs in models at the much larger horizontal grid cell scale. Subgrid-scale parameterizations have hence been developed to mimic the effects of small-scale convection using a vertical distribution of the salt rejected by sea ice within the mixed layer, instead of releasing it in the top ocean layer. Such a brine rejection parameterization is included in the global ocean--sea ice model NEMO-LIM3. Impacts on the simulated mixed layers and ocean temperature and salinity profiles, along with feedbacks on the sea ice cover, are then investigated in both hemispheres. The changes are overall relatively weak, except for mixed layer depths, which are in general excessively reduced compared to observation-based estimates. While potential model biases prevent a definitive attribution of this vertical mixing underestimation to the brine rejection parameterization, it is unlikely that the latter can be applied in all conditions. In that case, salt rejections do not play any role in mixed layer deepening, which is unrealistic. Applying the parameterization only for low ice--ocean relative velocities improves model results, but introduces additional parameters that are not well constrained by observations.

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.

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

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

PubMed Central

Tolbert, Margaret A.

2010-01-01

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

Flotation of mastitis pathogens with cream from subclinically infected quarters. Prospects for developing a cream-rising test for detecting mastitis caused by major mastitis pathogens.

PubMed

Sandholm, M; Kaartinen, L; Hyvönen, P; Veijalainen, K; Kuosa, P L

1989-02-01

Bacterial isolates, originating from 36 subclinically infected quarter milk samples, were labelled with 75Se and checked for cream-rising at various temperatures in a system analogous to the ABR test ("Abortus Bang Ringprobe"; the cream-rising test based on stained brucella organisms for detection of brucellosis). Diagnostic specificity and sensitivity were analyzed in experiments where labelled bacterial isolates were mixed with a number of quarter milk samples with known bacteriological status as well as samples from healthy control quarters. Creaming at 37 degrees C resulted in specific "recognization" as the bacterial isolates showed preferential flotation in the milk samples from which they had been isolated as well as is milk samples harbouring the same bacterial species. At lower creaming temperatures, the specificity was lost since all the isolates became concentrated in the cream phase irrespective of the milk sample. When comparing the specific recognization by cream of the respective bacteria, bacterial species vary: The prospects for developing diagnostic cream-rising tests for Streptococcus agalactiae, Staphylococcus aureus and Escherichia coli seems promising, but less so for coagulase-negative staphylococci, Streptococcus dysgalactiae, and Streptococcus uberis. The mechanism behind the cream-rising of labelled bacteria at 37 degrees C seems to lie in specific fat globule membrane-bound immunity of IgA type. Therefore the milk fat globules from chronically infected quarters function as absorbents for the respective isolates. Flotation of bacteria with cream indicates an in vivo mechanism enabling bacteria to invade the upper parts of milk ducts within the udder.(ABSTRACT TRUNCATED AT 250 WORDS)

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

Importance of the mixing state for ice nucleating capabilities of individual aerosol particles

NASA Astrophysics Data System (ADS)

Ebert, Martin; Worringen, Annette; Benker, Nathalie; Weinbruch, Stephan

2010-05-01

The effects of aerosol particles on heterogeneous ice formation are currently insufficiently understood. Modelling studies have shown that the type and quantity of atmospheric aerosol particles acting as ice nuclei (IN) can influence ice cloud microphysical and radiative properties as well as their precipitation efficiency. Therefore, the physicochemical identification of IN and a quantitative description of the ice nucleation processes are crucial for a better understanding of formation, life cycles, and the optical properties of clouds as well as for numerical precipitation forecast. During the CLACE 5 campaign in 2006 at the high alpine research station Jungfraujoch (3580 m asl), Switzerland, the physicochemical parameters of IN within mixed-phase clouds were studied. By the use of special Ice-Counterflow Virtual Impactor, residual particles of small ice nuclei (IN) and the interstitial aerosol fraction were sampled seperately within mixed-phase clouds. The size, morphology, elemental composition and mixing state of more than 7000 particles of selected IN- and interstitial-samples were analyzed by scanning electron microscopy (SEM) combined with energy-dispersive X-ray analysis (EDX). For selected particles, the mineralogical phase composition was determined by transmission electron microscopy. In order to receive detailed information about the mixing state (coatings, agglomerates, heterogeneous inclusions) of the IN- and interstitial-samples, the complete individual particle analysis was performed operator controlled. Four different particle types were identified to act as IN. 1) Carbonaceous particles, which were identified to be a complex mixture of soot (main component), sulfate and nitrate. 2) Complex mixtures of two or more diverse particle groups. In almost 75% of these particles silicates or metal oxides are the main-component. 3) Aluminium oxide particles, which were internally mixed with calcium and sulphate rich material and 4) Pb bearing particles

TOWARDS ICE FORMATION CLOSURE IN MIXED-PHASE BOUNDARY LAYER CLOUDS DURING ISDAC

NASA Astrophysics Data System (ADS)

Avramov, A.; Ackerman, A. S.; Fridlind, A. M.; van Diedenhoven, B.; Korolev, A. V.

2009-12-01

Mixed-phase stratus clouds are ubiquitous in the Arctic during the winter and transition seasons. Despite their important role in various climate feedback mechanisms they are not well understood and are difficult to represent faithfully in cloud models. In particular, models of all types experience difficulties reproducing observed ice concentrations and liquid/ice water partitioning in these clouds. Previous studies have demonstrated that simulated ice concentrations and ice water content are critically dependent on ice nucleation modes and ice crystal habit assumed in simulations. In this study we use large-eddy simulations with size-resolved microphysics to determine whether uncertainties in ice nucleus concentrations, ice nucleation mechanisms, ice crystal habits and large-scale forcing are sufficient to account for the difference between simulated and observed quantities. We present results of simulations of two case studies based on observations taken during the recent Indirect and Semi-Direct Aerosol Campaign (ISDAC) on April 8 and 26, 2008. The model simulations are evaluated through extensive comparison with in-situ observations and ground-based remote sensing measurements.

Global model comparison of heterogeneous ice nucleation parameterizations in mixed phase clouds

NASA Astrophysics Data System (ADS)

Yun, Yuxing; Penner, Joyce E.

2012-04-01

A new aerosol-dependent mixed phase cloud parameterization for deposition/condensation/immersion (DCI) ice nucleation and one for contact freezing are compared to the original formulations in a coupled general circulation model and aerosol transport model. The present-day cloud liquid and ice water fields and cloud radiative forcing are analyzed and compared to observations. The new DCI freezing parameterization changes the spatial distribution of the cloud water field. Significant changes are found in the cloud ice water fraction and in the middle cloud fractions. The new DCI freezing parameterization predicts less ice water path (IWP) than the original formulation, especially in the Southern Hemisphere. The smaller IWP leads to a less efficient Bergeron-Findeisen process resulting in a larger liquid water path, shortwave cloud forcing, and longwave cloud forcing. It is found that contact freezing parameterizations have a greater impact on the cloud water field and radiative forcing than the two DCI freezing parameterizations that we compared. The net solar flux at top of atmosphere and net longwave flux at the top of the atmosphere change by up to 8.73 and 3.52 W m-2, respectively, due to the use of different DCI and contact freezing parameterizations in mixed phase clouds. The total climate forcing from anthropogenic black carbon/organic matter in mixed phase clouds is estimated to be 0.16-0.93 W m-2using the aerosol-dependent parameterizations. A sensitivity test with contact ice nuclei concentration in the original parameterization fit to that recommended by Young (1974) gives results that are closer to the new contact freezing parameterization.

The potential influence of Asian and African mineral dust on ice, mixed-phase and liquid water clouds

NASA Astrophysics Data System (ADS)

Wiacek, A.; Peter, T.; Lohmann, U.

2010-02-01

This modelling study explores the availability of mineral dust particles as ice nuclei for interactions with ice, mixed-phase and liquid water clouds, also tracking the particles' history of cloud-processing. We performed 61 320 one-week forward trajectory calculations originating near the surface of major dust emitting regions in Africa and Asia using high-resolution meteorological analysis fields for the year 2007. Without explicitly modelling dust emission and deposition processes, dust-bearing trajectories were assumed to be those coinciding with known dust emission seasons. We found that dust emissions from Asian deserts lead to a higher potential for interactions with high clouds, despite being the climatologically much smaller dust emission source. This is due to Asian regions experiencing significantly more ascent than African regions, with strongest ascent in the Asian Taklimakan desert at ~25%, ~40% and 10% of trajectories ascending to 300 hPa in spring, summer and fall, respectively. The specific humidity at each trajectory's starting point was transported in a Lagrangian manner and relative humidities with respect to water and ice were calculated in 6-h steps downstream, allowing us to estimate the formation of liquid, mixed-phase and ice clouds. Practically none of the simulated air parcels reached regions where homogeneous ice nucleation can take place (T≲-40 °C) along trajectories that have not experienced water saturation first. By far the largest fraction of cloud forming trajectories entered conditions of mixed-phase clouds, where mineral dust will potentially exert the biggest influence. The majority of trajectories also passed through regions supersaturated with respect to ice but subsaturated with respect to water, where "warm" (T≳-40 °C) ice clouds may form prior to supercooled water or mixed-phase clouds. The importance of "warm" ice clouds and the general influence of dust in the mixed-phase cloud region are highly uncertain due to

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.

Antifreeze and cryoprotective activities of ice-binding collagen peptides from pig skin.

PubMed

Cao, Hui; Zhao, Ying; Zhu, Yu Bing; Xu, Fei; Yu, Jing Song; Yuan, Min

2016-03-01

A novel "hyperactive" ice-binding peptide from porcine collagen was prepared by alkaline protease hydrolysis and a series of column chromatography separations, and then its antifreeze and cryoprotective properties were reported. Using differential scanning calorimetry (DSC), the thermal hysteresis (TH) of ice-binding collagen peptides was closely related to their concentration and crystal fraction. Collagen hydrolysates with maximal TH were obtained by hydrolysis at pH 8.0, DH 15.0%, and 5% alkaline protease at 55°C. After purification by column chromatography, the AP-3 ice-binding collagen peptide (GLLGPLGPRGLL) with 1162.8Da molecular weights exhibited the highest TH (5.28°C), which can be classified as "hyperactive". Recrystallisation and melt-resistance of ice cream were improved by AP-3 ice-binding collagen peptide at 0.2% (w/v) in a similar manner to natural antifreeze proteins. Moreover, the addition of AP-3 collagen peptides in ice cream greatly elevated the glass transition temperature (Tg) to -17.64°C. Copyright © 2015 Elsevier Ltd. All rights reserved.

The potential influence of Asian and African mineral dust on ice, mixed-phase and liquid water clouds

NASA Astrophysics Data System (ADS)

Wiacek, A.; Peter, T.; Lohmann, U.

2010-09-01

This modelling study explores the availability of mineral dust particles as ice nuclei for interactions with ice, mixed-phase and liquid water clouds, also tracking the particles' history of cloud-processing. We performed 61 320 one-week forward trajectory calculations originating near the surface of major dust emitting regions in Africa and Asia using high-resolution meteorological analysis fields for the year 2007. Dust-bearing trajectories were assumed to be those coinciding with known dust emission seasons, without explicitly modelling dust emission and deposition processes. We found that dust emissions from Asian deserts lead to a higher potential for interactions with high ice clouds, despite being the climatologically much smaller dust emission source. This is due to Asian regions experiencing significantly more ascent than African regions, with strongest ascent in the Asian Taklimakan desert at ~25%, ~40% and 10% of trajectories ascending to 300 hPa in spring, summer and fall, respectively. The specific humidity at each trajectory's starting point was transported in a Lagrangian manner and relative humidities with respect to water and ice were calculated in 6-h steps downstream, allowing us to estimate the formation of liquid, mixed-phase and ice clouds. Downstream of the investigated dust sources, practically none of the simulated air parcels reached conditions of homogeneous ice nucleation (T≲-40 °C) along trajectories that have not experienced water saturation first. By far the largest fraction of cloud forming trajectories entered conditions of mixed-phase clouds, where mineral dust will potentially exert the biggest influence. The majority of trajectories also passed through atmospheric regions supersaturated with respect to ice but subsaturated with respect to water, where so-called "warm ice clouds" (T≳-40 °C) theoretically may form prior to supercooled water or mixed-phase clouds. The importance of "warm ice clouds" and the general influence

Effectiveness of prerequisites and the HACCP plan in the control of microbial contamination in ice cream and cheese companies.

PubMed

Domenech, Eva; Amorós, José Antonio; Escriche, Isabel

2013-03-01

In food safety, implementation of prerequisites and application of Hazard Analysis and Critical Control Points (HACCP) guarantee the control of processes, and microbiological criteria permit validation of their effectiveness. With these aims in mind, this article presents the results obtained by the official control carried out by the Valencian administration in ice cream and cheese companies, located in the Xativa/Ontinyente area (Valencian region, Spain) in the period between 2005 and 2010. The audits of Good Hygienic Practices (GHP) and HACCP show that "Structure & Design" followed by "Hygiene & Cleaning" and "Traceability" were the evaluated items with most nonconformities. Pathogenic microorganisms were not found in any of the final products analyzed. Microorganism indicators of unhygienic conditions were present in 100% of the analyses; however, 87.98% of them had low levels, which did not exceed the microbiological criteria. These results highlight the general good effectiveness of the safety management systems implemented and emphasize that companies and official control must continue working in order to guarantee the consumers' welfare.

Ice particle production in mid-level stratiform mixed-phase clouds observed with collocated A-Train measurements

DOE Office of Scientific and Technical Information (OSTI.GOV)

Zhang, Damao; Wang, Zhien; Kollias, Pavlos

In this study, collocated A-Train CloudSat radar and CALIPSO lidar measurements between 2006 and 2010 are analyzed to study primary ice particle production characteristics in mid-level stratiform mixed-phase clouds on a global scale. For similar clouds in terms of cloud top temperature and liquid water path, Northern Hemisphere latitude bands have layer-maximum radar reflectivity (ZL) that is ~1 to 8 dBZ larger than their counterparts in the Southern Hemisphere. The systematically larger ZL under similar cloud conditions suggests larger ice number concentrations in mid-level stratiform mixed-phase clouds over the Northern Hemisphere, which is possibly related to higher background aerosol loadings.more » Furthermore, we show that springtime northern mid- and high latitudes have ZL that is larger by up to 6 dBZ (a factor of 4 higher ice number concentration) than other seasons, which might be related to more dust events that provide effective ice nucleating particles. Our study suggests that aerosol-dependent ice number concentration parameterizations are required in climate models to improve mixed-phase cloud simulations, especially over the Northern Hemisphere.« less

Ice particle production in mid-level stratiform mixed-phase clouds observed with collocated A-Train measurements

DOE PAGES

Zhang, Damao; Wang, Zhien; Kollias, Pavlos; ...

2018-03-28

In this study, collocated A-Train CloudSat radar and CALIPSO lidar measurements between 2006 and 2010 are analyzed to study primary ice particle production characteristics in mid-level stratiform mixed-phase clouds on a global scale. For similar clouds in terms of cloud top temperature and liquid water path, Northern Hemisphere latitude bands have layer-maximum radar reflectivity (ZL) that is ~1 to 8 dBZ larger than their counterparts in the Southern Hemisphere. The systematically larger ZL under similar cloud conditions suggests larger ice number concentrations in mid-level stratiform mixed-phase clouds over the Northern Hemisphere, which is possibly related to higher background aerosol loadings.more » Furthermore, we show that springtime northern mid- and high latitudes have ZL that is larger by up to 6 dBZ (a factor of 4 higher ice number concentration) than other seasons, which might be related to more dust events that provide effective ice nucleating particles. Our study suggests that aerosol-dependent ice number concentration parameterizations are required in climate models to improve mixed-phase cloud simulations, especially over the Northern Hemisphere.« less

Mixing water ice into regolith in low-velocity impact experiments

NASA Astrophysics Data System (ADS)

Brisset, J.; Colwell, J. E.; Dove, A.; Rascon, A. N.; Mohammed, N.; Cox, C.

2016-12-01

Collisions between dust and ice grains of different sizes lead to particle growth both in Saturn's rings and in the protoplanetary disk (PPD). Low-velocity collisions (a few m/s or less) among ring or PPD particles produce ejecta and play an important role in this growth process as ejected particles accrete on larger grains. We report on the results of a series of experiments to study the ejecta mass-velocity distribution from impacts of cm-scale particles into granular media at speeds below 3 m/s. These experiments were performed using the lunar regolith simulant JSC-1 in both microgravity and 1-g conditions, under vacuum and at room temperature. As most planetesimal formation occurred beyond the frost line and as Satrun's rings particles are mostly composed of water ice, we proceeded to perform impact experiments at 1-g into JSC-1 lunar regolith simulant mixed with water ice particles at low temperatures (<150 K). We will present the results of the cryogenic impacts and compare them to the study performed at room temperature without water ice. The inclusion of water ice into the target sample is a first step towards better understanding the influence of the presence of water ice in the production of ejecta in response to low-velocity impacts. We will discuss the implications of our results for planetary ring particle collisions as well as planetesimal formation.

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

DOE Office of Scientific and Technical Information (OSTI.GOV)

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

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 icemore » 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.« less

Impacts of Subgrid Heterogeneous Mixing between Cloud Liquid and Ice on the Wegner-Bergeron-Findeisen Process and Mixed-phase Clouds in NCAR CAM5

NASA Astrophysics Data System (ADS)

Liu, X.; Zhang, M.; Zhang, D.; Wang, Z.; Wang, Y.

2017-12-01

Mixed-phase clouds are persistently observed over the Arctic and the phase partitioning between cloud liquid and ice hydrometeors in mixed-phase clouds has important impacts on the surface energy budget and Arctic climate. In this study, we test the NCAR Community Atmosphere Model Version 5 (CAM5) with the single-column and weather forecast configurations and evaluate the model performance against observation data from the DOE Atmospheric Radiation Measurement (ARM) Program's M-PACE field campaign in October 2004 and long-term ground-based multi-sensor remote sensing measurements. Like most global climate models, we find that CAM5 also poorly simulates the phase partitioning in mixed-phase clouds by significantly underestimating the cloud liquid water content. Assuming pocket structures in the distribution of cloud liquid and ice in mixed-phase clouds as suggested by in situ observations provides a plausible solution to improve the model performance by reducing the Wegner-Bergeron-Findeisen (WBF) process rate. In this study, the modification of the WBF process in the CAM5 model has been achieved with applying a stochastic perturbation to the time scale of the WBF process relevant to both ice and snow to account for the heterogeneous mixture of cloud liquid and ice. Our results show that this modification of WBF process improves the modeled phase partitioning in the mixed-phase clouds. The seasonal variation of mixed-phase cloud properties is also better reproduced in the model in comparison with the long-term ground-based remote sensing observations. Furthermore, the phase partitioning is insensitive to the reassignment time step of perturbations.

Sensitivity of Cirrus and Mixed-phase Clouds to the Ice Nuclei Spectra in McRAS-AC: Single Column Model Simulations

NASA Technical Reports Server (NTRS)

Betancourt, R. Morales; Lee, D.; Oreopoulos, L.; Sud, Y. C.; Barahona, D.; Nenes, A.

2012-01-01

The salient features of mixed-phase and ice clouds in a GCM cloud scheme are examined using the ice formation parameterizations of Liu and Penner (LP) and Barahona and Nenes (BN). The performance of LP and BN ice nucleation parameterizations were assessed in the GEOS-5 AGCM using the McRAS-AC cloud microphysics framework in single column mode. Four dimensional assimilated data from the intensive observation period of ARM TWP-ICE campaign was used to drive the fluxes and lateral forcing. Simulation experiments where established to test the impact of each parameterization in the resulting cloud fields. Three commonly used IN spectra were utilized in the BN parameterization to described the availability of IN for heterogeneous ice nucleation. The results show large similarities in the cirrus cloud regime between all the schemes tested, in which ice crystal concentrations were within a factor of 10 regardless of the parameterization used. In mixed-phase clouds there are some persistent differences in cloud particle number concentration and size, as well as in cloud fraction, ice water mixing ratio, and ice water path. Contact freezing in the simulated mixed-phase clouds contributed to transfer liquid to ice efficiently, so that on average, the clouds were fully glaciated at T approximately 260K, irrespective of the ice nucleation parameterization used. Comparison of simulated ice water path to available satellite derived observations were also performed, finding that all the schemes tested with the BN parameterization predicted 20 average values of IWP within plus or minus 15% of the observations.

Assessing the genome level diversity of Listeria monocytogenes from contaminated ice cream and environmental samples linked to a listeriosis outbreak in the United States.

PubMed

Chen, Yi; Luo, Yan; Curry, Phillip; Timme, Ruth; Melka, David; Doyle, Matthew; Parish, Mickey; Hammack, Thomas S; Allard, Marc W; Brown, Eric W; Strain, Errol A

2017-01-01

A listeriosis outbreak in the United States implicated contaminated ice cream produced by one company, which operated 3 facilities. We performed single nucleotide polymorphism (SNP)-based whole genome sequencing (WGS) analysis on Listeria monocytogenes from food, environmental and clinical sources, identifying two clusters and a single branch, belonging to PCR serogroup IIb and genetic lineage I. WGS Cluster I, representing one outbreak strain, contained 82 food and environmental isolates from Facility I and 4 clinical isolates. These isolates differed by up to 29 SNPs, exhibited 9 pulsed-field gel electrophoresis (PFGE) profiles and multilocus sequence typing (MLST) sequence type (ST) 5 of clonal complex 5 (CC5). WGS Cluster II contained 51 food and environmental isolates from Facility II, 4 food isolates from Facility I and 5 clinical isolates. Among them the isolates from Facility II and clinical isolates formed a clade and represented another outbreak strain. Isolates in this clade differed by up to 29 SNPs, exhibited 3 PFGE profiles and ST5. The only isolate collected from Facility III belonged to singleton ST489, which was in a single branch separate from Clusters I and II, and was not associated with the outbreak. WGS analyses clustered together outbreak-associated isolates exhibiting multiple PFGE profiles, while differentiating them from epidemiologically unrelated isolates that exhibited outbreak PFGE profiles. The complete genome of a Cluster I isolate allowed the identification and analyses of putative prophages, revealing that Cluster I isolates differed by the gain or loss of three putative prophages, causing the banding pattern differences among all 3 AscI-PFGE profiles observed in Cluster I isolates. WGS data suggested that certain ice cream varieties and/or production lines might have contamination sources unique to them. The SNP-based analysis was able to distinguish CC5 as a group from non-CC5 isolates and differentiate among CC5 isolates from

Assessing the genome level diversity of Listeria monocytogenes from contaminated ice cream and environmental samples linked to a listeriosis outbreak in the United States

PubMed Central

Chen, Yi; Luo, Yan; Curry, Phillip; Timme, Ruth; Melka, David; Doyle, Matthew; Parish, Mickey; Hammack, Thomas S.; Allard, Marc W.; Brown, Eric W.; Strain, Errol A.

2017-01-01

A listeriosis outbreak in the United States implicated contaminated ice cream produced by one company, which operated 3 facilities. We performed single nucleotide polymorphism (SNP)-based whole genome sequencing (WGS) analysis on Listeria monocytogenes from food, environmental and clinical sources, identifying two clusters and a single branch, belonging to PCR serogroup IIb and genetic lineage I. WGS Cluster I, representing one outbreak strain, contained 82 food and environmental isolates from Facility I and 4 clinical isolates. These isolates differed by up to 29 SNPs, exhibited 9 pulsed-field gel electrophoresis (PFGE) profiles and multilocus sequence typing (MLST) sequence type (ST) 5 of clonal complex 5 (CC5). WGS Cluster II contained 51 food and environmental isolates from Facility II, 4 food isolates from Facility I and 5 clinical isolates. Among them the isolates from Facility II and clinical isolates formed a clade and represented another outbreak strain. Isolates in this clade differed by up to 29 SNPs, exhibited 3 PFGE profiles and ST5. The only isolate collected from Facility III belonged to singleton ST489, which was in a single branch separate from Clusters I and II, and was not associated with the outbreak. WGS analyses clustered together outbreak-associated isolates exhibiting multiple PFGE profiles, while differentiating them from epidemiologically unrelated isolates that exhibited outbreak PFGE profiles. The complete genome of a Cluster I isolate allowed the identification and analyses of putative prophages, revealing that Cluster I isolates differed by the gain or loss of three putative prophages, causing the banding pattern differences among all 3 AscI-PFGE profiles observed in Cluster I isolates. WGS data suggested that certain ice cream varieties and/or production lines might have contamination sources unique to them. The SNP-based analysis was able to distinguish CC5 as a group from non-CC5 isolates and differentiate among CC5 isolates from

Winter ocean-ice interactions under thin sea ice observed by IAOOS platforms during NICE2015:salty surface mixed layer and active basal melt

NASA Astrophysics Data System (ADS)

Provost, C.; Koenig, Z.; Villacieros-Robineau, N.; Sennechael, N.; Meyer, A.; Lellouche, J. M.; Garric, G.

2016-12-01

IAOOS platforms, measuring physical parameters at the atmosphere-snow-ice-ocean interface deployed as part of the N-ICE2015 campaign, provide new insights on winter conditions North of Svalbard. The three regions crossed during the drifts, the Nansen Basin, the Sofia Deep and the Svalbard northern continental slope featured distinct hydrographic properties and ice-ocean exchanges. In the Nansen Basin the quiescent warm layer was capped by a stepped halocline (60 and 110 m) and a deep thermocline (110 m). Ice was forming and the winter mixed layer salinity was larger by 0.1 g/kg than previously observed. Over the Svalbard continental slope, the Atlantic Water (AW) was very shallow (20 m from the surface) and extended offshore from the 500 m isobath by a distance of about 70 km, sank along the slope (40 m from the surface) and probably shedded eddies into the Sofia Deep. In the Sofia Deep, relatively warm waters of Atlantic origin extended from 90 m downward. Resulting from different pathways, these waters had a wide range of hydrographic characteristics. Sea-ice melt was widespread over the Svalbard continental slope and ocean-to-ice heat fluxes reached values of 400 Wm-2 (mean of 150 Wm-2 over the continentalslope). Sea-ice melt events were associated with near 12-hour fluctuations in the mixed-layer temperature and salinity corresponding to the periodicity of tides and near-inertial waves potentially generated by winter storms, large barotropic tides over steep topography and/or geostrophic adjustments.

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.

Wave Climate and Wave Mixing in the Marginal Ice Zones of Arctic Seas, Observations and Modelling

DTIC Science & Technology

2014-09-30

At the same time, the PIs participate in Australian efforts of developing wave-ocean- ice coupled models for Antarctica . Specific new physics modules...Wave Mixing in the Marginal Ice Zones of Arctic Seas, Observations and Modelling Alexander V. Babanin Swinburne University of Technology, PO Box...operational forecast. Altimeter climatology and the wave models will be used to study the current and future wind/wave and ice trends. APPROACH

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;

Planetary Ices and the Linear Mixing Approximation

DOE PAGES

Bethkenhagen, M.; Meyer, Edmund Richard; Hamel, S.; ...

2017-10-10

Here, the validity of the widely used linear mixing approximation (LMA) for the equations of state (EOSs) of planetary ices is investigated at pressure–temperature conditions typical for the interiors of Uranus and Neptune. The basis of this study is ab initio data ranging up to 1000 GPa and 20,000 K, calculated via density functional theory molecular dynamics simulations. In particular, we determine a new EOS for methane and EOS data for the 1:1 binary mixtures of methane, ammonia, and water, as well as their 2:1:4 ternary mixture. Additionally, the self-diffusion coefficients in the ternary mixture are calculated along three different Uranus interior profiles and compared to the values of the pure compounds. We find that deviations of the LMA from the results of the real mixture are generally small; for the thermal EOSs they amount to 4% or less. The diffusion coefficients in the mixture agree with those of the pure compounds within 20% or better. Finally, a new adiabatic model of Uranus with an inner layer of almost pure ices is developed. The model is consistent with the gravity field data and results in a rather cold interior (more » $${T}_{\\mathrm{core}}\\sim 4000$$ K).« less

Polyvalent type IV sensitizations to multiple fragrances and a skin protection cream in a metal worker.

PubMed

Tanko, Zita; Shab, Arna; Diepgen, Thomas Ludwig; Weisshaar, Elke

2009-06-01

Fragrances are very common in everyday products. A metalworker with chronic hand eczema and previously diagnosed type IV sensitizations to epoxy resin, balsam of Peru, fragrance mix and fragrance mix II was diagnosed with additional type IV sensitizations to geraniol, hydroxycitronellal, lilial, tree moss, oak moss absolute, citral, citronellol, farnesol, Lyral, fragrance mix II and fragrance mix (with sorbitan sesquioleate). In addition, a type IV sensitization to the skin protection cream containing geraniol and citronellol used at the workplace was detected, and deemed occupationally relevant in this case. The patient could have had contact to fragrances through private use of cosmetics and detergents. On the other hand, the fragrance-containing skin protection cream supports occupational exposure. This case report demonstrates that fragrance contact allergy has to be searched for and clarified individually, which requires a thorough history and a detailed analysis of the work place.

In-situ single particle composition analysis of free tropospheric ice nuclei and ice residues in mixed-phase clouds during INUIT-JFJ 2013

NASA Astrophysics Data System (ADS)

Schmidt, Susan; Schneider, Johannes; Thomas, Klimach; Stephan, Mertes; Ludwig, Schenk; Udo, Kästner; Frank, Stratmann; Joachim, Curtius; Piotr, Kupiszewski; Ernest, Weingartner; Emanuel, Hammer; Paul, Vochezer; Martin, Schnaiter; Stephan, Borrmann

2014-05-01

In the framework of the DFG (deutsche Forschungsgemeinschaft)-funded research unit INUIT (Ice Nuclei research UnIT) a field campaign at the High Alpine Research Station Jungfraujoch (JFJ, Swiss Alps, Sphinx Laboratory, 3580 m asl; 7°59'2''E, 46°32'53''N) took place in January/February 2013 (INUIT-JFJ 2013). The goal of the measurements was to investigate the chemical composition of ice particle residues (IPR) in ambient air as well as the background aerosol particles. Previous investigations conducted at the JFJ showed that particles consisting of mineral components dominate the ice particle residue number (Kamphus et al., 2008) but also particles consisting of black carbon were found to be enriched in IPR (Mertes et al., 2007; Cozic et al., 2008). Cziczo et al. find out that lead as well is a good ice nucleus and was measured in IPR at previous measurements at the JFJ. During INUIT-JFJ 2013, the IPR were sampled out of mixed-phase clouds by an Ice-CVI (Ice Counterflow Virtual Impactor, Mertes et al., 2007) and an ISI (Ice Selective Inlet, Kupiszewski et al., 2013) and analyzed by the single particle mass spectrometer ALABAMA (Aircraft-based Laser Ablation Aerosol Mass Spectrometer; Brands et al., 2011). Additionally, the ALABAMA was connected to a total aerosol-inlet to investigate the chemical composition of background aerosol particles. During 217 hours of background aerosol measurements we analyzed more than 27000 aerosol particles, which consisted mainly of pure organic components or organics mixed with ammonium, metals or mineral components. During six cloud events with approximately 63 h measurement time we detected 162 IPR sampled by the Ice-CVI. The main part of these IPR were also composed of organic material mixed with other chemical compounds. Additionally, we found particles which consisted of mineral components (approximately 23 %). Sampling mixed-phase cloud through the ISI we measured during four cloud events 34 ice residues in approximately 30 h

Influence of full cream milk powder on the characteristics of sweet potato puree instant cream soup

NASA Astrophysics Data System (ADS)

Sunyoto, Marleen; Djali, Mohamad; Dwiastuti, Intan Btari

2018-02-01

A ready to use food such as instant cream soup become the most suitable choice for those who prefer being practical and also can be applied in any emergency situation such as areas affected by disaster. The adding of milk powder as the main ingredient in cream soup creates a complex bounding of fat and starch which complicates the rehydration process and affects other physical appearance. This research was aimed to find the proper concentration of full cream milk powder concentration to obtain the best characteristics of instant cream soup of dried sweet potato puree. The method used in this research was randomized block design with 6 treatments (12.5%, 15%, 17.5%, 20%, 22.5% and 25%, with an addition of full cream milk powder) and twice repetition. Instant cream soup with 20% of full cream milk powder concentration gave the best physical and chemical characteristics. The physical and chemical characteristic shows that it has 6% water content, 95.47% rehydration value, 18% protein, 20.7% fat, 1080.25 cP viscosity and 30.5% rendement.

Observed Aerosol Influence on Ice Water Content of Arctic Mixed-Phase Clouds

NASA Astrophysics Data System (ADS)

Norgren, M.; de Boer, G.; Shupe, M.

2016-12-01

The response of ice water content (IWC) in Arctic mixed-phase stratocumulus to atmospheric aerosols is observed. IWC retrievals from ground based radars operated by the Atmospheric Radiation Measurement (ARM) program in Barrow, Alaska are used to construct composite profiles of cloud IWC from a 9-year radar record starting in January of 2000. The IWC profiles for high (polluted) and low (clean) aerosol loadings are compared. Generally, we find that clean clouds exhibit statistically significant higher levels of IWC than do polluted clouds by a factor of 2-4 at cloud base. For springtime clouds, with a maximum relative humidity with respect to ice (RHI) above 110% in the cloud layer, the IWC at cloud base was a factor of 3.25 times higher in clean clouds than it was in polluted clouds. We infer that the aerosol loading of the cloud environment alters the liquid drop size distribution within the cloud, with larger drops being more frequent in clean clouds. Larger cloud drops promote riming within the cloud layer, which is one explanation for the higher IWC levels in clean clouds. The drop size distribution may also be a significant control of ice nucleation events within mixed-phase clouds. Whether the high IWC levels in clean clouds are due to increased riming or nucleation events is unclear at this time.

Response of mixed-phase boundary layer clouds with rapid and slow ice nucleation processes to cloud-top temperature trend

NASA Astrophysics Data System (ADS)

Fridlind, A. M.; Avramov, A.; Ackerman, A. S.; Alpert, P. A.; Knopf, D. A.; DeMott, P. J.; Brooks, S. D.; Glen, A.

2015-12-01

It has been argued on the basis of some laboratory data sets, observed mixed-phase cloud systems, and numerical modeling studies that weakly active or slowly consumed ice forming nuclei (IFN) may be important to natural cloud systems. It has also been argued on the basis of field measurements that ice nucleation under mixed-phase conditions appears to occur predominantly via a liquid-phase mechanism, requiring the presence of liquid droplets prior to substantial ice nucleation. Here we analyze the response of quasi-Lagrangian large-eddy simulations of mixed-phase cloud layers to IFN operating via a liquid-phase mode using assumptions that result in either slow or rapid depletion of IFN from the cloudy boundary layer. Using several generalized case studies that do not exhibit riming or drizzle, based loosely on field campaign data, we vary environmental conditions such that the cloud-top temperature trend varies. One objective of this work is to identify differing patterns in ice formation intensity that may be distinguishable from ground-based or satellite platforms.

Constipation and Fecal Soiling

MedlinePlus

... be expensive. These medicines can be mixed with chocolate or strawberry drink mix, or with jello powder. ... with orange juice concentrate or with ice cream/chocolate milk. MiraLax is the most commonly used medication ...

Observing ice particle growth along fall streaks in mixed-phase clouds using spectral polarimetric radar data

NASA Astrophysics Data System (ADS)

Pfitzenmaier, Lukas; Unal, Christine M. H.; Dufournet, Yann; Russchenberg, Herman W. J.

2018-06-01

The growth of ice crystals in presence of supercooled liquid droplets represents the most important process for precipitation formation in the mid-latitudes. However, such mixed-phase interaction processes remain relatively unknown, as capturing the complexity in cloud dynamics and microphysical variabilities turns to be a real observational challenge. Ground-based radar systems equipped with fully polarimetric and Doppler capabilities in high temporal and spatial resolutions such as the S-band transportable atmospheric radar (TARA) are best suited to observe mixed-phase growth processes. In this paper, measurements are taken with the TARA radar during the ACCEPT campaign (analysis of the composition of clouds with extended polarization techniques). Besides the common radar observables, the 3-D wind field is also retrieved due to TARA unique three beam configuration. The novelty of this paper is to combine all these observations with a particle evolution detection algorithm based on a new fall streak retrieval technique in order to study ice particle growth within complex precipitating mixed-phased cloud systems. In the presented cases, three different growth processes of ice crystals, plate-like crystals, and needles are detected and related to the presence of supercooled liquid water. Moreover, TARA observed signatures are assessed with co-located measurements obtained from a cloud radar and radiosondes. This paper shows that it is possible to observe ice particle growth processes within complex systems taking advantage of adequate technology and state of the art retrieval algorithms. A significant improvement is made towards a conclusive interpretation of ice particle growth processes and their contribution to rain production using fall streak rearranged radar data.

7 CFR 58.321 - Cream storage tanks.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Cream storage tanks. 58.321 Section 58.321 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....321 Cream storage tanks. Cream storage tanks shall meet the requirements of § 58.128(d). Cream storage...

7 CFR 58.321 - Cream storage tanks.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Cream storage tanks. 58.321 Section 58.321 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....321 Cream storage tanks. Cream storage tanks shall meet the requirements of § 58.128(d). Cream storage...

7 CFR 58.321 - Cream storage tanks.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Cream storage tanks. 58.321 Section 58.321 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards....321 Cream storage tanks. Cream storage tanks shall meet the requirements of § 58.128(d). Cream storage...

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

7 CFR 58.326 - Plastic cream.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the quality...

7 CFR 58.326 - Plastic cream.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the quality...

7 CFR 58.326 - Plastic cream.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the quality...

7 CFR 58.326 - Plastic cream.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the quality...

7 CFR 58.326 - Plastic cream.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Plastic cream. 58.326 Section 58.326 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Material § 58.326 Plastic cream. To produce plastic cream eligible for official certification, the quality...

Effects of Model Resolution and Ocean Mixing on Forced Ice-Ocean Physical and Biogeochemical Simulations Using Global and Regional System Models

NASA Astrophysics Data System (ADS)

Jin, Meibing; Deal, Clara; Maslowski, Wieslaw; Matrai, Patricia; Roberts, Andrew; Osinski, Robert; Lee, Younjoo J.; Frants, Marina; Elliott, Scott; Jeffery, Nicole; Hunke, Elizabeth; Wang, Shanlin

2018-01-01

The current coarse-resolution global Community Earth System Model (CESM) can reproduce major and large-scale patterns but is still missing some key biogeochemical features in the Arctic Ocean, e.g., low surface nutrients in the Canada Basin. We incorporated the CESM Version 1 ocean biogeochemical code into the Regional Arctic System Model (RASM) and coupled it with a sea-ice algal module to investigate model limitations. Four ice-ocean hindcast cases are compared with various observations: two in a global 1° (40˜60 km in the Arctic) grid: G1deg and G1deg-OLD with/without new sea-ice processes incorporated; two on RASM's 1/12° (˜9 km) grid R9km and R9km-NB with/without a subgrid scale brine rejection parameterization which improves ocean vertical mixing under sea ice. Higher-resolution and new sea-ice processes contributed to lower model errors in sea-ice extent, ice thickness, and ice algae. In the Bering Sea shelf, only higher resolution contributed to lower model errors in salinity, nitrate (NO3), and chlorophyll-a (Chl-a). In the Arctic Basin, model errors in mixed layer depth (MLD) were reduced 36% by brine rejection parameterization, 20% by new sea-ice processes, and 6% by higher resolution. The NO3 concentration biases were caused by both MLD bias and coarse resolution, because of excessive horizontal mixing of high NO3 from the Chukchi Sea into the Canada Basin in coarse resolution models. R9km showed improvements over G1deg on NO3, but not on Chl-a, likely due to light limitation under snow and ice cover in the Arctic Basin.

21 CFR 133.133 - Cream cheese.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cream cheese. 133.133 Section 133.133 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.133 Cream cheese. (a) Description. (1) Cream cheese is the soft, uncured cheese prepared by...

21 CFR 133.133 - Cream cheese.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Cream cheese. 133.133 Section 133.133 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.133 Cream cheese. (a) Description. (1) Cream cheese is the soft, uncured cheese prepared by...

How the Emitted Size Distribution and Mixing State of Feldspar Affect Ice Nucleating Particles in a Global Model

NASA Astrophysics Data System (ADS)

Perlwitz, J. P.; Fridlind, A. M.; Knopf, D. A.; Miller, R. L.; Pérez García-Pando, C.

2017-12-01

The effect of aerosol particles on ice nucleation and, in turn, the formation of ice and mixed phase clouds is recognized as one of the largest sources of uncertainty in climate prediction. We apply an improved dust mineral specific aerosol module in the NASA GISS Earth System ModelE, which takes into account soil aggregates and their fragmentation at emission as well as the emission of large particles. We calculate ice nucleating particle concentrations from K-feldspar abundance for an active site parameterization for a range of activation temperatures and external and internal mixing assumption. We find that the globally averaged INP concentration is reduced by a factor of two to three, compared to a simple assumption on the size distribution of emitted dust minerals. The decrease can amount to a factor of five in some geographical regions. The results vary little between external and internal mixing and different activation temperatures, except for the coldest temperatures. In the sectional size distribution, the size range 2-4 μm contributes the largest INP number.

How the Emitted Size Distribution and Mixing State of Feldspar Affect Ice Nucleating Particles in a Global Model

NASA Technical Reports Server (NTRS)

Perlwitz, Jan P.; Fridlind, Ann M.; Knopf, Daniel A.; Miller, Ron L.; García-Pando, Carlos Perez

2017-01-01

The effect of aerosol particles on ice nucleation and, in turn, the formation of ice and mixed phase clouds is recognized as one of the largest sources of uncertainty in climate prediction. We apply an improved dust mineral specific aerosol module in the NASA GISS Earth System ModelE, which takes into account soil aggregates and their fragmentation at emission as well as the emission of large particles. We calculate ice nucleating particle concentrations from K-feldspar abundance for an active site parameterization for a range of activation temperatures and external and internal mixing assumption. We find that the globally averaged INP concentration is reduced by a factor of two to three, compared to a simple assumption on the size distribution of emitted dust minerals. The decrease can amount to a factor of five in some geographical regions. The results vary little between external and internal mixing and different activation temperatures, except for the coldest temperatures. In the sectional size distribution, the size range 24 micrometer contributes the largest INP number.

Anti-Pruritic Efficacy of Itch Relief Lotion and Cream in Patients With Atopic History: Comparison With Hydrocortisone Cream.

PubMed

Zirwas, Matthew J; Barkovic, Sylvia

2017-03-01

Objective: To evaluate the speed of onset and duration of relief of two ceramide-containing formulations with 1% pramoxine hydroxide (CeraVe® Itch Relief Lotion and Cream,Valeant Pharmaceuticals North America LLC, Irvine, CA) in patients with atopic history, including those with active flare and the comparative efficacy of CeraVe Itch Relief Cream to hydrocortisone 1% cream and night-time itch relief with continued use. Two double-blind, split-body, randomized studies in 66 male and female subjects, ages 11+ years, with history of atopic dermatitis (AD). Itch severity was assessed on a 10-point scale (where 0=none and 7-9=severe). Study one: single applications of ceramide-containing lotion or cream incorporating 1% pramoxine hydrochloride applied to opposite sides of the body. Study two (part 1): single application of ceramide-containing cream or hydrocortisone 1% cream. Study two (part 2): ceramide-containing pramoxine cream applied up to 4 times in a 24-hour period, over the course of 6 days. Itch relief assessed at baseline, 2, and 5 minutes, 1 (2 in study two), 4, and 8 hours post-application. Efficacy and aesthetic attributes were assessed at the same timepoints. Clinical evaluation of performance and mildness of the ceramide-containing 1% pramoxine hydrochloride cream at day 6 (study two, part 2). Study one: Relief of itching was rapid and long-lasting with significant reductions in severity after 2 minutes, and continued improvement over the 8 hour test period (P less than .001 versus baseline at all timepoints). Mean itch severity scores reduced progressively from 6 (moderate) at baseline to 1-2 (mild) after 8 hours, with all patients experiencing relief from itching. Rapid and long-lasting relief to dry, itchy, irritated skin was confirmed through patient self-assessment. Both lotion and cream formulations were non-greasy, absorbed quickly and easily, and were non-irritating. Study two: Ceramide-containing cream incorporating 1% pramoxine

Clinical study of sertaconazole 2% cream vs. hydrocortisone 1% cream in the treatment of seborrheic dermatitis.

PubMed

Goldust, Mohamad; Rezaee, Elham; Masoudnia, Sima; Raghifar, Ramin

2013-01-01

Seborrheic dermatitis (SD) is an inflammatory skin disorder affecting the scalp, face, and trunk, however, there are controversies surrounding its treatment. The aim of the study is to compare the efficacy of sertaconazole 2% cream with hydrocortisone 1% cream in the treatment of seborrheic dermatitis. In total, 138 patients suffering from seborrheic dermatitis were studied. Sixty-nine patients received local sertoconazole 2% cream and they were recommended to use the cream twice a day and for 4 weeks. To create a control group, 69 patients received hydrocortisone 1% cream twice a day for four weeks. At the time of referral, and at 2 and 4 weeks after their first visit, the patients were examined by a dermatologist to check the improvement of clinical symptoms. The mean age of patients was 36.45 +/- 13.23. The highest level of satisfaction (85.1%) was observed 28 days after sertaconazole consumption: 76.9% was recorded for the hydrocortisone group. No relapse of the disease one month after stopping treatment was observed in either the sertaconazole 2% group or the hydrocortisone 1% group. Sertaconazole 2% cream may be an excellent alternative therapeutic modality for treating seborrheic dermatitis.

The Role of Late Summer Melt Pond Water Layers in the Ocean Mixed Layer on Enhancing Ice/Ocean Albedo Feedbacks in the Arctic

NASA Astrophysics Data System (ADS)

Stanton, T. P.; Shaw, W. J.

2016-02-01

Drainage of surface melt pond water into the top of the ocean mixed layer is seen widely in the Arctic ice pack in later summer (for example Gallaher et al 2015). Under calm conditions, this fresh water forms a thin, stratified layer immediately below the ice which is dynamically decoupled from the thicker, underlying seasonal mixed layer by the density difference between the two layers. The ephemeral surface layer is significantly warmer than the underlying ocean water owing to the higher freezing temperature of the fresh melt water. How the presence of this warm ephemeral layer enhances basal melt rate and speeds the destruction of the floes is investigated. High resolution timeseries measurements of T/S profiles in the 2m of the ocean immediately below the ice, and eddy-correlation fluxes of heat, salt and momentum 2.5m below the ice were made from an Autonomous Ocean Flux Buoy over a 2 month interval in later summer of 2015 as a component of the ONR Marginal Ice Zone project. The stratification and turbulent forcing observations are used with a 1 D turbulence closure model to understand how momentum and incoming radiative energy are stored and redistributed within the ephemeral layer. Under low wind forcing conditions both turbulent mixing energy and the water with high departure from freezing are trapped in the ephemeral layer by the strong density gradient at the base of the layer, resulting in rapid basal melting. This case is contrasted with model runs where the ephemeral layer heat is allowed to mix across the seasonal mixed layer, which results in slower basal melt rates. Consequently, the salinity-trapped warm ephemeral layer results in the formation of more open water earlier in the summer season, in turn resulting in increased cumulative heating of the ocean mixed layer, enhancing ice/ocean albedo feedbacks.

Microphysical and macrophysical characteristics of ice and mixed-phase clouds compared between in-situ observations from the NSF ORCAS campaign and the NCAR Community Atmospheric Model

NASA Astrophysics Data System (ADS)

Diao, M.; D'Alessandro, J.; Wu, C.; Liu, X.; Jensen, J. B.

2016-12-01

Large spatial coverage of ice and mixed-phase clouds is frequently observed in the higher latitudinal regions, especially over the Arctic and Antarctica. However, because the microphysical properties in the ice and mixed-phase clouds are highly variable in space, major challenges still remain in understanding the characteristics of ice and mixed-phase clouds on the microscale, as well as representing the sub-grid scale variabilities of relative humidity in the General Circulation Models. In this work, we use the in-situ, airborne observations from the NSF O2/N2 Ratio and CO2 Airborne Southern Ocean (ORCAS) Study (January - February 2016) to analyze the microphysical and macrophysical characteristics of ice and mixed-phase clouds over the Southern Ocean. A total of 18 flights onboard the NSF Gulfstream-V research aircraft are used to quantify the cloud properties and relative humidity distributions at various temperatures, pressures and aerosol background. New QC/QA water vapor data of the Vertical Cavity Surface Emitting Laser based on the laboratory calibration in summer 2016 will be presented. The statistical distributions of cloud microphysical properties and relative humidity with respect to ice (RHi) derived from in-situ observations will be compared with the NCAR Community Atmospheric Model Version 5 (CAM5). The horizontal extent of ice and mixed-phase clouds, and their formation and evolution will be derived based on the method of Diao et al. (2013). The occurrence frequency of ice supersaturation (i.e., RHi > 100%) will be examined in relation to various chemical tracers (i.e., O3 and CO) and total aerosol number concentrations (e.g., aerosols > 0.1 μm and > 0.5 μm) at clear-sky and in-cloud conditions. We will quantify whether these characteristics of ISS are scale-dependent from the microscale to the mesoscale. Overall, our work will evaluate the spatial variabilities of RHi inside/outside of ice and mixed-phase clouds, the frequency and magnitude of

Medical Services: Department of Defense Veterinary/Medical Laboratory Food Safety and Quality Assurance Program

DTIC Science & Technology

1995-02-01

ice (cream) milk and yogurt processing at the retail/user level (chap 5). o Revises and prescribes the use of DD Form 2385 (Microbiological Quality... yogurt , sandwiches and spreads, salad type convenience foods, and other processed/ p r e – p a c k a g e d a n d r e a d y – t o – e a t ( R T E ) f o o...dairy products to include, but not be limited to, fresh and cultured dairy products, frozen desserts, soft serve ice cream/milk and yogurt mix. (3) RTE

Contributions of Heterogeneous Ice Nucleation, Large-Scale Circulation, and Shallow Cumulus Detrainment to Cloud Phase Transition in Mixed-Phase Clouds with NCAR CAM5

NASA Astrophysics Data System (ADS)

Liu, X.; Wang, Y.; Zhang, D.; Wang, Z.

2016-12-01

Mixed-phase clouds consisting of both liquid and ice water occur frequently at high-latitudes and in mid-latitude storm track regions. This type of clouds has been shown to play a critical role in the surface energy balance, surface air temperature, and sea ice melting in the Arctic. Cloud phase partitioning between liquid and ice water determines the cloud optical depth of mixed-phase clouds because of distinct optical properties of liquid and ice hydrometeors. The representation and simulation of cloud phase partitioning in state-of-the-art global climate models (GCMs) are associated with large biases. In this study, the cloud phase partition in mixed-phase clouds simulated from the NCAR Community Atmosphere Model version 5 (CAM5) is evaluated against satellite observations. Observation-based supercooled liquid fraction (SLF) is calculated from CloudSat, MODIS and CPR radar detected liquid and ice water paths for clouds with cloud-top temperatures between -40 and 0°C. Sensitivity tests with CAM5 are conducted for different heterogeneous ice nucleation parameterizations with respect to aerosol influence (Wang et al., 2014), different phase transition temperatures for detrained cloud water from shallow convection (Kay et al., 2016), and different CAM5 model configurations (free-run versus nudged winds and temperature, Zhang et al., 2015). A classical nucleation theory-based ice nucleation parameterization in mixed-phase clouds increases the SLF especially at temperatures colder than -20°C, and significantly improves the model agreement with observations in the Arctic. The change of transition temperature for detrained cloud water increases the SLF at higher temperatures and improves the SLF mostly over the Southern Ocean. Even with the improved SLF from the ice nucleation and shallow cumulus detrainment, the low SLF biases in some regions can only be improved through the improved circulation with the nudging technique. Our study highlights the challenges of

Dithranol in a cream preparation: disperse or dissolve?

PubMed

Prins, M; Swinkels, O Q; Bouwhuis, S; de Gast, M J; Bouwman-Boer, Y; van der Valk, P G; van de Kerkhof, P C

2000-01-01

In the search for the ideal dithranol cream preparation for short-contact treatment of psoriasis, we investigated the clinical efficacy, side effects and patient appreciation of two dithranol cream preparations (cream A and B) in a double-blind left-right comparing study. Dithranol was dissolved at preparation in cream A and dispersed in cream B. Cream A is known to have a shelf life of 1 year, while cream B has a much shorter shelf life (several months). Ten patients with chronic plaque-type psoriasis were treated during 7 weeks in a short-contact regimen. The clinical efficacy was monitored by scoring of erythema, induration, scaling and involved area (PASI); skin irritation was scored visually, and patient appreciation was evaluated by means of a multiple-choice questionnaire. Dispersion of dithranol in a cream was associated with less irritation and less discoloration of the skin, and its efficacy was comparable with that of the cream in which the dithranol was dissolved. As the dispersed dithranol formulation is easier to be manufactured, its quality will be less depending on the pharmacist's experience and equipment, and so more reliable. Besides, it will be less expensive to prepare. We advise to use this formulation for short-contact treatment. Copyright 2000 S. Karger AG, Basel.

Influences of Ocean Thermohaline Stratification on Arctic Sea Ice

NASA Astrophysics Data System (ADS)

Toole, J. M.; Timmermans, M.-L.; Perovich, D. K.; Krishfield, R. A.; Proshutinsky, A.; Richter-Menge, J. A.

2009-04-01

The Arctic Ocean's surface mixed layer constitutes the dynamical and thermodynamical link between the sea ice and the underlying waters. Wind stress, acting directly on the surface mixed layer or via wind-forced ice motion, produce surface currents that can in turn drive deep ocean flow. Mixed layer temperature is intimately related to basal sea ice growth and melting. Heat fluxes into or out of the surface mixed layer can occur at both its upper and lower interfaces: the former via air-sea exchange at leads and conduction through the ice, the latter via turbulent mixing and entrainment at the layer base. Variations in Arctic Ocean mixed layer properties are documented based on more than 16,000 temperature and salinity profiles acquired by Ice-Tethered Profilers since summer 2004 and analyzed in conjunction with sea ice observations from Ice Mass Balance Buoys and atmospheric heat flux estimates. Guidance interpreting the observations is provided by a one-dimensional ocean mixed layer model. The study focuses attention on the very strong density stratification about the mixed layer base in the Arctic that, in regions of sea ice melting, is increasing with time. The intense stratification greatly impedes mixed layer deepening by vertical convection and shear mixing, and thus limits the flux of deep ocean heat to the surface that could influence sea ice growth/decay. Consistent with previous work, this study demonstrates that the Arctic sea ice is most sensitive to changes in ocean mixed layer heat resulting from fluxes across its upper (air-sea and/or ice-water) interface.

On the nature of the dirty ice at the bottom of the GISP2 ice core

USGS Publications Warehouse

Bender, Michael L.; Burgess, Edward; Alley, Richard B.; Barnett, Bruce; Clow, Gary D.

2010-01-01

We present data on the triple Ar isotope composition in trapped gas from clean, stratigraphically disturbed ice between 2800 and 3040m depth in the GISP2 ice core, and from basal dirty ice from 3040 to 3053m depth. We also present data for the abundance and isotopic composition of O2 and N2, and abundance of Ar, in the basal dirty ice. The Ar/N2 ratio of dirty basal ice, the heavy isotope enrichment (reflecting gravitational fractionation), and the total gas content all indicate that the gases in basal dirty ice originate from the assimilation of clean ice of the overlying glacier, which comprises most of the ice in the dirty bottom layer. O2 is partly to completely depleted in basal ice, reflecting active metabolism. The gravitationally corrected ratio of 40Ar/38Ar, which decreases with age in the global atmosphere, is compatible with an age of 100-250ka for clean disturbed ice. In basal ice, 40Ar is present in excess due to injection of radiogenic 40Ar produced in the underlying continental crust. The weak depth gradient of 40Ar in the dirty basal ice, and the distribution of dirt, indicate mixing within the basal ice, while various published lines of evidence indicate mixing within the overlying clean, disturbed ice. Excess CH4, which reaches thousands of ppm in basal dirty ice at GRIP, is virtually absent in overlying clean disturbed ice, demonstrating that mixing of dirty basal ice into the overlying clean ice, if it occurs at all, is very slow. Order-of-magnitude estimates indicate that the mixing rate of clean ice into dirty ice is sufficient to maintain a steady thickness of dirty ice against thinning from the mean ice flow. The dirty ice appears to consist of two or more basal components in addition to clean glacial ice. A small amount of soil or permafrost, plus preglacial snow, lake or ground ice could explain the observations.

Investigation on the photostability of tretinoin in creams.

PubMed

Brisaert, M; Plaizier-Vercammen, J A

2007-04-04

In this investigation, the photodegradation of some tretinoin cream formulations was evaluated. Several oils were selected to prepare the cream formulations: olive oil, maize oil, castor oil, isopropyl myristate and Miglyol 812. A solubility study showed that tretinoin is best soluble in castor oil (0.60g/100ml), followed by isopropyl myristate, maize oil, Miglyol 812 and olive oil, respectively, 0.35, 0.30, 0.29 and 0.22g/100ml. The photostability of tretinoin in oils is comparable with the photostability of a tretinoin lotion (ethanol/propylene glycol 50/50), castor oil and olive oil giving slightly better results than the other oils. Investigation of the photodegradation of tretinoin in o/w creams, prepared with the same oils as mentioned above, revealed that tretinoin is far more stable in the cream formulations than in the respective oils, however it is not clear whether this is due to the formulation or due to a different irradiation technique. Tretinoin seemed to be most stable in the olive oil cream, followed by the castor oil cream. However microscopic investigation revealed the presence of tretinoin crystals in the olive oil cream, while the other creams were free of it. As a conclusion, one can say that the cream prepared with castor oil seems to be the most suitable one, in terms of solubility of tretinoin and in terms of photostability.

7 CFR 58.327 - Frozen cream.

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 § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality of...

7 CFR 58.327 - Frozen cream.

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 § 58.327 Frozen cream. To produce frozen cream eligible for official certification, the quality of...

Pentadecapeptide BPC 157 cream improves burn-wound healing and attenuates burn-gastric lesions in mice.

PubMed

Mikus, D; Sikiric, P; Seiwerth, S; Petricevic, A; Aralica, G; Druzijancic, N; Rucman, R; Petek, M; Pigac, B; Perovic, D; Kolombo, M; Kokic, N; Mikus, S; Duplancic, B; Fattorini, I; Turkovic, B; Rotkvic, I; Mise, S; Prkacin, I; Konjevoda, P; Stambuk, N; Anic, T

2001-12-01

The effects of the gastric pentadecapeptide BPC 157 were investigated when administered topically or systemically in burned mice. This agent is known to have a beneficial effect in a variety of models of gastrointestinal lesions, as well as on wound or fracture healing. Deep partial skin thickness burns (1.5x1.5 cm) covering 20% of total body area, were induced under anesthesia on the back of mice by controlled burning and gastric lesions were assessed 1, 2, 3, 7, 14 and 21 days following injury. The first application of BPC 157 was immediately following burning, and thereafter, once daily, until 24 h before sacrifice. In the initial experiments, exposure to direct flame for 5 s, the BPC 157 was applied at 10 microg or 10 ng/kg b.w. intraperitoneally (i.p.) by injection or alternatively, topically, at the burn, as a thin layer of cream (50 microg of BPC 157 dissolved in 2 ml of distilled water was mixed with 50 g of commercial neutral cream (also used as local vehicle-control)), while silver sulfadiazine 1% cream was a standard agent acting locally. Others received no local medication: they were treated i.p. by injection of distilled water (distilled water-control) or left without any medication (control). In subsequent experiments involving deeper burns (direct flame for 7 s), BPC 157 creams (50 microg, 5 microg, 500 ng, 50 ng or 5 ng of BPC 157 dissolved in 2 ml of distilled water was mixed with 50 g of commercial neutral cream), or vehicle as a thin layer of cream, were applied topically, at the burn. Compared with untreated controls, in both experiments, in the BPC 157 cream-treated mice all parameters of burn healing were improved throughout the experiment: less edema was observed and inflammatory cell numbers decreased. Less necrosis was seen with an increased number of capillaries along with an advanced formation of dermal reticulin and collagen fibers. An increased number of preserved follicles were observed. Two weeks after injury, BPC 157 cream

40 CFR 405.71 - Specialized definitions.

Code of Federal Regulations, 2011 CFR

2011-07-01

... STANDARDS DAIRY PRODUCTS PROCESSING POINT SOURCE CATEGORY Fluid Mix for Ice Cream and Other Frozen Desserts... materials entered into process. It can be calculated by multiplying the fats, proteins and carbohydrates by...