WorldWideScience

Sample records for model ice cream

  1. Ice Cream

    NARCIS (Netherlands)

    Scholten, E.

    2014-01-01

    Ice cream is a popular dessert, which owes its sensorial properties (mouth feel) to its complex microstructure. The microstructure is a result of the combination of the ingredients and the production process. Ice cream is produced by simultaneous freezing and shearing of the ice cream mix, which

  2. Ice Cream

    NARCIS (Netherlands)

    Scholten, E.

    2014-01-01

    Ice cream is a popular dessert, which owes its sensorial properties (mouth feel) to its complex microstructure. The microstructure is a result of the combination of the ingredients and the production process. Ice cream is produced by simultaneous freezing and shearing of the ice cream mix, which res

  3. Testing the reliability of ice-cream cone model

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  5. Ice Cream Headaches

    Science.gov (United States)

    Diseases and Conditions Ice cream headaches By Mayo Clinic Staff Ice cream headaches are brief, stabbing headaches that can happen when you eat, drink or inhale something cold. Digging into an ice cream cone is a common trigger, but eating or ...

  6. Ice Cream Stick Math.

    Science.gov (United States)

    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. Ice Cream Stick Math.

    Science.gov (United States)

    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)

  8. Ice Cream Wars

    Institute of Scientific and Technical Information of China (English)

    TAMMYTANG

    2004-01-01

    In early March, most Chinese can only vaguely sense a trace of warmth in the spring winds. For thecountry's ice cream producers however, the hot season has already arrived as they scramble for a niche position in thecountry's huge and lucrative

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

    Science.gov (United States)

    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.

  10. Influence of high power ultrasound on rheological and foaming properties of model ice-cream mixtures

    Directory of Open Access Journals (Sweden)

    Verica Batur

    2010-03-01

    Full Text Available This paper presents research of the high power ultrasound effect on rheological and foaming properties of ice cream model mixtures. Ice cream model mixtures are prepared according to specific recipes, and afterward undergone through different homogenization techniques: mechanical mixing, ultrasound treatment and combination of mechanical and ultrasound treatment. Specific diameter (12.7 mm of ultrasound probe tip has been used for ultrasound treatment that lasted 5 minutes at 100 percent amplitude. Rheological parameters have been determined using rotational rheometer and expressed as flow index, consistency coefficient and apparent viscosity. From the results it can be concluded that all model mixtures have non-newtonian, dilatant type behavior. The highest viscosities have been observed for model mixtures that were homogenizes with mechanical mixing, and significantly lower values of viscosity have been observed for ultrasound treated ones. Foaming properties are expressed as percentage of increase in foam volume, foam stability index and minimal viscosity. It has been determined that ice cream model mixtures treated only with ultrasound had minimal increase in foam volume, while the highest increase in foam volume has been observed for ice cream mixture that has been treated in combination with mechanical and ultrasound treatment. Also, ice cream mixtures having higher amount of proteins in composition had shown higher foam stability. It has been determined that optimal treatment time is 10 minutes.

  11. Ice cream structural elements that affect melting rate and hardness.

    Science.gov (United States)

    Muse, M R; Hartel, R W

    2004-01-01

    Statistical models were developed to reveal which structural elements of ice cream affect melting rate and hardness. Ice creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce ice creams with a range of microstructures. Ice cream mixes were analyzed for viscosity, and finished ice creams were analyzed for air cell and ice crystal size, overrun, and fat destabilization. The ice phase volume of each ice cream were calculated based on the freezing point of the mix. Melting rate and hardness of each hardened ice cream was measured and correlated with the structural attributes by using analysis of variance and multiple linear regression. Fat destabilization, ice crystal size, and the consistency coefficient of the mix were found to affect the melting rate of ice cream, whereas hardness was influenced by ice phase volume, ice crystal size, overrun, fat destabilization, and the rheological properties of the mix.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  14. Ice cream with additional value

    OpenAIRE

    Melicharová, Barbora

    2016-01-01

    The aim of this bachelor thesis is to summarise current knowledge about production and properties of ice cream with an additional value. Nowadays, incorporation of probiotics is considered as the most intensively studied possibility for functional ice cream manufacture. Their viability depends on the kind of a microorganism, for example bifidobacteria are mostly less stable than lactobacilli in ice cream matrix. Lactobacillus acidophilus AB518, AK414, Lactobacillus agilis AA1773, AC1888 and L...

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

    Science.gov (United States)

    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.

  16. The physics of ice cream

    Science.gov (United States)

    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!

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

    Science.gov (United States)

    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).

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

    Science.gov (United States)

    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).

  19. Let's Make Metric Ice Cream

    Science.gov (United States)

    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)

  20. Let's Make Metric Ice Cream

    Science.gov (United States)

    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)

  1. Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream.

    Science.gov (United States)

    Conficoni, D; Alberghini, L; Bissacco, E; Ferioli, M; Giaccone, V

    2017-03-01

    Ice cream, a popular product worldwide, is usually a milk-based product with other types of ingredients (fruit, eggs, cocoa, dried fruit, additives, and others). Different materials are used to obtain the desired taste, texture, consistency, and appearance of the final product. This study surveyed ice cream products available in Italy for heavy metals (lead, cadmium, chromium, tin, and arsenic). The differences between artisanal and industrial ice cream were also investigated because of the importance in the Italian diet and the diffusion of this ready-to-eat food. Ice cream sampling was performed between October 2010 and February 2011 in the northeast of Italy. A total of 100 samples were randomly collected from different sources: 50 industrial samples produced by 19 different brands were collected in coffee bars and supermarkets; 50 artisanal ice cream samples were gathered at nine different artisanal ice cream shops. Ten wooden sticks of industrial ice cream were analyzed in parallel to the ice cream. All samples were negative for arsenic and mercury. None of the artisanal ice cream samples were positive for lead and tin; 18% of the industrial ice cream samples were positive. All positive lead samples were higher than the legal limit stated for milk (0.02 mg/kg). All industrial ice cream samples were negative for cadmium, but cadmium was present in 10% of the artisanal ice cream samples. Chromium was found in 26% of the artisanal and in 58% of the industrial ice cream samples. The heavy metals found in the wooden sticks were different from the corresponding ice cream, pointing out the lack of cross-contamination between the products. Considering the results and the amount of ice cream consumed during the year, contamination through ice cream is a low risk for the Italian population, even though there is need for further analysis.

  2. Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar

    Directory of Open Access Journals (Sweden)

    Drago Šubarić

    2010-06-01

    Full Text Available The aim of this research was to investigate the effect of hydrocolloid carrageenan, native tapioca starch and powdered whey on viscosity and thermophysical properties of model ice-cream mixtures with reduced content of sugar and fat. Measurements were performed immediately after mixture preparation and after two months of storage at -18 °C. Results showed that rheological properties of model ice-cream mixtures with reduced content of sugar and fat can be improved by addition of starch and whey, particularly at low temperatures (0 and -5 °C. Improvement of properties at low temperatures is particularly important for before mentioned group of products, as well as the fact that raw materials used in the recipes are cost effective and have high nutritive value. Two-month storage at -18 °C resulted in increase of rheological parameters of all investigated samples. Freeze and thaw temperatures of model mixtures were not changed significantly after two months of storage. On the other hand, enthalpies of freezing and thawing have after storage in the most cases decreased.

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

    Science.gov (United States)

    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.

  4. A hybrid flow shop model for an ice cream production scheduling problem

    Directory of Open Access Journals (Sweden)

    Imma Ribas Vila

    2009-07-01

    Full Text Available Normal 0 21 false false false ES X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Taula normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";} In this paper we address the scheduling problem that comes from an ice cream manufacturing company. This production system can be modelled as a three stage nowait hybrid flow shop with batch dependent setup costs. To contribute reducing the gap between theory and practice we have considered the real constraints and the criteria used by planners. The problem considered has been formulated as a mixed integer programming. Further, two competitive heuristic procedures have been developed and one of them will be proposed to schedule in the ice cream factory.

  5. We Scream for Nano Ice Cream

    Science.gov (United States)

    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…

  6. We Scream for Nano Ice Cream

    Science.gov (United States)

    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…

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

    Science.gov (United States)

    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.

  8. Ice recrystallization inhibition in ice cream by propylene glycol monostearate.

    Science.gov (United States)

    Aleong, J M; Frochot, S; Goff, H D

    2008-11-01

    The effectiveness of propylene glycol monostearate (PGMS) to inhibit ice recrystallization was evaluated in ice cream and frozen sucrose solutions. PGMS (0.3%) dramatically reduced ice crystal sizes in ice cream and in sucrose solutions frozen in a scraped-surface freezer before and after heat shock, but had no effect in quiescently frozen solutions. PGMS showed limited emulsifier properties by promoting smaller fat globule size distributions and enhanced partial coalescence in the mix and ice cream, respectively, but at a much lower level compared to conventional ice cream emulsifier. Low temperature scanning electron microscopy revealed highly irregular crystal morphology in both ice cream and sucrose solutions frozen in a scraped-surface freezer. There was strong evidence to suggest that PGMS directly interacts with ice crystals and interferes with normal surface propagation. Shear during freezing may be required for its distribution around the ice and sufficient surface coverage.

  9. Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems.

    Science.gov (United States)

    Regand, A; Goff, H D

    2002-11-01

    Ice crystal growth and microstructure of sugarsolutions prepared with stabilizers (carboxymethyl cellulose [CMC], xanthan gum, locust bean gum [LBG], and gelatin) with or without milk solids-nonfat (MSNF) after freezing in a scraped surface heat exchanger and temperature cycling (5 cycles from -6 degrees C to -20 degrees C) were studied. Ice crystal growth was calculated from brightfield microscopic images acquired from samples before and after cycling. Freeze-substitution and low-temperature embedding (LR-Gold resin) were sample preparation techniques utilized for structure analyses by light microscopy and transmission electron microscopy. Differential staining for carbohydrates and proteins allowed the identification of stabilizer gel-like structures in LBG, gelatin, and gelatin/MSNF solutions. In the absence of milk proteins, xanthan and LBG were the most effective at retarding recrystallization, while in their presence, only xanthan had an effect. Cryo-gelation of the LBG was observed but is not the only mechanism of stabilizer action. Thermodynamic incompatibility between biopolymers was observed to promote localized high concentrations of milk proteins located at the ice crystal interface, probably exerting a water-holding action that significantly enhanced the stabilizer effect. Qualitatively, solution heterogeneity (phase separation) was directly proportional to ice crystal growth inhibition. It is suggested that water-holding by stabilizer and proteins, and in some cases steric hindrance induced by a stabilizer gel-like network, caused a reduction in the kinetics of the ice recrystallization phenomena and promoted mechanisms of melt-regrow instead of melt-diffuse-grow recrystallization, thus resulting in the preservation of the ice crystal size and in a small span of the ice crystal size distribution.

  10. 21 CFR 135.110 - Ice cream and frozen custard.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Ice cream and frozen custard. 135.110 Section 135....110 Ice cream and frozen custard. (a) Description. (1) Ice cream is a food produced by freezing, while... accomplish specific functions. Ice cream is sweetened with safe and suitable sweeteners and may...

  11. 7 CFR 58.649 - Physical requirements for ice cream.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Physical requirements for ice cream. 58.649 Section 58... requirements for ice cream. (a) Flavor. The flavor of the finished ice cream shall be pleasing and desirable, and characteristic of the fresh milk and cream and the particular flavoring used. (b) Body and...

  12. Enjoying Homemade Ice Cream without the Risk of Salmonella Infection

    Science.gov (United States)

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

  13. TURKISH CONSUMER DECISIONS AFFECTING ICE CREAM CONSUMPTION

    Directory of Open Access Journals (Sweden)

    Yavuz Topcu

    2015-03-01

    Full Text Available The aim of the study is to determine the main factors affecting the national-branded ice cream preferences of Turkish consumers, and to analyze the relationships between their preferences and consumption amounts. The data obtained from 400 households in Kahramanmaras, Turkey were used for Principal Component, K-Means Cluster and Multiple Regression Analyses. The results of the study highlighted clearly that the consumers of the high (C1, middle (C2 and low-income users (C3 satisfied with the manufacturer brand, the individual private label, and the retailer brands on the ice cream purchase decision and consumption amounts, respectively. The manufacturers, retailers and marketers of the ice cream, therefore, should implement effectively the manufacturer brand, the private label and the retailer brand for C1, C2 and C3, respectively, and then they could also increase the demand trends of the target consumers segments satisfied.

  14. 21 CFR 135.115 - Goat's milk ice cream.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Goat's milk ice cream. 135.115 Section 135.115... Goat's milk ice cream. (a) Description. Goat's milk ice cream is the food prepared in the same manner prescribed in § 135.110 for ice cream, and complies with all the provisions of § 135.110, except that...

  15. Characterization of Homemade Vanilla Ice Cream

    Directory of Open Access Journals (Sweden)

    Gabriel Bujancă

    2015-11-01

    Full Text Available The aim of this work was to achieve a screening on organoleptic and sensory characteristics, physical-chemical properties, microbial load and degree of contamination with heavy metals and arsenic of homemade vanilla ice cream. Dry substance ranged between 31.69% and 32.16%, all samples showing values below the 33% minimum eligibility. Regarding the acidity of the analyzed samples, they were within the legislative norms in force, showing values below 24°T. Also, analyzed  ice cream samples showed no microbial loads or contamination with heavy metals or arsenic.

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

    Science.gov (United States)

    Kurt, Abdullah; Cengiz, Alime; Kahyaoglu, Talip

    2016-06-05

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

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

    Science.gov (United States)

    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…

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

    Science.gov (United States)

    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…

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

    Science.gov (United States)

    Bagnoli, Franco

    2016-04-01

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

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

    Science.gov (United States)

    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.

  1. Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

    OpenAIRE

    SS Khoramrooz; M Sarikhani; SA Khosravani; M Farhang Falah; Y. Mahmoudi; A Sharifi

    2015-01-01

    Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cros...

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

    Science.gov (United States)

    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.

  3. Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate.

    Science.gov (United States)

    Damodaran, Srinivasan

    2007-12-26

    The inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate produced by papain action was studied. The ice crystal growth was monitored by thermal cycling between -14 and -12 degrees C at a rate of one cycle per 3 min. It is shown that the hydrolysate fraction containing peptides in the molecular weight range of about 2000-5000 Da exhibited the highest inhibitory activity on ice crystal growth in ice cream mix, whereas fractions containing peptides greater than 7000 Da did not inhibit ice crystal growth. The size distribution of gelatin peptides formed in the hydrolysate was influenced by the pH of hydrolysis. The optimum hydrolysis conditions for producing peptides with maximum ice crystal growth inhibitory activity was pH 7 at 37 degrees C for 10 min at a papain to gelatin ratio of 1:100. However, this may depend on the type and source of gelatin. The possible mechanism of ice crystal growth inhibition by peptides from gelatin is discussed. Molecular modeling of model gelatin peptides revealed that they form an oxygen triad plane at the C-terminus with oxygen-oxygen distances similar to those found in ice nuclei. Binding of this oxygen triad plane to the prism face of ice nuclei via hydrogen bonding appears to be the mechanism by which gelatin hydrolysate might be inhibiting ice crystal growth in ice cream mix.

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

    Science.gov (United States)

    Regand, A; Goff, H D

    2006-01-01

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

  5. 7 CFR 58.648 - Microbiological requirements for ice cream.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Microbiological requirements for ice cream. 58.648 Section 58.648 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING... requirements for ice cream. The finished product shall contain not more than 50,000 bacteria per gram...

  6. 7 CFR 58.647 - Composition requirements for ice cream.

    Science.gov (United States)

    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)....

  7. Bacterial contamination of traditional ice creams in Kermanshah in 2008

    Directory of Open Access Journals (Sweden)

    Sina Emami

    2013-09-01

    Full Text Available Background: Ice cream is a dairy product that is very popular during warm seasons. Ice cream can be contaminated with various microorganisms including pathogenic bacteria if hygienic procedures are not followed during preparation, distribution and preservation processes. This may put the health of people using ice cream at risk. Our study aimed to examine the bacterial contamination of traditional ice creams in Kermanshah city during 2008. Methods: During summer 2008, 80 samples of traditional ice creams were collected. The samples were examined according to the Iranian National Standard protocols for E. coli, Coliforms,  Salmonella,  Staphylococcus aureus and complete count of microorganisms. Results: Overall, 62 (77.5% samples had microbial contaminations more than the standard limit. Results showed 59 (73.75% and 54 (67.5 % of the samples contained a high number of microorganisms and coliform, respectively. Furthermore 30 (37.5% and 23 (28.75% of the samples were contaminated with E. coli and S. aureus, respectively. However, Salmonella spp. was not found in any of the ice cream samples. Conclusion: The traditional ice creams tested in Kermanshah were heavily contaminated with bacteria. It could be due to the inappropriate preparation and preservation procedures using unpasteurized milk and other materials.  Contaminations may also be induced by personals. So it is recommended to apply the hygienic procedures for preparation and preservation of ice cream including the use of pasteurized milk and other materials.

  8. Increasing the protein content of ice cream.

    Science.gov (United States)

    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.

  9. Evaluation of texture and colorimetric properties of irradiated ice cream

    Energy Technology Data Exchange (ETDEWEB)

    Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F., E-mail: vladrogo@yahoo.com.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2013-07-01

    The ice cream consists of an aerated suspension of fat and crystals in a concentrate sugar solution where other ingredients may be added provided that does not mis characterize the product. It is one of the most important product of the dairy industry. The ice cream is considered a high nutritional value food providing fat, carbohydrates, proteins, vitamins and mineral to its consumers. The aim of this study was to evaluate the effects of the gamma radiation process in the color and texture of milk based ice cream purchased at Sao Paulo retail market, Brazil. The samples were irradiated with doses of 1.0 and 2.0 kGy into isothermal boxes at {sup 6}0{sup C}o Multipurpose Irradiator (IPEN-CNEN/SP) at -72 °C and it was immediately stored at -10 °C until the moment of the analyses. The color parameter were L *, a * and b * using a CR-400 Minolta Colorimeter and the texture was analyzed using a Stable Micro Systems texture analyzer (model TA-TX Plus) equipped with a Multiple Puncture Probe. It was observed that the control and irradiated sample differs statistically for the texture analysis. In the color analysis it was observed that the L * parameter have increased less than 5.0 % between the control and 2.0 kGy sample. For the parameters a * and b * the value rose by 18 % and 2.31 %, respectively. The authors concluded that even with the statistical difference the gamma radiation can be applied in ice creams. (author)

  10. 7 CFR 58.2825 - United States Standard for ice cream.

    Science.gov (United States)

    2010-01-01

    ... 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 Standard for ice cream. (a) Ice cream shall contain at least 1.6 pounds of total solids to the...

  11. Behaviour of casein micelles at conditions comparable to those in ice cream

    NARCIS (Netherlands)

    Jonkman, M.J.

    2000-01-01

    The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since the behav

  12. Behaviour of casein micelles at conditions comparable to those in ice cream

    NARCIS (Netherlands)

    Jonkman, M.J.

    2000-01-01

    The physical properties of ice cream are mainly determined by the processing and the ingredients. Milk (powder) is one of the ingredients and ice cream thus contains casein, the major milk protein. A large proportion of casein in ice cream is present in the plasma phase of ice cream. Since

  13. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream.

    Science.gov (United States)

    Amador, Julia; Hartel, Rich; Rankin, Scott

    2017-08-01

    The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at -3, -5, and -7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at -3 °C draw temperature and contained 0%, 0.2%, or 0.4% stabilizer, a blend of guar gum, locust bean gum, and carrageenan. Multiple linear regressions were used to determine relationships between ice crystal size, destabilized fat, and sensory iciness. In the ice and fat structure study, an inverse correlation was found between fat destabilization and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy with increasing amounts of destabilized fat. Destabilized fat correlated inversely with drip-through rate and sensory greasiness. In the ice cream mix viscosity study, an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness. These results indicate that fat structures and mix viscosity have significant effects on ice cream microstructure and sensory texture including the reduction of iciness perception. © 2017 Institute of Food Technologists®.

  14. Ice cream and orbifold Riemann-Roch

    Science.gov (United States)

    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.

  15. Investigation of rheological properties of mixtures of soft ice cream

    Directory of Open Access Journals (Sweden)

    L. V. Golubeva

    2012-01-01

    Full Text Available The paper presents the study of the rheological properties of multicomponent mixtures for soft ice cream enriched with various stabilizers to facilitate evaluation and selection of the optimal mixture.

  16. A TROPICAL COUNTRY WHICH IS COOL TO ICE CREAMS!

    Directory of Open Access Journals (Sweden)

    C. ANIRVINNA

    2011-01-01

    Full Text Available One market which is expected to make a brisk business in the summer is none other than ice-cream. For consumers too there is nothing better than craving for an ice cream particularly during unbearable hot summer period of April-June. But astonishingly given the climate in India, the per capita consumption in India 250 ml has been much lower compared to the countries compared to 23 lt in the US, 18 lt in Australia, 14 lt in Sweden and 800 ml even in neighbouring Pakistan, Sri Lanka shows immense potential for expansion. The US has been the leading producer of ice-cream in the world albeit Europe introduced the product into the country. The ice-cream cone was invented as early as 1904 shows the hallmark of a product innovation in the US.

  17. Microbial contamination determination of Cream suit,Traditional Ice Cream and Olovia in Yasuj City

    Directory of Open Access Journals (Sweden)

    SS Khoramrooz

    2015-09-01

    Full Text Available Background & aim: Prevalence of diseases caused by consumption of contaminated food has always been a problem all over the world, and every year spent on improving the disease is costly.Cream suit, Ice cream & olowye for ingredient substance and manufacture & preservation conditional have very high possibility for contamination.The aim of this study is Microbial contamination determination of Cream suit, Traditional Ice Cream and Olovia in Yasuj City Methods: This study is randomized cross sectional study was performed on 64 samples.The samples were taken from the ice cream and confectionery shops in Yasuj city and keep on cold box then the samples were transported in sterile conditions, to the department of medical microbiology laboratory in medical university of yasuj and  microbial contamination rate evaluated by national standard method. Collected data analysed with SPSS software for data description,from central dispersion and table frequency and draw chart.  RESULTS: The survey results showed that 40% o traditional ice cream,cream suit were infected by Staph aurous, Escherichia coli and salmonella respectly (6.7,87 and 0,(50,30 and 0.(0,0 and0 present, and no seen any bacteria on olowye. Conclusion: Due to our research contamination rate traditional ice cream,cream suit and olowye were by Staph aurous, Escherichia coli and salmonella were very high . therefore using different ways to control bacterial growth especaly E.coli the mostly transmited by fecal oral including the use of healthly and safe raw material for promoting health awareness of people involved in the food preparation and production is essential.

  18. Lactose reduced ice cream enriched with whey powder

    Directory of Open Access Journals (Sweden)

    Ana Claudia Tsuchiya

    2017-05-01

    Full Text Available Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP replaced by WP (MP/WP, decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD.With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 hthe sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement.

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

    OpenAIRE

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

    2010-01-01

    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 a...

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

    OpenAIRE

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

    2010-01-01

    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 a...

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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 ice cream containing inulin (P ice cream mix (P ice cream with oligofructose during storage.

  3. Aflatoxin M1 Contamination in Ice-Cream

    Directory of Open Access Journals (Sweden)

    R. Kazemi Darsanaki

    2013-06-01

    Full Text Available Aflatoxin M1 (AFM1 is the hydroxylated metabolite of aflatoxin B1 (AFB1 that it can be found in milk and dairy products. In this study, ELISA (Enzyme Linked Immunosorbent Assay technique was used for detection of AFM1 in ice-cream in Guilan province (Northern Iran. A total of 90 ice-cream samples was randomly obtained from different supermarkets. In 62 of the 90 ice-cream samples examined (68.88%, the presence of AFM1 was detected in concentrations between 8.4 -147.7 ng/l. The mean level of AFM1 in positive samples was 40.36 ng/l. AFM1 levels in 11 samples (12.22% were higher than the maximum tolerance limit (50 ng/l accepted by ISIRI, European Community and Codex Alimentarius.

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

    Science.gov (United States)

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

    2007-05-15

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

  5. Research of Wheat Germ Foaming Capacity in Dairy Ice-Cream Composition

    Directory of Open Access Journals (Sweden)

    V.V. Martich

    2013-09-01

    Full Text Available Surface activity of grain component in model systems and in the milk ice cream is investigated. It is found that increase of wheat germ comtent in model systems and mixtures leads to a corresponding decrease in surface tension in the presence of surface-active plant protein. The expediency of previous frying and shredding of plant material to improve its foaming ability in the milk mixtures is proved. The need of wheat germ hydration before its use to improve functional and technological properties in the ice cream is confirmed.

  6. Orange fiber as a novel fat replacer in lemon ice cream

    Directory of Open Access Journals (Sweden)

    Tainara de Moraes Crizel

    2014-06-01

    Full Text Available Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC; ice cream with fiber (F1 from the peel, bagasse, and orange seed (ICA and ICB; ice cream with fiber (F2 from the orange peel alone (ICC and ICD; ice cream with fiber (F3 from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF; and ice cream with fiber (F4 from the orange peel pretreated with hydro-distillation (ICG and ICH.The orange fiber reduced the ice cream fat content (50 % and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 % of orange fiber showed low melting rate values than those of the control ice cream. The overall acceptance of the ice cream with 1.0 % of pre-treated orange peel fiber did not differ from that of the control ice cream (80 %. The orange fiber proved a promising food ingredient since it can be used to decrease the fat content and increase bioactive compounds content, such as fiber and carotenoids.

  7. Teaching Process Engineering Principles Using an Ice Cream Maker

    Science.gov (United States)

    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…

  8. Ice Cream/I Scream for YA Books

    Science.gov (United States)

    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…

  9. Teaching Process Engineering Principles Using an Ice Cream Maker

    Science.gov (United States)

    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…

  10. Ice Cream/I Scream for YA Books

    Science.gov (United States)

    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…

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

    Science.gov (United States)

    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.

  12. Production and characterization of ice cream with high content in oleic and linoleic fatty acids

    DEFF Research Database (Denmark)

    Marín-Suárez, Marta; García Moreno, Pedro Jesús; Padial-Domínguez, Marta

    2016-01-01

    Ice creams produced with unsaturated fats rich in oleic (OO, 70.7% of oleic) and linoleic (LO, 49.0% of linoleic) fatty acids, were compared to ice cream based on saturated coconut oil (CO, 50% of lauric acid). The globule size distribution of OO mix during aging (72 h at 4°C) followed a similar...... trend to CO mix, being stable after 48 h; whereas LO mix destabilized after 24 h. CO mix showed higher destabilization during ice cream production, but no significant differences among fats were observed in the particle size of the ice cream produced. The overrun was also lower for OO and LO ice creams...... (34.19 and 27.12%, respectively) compared to CO based ice cream (45.06%). However, an improved melting behavior, which gradually decreased from 88.69% for CO to 66.09% for LO ice cream, was observed....

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

    Science.gov (United States)

    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.

  14. Formulation of a peach ice cream as potential symbiotic food

    Directory of Open Access Journals (Sweden)

    Fernando Josué VILLALVA

    Full Text Available Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12 and prebiotics (inulin, and to evaluate its sensory quality and acceptability as potential symbiotic food. The moisture content was 76.47%; 7.14% protein; 0.15% fat; 6.37%; carbohydrates; 9.87% inulin; 1.22% ash; 0.201% calcium, 0.155% phosphorus and 0.168% sodium. On the first and 21th day of storage counts of B. lactis Bb – 12 was 4 x 108 CFU/mL and 1.5 x 107 CFU/mL, respectively. It was possible to formulate a peach ice cream reduced in calories, fat, and sugar and with potential symbiotic effect, by addition of B. lactis Bb – 12. A product with suitable organoleptic characteristics, creamy texture, peachy colour, taste and flavour, and no ice crystals was obtained. This ice cream would be a suitable food matrix to incorporate prebiotic and probiotic ingredients as a potential symbiotic food.

  15. 40 CFR 405.80 - Applicability; description of the ice cream, frozen desserts, novelties and other dairy desserts...

    Science.gov (United States)

    2010-07-01

    ... 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... manufacture of ice cream, ice milk, sherbert, water ices, stick confections, frozen novelties products,...

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

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

    2010-02-01

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

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

    Science.gov (United States)

    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.

  19. Application of HACCP system in the ice cream production

    Directory of Open Access Journals (Sweden)

    Meho Bašić

    2005-01-01

    Full Text Available For enhancement of quality in all production segments, the ice cream factory «SA&JACOM» Sarajevo has made a decision to introduce a system of quality control and health safety for all of its products.Possible critical control points were analyzed and successfully specified, with hazard reduction to tolerant level, and in some cases with total hazard elimination. Using HACCP methodology, it is expected that the factory will produce the ice-creams with reliable preliminary established quality and accepted level of hygienic and health safety. All the activities are applied in a precise and documented way, so the products of this factory achieve trust of the customers and provide an official production certificate.

  20. ESR/spin probe study of ice cream.

    Science.gov (United States)

    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%.

  1. Development of Job’s-tears ice cream recipe

    OpenAIRE

    Wiwat Wangcharoen

    2009-01-01

    Job’s tears ice cream recipe was developed by varying proportions of Job’s tears, sucrose, salt and coconut milk. Product positioning mapping was used to identify the sensory attributes that were drivers of preference, which appeared to be sweetness, smoothness, richness, and coconut milk and Job's-tears flavours of the product. Cluster analysis was used to differentiate consumers by their preference direction. Nutritional composition, antioxidant capacity and total phenolic content of th...

  2. ICE CREAM WITH A COMBINED COMPOSITION OF RAW MATERIALS

    Directory of Open Access Journals (Sweden)

    O. E. Khodyreva

    2013-01-01

    Full Text Available Dairy products are the product of daily demand. Nowadays actively assimilate new types of raw materials, tech-nology, formulation. One of the propagation methods of enriching dairy products is a combination of milk and vegetable raw materials. The possibility of making a concentrated paste of Jerusalem artichoke in dairy products was investigated. The ice cream sundae "Vanilla" was chosen as the object of research.

  3. Sensory Acceptability of Squash (Cucurbita Maximain Making Ice Cream

    Directory of Open Access Journals (Sweden)

    Raymund B. Moreno

    2015-02-01

    Full Text Available - This experimental research was conducted to determine the sensory acceptability of mashed squash (Cucurbita Maxima of different proportions in making ice cream in terms of appearance, aroma, texture, taste and general acceptability. Five treatments were formulated in the study—four of which utilized mashed squash at various proportions and one treatment was used as the control variable which contains no mashed squash at all. The respondents of the study were the 20 Food Technology students and 10 faculty members of West Visayas State University Calinog Campus who were selected through random sampling. The respondents evaluated the finished products using a modified sensory evaluation score sheet based on Six Point Hedonic Scale. The statistical tools used were the means, standard deviation, Wilcoxon Signed Rank Test. The 0.01 alpha level was used as the criterion for acceptance or rejection of the null hypothesis. The result of the study led to the conclusion that there is a significant difference that existed in the level of acceptability of mashed squash in making ice cream in terms of appearance, aroma, and general acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of using mashed squash in making ice cream in terms of taste and texture.

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

    Science.gov (United States)

    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.

  5. A critical overview: The reason for the public sector’s ice cream production in Turkey

    Directory of Open Access Journals (Sweden)

    Berkan KARAGÖZ

    2011-12-01

    Full Text Available Whereas, the public sector in Turkey has withdrawn from the production of private goods, the public sector in Turkey still has produces ice cream. In recent years, related public enterprise has taken up the capacity expansion of ice cream production. And also, it has got a target of growing market share. However, there isn’t a strong argument about the public sector’s ice cream production. In this study, it is researched that why the public sector in Turkey produces ice cream.

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

    Science.gov (United States)

    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 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 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.

  7. Inhibition by ice cream of the antidotal efficacy of activated charcoal.

    Science.gov (United States)

    Levy, G; Soda, D M; Lampman, T A

    1975-03-01

    A study was conducted to determine if ice cream and sherbet interfered with the adsorption of aspirin onto activated charcoal both in vivo and in vitro. An aqueous suspension of 20 g activated charcoal decreased the absorption of 1 g aspirin by 65%; the same dose of activated charcoal with 50 g of ice cream reduced aspirin absorption by only 42% under otherwise identical conditions. In vitro tests showed that different ice creams and sherbet decrease the adsoprtion of aspirin onto activated charcoal. Thus, although ice cream is useful for preparing palatable suspensions of activated charcoal, it decreases appreciably the antidotal efficacy of the adsorbent.

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

    Science.gov (United States)

    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 (pice 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).

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

    Science.gov (United States)

    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

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

    Science.gov (United States)

    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.

  11. Development of Job’s-tears ice cream recipe

    Directory of Open Access Journals (Sweden)

    Wiwat Wangcharoen

    2009-10-01

    Full Text Available Job’s tears ice cream recipe was developed by varying proportions of Job’s tears, sucrose, salt and coconut milk. Product positioning mapping was used to identify the sensory attributes that were drivers of preference, which appeared to be sweetness, smoothness, richness, and coconut milk and Job's-tears flavours of the product. Cluster analysis was used to differentiate consumers by their preference direction. Nutritional composition, antioxidant capacity and total phenolic content of the final product were also determined.

  12. Connecting the dots between bacterial biofilms and ice cream

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  14. Viability of human-derived probiotic lactobacilli in ice cream produced with sucrose and aspartame.

    Science.gov (United States)

    Başyiğit, Gülden; Kuleaşan, Hakan; Karahan, Aynur G

    2006-09-01

    A mixture of human-derived probiotic strains of Lactobacillus acidophilus, L. agilis and L. rhamnosus was used as a probiotic culture in ice cream manufacture. Viability and survival of these probiotic cultures were investigated in two different ice cream formulations. Ice cream with sucrose and ice cream with aspartame were prepared and each of these was divided into two subgroups: one with direct addition of the probiotic culture and one with milk fermented by the same probiotic culture. Ice cream samples were stored at -20 degrees C for 6 months and the survival rate of cultures were determined monthly. Probiotic cultures underwent tests for resistance to bile salts, antibiotics, acidic conditions; they were found to be highly resistant to such challenges. Chemical analysis of ice cream samples, such as determination of acidity, pH and solid matter, was also performed. The probiotic cultures remained unchanged in ice cream stored for up to 6 months regardless of the sweeteners used. Using probiotic cultures in ice cream mixes did not alter the characteristics of the product.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  18. 40 CFR 405.70 - Applicability; description of the fluid mix for ice cream and other frozen desserts subcategory.

    Science.gov (United States)

    2010-07-01

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

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

    Science.gov (United States)

    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

  20. Rheological properties of reduced fat ice cream mix containing octenyl succinylated pearl millet starch.

    Science.gov (United States)

    Sharma, Monika; Singh, Ashish K; Yadav, Deep N

    2017-05-01

    The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level. The aged ice cream mixes exhibited non-Newtonian behaviour as flow behaviour index values were less than one. Apparent viscosity (at 50 s(-1) shear rate) of control as well as ice cream mix containing 1% OSA-esterified pearl millet starch samples was 417 and 415 mPas, respectively and did not differ significantly. The overrun of the ice cream (with 5 and 7.5% fat) containing 1 and 2% of above fat replacers ranged between 29.7 and 34.3% and was significantly lower than control (40.3%). The percent melted ice cream was also low for the ice creams containing 2% of above fat replacers at 5% fat content as compared to control. However, sensory acceptability and rheological characteristics of reduced fat ice creams containing 1.0 and 2.0% OSA-esterified pearl millet starch were at par with other fat replacers under the study. Thus, OSA-esterified pearl millet starch has potential to be used as fat replacer in reduced fat ice cream.

  1. Preference direction study of Job’s-tears ice cream

    Directory of Open Access Journals (Sweden)

    Wiwat Wangcharoen

    2007-09-01

    Full Text Available Job's-tears (Coix lachryma-jobi L. is a kind of cereal commonly used in Asia as food and medicine, but it is still not widely consumed in Thailand. Four prototype products of Job’s-tears ice cream were developed by varying 2 levels of glucose syrup (16 and 32% of Job's-tears used and coconut milk (50 and 100 % of Job's-tears used. Their sensory attribute profiles were evaluated by 3 groups of 10 selected panelists using Ratio profile test (RPT, and their acceptances, hedonic scores, were evaluated by 100 consumers. Results showed that there were significant effects of coconut milk quantity on several attributes, such as appearance (whiteness, texture (hardness, smoothness, and flavour (coconut milk aroma, sweetness, saltiness, but the effect of glucose syrup quantity was significant on hardness only. Acceptance data were analyzed by cluster analysis to find out the difference of preference directions and 3 clusters (n1 = 39, n2 = 25, n3 = 36 were found. The first cluster preferred Job's tears ice cream containing high glucose syrup and low coconut milk, whilst the second preferred high level of only one of these two ingredients, and the third preferred high level of both ingredients. External preference maps were created from RPT and acceptance data to express the preference direction of each cluster.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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 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 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.

  5. Preparation and quality characterization of soy milk based non-dairy ice cream

    Directory of Open Access Journals (Sweden)

    Samreen Ahsan

    2015-08-01

    Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  9. Preparation and quality characterization of soy milk based non-dairy ice cream

    Directory of Open Access Journals (Sweden)

    Samreen Ahsan

    2015-07-01

    Full Text Available Soy milk made from soybean has prospective to be used as a substitute of milk due to its health benefits. It is a rich source of iso-flavones, omega-3-fatty acid, dietary fiber, vitamin C, carotenoids, protein and oligosaccharides. The current study was designed to examine the effects of galacto-manan on ice cream by using commercially available (silk and locally prepared soy milk. Galacto-mannan (guar gum was used in different concentration (0.3, 0.4, 0.5 and 0.6% for the preparation of ice cream. Ice cream was analyzed for physico-chemical and sensory characteristics at 0, 30 and 60 days of storage interval. Overrun, meltdown, viscosity, total solids, pH and acidity were affected significantly by ice cream samples as well as storage. While non-significant effects of stabilizer and storage were found on fat, protein, and ash contents of ice cream. On organoleptic evaluation, the highest scores were awarded to the ice cream sample prepared with 0.5% of guar gum. Ice cream manufactured with locally prepared soy milk and guar gum revealed comparable quality with lower cost.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  12. Evaluation of soluble solids content and pH of ice cream treated with gamma radiation

    Energy Technology Data Exchange (ETDEWEB)

    Rogovschi, V.D.; Nunes, T.C.F.; Fabbri, A.D.T.; Sagretti, J.M.; Sabato, S.F. [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2011-07-01

    The ice cream is considered an aerated suspension of fat and ice crystals in a concentrated sugar solution containing hydrocolloids, proteins and casein micelles. Only in Brazil, in the year 2010, it was produced 1120 million liter of ice cream and due to high demand by the consumers, this is considered the most important product of the dairy industry. The objective of this work is to evaluate the soluble solids content (SSC) and the hydrogenionic potential (pH) of vanilla ice cream conditioned in isothermal boxes irradiated with 3.0 and 5.0 kGy in the Multipurpose Irradiator of {sup 60}Co located at IPEN - CNEN/SP. It can be concluded that the treatment of ice cream with gamma radiation did not cause changes in the analyzed parameters. . (author)

  13. Development of ice cream based sugar cane juice and sensory evaluation with children

    Directory of Open Access Journals (Sweden)

    Vanessa Pedro da Silva

    2014-02-01

    Full Text Available Ice cream is a tasty and nutritious source of protein and calcium, but it is deficient in some minerals, as iron, but it is found in sugar cane juice, which is a source of minerals such as iron, phosphorus, calcium, sodium among others. The objective of the present study are: to develop sugar cane juice ice cream, in order to increase the mineral content replacing refined sugar and water during the manufacturing process by sugar cane juice; to analyze its physical-chemical composition; to check your sensory acceptance with children. Three formulations were prepared from sugar cane juice ice cream: sugar cane juice ice cream (SC, sugar cane juice ice cream with molasses (SCM and sugar cane juice ice cream with brown sugar (SCR. Sensory evaluation was conducted with 120 children (62 boys and 58 girls from 8 to 10 years old, students from 3rd to 5th years of primary school. Sensory tests were ordering-preference, intention to use and acceptance with facial hedonic scale of 7 points. The results of physico-chemical and acceptance testing were statistically analyzed by analysis of variance (ANOVA, the scores compared by Tukey test (p ? 0.05 and the result of the sensory test ordering-preference were assessed using the Friedman. The ice cream it presents has a reduced fat content because it was formulated with palm trans-fat free. The use of sugar cane juice in the formulation of the ice cream increased the amount of minerals when compared to ordinary ice cream. Therefore, sugar cane juice ice cream demonstrated to be more healthy and nutritious compared with traditional ice cream, besides being source of calcium, iron and phosphorus; serving the needs of the recommended daily intake (IDR for children from 7 to 10 years old. About the sensory evaluation, all formulations of sugar cane juice ice cream obtained great sensory acceptance among children in all sensory attributes evaluated, showing excellent percentages of acceptance and intention to use by

  14. Delicious ice Creams in Plain Awful. Why does salt thaw ice?

    OpenAIRE

    Bagnoli, Franco

    2016-01-01

    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 ...

  15. Effects of ratio of milk fat to soy bean oil and whipping time on qualities of milk ice cream

    Directory of Open Access Journals (Sweden)

    Sukrit Thaiudom

    2007-01-01

    Full Text Available Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of ratio of milk fat to soy bean oil, whipping time, and their interaction on ice cream mix viscosity, overrun, air cell size, fat destabilization, hardness, melting rate, and shape retention ofice cream. Ice creams with ratio of milk fat to soy bean oil at 100:0, 50:50, 0:100 and whipping time at 15 and 20 min were produced and determined for their qualities. The results showed that ratio of milk fat to soybean oil affected all qualities of ice cream, while duration of whipping time influenced the overrun and air cell size. The interaction of ratio of milk fat to soy bean oil and whipping time affected only overrun. Ice creammix with ratio of milk fat to soy bean oil 100:0 showed the highest apparent viscosity and hardness and the biggest air cell size. Whipping time of ice cream for 20 min showed a bigger size of air cells than the whippingtime for 15 min (p < 0.05. These results can be applied to the manufacture of modified ice cream.

  16. Delicious ice Creams in Plain Awful. Why does salt thaw ice?

    CERN Document Server

    Bagnoli, Franco

    2016-01-01

    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 ma...

  17. Frequency of Bacterial Frequency of Bacterial Contamination in Traditional Ice Cream Produced in Arak, Iran (2011

    Directory of Open Access Journals (Sweden)

    Rezaei, M. (MSc

    2014-05-01

    Full Text Available Background and Objective: Ice cream is a suitable environment for microbial growth due to its chemical structure, ingredients, and its increased supply and demand. In the absence of hygienic considerations, it can cause poisoning. This study aimed to determine bacterial contamination in traditional ice cream produced in Arak city in 2011. Material and Methods: The samples (n= 30 were randomly obtained from different parts of Arak in, 2011. The Samples were shipped in cold conditions and total count of microorganisms test was performed according to Iranian national standards. Results: In 16.66%, the microbial contamination was below the limit of microbial load (5×104, and in 83.3% the contamination was more than allowed level. Conclusion: This study highlights the dire situation for bacterial contamination of traditional ice cream in Arak city. Keywords: Arak, Ice Cream, Microbial Contamination

  18. Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report

    Directory of Open Access Journals (Sweden)

    Kasprzyk Iwona

    2016-07-01

    Full Text Available The objective of this study was to investigate the effect of the addition of transglutaminase (TG preparation Saprovia L ® (PMT TRADING Co. Ltd, Lodz, Poland on the properties of ice cream with 40 g/kg and 70 g/kg fat content. TG was added at a concentration of 2 U/g protein. We studied the effect of transglutaminase on fresh and 3-month-stored at -25°C ice cream. Ice cream mixes were prepared with 5 g/kg stabilizer. Melting test was performed after thermal shocks until the “1st drop” occurrence. The amount of effluent was measured within the 0-120 min time frame. We evaluated the appearance of the samples and carried out the TPA and compression analysis. The addition of the enzyme has increased the resistance of stored ice cream to repeated thermal shocks.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  3. The implementation of HACCP management system in a chocolate ice cream plant

    OpenAIRE

    2014-01-01

    To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurizati...

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  11. Cleaning frequency and the microbial load in ice-cream.

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  16. Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream

    Directory of Open Access Journals (Sweden)

    Arashdeep Singh

    2014-08-01

    Full Text Available Storage conditions were known to bring about some physicochemical changes in frozen foods. The present investigation was therefore carried out to examine the effect of storage period on the physicochemical, sensory and microbiological quality of bakery flavoured ice cream. Bakery flavoured ice cream incorporating cookies (plain and chocolate and cakes (vanilla and chocolate at 10 per cent level were prepared and subjected to 60 days of frozen storage and evaluated periodically at intervals of 15 days. With the progress in the storage period total solids, acidity and specific gravity of all ice cream samples increased significantly (p<0.01 during the storage, while pH, antioxidant activity and overrun decreased significantly (p<0.01. Protein, fibre and ash content do not show any significant change during storage. The decrease in total phenolic content was found to be non significant with increase in storage period from 0 to 60 days. Storage period had significant (p<0.01 on L and a*colour attributes of ice cream samples. First dripping time increased while melting rate decreased in all samples. The mean sensory scores of all ice cream samples decreased significantly with progress in storage period at -18±1o C. There was a significant decline in Standard Plate Count (SPC and increase in psychrophillic count with progress in storage period.

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

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju-Woon [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of)], E-mail: sjwlee@kaeri.re.kr; Kim, Hyun-Joo; Yoon, Yohan; Kim, Jae-Hun [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Ham, Jun-Sang [Animal Products Processing Division, National Livestock Research Institute, Rural Development Administration, Suwon 441-706 (Korea, Republic of); Byun, Myung-Woo [Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Baek, Min [Atomic Energy Policy Division, Ministry of Science and Technology, Seoul 110-760 (Korea, Republic of); Jo, Cheorun [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Shin, Myung-Gon [Department of Food Science and Biotechnology, Woosong University, Daejeon, 300-718 (Korea, Republic of)

    2009-07-15

    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 deg. 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. D{sub 10} 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.

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

    Science.gov (United States)

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

    2007-01-01

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

  19. Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream

    Directory of Open Access Journals (Sweden)

    Irma Aranda-Gonzalez

    2016-04-01

    Full Text Available ABSTRACT: Ice cream is a product whose formulation requires considerable amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related to chronic diseases such as diabetes and obesity. For this reason, the food industry seeks to formulate products with sweeteners that preserve the physicochemical and sensory characteristics of the original product. Stevia rebaudiana is a plant that naturally contains glycosides with no calories and high sweetening capacity and it is considered safe for consumption. Therefore the aim of this research was to evaluate the effect of replacing sugar with different levels of extracts of S. rebaudiana Morita II and Criolla, on the physicochemical and sensory properties of strawberry ice cream. Using a 2x2 factorial experimental design, a total of 4 formulations were prepared with two levels of concentration of the aqueous extract of Stevia rebaudiana (5 or 8% and the variety of S. rebaudiana (Morita II or Criolla. Proximate composition, physicochemical properties and sensory evaluation were determined in processed products. The proximate analysis of strawberry ice cream varied significantly (P<0.05 depending of variety and level used on the formulation. The viscosities of all ice cream mixes were decreasing as the shear rate was increased, indicating a pseudoplastic behavior. The sensory analysis showed differences (P<0.05 among the formulations tested, however the score of all products were above the indifference point, suggesting that all of these formulations may have a commercial potential.

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

    Science.gov (United States)

    Yao, Xudong; Liang, Kai

    2013-03-01

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

  1. Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties.

    Science.gov (United States)

    de Souza Fernandes, Daiana; Leonel, Magali; Del Bem, Marilia Sbragia; Mischan, Martha Maria; Garcia, Émerson Loli; Dos Santos, Thaís Paes Rodrigues

    2017-05-01

    In the present study, the effects of derivatives of cassava, maltodextrin and bagasse, on the physicochemical, physical and sensory properties of ice creams were investigated. The content of cassava maltodextrin increased significantly the content of carbohydrate and total soluble solids and decreased lipids content. The effect of cassava bagasse was more pronounced than the maltodextrin on physical and sensory parameters. Increased percentage of cassava bagasse in formulation led to decrease of overrun, melting and luminosity, but increased hardness and unfreezable water. Sensory attributes were mainly influenced by cassava bagasse inclusion. The results suggested the potential use of cassava derivatives in ice cream formulations. Ice creams with low percentage of cassava bagasse (1.5) and intermediate values of cassava maltodextrin (3.65%) had good nutritional, technological and sensorial acceptance.

  2. Evaluation of Listeria monocytogenes survival in ice cream mixes flavored with herbal tea using Taguchi method.

    Science.gov (United States)

    Ozturk, Ismet; Golec, Adem; Karaman, Safa; Sagdic, Osman; Kayacier, Ahmed

    2010-10-01

    In this study, the effects of the incorporation of some herbal teas at different concentrations into the ice cream mix on the population of Listeria monocytogenes were studied using Taguchi method. The ice cream mix samples flavored with herbal teas were prepared using green tea and sage at different concentrations. Afterward, fresh culture of L. monocytogenes was inoculated into the samples and the L. monocytogenes was counted at different storage periods. Taguchi method was used for experimental design and analysis. In addition, some physicochemical properties of samples were examined. Results suggested that there was some effect, although little, on the population of L. monocytogenes when herbal tea was incorporated into the ice cream mix. Additionally, the use of herbal tea caused a decrease in the pH values of the samples and significant changes in the color values.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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 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.

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

    Science.gov (United States)

    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 [H2O2]), 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 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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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 ice cream containing probiotic bifidobacteria may reduce salivary levels of mutans streptococci in young adults.

  8. The implementation of HACCP management system in a chocolate ice cream plant

    Directory of Open Access Journals (Sweden)

    Junchao Lu

    2014-09-01

    Full Text Available To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level.

  9. The implementation of HACCP management system in a chocolate ice cream plant.

    Science.gov (United States)

    Lu, Junchao; Pua, Xiao-Hui; Liu, Chi-Te; Chang, Che-Lang; Cheng, Kuan-Chen

    2014-09-01

    To guarantee the safety of chocolate ice cream production, the Hazard Analysis Critical Control Points (HACCP) system was applied to the production process. The biological, chemical, and physical hazards that may exist in every step of chocolate ice cream production were identified. In addition, the critical control points were selected and the critical limits, monitoring, corrective measures, records, and verifications were established. The critical control points, which include pasteurization and freezing, were identified. Implementing the HACCP system in food manufacturing can effectively ensure food safety and quality, expand the market, and improve the manufacturers' management level. Copyright © 2013. Published by Elsevier B.V.

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

    OpenAIRE

    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...

  11. 糯玉米冰淇淋的研制%Manufacture of Waxy Corn Ice Cream

    Institute of Scientific and Technical Information of China (English)

    王纯彬

    2014-01-01

    Use waxy corn as the main raw material ,considering the effects on the ice cream's appearance and quality,adding 40 percents of corn juice would be fine.We can get the best ice cream after secondary homogeneous process.%以糯玉米为主要原料,通过玉米汁添加量对冰淇淋感官结构的影响及不同均质方法对冰淇淋质量的影响,确定玉米汁添加量40%;经二次均质的冰淇淋效果最好。

  12. Development and characterization of ice cream enriched with different formulations flour jabuticaba bark (Myrciaria cauliflora

    Directory of Open Access Journals (Sweden)

    Marina Leopoldina Lamounier

    2015-09-01

    Full Text Available The aim was to perform the physicochemical characterization of the flour from the bark of jabuticaba, as well as developing three ice cream formulations (enriched with 0, 5 and 10% of this flour and evaluate the physicochemical and sensory characteristics. Fruits were pulped, the peels were dehydrated, dried, crushed and sieved to obtain the flour that was analyzed for physicochemical levels. Then, three ice cream formulations were developed (with 0%, 5% and 10% flour from the bark of jabuticaba, considering the physicochemical and sensorial characteristics. The results showed that the flour from the bark of jabuticaba showed high ash and fiber. The ice creams showed differences (p < 0.05 for pH, titratable acidity, moisture and ash due to the incorporation of flour from the bark of jabuticaba. The only attribute that did not differ (p > 0.05 was soluble solid. The overrun was ecreasing with increasing addition of flour. In the sensory evaluation, only attributes that differ (p < 0.05 were flavor, texture and overall appearance of the formulation with 10% flour from the bark of jabuticaba, which represents that incorporation of 5% flour from the bark of jabuticaba did not affect the cceptability of ice creams. It can be concluded that the enrichment of blemish bark flour provides edible ice increase in nutritional value without affecting the sensory characteristics at the level of 5% added.

  13. The Effect of Combination Carrot Juice (Daucus carota L. and Hunkwee Flour in Manufacturing Kefir Ice Cream on Physical and Chemical Quality of Kefir Ice Cream

    Directory of Open Access Journals (Sweden)

    Ilma Mahdiana

    2017-03-01

    Full Text Available The purpose of this research was to determine the best combination of carrot juice (CJ and hunkwee flour (HF on manufacturing of kefir ice cream. The method of this research was experiment with Completely Randomized Design, 4 treatments and 4 replication, the treatments were without carrot juice + HF 5% (P0, CJ 1.5% + HF 3.5% (P1, CJ 3% + HF 2% (P2, CJ 4.5% + HF 0.5% (P3, the presentage based on Ice Cream Mix (ICM. The variables measured were antioxidant activity, viscosity, total solid and organoleptic (textur, taste and aroma. The data was analized by using Analysis Of Variance (ANOVA continued by Honestly Significance Difference (HSD test. The result of this research showed that the combination of carrot juice and hunkwee flour gave highly significant difference effect (P0.05 on aroma. Conclusion: the combination of carrot juice 1.5% + hunkwee flour 3.5% (P1 in kefir ice cream gave the best result.

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

    Directory of Open Access Journals (Sweden)

    Yulia B. Monakhova

    2013-01-01

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

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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

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

    Science.gov (United States)

    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.

  18. The carbon footprint of ice cream and its mitigating options for Unilever in China

    NARCIS (Netherlands)

    Zheng, Wanli

    2010-01-01

    Unilever is planning to expand its ice cream production based on current conditions in China. Produc-tion expansion means increasing demands of raw materials e.g. milk powders, and requirements of energy use for processing, transporting and storing. From

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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)

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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…

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

    Directory of Open Access Journals (Sweden)

    Filiz Yangılar

    2015-01-01

    Full Text Available In the present study, possible eff ects 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 fi bre, while 8.2 g per 100 g were soluble dietary fi bre. It can be concluded from these results that banana is a valuable dietary fi bre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have signifi cant (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.

  4. Acceptability of Musa Balbisiana (Saba Banana Puree in Two Treatments in Making Ice Cream

    Directory of Open Access Journals (Sweden)

    Mario A. De Castro Jr.

    2016-11-01

    Full Text Available Musa Balbisiana or Saba is a variety of banana fruit that is nutritious and readily available in the market the whole year round. This experimental study aimed to determine the acceptability of the ice cream made from Saba banana puree in two treatments (treatment 1- cooked puree and treatment 2- uncooked puree. Data gathered were described and analyzed using a special Analysis of Variance. The sensory characteristics of the ice cream in two treatments were compared with one another based on the 9-point hedonic scale utilized by trained panelist in the education sector in secondary, tertiary and graduate school level that specialized in food related discipline such as Food Technology, Food Service Management, Technology and Livelihood Education- Food Trades and Hotel and Restaurant Management. Results indicated that in treatment 1( cooked puree the taste and texture of the ice cream were liked extremely however its color was rated liked very much, while in treatment 2 (uncooked puree the texture and color were rated liked moderately while its taste was rated liked very much. A comparison of the sensory characteristics between the two treatments revealed that there is a significant difference in terms of taste, texture and color and overall acceptability of the Saba banana ice cream. It is then recommended that in preparing Saba banana puree using treatment 1 (cooking method, the fruit should be subjected in numerous sieving process using a fine mesh siever or sifter to produce good quality puree texture.

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

    Science.gov (United States)

    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 (peffect 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

  6. The carbon footprint of ice cream and its mitigating options for Unilever in China

    NARCIS (Netherlands)

    Zheng, Wanli

    2010-01-01

    Unilever is planning to expand its ice cream production based on current conditions in China. Produc-tion expansion means increasing demands of raw materials e.g. milk powders, and requirements of energy use for processing, transporting and storing. From

  7. Helicobacter pylori in ice cream and its control using mastic gum essential oil

    Directory of Open Access Journals (Sweden)

    Nagah Mohamed Saad

    2017-06-01

    Conclusion: All isolates recovered from small scale ice cream samples reflexing the hygienic conditions under which samples were produced. Mastic gum essential oil exhibited a powerful anti-H. pylori effect recommending its addition to food matrix for therapeutic purposes or as a functional food. [J Adv Vet Anim Res 2017; 4(2.000: 132-139

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

    Science.gov (United States)

    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)

  9. Mangaba (Hancornia speciosa Gomez ice cream prepared with fat replacers and sugar substitutes

    Directory of Open Access Journals (Sweden)

    Grazielle Gebrim Santos

    2012-09-01

    Full Text Available The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL and the combination of Litesse, Lactiol, and Splenda (LLS. The largest reduction in total energetic value (50% was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.

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

    Science.gov (United States)

    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.

  11. Ice cream safety in the Dubrovnik area in the period 2006-2008

    Directory of Open Access Journals (Sweden)

    Jakov Zadre

    2010-03-01

    Full Text Available From the epidemiological point of view, ice cream is a very risky foodstuff, which is illustrated by the fact that in 2006, 18.6% (520/2796 of samples from the entire Croatian market were microbiologically unsafe and, therefore, not in compliance with food safety standards. With regards to farreaching health-related, as well as economical and promotional consequences of an alimentary infection and intoxication in the peak tourist season, the aim of this paper was to monitor the microbiological safety of ice-cream from 9 ice-cream parlours in the Dubrovnik city area during three calendar years. During 2006, 13.58% (11/70 of samples were found unsafe. The following bacteria were detected in the samples, which is a sign of non-compliance with food safety standards: representatives of family Enterobacteriaceae in 8 samples (9.87%, Staphylococcus aureus in 3 samples (3.7% and aerobic mesophillic bacteria in 3 samples (3.7%. During 2007, 13.86% (14/87 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 13 samples (12.87% and aerobic mesophillic bacteria in 2 samples (1.98%. In 2008, 9.46% (7/67 of samples were not in compliance with food safety standards due to the presence of representatives of family Enterobacteriaceae in 6 samples (8.1%, aerobic mesophillic bacteria in 2 samples (2.7% and Staphylococcus aureus in 1 sample (1.35%. Neither Salmonella spp. nor Listeria monocytogenes were isolated from any sample. The results indicate an improvement of microbiological safety of ice-cream. Moreover, it is necessary to pay more attention to hygiene during the production, storage and handling of ice-cream in order to further reduce the number of negative samples in which the presence of representatives of family Enterobacteriaceae is recorded.

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

    Science.gov (United States)

    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 (pice 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.

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

    Science.gov (United States)

    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 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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    OpenAIRE

    2015-01-01

    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 doc...

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

    Science.gov (United States)

    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 (T22) 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.

  19. 香菇冰淇淋的研制%Manufacture of Dried Mushroom Ice Cream

    Institute of Scientific and Technical Information of China (English)

    王纯彬

    2014-01-01

    在传统冰淇淋的基础上,研制了香菇冰淇淋。既具有降温解署作用,又具有降血压、降血糖的保健功效。对预防癌症,抵抗流行性病毒及艾滋病毒的感染有一定的作用,是高血压和糖尿病患者较适宜的保健食品。%We developed a new kind of dried mushroom ice cream on the basis of traditional ice cream. It had many efficacies such as:keeping cool in hot days;lowering blood pressure and hypoglycemic. It even had effect on preventing cancer and pandemic virus. Thus, it was a suitable health food for hypertensive patients and diabetes patients.

  20. Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat.

    Directory of Open Access Journals (Sweden)

    Alejandro Chacón-Villalobos

    2015-12-01

    Full Text Available The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50% were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05, while overrun varied between batches (p<0.05. There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05, and an interaction type of milk*flavor for parameters b* and °h (tint or hue was attributed to topping and colorants. Both vegetable fat and topping increased the content of total solids in the mixture; it was associated to a lower rate of aeration, a low melting time, and a more consistency. A cluster analysis for sensory liking, distinguished between three groups: group 1 (15.25%, which liked all products, group 2 (62.71% that moderately liked them all, and group 3 (22.03% who neither show like nor dislike. Groups 2 and 3 showed greater liking for products with topping. The results of the sensory panel as well as the physicochemical and instrumental characterizations show that the type of milk used to make ice cream is not a determining factor, so it is feasible to produce goat milk ice cream and obtain a quality product with good acceptance.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  3. MANAGING THE COLD CHAIN: A CASE STUDY AT A SOUTH AFRICAN ICE CREAM COMPANY

    Directory of Open Access Journals (Sweden)

    J. Grobler

    2012-01-01

    Full Text Available

    ENGLISH ABSTRACT: This paper documents the results of a supply chain management (SCM case study conducted at Centurion Ice Cream and Sweets CC, a producer of ice cream in the greater Gauteng area. The current SCM environment was first analyzed before the distribution function was identified as a prime candidate for further analysis. A Monte Carlo simulation was subsequently performed to investigate the effect of different distribution scenarios. The paper concludes with an investigation into information technology (IT as the enabler for improved supply chain performance.

    AFRIKAANSE OPSOMMING: Hierdie artikel dokumenteer die resultate van ‘n voorsieningskanaalgevallestudie uitgevoer by Centurion Ice Cream and Sweets CC, ‘n roomysvervaardiger in die Gauteng-area. Die voorsieningskanaal is eers ontleed voordat die distribusiefunksie geïdentifiseer is as ‘n kandidaat vir verdere analise. ‘n Monte Carlo-simulasie uitgevoer om die effek van verskillende distribusiescenarios te ondersoek. Die artikel sluit af met ‘n ondersoek na inligtingstegnologie as katalisator vir verbeterde voorsieningskanaalprestasie.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  7. Avaliação do consumidor sobre sorvetes com xilitol Consumer evaluation of ice cream with xylitol

    Directory of Open Access Journals (Sweden)

    Maria Cristina Antun Maia

    2008-06-01

    Full Text Available O presente trabalho objetivou avaliar, em primeiro lugar, a preferência dos consumidores pelas formulações de sorvetes (nata, morango e chocolate com sacarose contra formulações com xilitol, através de teste de comparação pareada com consumidores. A aceitabilidade dos sorvetes formulados com xilitol foi pesquisada considerando-se os seguintes atributos: aspecto geral, cor, consistência, doçura e sabor, além de procurar conhecer hábitos de consumo dos consumidores de sorvete e suas intenções de consumo. Os sorvetes adoçados com sacarose foram preferidos em comparação aos adoçados com xilitol, sendo que o sorvete de chocolate apresentou menor diferença sensorial, seguido do sorvete de morango e do de nata. A aceitabilidade dos sorvetes contendo xilitol foi considerada alta, obtendo para o aspecto geral dos sorvetes 91% para os sorvetes de morango, 88% para o sorvete de chocolate e 67% para o sorvete de nata, aceitabilidade esta considerada entre boa e ótima. Essa ótima aceitabilidade refletiu nos resultados da pesquisa de intenção de consumo, na qual o consumidor se mostrou bastante receptivo ao levar para sua casa qualquer um dos sabores de sorvete, principalmente o de chocolate, sabor esse preferido pelos consumidores consultados. Os resultados confirmam o potencial para comercialização dos sorvetes adoçados com xilitol, como mais uma opção para diabéticos e obesos.The aim of this study was to evaluate, firstly, consumer preference for ice cream formulations (cream, strawberry and chocolate sweetened with sucrose against formulations with xylitol, through paired comparison tests with consumers. The acceptability of the ice creams formulated with xylitol was also evaluated, considering the following attributes: overall aspect, colour, consistency, sweetness and flavour, in addition to observing consumer habits with respect to ice cream consumption and their purchase intention. The ice creams sweetened with sucrose

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

    Science.gov (United States)

    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

  9. Avaliação sensorial de sorvetes à base de xilitol Sensory evaluation of ice creams prepared with xylitol

    Directory of Open Access Journals (Sweden)

    Maria Cristina Antun Maia

    2008-03-01

    Full Text Available O presente trabalho objetivou relacionar o poder adoçante de solução de xilitol e sacarose, procurando saber se existe diferença de doçura entre sorvetes de nata, morango e chocolate adicionados destes dois adoçantes, em diferentes concentrações, assim como verificar a qualidade sensorial do produto quanto a aparência, cor, aroma, consistência e sabor. Houve diferenças significativas (p The aim of this study was to compare the sweetening power of xylitol and sucrose solutions, verifying differences in sweetness among cream, strawberry and chocolate flavoured ice creams sweetened with these two sweeteners, and also determining the sensory quality of the products with respect to appearance, colour, aroma, consistency and flavour. There were significant differences (p < 0.05 among all the formulations except between the strawberry formulations made with 100% sucrose and 50% xylitol. With respect to quality, the cream flavoured ice creams presented the greatest differences in quality among the three concentrations of sweeteners, since of the five attributes evaluated, significant differences (p < 0.05 were obtained for four of them (appearance, colour, consistency and flavour. The strawberry ice creams were the most uniform with respect to quality, only presenting significant differences (p < 0.05 for consistency. The chocolate ice creams were intermediate, presenting significant differences (p < 0.05 for consistency and flavour.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  13. A spongy icing model for aircraft icing

    Institute of Scientific and Technical Information of China (English)

    Li Xin; Bai Junqiang; Hua Jun; Wang Kun; Zhang Yang

    2014-01-01

    Researches have indicated that impinging droplets can be entrapped as liquid in the ice matrix and the temperature of accreting ice surface is below the freezing point. When liquid entrapment by ice matrix happens, this kind of ice is called spongy ice. A new spongy icing model for the ice accretion problem on airfoil or aircraft has been developed to account for entrapped liquid within accreted ice and to improve the determination of the surface temperature when enter-ing clouds with supercooled droplets. Different with conventional icing model, this model identifies icing conditions in four regimes:rime, spongy without water film, spongy with water film and glaze. By using the Eulerian method based on two-phase flow theory, the impinging droplet flow was investigated numerically. The accuracy of the Eulerian method for computing the water collection efficiency was assessed, and icing shapes and surface temperature distributions predicted with this spongy icing model agree with experimental results well.

  14. A spongy icing model for aircraft icing

    Directory of Open Access Journals (Sweden)

    Li Xin

    2014-02-01

    Full Text Available Researches have indicated that impinging droplets can be entrapped as liquid in the ice matrix and the temperature of accreting ice surface is below the freezing point. When liquid entrapment by ice matrix happens, this kind of ice is called spongy ice. A new spongy icing model for the ice accretion problem on airfoil or aircraft has been developed to account for entrapped liquid within accreted ice and to improve the determination of the surface temperature when entering clouds with supercooled droplets. Different with conventional icing model, this model identifies icing conditions in four regimes: rime, spongy without water film, spongy with water film and glaze. By using the Eulerian method based on two-phase flow theory, the impinging droplet flow was investigated numerically. The accuracy of the Eulerian method for computing the water collection efficiency was assessed, and icing shapes and surface temperature distributions predicted with this spongy icing model agree with experimental results well.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  17. Upper extremity cumulative trauma disorders in the makers of Maraş pounded ice cream

    Directory of Open Access Journals (Sweden)

    Betül Bakan

    2013-01-01

    Full Text Available Objective: Upper Extremity Cumulative Trauma Disorders(UE-CTD are among the major health problems affectingthe workers. The aim of this study was to investigateUE-CTD in the makers of Maras pounded ice cream(MMPICMethods: This study was conducted among 50 volunteerswho work as a MMPIC and 50 control in our downtownarea. During face-to-face conversion, the participantsfilled out a survey inquiring about age, duration ofwork (in years in job, daily working time, occupation withanother job, health history, and medication usage. Thesubjects were questioned regarding the musculoskeletalcomplaints within the last six months and upper bodyphysical examination was performed in all participants.Results: The study group was composed of males.The mean age of study group and control group were31.78±6.58 and 30.74±5.99 years (p=0.411, respectively.The mean duration of work in pounded ice creambusiness and the mean duration of work in control were11.64± 6.26 years and 10.68±5.48 years (p=0.417, respectively.The mean daily working time in the studygroup and in control group were 10.64±1.82 hours and11.12±1.62 hours (p= 0.168, respectively. Musculoskeletalcomplaints of the upper extremity were found in 52%of the study group, and 28% of the control group. Musculoskeletaldisease of upper extremity was found in 28% ofthe study group and in 12% of the control group. Upperextremity musculoskeletal system complaints and illnesswere difference statistically between the two groups (p=0.014; p= 0.046, respectively.Conclusion: UE-CTD was seen in the makers of poundedice cream and its prevalence was similar to the otherlaborers work in the areas needing repetitive arm andhand motion.Key words: Makers of Maras pounded ice cream, cumulativetrauma disorders, upper extremity problems

  18. Comparison of dry medium culture plates for mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

    Science.gov (United States)

    Park, Junghyun; Kim, Myunghee

    2013-12-01

    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.

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

    Directory of Open Access Journals (Sweden)

    Yu-Ting Hung

    2015-09-01

    Full Text Available 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.

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

    Science.gov (United States)

    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 (T1, T2, T3 and T4), 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 T4 was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T1, T2, T3 and T4 were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T1, T2, T3 and T4 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, T1, T2, T3 and T4 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 (MeqO2/kg) was observed in T4, which was much less than allowable limit of 10 (MeqO2/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 omega-3 fatty acids and improved

  1. The effect of food and ice cream on the adsorption capacity of paracetamol to high surface activated charcoal

    DEFF Research Database (Denmark)

    Høgberg, Lotte Christine Groth; Angelo, Helle Riis; Christophersen, Anne Bolette

    2003-01-01

    The effect of added food mixture (as if food was present in the stomach of an intoxicated patient) or 4 different types of ice cream (added as a flavouring and lubricating agent) on the adsorption of paracetamol (acetaminophen) to 2 formulations of activated charcoal was determined in vitro......, and paracetamol were mixed with either food mixture or ice cream followed by one hr incubation. The maximum adsorption capacity of paracetamol to activated charcoal was calculated using Langmuirs adsorption isotherm. Paracetamol concentration was analyzed using high pressure liquid chromatography. In the presence...... of food, the paracetamol adsorption capacity of the 2 activated charcoals was reduced by max. 19% (Pcream was mixed with the charcoal...

  2. How Small Businesses Market Their Products during the Different Phases of the Product Life Cycle: The Case of Swedish Ice Cream Manufacturers

    Directory of Open Access Journals (Sweden)

    Annika Hallberg

    2014-05-01

    Full Text Available The Swedish ice cream market of today is dominated by a few major market leaders, which makes it a challenge for small firms to make themselves visible and survive on a long-term basis. The aim of this article is to investigate and understand how small firms in the ice cream business market their products, based on the marketing mix and the portfolio matrix, during the different phases of the product life cycle. The combination of the two models for strategic planning enables the marketing manager to conduct a more complete analysis of existing products and their place on the market and in the product life cycle. Eight CEOs of small-scale ice cream companies were interviewed. This study found that the marketing activities and strategies of large companies cannot be transferred to and implemented in small-scale businesses. Different marketing theories are developed for big businesses that have many employees and expert knowledge, which small companies do not possess. They also have less resources and knowledge to invest in expensive marketing activities in the marketing mix, and therefore the marketing mix models need to incorporate more of inexpensive marketing.

  3. 丹贝冰淇淋的研制%Development of tempeh ice cream

    Institute of Scientific and Technical Information of China (English)

    潘道东; 吴菊清; 董明盛; 江汉湖

    2001-01-01

    利用正交试验探讨了丹贝粉、奶粉、人造奶油及瓜儿胶的添加量对丹贝冰淇淋膨胀率及感官质量的影响。结果显示,它们对丹贝冰淇淋的膨胀率和感官质量均有显著性的影响。当丹贝粉、奶粉、人造奶油及瓜儿胶的添加量分别为9.0%、5.0%、5.0%和0.2%时,冰淇淋的膨胀率和感官质量均达到最佳。%In the present study,effects of Tempeh powder,milk powder,butter,and guar gum on swell rate and sensory organ quality of Tempeh ice cream were investigated by orthogonal test method.Results showed that the swell rate and sensory organ quality of Tempeh ice cream were significantly effected by the above factors.The best swell rate and sensory organ quality were obtained when the contents of Tempeh powder,milk powder,butter,and guar gum were 9.0%,5.0%,5.0% and 0.2% respectively.

  4. Effect of different sweetener blends and fat types on ice cream properties

    Directory of Open Access Journals (Sweden)

    Elieste da Silva Junior

    2011-03-01

    Full Text Available The development of processed foods requires the understanding of the phenomena that dictate the ingredient interactions normally used in food formulations, as well as the effects of the numerous operations involved in the processing of the final product. In ice creams, sugars are responsible for taste, but they also affect the freezing behavior and viscosity of processed mixes. Components such as fats influence mechanical properties, melting resistance, and palatability of final products. The objective was to study the technological effects of different sugars and fats on the structure of ice cream formulations. Fructose syrup was used as a substitute for glucose syrup in blends with sucrose, and palm fat was employed as an alternative to hydrogenated vegetable fat. The analysis of variance showed significant differences in chemical compositions. Hygroscopicity of fructose syrup increased the solids content in the formulations. Melting rate and overrun were higher in products added with this sugar. Palm fat caused changes in melting ranges of formulations, and higher melting rate was observed in the combination of palm fat and fructose syrup.

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

    Science.gov (United States)

    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.

  6. The Effects of the Use of Different Stabilizer on Some Quality Criteria in Industrial Produced Ice Cream

    Directory of Open Access Journals (Sweden)

    O. Simsek

    2006-01-01

    Full Text Available cream in industrial ice cream production which is increased the consumer demand day by day due to the hygienic process, high quality conscious and understanding on the consumer demand. In this research, a simple vanillin ice cream formulation was chosen. Six different samples were produced according to the industrial process with different stabilizer at the same rate on the condition that the stabilize of the other components. The average total pH, partial melting period, whole melting period and viscosity were found between 6,31 and 6,39, 36,63 and 75,63 minute, 53,47 and 129,93 minute, 104,56 and 883,31 cp respectively. The average total sensory values were found between 2,8 and 3,86 from the above 5 point.

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

    Science.gov (United States)

    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.

  8. Enamel erosion caused by the effervescent acid powder in Tiritón ice cream: An in vitro study.

    Directory of Open Access Journals (Sweden)

    Katherine Beltrán

    2014-12-01

    Full Text Available The aim of this study was to visualize the erosive effect on human dental enamel of effervescent acid powder in the Tiritón ice cream (Savory, Nestle, Vevey, Switzerland. The erosive potential of Tiritón ice cream was determined in in vitro conditions by submitting 5 enamel pieces from 3 healthy first molars. The samples were submitted to the mixture of saliva from a girl without cavity incidence and the effervescent powder in the Tiritón ice cream, at 10, 20, 30, 40 and 50 seconds, then the results were measured by scanning electron microscopy (SEM and measurement of pH. All specimens showed pH 3.0. SEM showed increasing degrees of erosion with longer periods of exposure. The Tiritón ice cream generates a much larger acid solution than necessary for the onset of the dissolution of enamel which subsequently causes susceptibility to dental cavities and erosion, higher than reported for other candies. The images obtained by SEM made possible to visualize clearly the erosive effect produced by the effervescent acid powder in periods of exposure of less than a minute.

  9. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

    Directory of Open Access Journals (Sweden)

    Juliana Gobbi de LIMA

    Full Text Available Abstract The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

  10. Hielo salado y helado casero - Salt ice and homemade ice-cream

    OpenAIRE

    Franco, Bagnoli; Rosa, M. Herrera

    2016-01-01

    A popular comic is used to introduce this experiment. This sympathetic way reflection on a physical fact well known to practical level and fairly used, but whose physical fundamentals are not always understood: introducing salt in ice is reduced the temperature of the mixture, and the ice melts.

  11. 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.

    Science.gov (United States)

    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.

  12. Caracterização reológica de sorvetes Rheological characterization of ice cream

    Directory of Open Access Journals (Sweden)

    Katherine Helena Oliveira

    2008-09-01

    Full Text Available O conhecimento do comportamento reológico é de grande importância no processamento, manuseio, controle de qualidade e desenvolvimento de produtos alimentícios. A literatura relata que a maioria dos alimentos apresenta comportamento não newtoniano, em que a sua viscosidade pode variar com o tempo e com as condições de escoamento. Neste trabalho foi realizada a caracterização reológica de cinco diferentes tipos de sorvetes. As amostras nos sabores creme, creme light, limão, iogurte e soja banana foram fornecidas pela empresa Amoratto Sorvetes Artesanais, localizada na cidade de Florianópolis/SC. Os dados reológicos foram obtidos através de um reômetro com geometria de cilindros concêntricos. Os ensaios foram realizados em três diferentes temperaturas (-2, 0 e 2 °C e os resultados experimentais foram ajustados pelos modelos de Bingham, Casson, Herschel-Bulkley e Lei da Potência. As diferentes amostras apresentaram comportamento não newtoniano nas três temperaturas. Os parâmetros reológicos (K e n foram obtidos através do ajuste dos modelos e o da Lei da Potência mostrou o melhor ajuste aos resultados, com coeficientes de correlação (r iguais a 0,99 para quatro das cinco amostras, nas três diferentes temperaturas.The knowledge of rheological behavior is an important part of processing, handling, quality control and development of food products. Literature shows that most foodstuffs present non-Newtonian behavior, where their viscosity may vary with time, as well as with flow conditions. The rheological characterization of five different kinds of ice cream was carried out in this work. The samples studied were vanilla flavor, light vanilla flavor, lemon, yoghurt and banana soy, supplied by Amoratto Sorvetes Artesanais, located in Florianópolis/SC, Brazil. The rheological data were obtained using a rotational viscosimeter with concentric cylinder geometry. The trials were carried out at three different temperatures (-2, 0

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

    Science.gov (United States)

    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.

  14. Experimental design and multicriteria decision making methods for the optimization of ice cream composition

    Directory of Open Access Journals (Sweden)

    Cristian Rojas

    2012-03-01

    Full Text Available The aim of the present work was to optimize the sensorial and technological features of ice cream. The experimental work was performed in two stages: 1 optimization of lactose enzymatic hydrolysis, and 2 optimization of the process and product. For the first stage a complete factorial design was developed, optimized using both response surface and the steepest ascent method. In the second stage a mixture design was performed, combining the process variables. The product with the best sensorial acceptance, high yield and low cost was selected. The acceptance of the product was developed by an untrained taster’s panel. As a main result the sensorial and technological features of the final product were improved, establishing the optimum parameters for its elaboration.

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

    Science.gov (United States)

    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.

  16. Cryogenic Ice Cream Days at CERN | 21-22 September 2016

    CERN Multimedia

    2016-01-01

    With the LHC being the world’s largest superconducting installation, it’s not surprising that CERN is a world leader in cryogenic safety. On 21 and 22 September, over 100 experts in cryogenic safety will be coming to CERN to take part in CERN’s first Cryogenic Safety Seminar, which aims to stimulate collaboration and further the state of the art in this increasingly important field.   Come and learn more about the vital role played by CERN, and as the summer days start to fade, enjoy a taste of the deliciously light ice cream that results from rapid freezing with liquid nitrogen. *Building 500 lobby, 12:00-14:00 21 and 22 September*

  17. VIABILITAS Lactobacillus acidophilus SNP 2 DALAM KAPSUL DAN APLIKASINYA DALAM ES KRIM Viability of Encapsulated Lactobacillus acidophilus SNP 2 in Ice Cream

    OpenAIRE

    Banyuaji, Andhini; Rahayu, Endang S.; Utami, Tyas

    2012-01-01

    Due to the health benefit reasons, probiotics have been incorporated into a range of dairy products, including yogurt, cheese, and ice cream. However, the viability of probiotics can decrease during ice cream processing. The reduction of viable probiotics after consumption may also be due to the stomach acid and the presence of bile salt. This research studied the encapsulation of Lactobacillus acidophilus SNP 2 probiotic bacteria using extrusion and emulsion tech­ niques, and their effect on...

  18. [Isolation of coagulase-positive staphylococci from cheese and ice-cream samples sold in Ankara and some biochemical properties of the isolates].

    Science.gov (United States)

    Baştepe, S; Köşker, O

    1981-01-01

    Coagulase-positive staphylococci were isolated from different kinds of cheese and ice-cream sold in Ankara and some biochemical properties of these isolates were determined. 55 cheese, 52 ice-cream (107 samples) were examined for the presence of coagulase-positive staphylococci. Baird Parker Medium was used and 26 samples constituting of 13 cheese and 13 ice-cream were found to be contaminated with coagulase-positive staphylococci and ratio of the contaminated samples to the total was calculated as 24.3%. Highest count was determined to be 176, 166/g in Izmir Tulum Cheese, whereas none of the other tulum cheese samples yielded this bacteria. In general, coagulase-positive staphylococci of cheese samples were higher than ice-cream samples. Among the ice-cream samples highest coagulase-positive staphylococci count was obtained in nutty ice-cream. From the 26 contaminated samples 164 coagulase-positive staphylococci were isolated. Results indicate that an important number of the coagulase forming isolates were also phosphatase positive, forming pigment and haemolysin, able to utilize mannitol. No relation could be observed between the coagulase formation and ability to produce lysin.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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 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.

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

    Science.gov (United States)

    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.

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

    OpenAIRE

    Monakhova, Yulia B.; Rolf Godelmann; Claudia Andlauer; Thomas Kuballa; 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 dete...

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

    Science.gov (United States)

    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.

  5. Short-term effect of ice-cream containing Bifidobacterium lactis Bb-12 on the number of salivary mutans streptococci and lactobacilli.

    Science.gov (United States)

    Caglar, Esber; Kuscu, Ozgur Onder; Selvi Kuvvetli, Senem; Kavaloglu Cildir, Sule; Sandalli, Nuket; Twetman, Svante

    2008-06-01

    Probiotic bacteria are thought to reduce the risk of some infectious diseases. The aim of the present study was to examine whether or not short-term consumption of ice-cream containing bifidobacteria can affect the salivary levels of mutans streptococci and lactobacilli in young adults. A double-blind, randomized crossover study was performed and 24 healthy subjects (mean age 20 years) were followed over 4 periods. During periods 2 and 4 (10 days each), they ingested 100 ml (53 g) ice-cream containing Bifidobacterium lactis Bb-12 once daily or a control ice-cream without viable bacteria. Periods 1 and 3 were run-in and washout periods, respectively. Salivary mutans streptococci and lactobacilli were enumerated with chair-side kits at baseline and immediately after the intervention period. A statistically significant reduction (pice-cream. A decline of high mutans streptococci counts was also seen after intake of the control ice-cream, but the difference compared to baseline was not statistically significant. The salivary lactobacilli levels were unaltered after both regimes. Daily consumtion of ice-cream containing probiotic bifidobacteria may reduce the salivary levels of mutans streptococci in young adults.

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

    Science.gov (United States)

    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.

  7. The Effect of Vapor and Nanosil on Microbial Contamination in Ice Cream Making Machines

    Directory of Open Access Journals (Sweden)

    Gholamreza Jahed Khaniki

    2015-04-01

    Full Text Available Introduction: The aim of the study was to compare the effect of vapor and nanosil on microbial contamination of traditional ice cream equipments. Methods: In this study, microbial load of equipments has been measured at first. Then, vapor and nanosil has been contacted with internal surfaces of the equipments for 5, 15 and 30 minutes. After each disinfection action, samples has been taken and cultured in controlled condition. The results have been entered into SPSS software and using two-way annova and Tukey statistical analysis. Finally, the effects of two disinfectants on microbial contamination removal have been compared. Results: In this study, vapor resulted in the highest removal rate of total microbial load including: Coliforms and E.coli at lowest contact time (5 minutes. Also, the results showed that the removal rate of microbial load increase with the increase of contact time with nanosil (2 and 6%. Statistical analysis showed that there are significant differences between removal rate at 5 and 15 minutes (P≤0.01 and at 5 and 30 minutes (P≤0.006. There are no significant difference between 15 and 30 minutes (P≤0.21 with nanosil 2 and 6%. Conclusion: Both disinfectants have have excellent ability to remove total microbial load microbial load, moreover vapor needs lesser time for removal than nanosil (2 and 6%.

  8. Modelling sea ice dynamics

    Science.gov (United States)

    Murawski, Jens; Kleine, Eckhard

    2017-04-01

    Sea ice remains one of the frontiers of ocean modelling and is of vital importance for the correct forecasts of the northern oceans. At large scale, it is commonly considered a continuous medium whose dynamics is modelled in terms of continuum mechanics. Its specifics are a matter of constitutive behaviour which may be characterised as rigid-plastic. The new developed sea ice dynamic module bases on general principles and follows a systematic approach to the problem. Both drift field and stress field are modelled by a variational property. Rigidity is treated by Lagrangian relaxation. Thus one is led to a sensible numerical method. Modelling fast ice remains to be a challenge. It is understood that ridging and the formation of grounded ice keels plays a role in the process. The ice dynamic model includes a parameterisation of the stress associated with grounded ice keels. Shear against the grounded bottom contact might lead to plastic deformation and the loss of integrity. The numerical scheme involves a potentially large system of linear equations which is solved by pre-conditioned iteration. The entire algorithm consists of several components which result from decomposing the problem. The algorithm has been implemented and tested in practice.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  14. Formulation Optimization of Tremella fuciformis Ice Cream%银耳冰淇淋生产工艺优化

    Institute of Scientific and Technical Information of China (English)

    李文敬; 徐旭; 张艳荣

    2012-01-01

    研究银耳进行软化处理后用于冰淇淋生产的具体工艺。以冰淇淋膨胀率、抗融性及产品感官品质为评价指标,考察银耳、全脂奶粉、明胶、单甘酯用量及银耳软化处理方法对银耳冰淇淋品质的影响,并对其生产工艺进行优化。结果表明:银耳采用高压蒸煮处理35min,银耳绵软、柔嫩,呈溶胶状态;银耳、单甘酯、明胶、全脂奶粉的最佳用量分别为5%、0.4%、0.2%、8%。按此条件生产的银耳冰淇淋组织状态均匀细致,口感柔滑细腻,具有理想的膨胀率及较好的抗融性。%Tremella fuciformis was softened and used to develop Tremella fuciformis ice cream.The effects of Tremella fuciformis with different softening treatments,whole milk powder,gelatin and monoglyceride on the overrun,melting resistance and sensory quality of ice cream were investigated.These parameters were optimized using an orthogonal array design.After 35 min of high pressure cooking,Tremella fuciformis became soft and tender,like a sol.The optimal addition amounts of Tremella fuciformis,monoglyceride,gelatin and whole milk powder were separately 5%,0.4%,0.2% and 8%.The ice cream produced under these conditions exhibited a homogeneous and exquisite texture,a gentle and smooth taste,a desired taste and a good melting resistance.

  15. Exame microbiológico de sorvetes não pasteurizados Microbiological examination of non pasteurized ice cream

    Directory of Open Access Journals (Sweden)

    Deise Pasetto Falcão

    1983-02-01

    Full Text Available Realizou-se exame microbiológico em 24 amostras de sorvetes não pasteurizados, todos preparados de maneira não industrial e à base de leite (creme, nata, chocolate, fabricados por 12 sorveterias diferentes da cidade de Araraquara, SP. Colheram-se duas amostras de cada sorveteria com intervalo de 15 dias entre as colheitas. Realizaram-se as seguintes provas: contagem de bactérias aeróbicas ou facultativas mesófilas e psicrófilas e de Staphylococcus aureus; determinação do Número Mais Provável (NMP de coliformes totais e fecais e da presença de Salmonella. As técnicas utilizadas foram aquelas convencionalmente usadas para tais determinações. Não foi encontrada Salmonella em nenhuma das amostras e de cerca de 16,6% delas isolou-se Staphylococcus aureus. Em proporções variáveis verificou-se a presença de microrgarnismos deteriorantes e daqueles indicadores de poluição de origem fecal.A microbiological examination was made on 24 samples of non pasteurized, non industrial ice cream, all made with milk collected from 12 different ice cream shops in Araraquara, SP, Brazil. For the study, two samples were collected 15 days apart, from each store. The following" tests were made using ice-cream samples: presence or absence of Salmonella; counts of mesophilic and psichrophilic bacteria and Staphylococcus aureus and verification of the Most Probable Number (MPN of enteric organisms (faecal coliforms and other coliforms. The techniques used were the conventional ones used in such calculations. All samples were negative for Salmonella while about 16.6% showed the presence of Staphylococcus aureus. There were deteriorative microorganisms and faecal coliforms present in varying proportions.

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

    Science.gov (United States)

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

    2014-01-01

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

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

    Science.gov (United States)

    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 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.

  18. FORMATION OF ORGANIZATIONAL AND ECONOMIC MECHANISM OF ICE CREAM MANUFACTURING ENTERPRISE TAKING INTO ACCOUNT SEASONALITY OF PRODUCT

    OpenAIRE

    2015-01-01

                   The article is devoted to research organization - economic mechanism of enterprises producing ice cream. In a market economy the formation of organizational and economic mechanism of development is one of the urgent issues for managers because it is able to provide management efficiency and competitiveness, and it provides subject to determine  availability and special optimal mechanism of development for every enterprise. The formation of organization - economic development me...

  19. Study on the antimicrobial activity of Ethanol Extract of Propolisagainst enterotoxigenic Methicillin-Resistant Staphylococcus aureus in lab prepared Ice-cream

    Directory of Open Access Journals (Sweden)

    T A El-Bassiony

    2012-06-01

    Full Text Available The objective of this study was to investigate the antimicrobial activity of ethanol extract of propolis against enterotoxigenic strain of MRSA which inoculated into lab prepared ice cream. EEP was added to ice cream in 3 concentrations (150, 300 and 600 mg/L. The prepared ice cream was divided into 2 groups, one stored at freezer temp. at (-5˚C, while the other was kept in deep freezer temp. at (-20˚C. MRSA could not be counted from the 4th, 2nd and 1st week of storage at freezer temp, while at deep freezer temp. MRSA could not be enumerated from the 3rd, 1st week and 3rd day of storage in portions contained 150, 300 and 600mg/L EEP, respectively. [Vet. World 2012; 5(3.000: 155-159

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

    Science.gov (United States)

    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.

  1. 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.

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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 (pice 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

  3. Microbial Quality and Antimicrobial Resistance of Staphylococcus aureus and Escherichia coli Isolated from Traditional Ice Cream in Hamadan City, West of Iran

    Directory of Open Access Journals (Sweden)

    Ghadimi

    2016-10-01

    Full Text Available Background Foodborne diseases are one of the most major public health concerns in the world. Ice cream flavors, especially the traditional ones, have a high potential for the transmission of the pathogenic bacteria. Objectives The aim of the current study is to investigate the microbiological status and antibiotic resistance of Escherichia coli and Staphylococcus aureus isolated from traditional ice cream. Methods A total of 114 traditional ice creams were randomly collected from retail stores in Hamadan, Iran. Samples were investigated for the total bacteria count (TBC and contamination with the coliform, Enterobacteriaceae and Salmonella as well as the prevalence and antibiotic resistance of Staphylococcus aureus and Escherichia coli. Results The count of Enterobacteriaceae (89.47%, mold and yeast (50%, coliform (40.35% and TBC (28.07% of samples was higher than Iran’s standard. Salmonella was not found in all samples. The prevalence of Staphylococcus aureus and Escherichia coli was confirmed in 50% and 37.72% of samples, respectively. Collected Escherichia coli had the highest antibiotic resistance to ampicillin 67.44%, nalidixic acid 39.53% and co-amoxyclav 37.21%. Staphylococcus aureus showed a higher antibiotic resistance to penicillin (82.46% of isolates and oxacillin (38% of isolates. Conclusions The results showed high contamination levels of traditional ice cream with spoilage and pathogenic microorganisms as well as considerable resistance of isolated Staphylococcus aureus and Escherichia coli to common antibiotics. Therefore, good hygienic practice during processing and personal hygiene should be considered to improve the quality of ice cream. In addition, it is necessary that the regulatory authorities carry out more control on the production centers of traditional ice cream.

  4. Application on the HACCP management system in ice-cream production%HACCP管理体系在冰淇淋生产中的应用

    Institute of Scientific and Technical Information of China (English)

    钟铮铮

    2012-01-01

    The application of HACCP(hazard analysis critical control point)quality control system in ice-cream production covers the analysis of production hazard and determination of key control points.In order to provide reference to the later application of HACCP system in ice-cream processing,suggestions were made here.%根据HACCP原理,分析了冰淇淋生产中的安全问题,确定了关键控制点和相应的纠偏措施,以期为HACCP在冷饮企业生产中的应用提供参考和借鉴。

  5. Isolation and survival of Yersinia enterocolitica in ice cream at different pH values, stored at -18°c

    OpenAIRE

    2000-01-01

    The presence of Yersinia enterocolitica was investigated in 203 samples of industrial (123) and non-industrial ice cream (80). Two Y. enterocolitica strains were isolated from non-industrial ice cream, which suggests the possibility of post-manufacturing contamination. One strain was typed as B:1A, O: 3,50,51; lis Xz, while the other one was biotyped as: B:1A but not serologically typed. Survival of Y. enterocolitica was investigated by inoculating nine samples of industrially manufactured ic...

  6. 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.

    Science.gov (United States)

    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 (pice-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.

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

    Science.gov (United States)

    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.

  8. 无糖冰淇淋的研制%Study on the Producing of Sugar-Free Ice Cream

    Institute of Scientific and Technical Information of China (English)

    欧阳淑珍

    2011-01-01

    Introduces the process of sugar-free ice cream by using maltitol,acesulfame potassium,sucralose, aspartame and the other materials. The optimal formula of sweetening agents is obtained through orthogonal test. The optimal formula is: sucralose 0.003%, maltitol 8%, aspartame 0.018%, acesulfame potassium 0.007%. Application of the sweetener made ice cream recipe organization delicate, smooth and taste delicious, sweet pure mild.%以麦芽糖醇、乙酰磺胺酸钾(安赛蜜)、三氯蔗糖(蔗糖素)、天门冬酰苯丙氨酸甲酯(阿斯巴甜)配以其他原料研制无糖冰淇淋.通过正交试验,确定添加上述四种甜味剂制成的无糖冰淇淋的最佳搭配配方为:三氯蔗糖0.003%、麦芽糖醇8%、阿斯巴甜0.018%、安赛蜜0.007%.应用该甜味剂配方制作的无糖冰淇淋组织细腻幼滑,滋味协调,甜味纯正温和.

  9. Modelling the Antarctic Ice Sheet

    DEFF Research Database (Denmark)

    Pedersen, Jens Olaf Pepke; Holm, A.

    2015-01-01

    The Antarctic ice sheet is a major player in the Earth’s climate system and is by far the largest depository of fresh water on the planet. Ice stored in the Antarctic ice sheet (AIS) contains enough water to raise sea level by about 58 m, and ice loss from Antarctica contributed significantly...... Science) Antarctic Ice Sheet (DAIS) model (Shaffer 2014) is forced by reconstructed time series of Antarctic temperature, global sea level and ocean subsurface temperature over the last two glacial cycles. In this talk a modelling work of the Antarctic ice sheet over most of the Cenozoic era using...

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

    Science.gov (United States)

    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 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.

  11. 液氮冻结应用于冰淇淋工业化生产%Industrial Application of Liquid Nitrogen Freezing Technology in Production of Ice Cream

    Institute of Scientific and Technical Information of China (English)

    余保宁

    2011-01-01

    论文阐述了传统冰淇淋生产中存在的问题和可用于冰淇淋工业化生产的液氮快速冻结设备.分析了液氮冻结技术及其设备结构,液氮冻结在冰淇淋生产中体现的优越性.通过开发液氮冻结设备和技术,使液氮应用于冰淇淋工业化生产成为现实,从而提高冰淇淋产品质量和生产效率,降低生产过程的能耗及成本,并有助于生态环保.%The paper discussed the problems in traditional manufacture and production of ice cream. Liquid nitrogen freezing technology was then introduced, including the equipments and the advantage of this technology in ice cream production. Developments in the technology and equipments of liquid nitrogen freezing make it possible to use liquid nitrogen in the industrial production of ice cream. It can improve the quality of ice cream products, enhance the productivity, reduce the productive energy consumption and benefit to environmental protection.

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

    Directory of Open Access Journals (Sweden)

    Yuexia Wang

    2015-09-01

    Full Text Available 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 103 CFU/mL. Combining 18 hours of pre-enrichment with the assay allows for the detection of viable Salmonella at 100 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.

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

    Science.gov (United States)

    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.

  14. Ice Cream Sandwich 快跑!首批国产Android4.0真机实测

    Institute of Scientific and Technical Information of China (English)

    DenXCC

    2012-01-01

    几个月前我们还在以系统版本是否为Android 3.x来衡量这是不是一台真正的Android平板.由于谷歌在Android 3.x上采用的限制开源策略,只有几家国际品牌商发布了数款措载俗称蜂巢(Honeycomb)的平板.糟糕的应用兼容性事实上并未为蜂巢带来好评,不久后,谷歌就发布了代号Ice Cream Sandwich(冰激凌三明治)的Android 4.0,并将平板与手机都统一到了这一新系统下.

  15. Ice Cream Sandwich快跑!首批国产Android 4.0真机实测

    Institute of Scientific and Technical Information of China (English)

    2012-01-01

    几个月前,我们还在以系统版本是否为Android 3.x来衡量这是不是一台真正的Android平板。由于谷歌在Android 3.x上采用的限制开源策略.只有几家国际品牌商发布了数款搭载俗称蜂巢(Honeycomb)的平板。糟糕的应用兼容性事实上并未为蜂巢带来好评,不久后.谷歌就发布了代号Ice Cream Sandwich(冰激凌三明治)的Android 4.0.并将平板与手机都统一到了这一新系统下。

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

    Science.gov (United States)

    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

  17. Development and Optimization of a Sweet Corn Ice Cream%甜玉米冰淇淋的研制

    Institute of Scientific and Technical Information of China (English)

    王研; 张艳荣

    2011-01-01

    Sweet corn was mainly used as raw material to formulate a novel ice cream. Based on a comprehensive consideration of sensory quality evaluation, swelling rate and melting rate, the optimal formulation was determined using orthogonal array design method as follows: sweet corn juice 60%, white sugar 10%, full fat milk power 8%, dextrin 2%, starch syrup 2%, glycerin monostearate 0.1%, cellulose sodium carboxymethyl (CMC) 0.3% and gelatin 0.2%. The resulting ice cream products showed uniform texture, smooth and exquisite taste, strong corn flavor, desired swelling rate and good freeze-thaw stability.%以甜玉米为主要原料生产甜玉米冰淇淋。通过感官品质评定和膨胀率的测定,采用正交试验法筛选甜玉米冰淇淋最佳配方。结果表明当甜玉米原汁60%、绵白糖10%、全脂奶粉8%、糊精2%、淀粉糖浆2%、单甘酯0.1%、羧甲基纤维素纳(CMC)0.3%、明胶0.2%时,生产的冰淇淋产品组织状态均匀,口感柔滑细腻,具有理想的膨胀率及较好的抗融性,玉米香气浓郁。

  18. Ice flow Modelling of the Greenland Ice Sheet

    DEFF Research Database (Denmark)

    Nielsen, Lisbeth Tangaa

    simulations of the Greenland ice sheet using ice sheet models offers the possibility of deriving reconstructions of past ice sheet topography, flow and extent, consistent with the dynamics of ice flow and the imposed climate forcing. The large-scale response of the ice sheet modelled by such approaches can...... core derived temperature and precipitation histories have a long history of being used in studies of the past evolution of the Greenland ice sheet, acting as climatic forcing of the ice sheet models. However, the conversion from the isotopic records to past temperatures remain challenging, owing...... to both uncertain processes and depositional histories. Using five different temperature reconstructions derived from isotope records of Greenlandic ice cores, the influence of the paleo records on the simulated ice sheet was investigated using a high-resolution, large-scale ice sheet model (PISM...

  19. THE STUDY OF BACTERIAL CONTAMINATION OF MILK MIXES, MILK AND FRUIT AND BERRY ICE CREAM

    Directory of Open Access Journals (Sweden)

    Polishchuk G. E.

    2013-12-01

    Full Text Available Microbiological features of milk mixes and ice were studied during the principal process stages, which enabled to detect the highest risk points for bacterial contamination. Compared to known information, the impact was established of vegetable raw chemical composition and preliminary treatment on the presence and activity of certain groups of germs in higher water content mixes and ice. The microbiological features of higher water content milk mixes and ice were studied. The study purported to survey the bacterial contamination of milk mixes and ice of various chemical composition throughout the whole production cycle. Microbiological features were studied of typical composition milk mixes and ice stabilized with wheat flour and modern stabilization system. Comparative evaluation of microbiological features was conducted for new types of milk ices with apple puree and wheat germs. We analyzed the stage of development, stability, and die-off for various groups of germs at certain process stages. The initial raw materials as well as equipment, especially during freezing, were detected to be the worst sources of bacterial contamination. The necessity was proved to ensure thermal processing of cereals prior to adding them to the mix, before it is sent for pasteurization and freezing. The results of our study can be used to develop operational procedures for production of new types of ice, with due consideration for all specific conditions for prior treatment of vegetable raw and for sanitary state of facilities for production, sales, and consumption of finished product.

  20. Analytical ice-sheet models

    NARCIS (Netherlands)

    Oerlemans, J.

    2005-01-01

    To model present-day or palaeo-ice sheets in a realistic way requires numerical methods with high spatial resolution and a comprehensive description of the relevant physical processes. Nevertheless, some basic elements of the interaction between ice sheets and climate can be investigated by simple m

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

    Science.gov (United States)

    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.

  2. Usefulness of the ice-cream cone pattern in computed tomography for prediction of angiomyolipoma in patients with a small renal mass.

    Science.gov (United States)

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

    2013-08-01

    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). 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. 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. 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.

  3. 螺旋藻在冰淇淋中的应用研究%Study on the addition of spirulina platensis in ice cream

    Institute of Scientific and Technical Information of China (English)

    曹立民; 吕朋

    2001-01-01

    螺旋藻添加于冰淇淋中,除赋予产品独特的风味和清新的色泽外,还能显著地提高混合料液的粘度以及冰淇淋的膨胀率和抗融化性能。较适宜的工艺条件为:添加量为0.5%;采用85℃,20s的高温短时杀菌;一级均质压力为40MPa,二级均质压力为5MPa;料液老化时间为4h。%Spirulina platensis powder(Spp) was added into ice cream and its effects were studied. The results showed that the addition of Spp could give ice cream not only desirable color and flavor, but also significant increase in its mixing viscosity, expansion ratio and anti-fusibility. To achieve the best quality, the ice cream mix should contain 0. 5 % of Spp, sterilized under 85 ℃ for 20s, homogenized twice at the pressure of 40 MPa,5 MPa,respectively,and then stabilized under 3 ~ 5 ℃ for 4 hours.

  4. Radiation Observations from CREAM & CREDO and Comparison with Standard Models

    Science.gov (United States)

    Dyer, C.; Watson, C.; Truscott, P.; Peerless, C.

    1996-12-01

    The Cosmic Radiation Environment and Activation Monitor (CREAM) has flown on six Shuttle flights between September 1991 and February 1995, covering the full range of inclinations as well as altitudes between 210 and 550 km. Meanwhile the Cosmic Radiation Environment and Dosimetry experiment (CREDO) has operated continuously on UOSAT-3 in 800 km, 98.7 degree orbit since April 1990. Similar detectors were launched on KITSAT-1 (1330 km, 66 degree inclination) in August 1992 and POSAT-l (790 km, 98.7 degree inclination) in September 1993. Since the summer of 1994, CREDO-II versions have been operating on APEX in an eccentric orbit (350x2486 km) at 70 degree inclination, and on STRV in geostationary transfer orbit (298x35953 km, 7 degree inclination). These experiments are designed to measure protons, cosmic rays and accumulated dose. Through the variety of missions employed they have now achieved wide coverage of the magnetosphere as well as a significant portion of a solar cycle. The LEO observations have shown the Westward drift of the South Atlantic Anomaly, new regimes of trapped protons in the region of L=2.6 following solar flare events in March 1991 and October 1992, and an altitude dependence of trapped protons which is at variance with AP8. On STRV the background channel of the Cold Ion Detector serves as a complementary electron detector and shows the extreme time variability of the outer radiation belt, while the total dose is significantly less than AE8 predictions. In addition to the data on trapped radiation, important results are being obtained on the linear energy transfer spectra from cosmic rays. Detailed shielding models of the APEX and STRV spacecraft have been constructed and used to compare the observations of dose and LET spectra with predictions from AE8, AP8 and CREME for a variety of shielding depths. Consistent results on the LET spectra are obtained from APEX and STRV when data are selected by cut-off rigidity. The influence of spacecraft

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

    Science.gov (United States)

    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.

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

    Science.gov (United States)

    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.

  7. ASSESSMENT OF PROBIOTIC POTENTIAL OF LACTOBACILLUS SP. ISOLATED FROM CHEESE AND PREPARATION OF PROBIOTIC ICE-CREAM

    Directory of Open Access Journals (Sweden)

    Patil Liladhar Shivram

    2012-08-01

    Full Text Available Probiotic microorganisms are naturally present in milk and fermented milk products such as different kinds of cheese, yogurt, butter etc. The aim of the present study was isolation and taxonomic determination of lactic acid bacteria (LAB from cheese (wild type. Lactobacillus sp. was isolated from indigenous cheese sample, identified and characterized on the basis of their morphological and biochemical characteristics at genus level. The pure isolated Lactobacillus was assessed for various probiotic properties such as tolerance to acidic pH, bile salt, antibiotic susceptibility, antibacterial activity and hemolytic activity. They showed better tolerance to pH 2 and pH 3 and 2 % bile salt; resistant to antibiotics viz. chloramphenicol, oxacillin and vancomycin. It was found active against test bacteria Escherichia coli and Salmonella typhimurium and found to be non-hemolytic when compared to the positive control strain of Staphylococcus aureus. Probiotic ice-cream was prepared, its safety and keeping quality was determined by significant total bacterial count, coliform count and the presence of yeast and moulds.

  8. Modeling Commercial Turbofan Engine Icing Risk With Ice Crystal Ingestion

    Science.gov (United States)

    Jorgenson, Philip C. E.; Veres, Joseph P.

    2013-01-01

    The occurrence of ice accretion within commercial high bypass aircraft turbine engines has been reported under certain atmospheric conditions. Engine anomalies have taken place at high altitudes that have been attributed to ice crystal ingestion, partially melting, and ice accretion on the compression system components. The result was degraded engine performance, and one or more of the following: loss of thrust control (roll back), compressor surge or stall, and flameout of the combustor. As ice crystals are ingested into the fan and low pressure compression system, the increase in air temperature causes a portion of the ice crystals to melt. It is hypothesized that this allows the ice-water mixture to cover the metal surfaces of the compressor stationary components which leads to ice accretion through evaporative cooling. Ice accretion causes a blockage which subsequently results in the deterioration in performance of the compressor and engine. The focus of this research is to apply an engine icing computational tool to simulate the flow through a turbofan engine and assess the risk of ice accretion. The tool is comprised of an engine system thermodynamic cycle code, a compressor flow analysis code, and an ice particle melt code that has the capability of determining the rate of sublimation, melting, and evaporation through the compressor flow path, without modeling the actual ice accretion. A commercial turbofan engine which has previously experienced icing events during operation in a high altitude ice crystal environment has been tested in the Propulsion Systems Laboratory (PSL) altitude test facility at NASA Glenn Research Center. The PSL has the capability to produce a continuous ice cloud which are ingested by the engine during operation over a range of altitude conditions. The PSL test results confirmed that there was ice accretion in the engine due to ice crystal ingestion, at the same simulated altitude operating conditions as experienced previously in

  9. Mapa de preferência de sorvetes ricos em fibras Preference map of high-fiber ice cream

    Directory of Open Access Journals (Sweden)

    Regiane Lopes de Sales

    2008-12-01

    Full Text Available Quatro amostras de sorvete foram preparadas adicionando-se diferentes concentrações de granola e Frutooligossacarídeo (FOS. Foi avaliado o teor de fibras segundo método AOAC. A avaliação da aceitabilidade sensorial foi realizada por 78 consumidores, com idade entre 15 e 25 anos. Estes avaliaram a aceitação global das formulações, utilizando a escala hedônica de nove pontos, em uma única seção, de forma monádica. O experimento foi estruturado segundo delineamento em blocos inteiramente casualizados. Os resultados foram submetidos à análise de variância, ao teste de médias de Tuckey e à metodologia do Mapa de Preferência interno para análise dos componentes principais. As amostras controle e as adicionadas de FOS tiveram melhor aceitação. A amostra contendo somente FOS foi a que mais se aproximou do produto tradicional, não diferindo significativamente quanto à aceitação global. A granola distinguiu-se estatisticamente do produto tradicional. O teor de fibras analisado foi superior ao fornecido pelo fabricante da granola. As concentrações de fibras nos sorvetes variaram de 0,9 a 5,45 g.100 g-1 de sorvete, com a maior concentração de fibras provenientes do FOS. Esse resultado permite concluir que o FOS é um ingrediente promissor no desenvolvimento de produtos ricos em fibras.Four samples of ice cream were prepared with four different concentrations of granola and fructooligosaccharide (FOS. The concentration of fiber was evaluated using the AOAC method. The acceptance evaluation was conducted by 78 consumers between 15 and 25 years of age. The consumers evaluated the global acceptance of the formulations through the structured 9-point hedonic scale, in a single section, in a monadic form. The experiment was structured by a Randomized Complete Block Design. The results were submitted to the analysis of variance, Tukey test, and to the preference mapping technique for principal component analysis. The control samples

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

    Science.gov (United States)

    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.

  11. 大米糖浆在低脂冰淇淋中的应用研究%Processing low fat ice cream with rice syrup

    Institute of Scientific and Technical Information of China (English)

    贝惠玲; 杜淑霞; 徐丽

    2012-01-01

    The processing technology and formula of low fat ice cream was studied in the paper. The optimum processing conditions and formula were determined through mono factor as well as orthogonal experiments. The experiment results showed that the optimum conditions and formula were as follows: substitute 6% rice syrup (solid content) for butter; emulsifying-thickener formula: 0.2% monoglyceride ester, 0.1% guar gum, 0.08% xanthan gum and 0.1% CMC-Na; aging temperature is 0-2℃ with 6-8 h. The low fat ice cream obtained had good delatation and melting-resistance. The sensory evaluation score close to high fat ice cream.%通过单因素及正交试验确定了制作低脂冰淇淋较佳配方及工艺,试验结果表明,以6%大米糖浆(固形物计)替代奶油;添加的乳化增稠剂:单甘酯0.2%、瓜尔豆胶0.1%、黄原胶0.08%、羧甲基纤维素钠0.1%;采用的老化工艺:温度0~2℃,时间6~8h。制得的低脂冰淇淋膨胀率、抗融性好,感官评分接近高脂冰淇淋。

  12. 马铃薯蛋白在冰淇淋生产中的应用%Application of Potato Protein in Ice Cream

    Institute of Scientific and Technical Information of China (English)

    姚佳; 徐旭; 魏春光; 王大为

    2012-01-01

    用马铃薯浓缩蛋白代替部分奶粉及乳化剂,生产新型低脂高蛋白营养冰淇淋。以感官评分、膨胀率、融化率为考核指标,通过单因素试验及正交试验确定马铃薯蛋白冰淇淋的最佳配方。结果表明,最佳配方为奶粉6%、绵白糖8%、羧甲基纤维素钠(CMC-Na)0.2%、淀粉糖浆2%、马铃薯浓缩蛋白50%、单甘酯0.3%、明胶0.2%、麦芽糊精4%,由此制得的冰淇淋组织状态均匀细腻,口感柔滑,风味独特,具有较好的抗融性及理想的膨胀率。%Based on sensory score,overrun and melting rate,the formulation of a new low-fat high-protein ice cream with partial substitution of milk powder by potato protein concentrate was optimized by one-factor-at-a-time and orthogonal array design methods.It was found that the optimal ice cream formula was milk powder 6%,soft sugar 8%,sodium carboxymethylcellulose(CMC-Na) 0.2%,starch syrup 2%,potato protein concentrate 50%,monostearin 0.3%,gelatin 0.2%,and dextrin 4%.The ice cream obtained presented homogenous and exquisite texture,gentle smooth taste,unique flavor,excellent melting resistance and desired overrun.

  13. Updated measurements from CREAM & CREDO & implications for environment & shielding models.

    Science.gov (United States)

    Dyer, C S; Truscott, P R; Peerless, C L; Watson, C J; Evans, H E; Knight, P; Cosby, M; Underwood, C; Cousins, T; Noulty, R

    1998-06-01

    Flight data obtained between 1995 and 1997 from the Cosmic Radiation Environment Monitors CREAM & CREDO carried on UoSat-3, Space Shuttle, STRV-1a (Space Technology Research Vehicle) and APEX (Advanced Photovoltaic and Electronics Experiment Spacecraft) have been added to the dataset affording coverage since 1990. The modulation of cosmic rays and evolution of the South Atlantic Anomaly are observed, the former comprising a factor three increase at high latitudes and the latter a general increase accompanied by a westward drift. Comparison of particle fluxes and linear energy transfer spectra is made with improved environment & radiation transport calculations which account for shield distributions and secondary particles. While there is an encouraging convergence between predictions and observations, significant improvements are still required, particularly in the treatrnent of locally produced secondary particles.

  14. The Preparation of Ice Cream Milk Slurry by UHT%超高温杀菌冰淇淋奶浆的研制

    Institute of Scientific and Technical Information of China (English)

    任璐; 于鹏; 刘振民; 姜雪; 蔡涛; 王辉; 肖杨

    2016-01-01

    研究以鲜牛奶、稀奶油和甜味剂为主要原料,采用低温浓缩和超高温杀菌制成冰淇淋奶浆的加工工艺。通过感官评定、正交试验和乳化稳定剂选择试验确定最佳配方,乳脂肪5.5%,乳蛋白4.0%,蔗糖12.8%,果糖3.2%、复配乳化稳定剂0.6%(单,双甘油脂肪酸酯30%、微晶纤维素35%、山梨醇酐单硬脂肪酸酯15%、刺槐豆胶12%、卡拉胶8%)。按照该配方和工艺所生产的冰淇淋奶浆黏度适中,无明显分层现象;且冰淇淋制品奶香味纯正,甜度适中,口感细腻,膨胀率高,硬度中等,抗融性好,无明显冰晶感。%The paper discusses raw milk, cream and sweetener as the main raw material into ice cream milk slurry using low temperature concentration process and ultra high temperature sterilization. According to the sense organ evaluation, the orthogonal design and stability test, the best formula was obtained by using 5.5%milk fat,4.0%milk protein, 12.8%sucrose, 3.2%fructose, 0.6%compound emulsion stabilizer (30%single, double glycerin fatty acid ester, 35%microcrystalline cellulose, 15%sorbitan mono fatty acid ester,12%lo-cust bean gum,8 % carrageenan). According to the formulation and process, Ice cream slurry had moderate viscosity, no obvious stratification, And ice cream had pure milk fragrance, smooth taste, good sweetness, high expansion ratio, medium hardness, good melting resistance, no obvious sense of ice.

  15. ISSM: Ice Sheet System Model

    Science.gov (United States)

    Larour, Eric; Schiermeier, John E.; Seroussi, Helene; Morlinghem, Mathieu

    2013-01-01

    In order to have the capability to use satellite data from its own missions to inform future sea-level rise projections, JPL needed a full-fledged ice-sheet/iceshelf flow model, capable of modeling the mass balance of Antarctica and Greenland into the near future. ISSM was developed with such a goal in mind, as a massively parallelized, multi-purpose finite-element framework dedicated to ice-sheet modeling. ISSM features unstructured meshes (Tria in 2D, and Penta in 3D) along with corresponding finite elements for both types of meshes. Each finite element can carry out diagnostic, prognostic, transient, thermal 3D, surface, and bed slope simulations. Anisotropic meshing enables adaptation of meshes to a certain metric, and the 2D Shelfy-Stream, 3D Blatter/Pattyn, and 3D Full-Stokes formulations capture the bulk of the ice-flow physics. These elements can be coupled together, based on the Arlequin method, so that on a large scale model such as Antarctica, each type of finite element is used in the most efficient manner. For each finite element referenced above, ISSM implements an adjoint. This adjoint can be used to carry out model inversions of unknown model parameters, typically ice rheology and basal drag at the ice/bedrock interface, using a metric such as the observed InSAR surface velocity. This data assimilation capability is crucial to allow spinning up of ice flow models using available satellite data. ISSM relies on the PETSc library for its vectors, matrices, and solvers. This allows ISSM to run efficiently on any parallel platform, whether shared or distrib- ISSM: Ice Sheet System Model NASA's Jet Propulsion Laboratory, Pasadena, California uted. It can run on the largest clusters, and is fully scalable. This allows ISSM to tackle models the size of continents. ISSM is embedded into MATLAB and Python, both open scientific platforms. This improves its outreach within the science community. It is entirely written in C/C++, which gives it flexibility in its

  16. Evaluation of the ionizing radiation effects in microbiology, physical and chemical and sensory aspects of ice cream; Avaliacao dos efeitos da radiacao ionizante nos aspectos microbiologicos, fisico-quimicos e sensoriais de sorvetes

    Energy Technology Data Exchange (ETDEWEB)

    Rogovschi, Vladimir Dias

    2015-06-01

    The ice cream is defined as an emulsion of fats and proteins or a mixture of water and sugar, other ingredients may be added provided since they do not affect the product. It is considered a food of high nutritional value, providing lipids, carbohydrates, protein, calcium, phosphorus, and other minerals and vitamins (A, B1, B2, B6, C, D, E and K), and it is considered one of the most important products and higher interest to the dairy industry due to great demand by the consumers. The diseases related to food consumption are considered one of the most significant problems. Several outbreaks related to microbiological contamination of ice cream have been reported in recent decades in Asia, Europe and America. It is believed that the ice cream, as a frozen food, presents no risk to the population health. However, it is considered an excellent environment for the growth of microorganisms due to its composition, pH close to neutrality and long storage period. The aim of this study was to evaluate the microbiological, sensory and physicochemical aspects of ice cream. The ice cream samples were irradiated with gamma rays (60Co) with the doses of LOkGy, 2.0kGy, 3.0kGy and 4.0kGy. The samples intended for the inoculation of Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 11229) and Salmonella abaetetuba (ATCC 35640) have been irradiated with doses of 1.0, 2.0 and 3.0kGy. It can be concluded that the dose of 3.0kGy was adequate to reduce most of the studied microorganisms to undetected levels. The use of gamma radiation affected the texture and the parameters of the colorimetric analyses of the ice cream. The results of the sensorial analyses showed that the better accepted dose was 3.0kGy. (author)

  17. Commercial nonindustrial production of pastries and ice cream in Naples, Italy: results from the inspection of 34 food businesses during a 2-year surveillance study

    Directory of Open Access Journals (Sweden)

    Lucia Tanucci Nannini

    2010-03-01

    Full Text Available

    Background: Ice cream and cream-based pastries are an excellent media for the growth of pathogenic microorganisms. Foods that are prepared without due respect to the rules of food hygiene can carry microorganisms and/or toxins and could be responsible of toxinfections. The main objective of this study was to obtain an overall picture of the hygiene/sanitation conditions found in businesses that produce hand-made pastries and/or ice cream in Naples, Italy.

    Methods: We inspected 34 businesses to assess the following aspects: hygiene/sanitation conditions of the work area and equipment, implementation of good food hygiene principles, evaluation of HACCP plans, licensing/authorization, quality control and sampling protocols, as well as systems for ensuring food traceability. In 28 of the businesses, samples (environment, foods, workers were collected for microbiological analysis.

    Results: Sanctions were issued for nonconformities in 8 businesses (23.5%, and 25 businesses (73.5% received warnings with orders to correct minor nonconformities (inadequate documentation of compliance with current regulations, incorrect implementation of the quality-control protocol within specified time periods. Microbiological analyses revealed irregularities in 24/28 businesses (85.7%, and 138 of the 280 samples collected displayed contamination levels exceeding the limits adopted for this study (49.3%. In particular, 80% of the surfaces sampled and 23.8% of the hand swabs collected were shown to be contaminated. All food samples collected met the process-hygiene and food-safety standards prescribed by the European Community. Results obtained were statistically significant (p < 0.05.

    Conclusions: Our experience of food safety surveillance system indicates that Neapolitan food business operators involved in the production of hand-made ice cream or pastries do not

  18. Enrichment dynamics of Listeria monocytogenes and the associated microbiome from naturally contaminated ice cream linked to a listeriosis outbreak.

    Science.gov (United States)

    Ottesen, Andrea; Ramachandran, Padmini; Reed, Elizabeth; White, James R; Hasan, Nur; Subramanian, Poorani; Ryan, Gina; Jarvis, Karen; Grim, Christopher; Daquiqan, Ninalynn; Hanes, Darcy; Allard, Marc; Colwell, Rita; Brown, Eric; Chen, Yi

    2016-11-16

    Microbiota that co-enrich during efforts to recover pathogens from foodborne outbreaks interfere with efficient detection and recovery. Here, dynamics of co-enriching microbiota during recovery of Listeria monocytogenes from naturally contaminated ice cream samples linked to an outbreak are described for three different initial enrichment formulations used by the Food and Drug Administration (FDA), the International Organization of Standardization (ISO), and the United States Department of Agriculture (USDA). Enrichment cultures were analyzed using DNA extraction and sequencing from samples taken every 4 h throughout 48 h of enrichment. Resphera Insight and CosmosID analysis tools were employed for high-resolution profiling of 16S rRNA amplicons and whole genome shotgun data, respectively. During enrichment, other bacterial taxa were identified, including Anoxybacillus, Geobacillus, Serratia, Pseudomonas, Erwinia, and Streptococcus spp. Surprisingly, incidence of L. monocytogenes was proportionally greater at hour 0 than when tested 4, 8, and 12 h later with all three enrichment schemes. The corresponding increase in Anoxybacillus and Geobacillus spp.indicated these taxa co-enriched in competition with L. monocytogenes during early enrichment hours. L. monocytogenes became dominant after 24 h in all three enrichments. DNA sequences obtained from shotgun metagenomic data of Listeria monocytogenes at 48 h were assembled to produce a consensus draft genome which appeared to have a similar tracking utility to pure culture isolates of L. monocytogenes. All three methods performed equally well for enrichment of Listeria monocytogenes. The observation of potential competitive exclusion of L. mono by Anoxybacillus and Geobacillus in early enrichment hours provided novel information that may be used to further optimize enrichment formulations. Application of Resphera Insight for high-resolution analysis of 16S amplicon sequences accurately identified L. monocytogenes

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

    Science.gov (United States)

    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 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.

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

    Science.gov (United States)

    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.

  1. Recovery and growth potential of Listeria monocytogenes in temperature abused milkshakes prepared from naturally contaminated ice cream linked to a listeriosis outbreak

    Directory of Open Access Journals (Sweden)

    Yi eChen

    2016-05-01

    Full Text Available 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 hours. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average level increase per sample at 14 h was 1.15 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 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.

  2. Application of Purple Sweet Potato Anthocyanins in Ice Cream%紫甘薯花青素在冰淇淋中的应用研究

    Institute of Scientific and Technical Information of China (English)

    金鑫

    2014-01-01

    对紫甘薯花青素在冰淇淋中的应用进行研究。通过正交实验确定了紫甘薯花青素添加量,并对其在冰淇淋中的功能特性进行了评价。结果表明,紫甘薯花青素最佳添加量为20 mg/100 g,其超氧阴离子清除率和羟基自由基清除率分别为66%和87%,显著高于同浓度抗坏血酸,具有优良的抗氧化特性。%Application of purple sweet potato anthocyanins in ice cream was studied. The purple sweet potato anthocyanins content was determized by orthogonal experiment, and the functional features in ice cream was evaluated. The results indicated that purple sweet potato anthocyanins additive amount was 20 mg/100 g , Removing rate of superoxide anion radical was 66%, and elimination ratio of hydroxyl radicals was 87%, which were significantly higher than ascorbic acid, possessing a superior antioxidant property.

  3. Preparation on the low-fat ice cream of pumpkin%南瓜低脂冰淇淋的生产工艺研究

    Institute of Scientific and Technical Information of China (English)

    马川兰; 崔惠玲

    2012-01-01

    Fresh mellow pumpkin was chosen as the raw material of producing low-fat ice cream, while part milk fat was replaced by artificial butter. At the same time, with the sensory quality and expansion rate as evaluation targets, the best formula of the healthy low- fat ice cream was obtained by the orthogonal experiment method: which was the whole milk powder 12%, the pumpkin pulp 20%, CMC 0.15%, xanthan gum 0.10%, artificial butter 3.5%, the white sugar 13%.%选取新鲜成熟南瓜为原料,以人造奶油代替部分乳脂,依据感官质量及膨胀率作为评价指标,通过正交实验获得南瓜保健冰淇淋的最佳配方为:全脂乳粉12%,南瓜浆20%,CMC0.15%,黄原胶0.10%,人造奶油3.5%,白砂糖13%。

  4. CICE, The Los Alamos Sea Ice Model

    Energy Technology Data Exchange (ETDEWEB)

    2017-05-12

    The Los Alamos sea ice model (CICE) is the result of an effort to develop a computationally efficient sea ice component for a fully coupled atmosphere–land–ocean–ice global climate model. It was originally designed to be compatible with the Parallel Ocean Program (POP), an ocean circulation model developed at Los Alamos National Laboratory for use on massively parallel computers. CICE has several interacting components: a vertical thermodynamic model that computes local growth rates of snow and ice due to vertical conductive, radiative and turbulent fluxes, along with snowfall; an elastic-viscous-plastic model of ice dynamics, which predicts the velocity field of the ice pack based on a model of the material strength of the ice; an incremental remapping transport model that describes horizontal advection of the areal concentration, ice and snow volume and other state variables; and a ridging parameterization that transfers ice among thickness categories based on energetic balances and rates of strain. It also includes a biogeochemical model that describes evolution of the ice ecosystem. The CICE sea ice model is used for climate research as one component of complex global earth system models that include atmosphere, land, ocean and biogeochemistry components. It is also used for operational sea ice forecasting in the polar regions and in numerical weather prediction models.

  5. KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L. DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk

    Directory of Open Access Journals (Sweden)

    Oksilia

    2012-06-01

    Full Text Available The objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 % and soybean milk (40, 50 and 60%. The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively.

  6. Pickles and Ice Cream! Food Cravings in Pregnancy: Hypotheses, Preliminary Evidence, and Directions for Future Research

    Directory of Open Access Journals (Sweden)

    Natalia C. Orloff

    2014-09-01

    Full Text Available Women in the United States experience an increase in food cravings at two specific times during their life, 1 perimenstrually and 2 prenatally. The prevalence of excess gestational weight gain (GWG is a growing concern due to its association with adverse health outcomes in both mothers and children. To the extent that prenatal food cravings may be a determinant of energy intake in pregnancy, a better understanding of craving etiology could be crucial in addressing the issue of excessive GWG. This paper reviews the available literature to corroborate and/or dispute some of the most commonly accepted hypotheses regarding the causes of food cravings during pregnancy, including a role of 1 hormonal changes, 2 nutritional deficits, 3 pharmacologically active ingredients in the desired foods, and 4 cultural and psychosocial factors. An existing model of perimenstrual chocolate craving etiology serves to structure the discussion of these hypotheses. The main hypotheses discussed receive little support, with the notable exception of a postulated role of cultural and psychosocial factors. The presence of cravings during pregnancy is a common phenomenon across different cultures, but the types of foods desired and the adverse impact of cravings on health may be culture-specific. Various psychosocial factors appear to correlate with excess GWG, including the presence of restrained eating. Findings strongly suggest that more research be conducted in this area. We propose that future investigations fall into one of the four following categories: 1 validation of food craving and eating-related measures specifically in pregnant populations, 2 use of ecological momentary assessment to obtain real time data on cravings during pregnancy, 3 implementation of longitudinal studies to address causality between eating disorder symptoms, food cravings, and gestational weight gain, and 4 development of interventions to ensure proper prenatal nutrition and prevent excess

  7. Pickles and ice cream! Food cravings in pregnancy: hypotheses, preliminary evidence, and directions for future research.

    Science.gov (United States)

    Orloff, Natalia C; Hormes, Julia M

    2014-01-01

    Women in the United States experience an increase in food cravings at two specific times during their life, (1) perimenstrually and (2) prenatally. The prevalence of excess gestational weight gain (GWG) is a growing concern due to its association with adverse health outcomes in both mothers and children. To the extent that prenatal food cravings may be a determinant of energy intake in pregnancy, a better understanding of craving etiology could be crucial in addressing the issue of excessive GWG. This paper reviews the available literature to corroborate and/or dispute some of the most commonly accepted hypotheses regarding the causes of food cravings during pregnancy, including a role of (1) hormonal changes, (2) nutritional deficits, (3) pharmacologically active ingredients in the desired foods, and (4) cultural and psychosocial factors. An existing model of perimenstrual chocolate craving etiology serves to structure the discussion of these hypotheses. The main hypotheses discussed receive little support, with the notable exception of a postulated role of cultural and psychosocial factors. The presence of cravings during pregnancy is a common phenomenon across different cultures, but the types of foods desired and the adverse impact of cravings on health may be culture-specific. Various psychosocial factors appear to correlate with excess GWG, including the presence of restrained eating. Findings strongly suggest that more research be conducted in this area. We propose that future investigations fall into one of the four following categories: (1) validation of food craving and eating-related measures specifically in pregnant populations, (2) use of ecological momentary assessment to obtain real time data on cravings during pregnancy, (3) implementation of longitudinal studies to address causality between eating disorder symptoms, food cravings, and GWG, and (4) development of interventions to ensure proper prenatal nutrition and prevent excess GWG.

  8. Glacial Cycles and ice-sheet modelling

    NARCIS (Netherlands)

    Oerlemans, J.

    1982-01-01

    An attempt is made to simulate the Pleistocene glacial cycles with a numerical model of the Northern Hemisphere ice sheets. This model treats the vertically-integrated ice flow along a meridian, including computation of bedrock adjustment and temperature distribution in the ice. Basal melt water is

  9. A model of the Antarctic Ice Sheet

    NARCIS (Netherlands)

    Oerlemans, J.

    1982-01-01

    Numerical modelling of ice sheets and glaciers has become a useful tool in glaciological research. A model described here deals with the vertical mean ice velocity, is time dependent, computes bedrock adjustment and uses an empirical diagnostic relationship to derive the distribution of ice thicknes

  10. Penciclovir Cream

    Science.gov (United States)

    Penciclovir comes as a cream. It is usually used externally every 2 hours while you are awake for 4 days. Follow the directions on your ... Clean and dry the area before applying the cream to avoid spreading the infection. Rub the cream ...

  11. The Elementary Marine Ice Sheet Model (EMISM)

    Science.gov (United States)

    Pattyn, Frank

    2015-04-01

    Ice sheet models become more and more components of global climate system modelling instead of stand-alone features to study cryospheric processes. Full coupling of ice sheet models to atmospheric and ocean models requires a standard for ice sheet models, and more precisely for marine ice sheet models, where complex feedbacks between ice and ocean, such as marine ice sheet instability, and the atmosphere, such as the elevation-mass balance feedback, operate at different time scales. Recent model intercomparisons (e.g., SeaRISE, MISMIP) have shown that basic requirements for marine ice sheet models are still lacking and that the complexity of many ice sheet models is focused on processes that are either not well captured numerically (spatial resolution issue) or are of secondary importance compared to the essential features of marine ice sheet dynamics. Here, we propose a new and fast computing ice sheet model, devoid of most complexity, but capturing the essential feedbacks when coupled to ocean or atmospheric models. Its computational efficiency guarantees to easily tests its advantages as well as limits through ensemble modelling. EMISM (Elementary Marine Ice Sheet Model) is a vertically integrated ice sheet model based on the Shallow-Ice Approximation extended a Weertman sliding law. Although vertically integrated, thermomechanical coupling is ensured through a simplified representation of ice sheet thermodynamics based on an analytical solution of the vertical temperature profile, enhanced with strain heating. The marine boundary is represented by a parameterized flux condition similar to Pollard & Deconto (2012), based on Schoof (2007). A simplified ice shelf is added to account for buttressing of ice shelves in this parameterization. The ice sheet model is solved on a finite difference grid and special care is taken to its numerical efficiency and stability. While such model has a series of (known) deficiencies with respect to short time effects, its overall

  12. 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?

    Science.gov (United States)

    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

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

    Science.gov (United States)

    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.

  14. Models for polythermal ice sheets and glaciers

    Science.gov (United States)

    Hewitt, Ian J.; Schoof, Christian

    2017-02-01

    Polythermal ice sheets and glaciers contain both cold ice and temperate ice. We present two new models to describe the temperature and water content of such ice masses, accounting for the possibility of gravity- and pressure-driven water drainage according to Darcy's law. Both models are based on the principle of energy conservation; one additionally invokes the theory of viscous compaction to calculate pore water pressure, and the other involves a modification of existing enthalpy gradient methods to include gravity-driven drainage. The models self-consistently predict the evolution of temperature in cold ice and of water content in temperate ice. Numerical solutions are described, and a number of illustrative test problems are presented, allowing comparison with existing methods. The suggested models are simple enough to be incorporated in existing ice-sheet models with little modification.

  15. Application research on preparation of fat-mimetics by extruding corn starch starch with enzyme in ice cream%玉米淀粉基脂肪模拟物在冰淇淋中的应用研究

    Institute of Scientific and Technical Information of China (English)

    郭艳莉; 肖志刚; 王利民; 郑广钊; 严棣

    2012-01-01

    Aiming at the problems of various diseases on humans caused by long-term eating high-fat food, solution plan was put forward combined with the application of fat-mimetics in food. The application of fat-mimetics in ice cream showed that with the increase of fat substitution rate the index such as hardness, flexibility, cohesive-ness, gumminess and chewiness in ice cream sample increased gradually, expansion rate of ice cream decreased gradually, ant melting property in ice cream increased gradually. When fat substitution rate was 0%, G" (viscous modulus) of ice cream was bigger than G' . When fat substitution rate was 25% , 50% and 75%, G" of ice cream sample was bigger than G (elastic modulus) in low frequency area, while was smaller in high frequency area. When fat substitution rate was 100% , G' of ice cream was bigger than G" in frenquency range. There was a significant dependence between viscoelastic and frenquency in ice cream added fat-mimetics. With the increasement of frenquency, viscous and elastic both increased, as well as the development of fat substitution rate. The order of sensory evaluatin index of ice cream by principal component analysis was mouth melt>soapy feeling>-fatty sense>milk powder taste>ropiness sense. The order of five ice cream samples by fuzzymathematics analysis was M1 > M2 > M3> M4> M5.%针对人类长期食用高脂肪类食品而引起的各种疾病的问题,文章结合脂肪模拟物在食品中的应用,提出解决方案.利用加酶挤压的方法制备脂肪模拟物,将玉米淀粉基脂肪模拟物应用到冰淇淋中可知,随着冰淇淋中脂肪替代率的增加,不同冰淇淋样品的硬度、弹性、黏聚性、黏合性、咀嚼性逐渐增加,膨胀率越来越低,冰淇淋的抗融化性逐渐增强,脂肪替代率为0%的全脂冰淇淋的G″(黏性模量)大于G ′(弹性模量),脂肪替代率为25%,50%,75%的冰淇淋样品在低频率区域G″大于G ′,在高频率区域内G″大于G

  16. Sensorial evaluation of ice-cream elaborated with goat milk/ Avaliação sensorial de sorvetes elaborados com leite de cabra

    Directory of Open Access Journals (Sweden)

    Honório Domingos Benedet

    2006-06-01

    Full Text Available The objective of this work was to evaluate sensory and economically formulations obtained from of goat powder milk, vegetable fat and strawberry aroma. At least of twenty seven formulations listed in an experimental design, were choiced three best formulations, that they also were elaborated in triplicate to the powder goat milk and pasteurized goat milk. Finally it was choiced the best formulation. The final and the best ice-cream had the following formulation: 80 g of vegetable fat, 0.80 L of goat milk (powder – reconstituted or pasteurized milk and 0.12 g of strawberry aroma. These formulations shown Acceptability Index (AI of 87.1 % to ice-cream elaborated with powder milk and 84.3 % to pasteurized milk. Considering just the last and the best AI formulation, it were realized the cost analysis of ice-creams. The price icecream with powder goat milk was equally to R$ 3.15 per liter, while with pasteurized milk was price per liter was equally to 2.68 per liter.O objetivo deste trabalho foi avaliar sensorial e economicamente formulações de sorvetes obtidos a partir do uso de leite de cabra em pó ou pasteurizado, gordura vegetal hidrogenada e aroma de morango. De vinte e sete formulações inicialmente previstas em um delineamento experimental, utilizando leite de cabra em pó, foram escolhidas as três melhores formulações. Estas três formulações foram avaliadas sensorialmente em três repetições utilizando leite de cabra em pó e três repetições utilizando o leite de cabra pasteurizado. Tanto para o leite em pó quanto para o pasteurizado as formulações escolhidas pelos julgadores foram as elaboradas com as seguintes variáveis: 80 g de gordura vegetal hidrogenada, 0,80 litros de leite de cabra (pó – reconstituído ou pasteurizado e 0,12 g de aroma de morango. Estas formulações apresentaram Índice de aceitabilidade de 87,1 % para o sorvete elaborado com leite de cabra em pó e 84,3 % para o leite de cabra pasteurizado

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

    Science.gov (United States)

    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

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

    Science.gov (United States)

    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

  19. 马铃薯淀粉在冰淇淋生产中的应用%Application of Potato Starch in Ice Cream

    Institute of Scientific and Technical Information of China (English)

    宋春春; 张薇; 魏春光; 王大为

    2012-01-01

    Potato starch was used as a partial substitute for gelatin and sodium carboxymethyl-cellulose (CMC-Na) to produce ice cream. Its effect on overrun, melting rate and sensory quality was investigated. Using one-factor-at-a-time and orthogonal array design methods, the optimal formulation of ice cream was determined as follows: 4% potato starch, 0.1% CMC-Na, 0.3% monoglyceride and no gelatin. The final product was homogeneous, tasted smooth and delicate and had desired overrun and melting resistance.%用马铃薯淀粉取代明胶和羧甲基纤维素钠(CMC-Na)生产冰淇淋。以冰淇淋的膨胀率、融化率和感官评分为考察指标,研究马铃薯淀粉对冰淇淋品质的影响。通过单因素试验及正交试验确定马铃薯淀粉在冰淇淋生产中最佳用量。结果表明:当马铃薯淀粉添加量4%、CMC—Na添加量0.1%、单甘酯添加量0.3%、不添加明胶时,生产的冰淇淋组织状态均匀一致,口感柔滑细腻,具有理想的膨胀率和适当的抗融性。

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

    Science.gov (United States)

    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.

  1. A toy model of sea ice growth

    Science.gov (United States)

    Thorndike, Alan S.

    1992-01-01

    My purpose here is to present a simplified treatment of the growth of sea ice. By ignoring many details, it is possible to obtain several results that help to clarify the ways in which the sea ice cover will respond to climate change. Three models are discussed. The first deals with the growth of sea ice during the cold season. The second describes the cycle of growth and melting for perennial ice. The third model extends the second to account for the possibility that the ice melts away entirely in the summer. In each case, the objective is to understand what physical processes are most important, what ice properties determine the ice behavior, and to which climate variables the system is most sensitive.

  2. Grease ice in basin-scale sea-ice ocean models

    OpenAIRE

    Lars H. Smedsrud; Martin, Torge

    2015-01-01

    The first stage of sea-ice formation is often grease ice, a mixture of sea water and frazil ice crystals. Over time, grease ice typically congeals first to pancake ice floes and then to a solid sea-ice cover. Grease ice is commonly not explicitly simulated in basin-scale sea-ice ocean models, though it affects oceanic heat loss and ice growth and is expected to play a greater role in a more seasonally icecovered Arctic Ocean. We present an approach to simulate the grease-ice layer with, as ba...

  3. Modeling interfacial liquid layers on environmental ices

    Directory of Open Access Journals (Sweden)

    M. H. Kuo

    2011-09-01

    Full Text Available Interfacial layers on ice significantly influence air-ice chemical interactions. In solute-containing aqueous systems, a liquid brine may form upon freezing due to the exclusion of impurities from the ice crystal lattice coupled with freezing point depression in the concentrated brine. The brine may be segregated to the air-ice interface where it creates a surface layer, in micropockets, or at grain boundaries or triple junctions.

    We present a model for brines and their associated liquid layers in environmental ice systems that is valid over a wide range of temperatures and solute concentrations. The model is derived from fundamental equlibrium thermodynamics and takes into account nonideal solution behavior in the brine, partitioning of the solute into the ice matrix, and equilibration between the brine and the gas phase for volatile solutes. We find that these phenomena are important to consider when modeling brines in environmental ices, especially at low temperatures. We demonstrate its application for environmentally important volatile and nonvolatile solutes including NaCl, HCl, and HNO3. The model is compared to existing models and experimental data from literature where available. We also identify environmentally relevant regimes where brine is not predicted to exist, but the QLL may significantly impact air-ice chemical interactions. This model can be used to improve the representation of air-ice chemical interactions in polar atmospheric chemistry models.

  4. Multiscale Models of Melting Arctic Sea Ice

    Science.gov (United States)

    2014-09-30

    1 Multiscale Models of Melting Arctic Sea Ice Kenneth M. Golden University of Utah, Department of Mathematics phone: (801) 581-6851...feedback has played a major role in the recent declines of the summer Arctic sea ice pack. However, understanding the evolution of melt ponds and sea...Models of Melting Arctic Sea Ice 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM ELEMENT NUMBER 6. AUTHOR(S) 5d. PROJECT NUMBER 5e. TASK NUMBER

  5. Advances of cell injury mechanism by freezing stress during processing of probiotic ice cream%冰淇淋中益生菌冷冻胁迫致菌体损伤机制研究进展

    Institute of Scientific and Technical Information of China (English)

    张健; 郑义; 朱金锦; 刘心怡; 杨贞耐

    2015-01-01

    冰淇淋是优良的益生菌载体,但其加工中的老化、凝冻和硬化等阶段性降温至冷冻的过程,会造成益生菌生理损伤,导致益生菌活力下降,功能性变差。近年,有关冰淇淋中冷冻胁迫致益生菌的损伤,冰淇淋中益生菌活性的保护,以及组学技术推动下的菌株损伤相关代谢研究取得了一定进展,为研究影响冰淇淋中益生菌存活能力、菌体细胞膜特性及代谢酶活性,明确冰淇淋基质中益生菌冷冻胁迫损伤的分子机制,建立冰淇淋加工和贮藏过程中益生菌的保护策略提供了可能,也为未来改善益生菌冰淇淋的功效和品质提供科学依据。%Ice cream is a favorable probiotic carrier. However, the viability and functions of probiotic strains tend to be lowered in ice cream processing, including aging, freezing and hardening. Recently, progress of researches about the probiotics injury, protection and their metabolic changes in ice cream based on omics techniques have been made, which provides the possibility to specify survival ability, membrane properties, and key molecules of metabolic enzyme activities of probiotics in ice cream. These studies also facilitate to uncover the molecular mechanism of cell injury caused by freezing stress during the processing of probiotic ice cream and establish protective strategies for probiotics during processing and storage of ice cream, and provide a scientific basis for the improvement of functionality and quality of such product.

  6. 薄荷酸奶冰淇淋的研制%Study on the Production of Ice Cream by using Mint Yogurt

    Institute of Scientific and Technical Information of China (English)

    刘畅

    2011-01-01

    为研制具有一定保健功能的冰淇淋制品,以薄荷和酸奶为原料,采用正交试验的方法,探讨薄荷酸奶冰淇淋的最佳工艺配方。试验结果表明:薄荷酸奶的最佳发酵条件是薄荷与牛奶的比例为5:5、加糖量12%、接种量2.5%、发酵4h;酸奶的用量为35%时。冰淇淋的口感较好。%The technology for production of ice eream was investigated by using fermented mint yogurt in the paper. The author developed a unique style of healthy and functional new ice cream product. The best formula was obtained through several groups of experiments. This product has a special quality with particular flavor, an ideal expansivity rate and anti-melting character.

  7. Sea ice biogeochemistry: a guide for modellers.

    Directory of Open Access Journals (Sweden)

    Letizia Tedesco

    Full Text Available Sea ice is a fundamental component of the climate system and plays a key role in polar trophic food webs. Nonetheless sea ice biogeochemical dynamics at large temporal and spatial scales are still rarely described. Numerical models may potentially contribute integrating among sparse observations, but available models of sea ice biogeochemistry are still scarce, whether their relevance for properly describing the current and future state of the polar oceans has been recently addressed. A general methodology to develop a sea ice biogeochemical model is presented, deriving it from an existing validated model application by extension of generic pelagic biogeochemistry model parameterizations. The described methodology is flexible and considers different levels of ecosystem complexity and vertical representation, while adopting a strategy of coupling that ensures mass conservation. We show how to apply this methodology step by step by building an intermediate complexity model from a published realistic application and applying it to analyze theoretically a typical season of first-year sea ice in the Arctic, the one currently needing the most urgent understanding. The aim is to (1 introduce sea ice biogeochemistry and address its relevance to ocean modelers of polar regions, supporting them in adding a new sea ice component to their modelling framework for a more adequate representation of the sea ice-covered ocean ecosystem as a whole, and (2 extend our knowledge on the relevant controlling factors of sea ice algal production, showing that beyond the light and nutrient availability, the duration of the sea ice season may play a key-role shaping the algal production during the on going and upcoming projected changes.

  8. Sea Ice Biogeochemistry: A Guide for Modellers

    Science.gov (United States)

    Tedesco, Letizia; Vichi, Marcello

    2014-01-01

    Sea ice is a fundamental component of the climate system and plays a key role in polar trophic food webs. Nonetheless sea ice biogeochemical dynamics at large temporal and spatial scales are still rarely described. Numerical models may potentially contribute integrating among sparse observations, but available models of sea ice biogeochemistry are still scarce, whether their relevance for properly describing the current and future state of the polar oceans has been recently addressed. A general methodology to develop a sea ice biogeochemical model is presented, deriving it from an existing validated model application by extension of generic pelagic biogeochemistry model parameterizations. The described methodology is flexible and considers different levels of ecosystem complexity and vertical representation, while adopting a strategy of coupling that ensures mass conservation. We show how to apply this methodology step by step by building an intermediate complexity model from a published realistic application and applying it to analyze theoretically a typical season of first-year sea ice in the Arctic, the one currently needing the most urgent understanding. The aim is to (1) introduce sea ice biogeochemistry and address its relevance to ocean modelers of polar regions, supporting them in adding a new sea ice component to their modelling framework for a more adequate representation of the sea ice-covered ocean ecosystem as a whole, and (2) extend our knowledge on the relevant controlling factors of sea ice algal production, showing that beyond the light and nutrient availability, the duration of the sea ice season may play a key-role shaping the algal production during the on going and upcoming projected changes. PMID:24586604

  9. Sea ice biogeochemistry: a guide for modellers.

    Science.gov (United States)

    Tedesco, Letizia; Vichi, Marcello

    2014-01-01

    Sea ice is a fundamental component of the climate system and plays a key role in polar trophic food webs. Nonetheless sea ice biogeochemical dynamics at large temporal and spatial scales are still rarely described. Numerical models may potentially contribute integrating among sparse observations, but available models of sea ice biogeochemistry are still scarce, whether their relevance for properly describing the current and future state of the polar oceans has been recently addressed. A general methodology to develop a sea ice biogeochemical model is presented, deriving it from an existing validated model application by extension of generic pelagic biogeochemistry model parameterizations. The described methodology is flexible and considers different levels of ecosystem complexity and vertical representation, while adopting a strategy of coupling that ensures mass conservation. We show how to apply this methodology step by step by building an intermediate complexity model from a published realistic application and applying it to analyze theoretically a typical season of first-year sea ice in the Arctic, the one currently needing the most urgent understanding. The aim is to (1) introduce sea ice biogeochemistry and address its relevance to ocean modelers of polar regions, supporting them in adding a new sea ice component to their modelling framework for a more adequate representation of the sea ice-covered ocean ecosystem as a whole, and (2) extend our knowledge on the relevant controlling factors of sea ice algal production, showing that beyond the light and nutrient availability, the duration of the sea ice season may play a key-role shaping the algal production during the on going and upcoming projected changes.

  10. CFD Modeling of Mixed-Phase Icing

    Science.gov (United States)

    Zhang, Lifen; Liu, Zhenxia; Zhang, Fei

    2016-12-01

    Ice crystal ingestion at high altitude has been reported to be a threat for safe operation of aero-engine in recently. Ice crystals do not accrete on external surface because of cold environment. But when they enter the core flow of aero-engine, ice crystals melt partially into droplets due to higher temperature. Air-droplets-ice crystal is the mixed-phase, which will give rise to ice accretion on static and rotating components in compressor. Subsequently, compressor surge and engine shutdowns may occur. To provide a numerical tool to analyze this in detail, a numerical method was developed in this study. The mixed phase flow was solved using Eulerian-Lagrangian method. The dispersed phase was represented by one-way coupling. A thermodynamic model that considers mass and energy balance with ice crystals and droplets was presented as well. The icing code was implemented by the user-defined function of Fluent. The method of ice accretion under mixed-phase conditions was validated by comparing the results simulated on a cylinder with experimental data derived from literature. The predicted ice shape and mass agree with these data, thereby confirming the validity of the numerical method developed in this research for mixed-phase conditions.

  11. Avaliação sensorial de sorvete formulado com produto de soro ácido de leite bovino Ice-cream sensory evaluation formulated with product of acid bovine milk serum

    Directory of Open Access Journals (Sweden)

    Karla Silva

    2006-03-01

    Full Text Available O soro de leite bovino é um subproduto da fabricação do queijo ou da caseína, existente na forma ácida ou doce. Constituído basicamente de água, proteínas, lactose e minerais, quando concentrado, implica na obtenção de vários ingredientes protéicos de alta funcionalidade e valor nutricional. Entretanto, a concentração do soro tem sido realizada apenas ao soro doce, sendo o soro ácido, devido às suas características, geralmente tratado como resíduo. Neste contexto, este artigo apresenta os resultados obtidos com a introdução de produto de soro ácido de leite na formulação de sorvete, em sistema modelo, verificando a percepção dos provadores para diferentes percentuais de substituição do leite desnatado. As amostras de sorvete foram preparadas com composição de mistura: 2,5% de gordura látea, 18,3% de sacarose, 2,3% de gema de ovo em pó e 0,3% de estabilizante-emulsificante e essência de baunilha. O sorvete padrão (P foi formulado com 10,09% de leite desnatado em pó. Quatro outras misturas foram preparadas com o produto de soro ácido em pó (SAP, substituindo o leite desnatado, em níveis 100, 80, 60 e 30%. A avaliação do efeito provocado no sorvete, devido à substituição do leite desnatado por SAP, foi efetuada por ensaio sensorial direcionado à percepção do gosto doce. Não houve diferença estatisticamente significativa (pWhey, by-product of cheese or casein production, is classified in sweet or acid whey. Composed by water, proteins, lactose and minerals, when concentrated it produces proteins ingredients with high functionality and nutritional value. However, whey protein manufacturing has been applied only to sweet whey. Acid whey has been generally dumped down as dairy waste. This paper shows results obtained from acid whey product addition in ice cream formulation, in model system, ascertaining by sensory evaluation the panelists acceptance for five different milk substitutions levels. Ice cream

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

    Directory of Open Access Journals (Sweden)

    Ismail Noor

    2012-08-01

    Full Text Available Abstract 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  0.05. Conclusions Glycemic load diet and frequencies of milk and ice cream intake were positively associated with acne vulgaris.

  13. The Development of the Coix Seed Red Bean Ice Cream%薏米红豆冰淇淋的研制

    Institute of Scientific and Technical Information of China (English)

    刘艳霞; 张月

    2015-01-01

    Defatted milk powder,margarine,white granulated sugar as raw materials, matched with coix seed juice and honey in red bean,based on the basic formula,the optimal formula was determined by single factors and orthogonal tests. The results were as follows:when coix seed juice to 20%,sucrose 12%, skimmed milk powder 12%, margarine 3%, emulsification stabilizers 0.6%,system of organization coix seed red bean ice cream smooth exquisite and rich nutrition ,the taste was unique.%以脱脂奶粉、人造奶油、蔗糖为原料,配以薏米浆与蜜红豆,在基础配方一定的基础上,通过单因素试验和正交试验确定最佳配比.试验结果表明,当薏米浆为20%、蔗糖12%,脱脂乳粉12%、人造奶油3%、乳化稳定剂0.6%时,制得的薏米红豆冰淇淋组织细腻滑润、营养丰富、口味独特.

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

    Science.gov (United States)

    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  0.05). Glycemic load diet and frequencies of milk and ice cream intake were positively associated with acne vulgaris.

  15. Implications for space radiation environment models from CREAM & CREDO measurements over half a solar cycle.

    Science.gov (United States)

    Dyer, C S; Truscott, P R; Peerless, C L; Watson, C J; Evans, H E; Knight, P; Cosby, M; Underwood, C; Cousins, T; Noulty, R; Maag, C

    1999-10-01

    Flight data obtained between 1990 and 1997 from the Cosmic Radiation Environment Monitors CREAM & CREDO carried on UoSAT-3, Space Shuttle, STRV-1a (Space Technology Research Vehicle) and APEX (Advanced Photovoltaic and Electronics Experiment Spacecraft) provide coverage over half a solar cycle. The modulation of cosmic rays and evolution of the South Atlantic Anomaly are observed, the former comprising a factor of three increase at high latitudes and the latter a general increase accompanied by a north-westward drift. Comparison of particle fluxes and linear energy transfer (LET) spectra is made with improved environment & radiation transport calculations which account for shield distributions and secondary particles. While there is an encouraging convergence between predictions and observations, significant improvements are still required, particularly in the treatment of locally produced secondary particles. Solar-particle events during this time period have LET spectra significantly below the October 1989 event which has been proposed as a worst case model.

  16. Modelling Viking ERA Water Ice Clouds

    Science.gov (United States)

    Tamppari, L. K.; Wilson, R. J.; Zurek, R. W.; Paige, D. A.

    1999-09-01

    Water ice clouds in the Martian atmosphere are increasingly becoming recognized as a potentially important aspect of the water cycle and potentially potent mechanism for climte change. In particular, it has been suggested that water ice cloud formation can control the extent of the water column (Kahn, 1990). Further, water ice cloud formation may scavenge dust out of the atmosphere and may prevent cross-equatorial water transport, especially in the northern summer (Clancy, 1996). To address these questions, a combintion of modelling and data analysis can be used. The Viking era water ice clouds were identified (Tamppari et al., 1998) from the IRTM data set. Following that, Tamppari et al. (1999) attempted to identify the cloud opacity and temperature using a 1D, 2-layer ice and dust cloud model. However, data fits were sensitive to the surface temperature, dust opacity and temperature, and ice particle mode radius value, as well as the water ice cloud temperature and opacity. This resulted in an underconstrained problem. A Mars GCM will be employed to provide realistic atmospheric conditions as a function of season, latitude, and longitude. The non-unit surface emissivities (Christensen, 1998) will be added and synthetic IRTM brightness temperatures will be calculated. Results of the comparison of the synthetic and measured brightness temperatures will be presented.

  17. Climate Modeling: Ocean Cavities below Ice Shelves

    Energy Technology Data Exchange (ETDEWEB)

    Petersen, Mark Roger [Los Alamos National Lab. (LANL), Los Alamos, NM (United States). Computer, Computational, and Statistical Sciences Division

    2016-09-12

    The Accelerated Climate Model for Energy (ACME), a new initiative by the U.S. Department of Energy, includes unstructured-mesh ocean, land-ice, and sea-ice components using the Model for Prediction Across Scales (MPAS) framework. The ability to run coupled high-resolution global simulations efficiently on large, high-performance computers is a priority for ACME. Sub-ice shelf ocean cavities are a significant new capability in ACME, and will be used to better understand how changing ocean temperature and currents influence glacial melting and retreat. These simulations take advantage of the horizontal variable-resolution mesh and adaptive vertical coordinate in MPAS-Ocean, in order to place high resolution below ice shelves and near grounding lines.

  18. DC ice-melting model for wet-growth icing conductor and its experimental investigation

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    Icicles are often formed under the downside surface of conductor in the wet growth icing of overhead power line. When the ice deposit around overhead power line is molten by Joule heat produced by current, the pattern of heat transfer of ice deposit with icicles is dissimilar to that without icicle, so the ice-melting model for the columnar icing conductor cannot be applied to icicle-shaped icing conductor. According to the heat-transfer characteristic of the icicle-shaped icing conductor, this paper puts forward a DC ice-melting model for the icicle-shaped icing conductor. Because this full model includes three-dimensional heat-transfer and interface movement, which cannot be solved in closed form, a finite element scheme in space-domain and a finite difference scheme in time-domain are employed to discretize the governing equations. Firstly the whole ice-melting process on the icicle-shaped icing conductor is simulated by this model. Then the simulated results are validated by ice-melting experiments in the artificial chamber. The study from the model and the experiments shows that the size and length of icicle as well as the space between the adjacent icicles are factors to affect ice-melting. With the shorter icicle space, the bigger icicle size and the longer icicle-length, the surface of ice layer is enlarged and then more heat is taken away by the convection and radiation, so the ice melting time will get longer.

  19. Sensitivity of open-water ice growth and ice concentration evolution in a coupled atmosphere-ocean-sea ice model

    Science.gov (United States)

    Shi, Xiaoxu; Lohmann, Gerrit

    2017-09-01

    A coupled atmosphere-ocean-sea ice model is applied to investigate to what degree the area-thickness distribution of new ice formed in open water affects the ice and ocean properties. Two sensitivity experiments are performed which modify the horizontal-to-vertical aspect ratio of open-water ice growth. The resulting changes in the Arctic sea-ice concentration strongly affect the surface albedo, the ocean heat release to the atmosphere, and the sea-ice production. The changes are further amplified through a positive feedback mechanism among the Arctic sea ice, the Atlantic Meridional Overturning Circulation (AMOC), and the surface air temperature in the Arctic, as the Fram Strait sea ice import influences the freshwater budget in the North Atlantic Ocean. Anomalies in sea-ice transport lead to changes in sea surface properties of the North Atlantic and the strength of AMOC. For the Southern Ocean, the most pronounced change is a warming along the Antarctic Circumpolar Current (ACC), owing to the interhemispheric bipolar seasaw linked to AMOC weakening. Another insight of this study lies on the improvement of our climate model. The ocean component FESOM is a newly developed ocean-sea ice model with an unstructured mesh and multi-resolution. We find that the subpolar sea-ice boundary in the Northern Hemisphere can be improved by tuning the process of open-water ice growth, which strongly influences the sea ice concentration in the marginal ice zone, the North Atlantic circulation, salinity and Arctic sea ice volume. Since the distribution of new ice on open water relies on many uncertain parameters and the knowledge of the detailed processes is currently too crude, it is a challenge to implement the processes realistically into models. Based on our sensitivity experiments, we conclude a pronounced uncertainty related to open-water sea ice growth which could significantly affect the climate system sensitivity.

  20. A technique for generating consistent ice sheet initial conditions for coupled ice-sheet/climate models

    Directory of Open Access Journals (Sweden)

    J. G. Fyke

    2013-04-01

    Full Text Available A new technique for generating ice sheet preindustrial 1850 initial conditions for coupled ice-sheet/climate models is developed and demonstrated over the Greenland Ice Sheet using the Community Earth System Model (CESM. Paleoclimate end-member simulations and ice core data are used to derive continuous surface mass balance fields which are used to force a long transient ice sheet model simulation. The procedure accounts for the evolution of climate through the last glacial period and converges to a simulated preindustrial 1850 ice sheet that is geometrically and thermodynamically consistent with the 1850 preindustrial simulated CESM state, yet contains a transient memory of past climate that compares well to observations and independent model studies. This allows future coupled ice-sheet/climate projections of climate change that include ice sheets to integrate the effect of past climate conditions on the state of the Greenland Ice Sheet, while maintaining system-wide continuity between past and future climate simulations.

  1. Research destruction ice under dynamic loading. Part 1. Modeling explosive ice cover into account the temperature

    Directory of Open Access Journals (Sweden)

    Bogomolov Gennady N.

    2017-01-01

    Full Text Available In the research, the behavior of ice under shock and explosive loads is analyzed. Full-scale experiments were carried out. It is established that the results of 2013 practically coincide with the results of 2017, which is explained by the temperature of the formation of river ice. Two research objects are considered, including freshwater ice and river ice cover. The Taylor test was simulated numerically. The results of the Taylor test are presented. Ice is described by an elastoplastic model of continuum mechanics. The process of explosive loading of ice by emulsion explosives is numerically simulated. The destruction of the ice cover under detonation products is analyzed in detail.

  2. Effects of baicalin cream in two mouse models: 2,4-dinitrofluorobenzene-induced contact hypersensitivity and mouse tail test for psoriasis.

    Science.gov (United States)

    Wu, Jie; Li, Hong; Li, Ming

    2015-01-01

    Scutellaria baicalensis is a Chinese herbal medicine that has been used for centuries to treat psoriasis. Baicalin is one of the major flavonoids and bioactive components of S. baicalensis and is responsible for the pharmacologic actions of the plant. This study aimed to investigate the anti-inflammatory effect and keratinocyte differentiation-inducing activity of baicalin in vivo. Baicalin was formulated into topical creams at concentrations of 1%, 3%, and 5%. The anti-inflammatory effect of baicalin cream was evaluated in 2,4-dinitrofluorobenzene (DNFB)-induced contact hypersensitivity (CHS) mice, and its keratinocyte-modulating action was assessed using the mouse tail model for psoriasis. During the topical application of baicalin cream, no evidence of irritant effect was observed in both tests. In the inflammation model, mice exposed to baicalin cream displayed a reduction in DNFB-induced CHS responses compared with vehicle-treated animals, showing that the topical application of baicalin cream exerted an anti-inflammatory effect. In the second model, baicalin cream dose-dependently increased the orthokeratosis of granular layers and the relative epidermal thickness of mouse tail skin, indicative of the keratinocyte differentiation-inducing activity of this topical preparation. Taking the in vivo findings together, the present study indicated that baicalin cream may be a promising antipsoriatic agent worthy of further investigation for psoriasis treatment.

  3. An ice sheet model validation framework for the Greenland ice sheet

    NARCIS (Netherlands)

    Price, Stephen F.; Hoffman, Matthew J.; Bonin, Jennifer A.; Howat, Ian M.; Neumann, Thomas; Saba, Jack; Tezaur, Irina; Guerber, Jeffrey; Chambers, Don P.; Evans, Katherine J.; Kennedy, Joseph H.; Lenaerts, Jan; Lipscomb, William H.; Perego, Mauro; Salinger, Andrew G.; Tuminaro, Raymond S.; Van Den Broeke, Michiel R.; Nowicki, Sophie M J

    2017-01-01

    We propose a new ice sheet model validation framework - the Cryospheric Model Comparison Tool (CmCt) - that takes advantage of ice sheet altimetry and gravimetry observations collected over the past several decades and is applied here to modeling of the Greenland ice sheet. We use realistic

  4. Modeling Pancake Formation with a Coupled Wave-Ice Model

    Science.gov (United States)

    Veeramony, J.; Orzech, M.; Shi, F.; Bateman, S. P.; Calantoni, J.

    2016-12-01

    Recent results from the ONR-sponsored Arctic Sea State DRI cruise (Thomson et al., 2016, EOS, in press) suggest that small-scale pancake ice formation is an important process in the initial recovery and refreezing of the Arctic pack ice each autumn. Ocean surface waves and ambient temperature play significant roles in shaping and/or limiting the pancake growth patterns, which may either facilitate or delay the recovery of the ice pack. Here we apply a phase-resolving, coupled wave-ice system, consisting of a CFD wave model (NHWAVE) and a discrete-element ice model (LIGGGHTS), to investigate the formation processes of pancake ice under different conditions. A series of simulations is run, each beginning with a layer of disconnected ice particles floating on the ocean surface. Wave conditions and ice bonding properties are varied to examine the effects of mild versus stormy conditions, wind waves versus swell, and warmer versus colder temperatures. Model runs are limited to domains of O(1 sq km). Initial tests have shown some success in replicating qualitative results from the Sea State cruise, including the formation of irregularly shaped pancakes from the "frazil" ice layer, changes in formation processes caused by varying ambient temperature (represented through variations in ice bonding strength), occasional rafting of one pancake on top of another, and increased wave attenuation as pancakes grow larger.

  5. Model resolution influence on simulated sea ice decline

    Directory of Open Access Journals (Sweden)

    J. O. Sewall

    2008-10-01

    Full Text Available Satellite observations and model predictions of recent and future Arctic sea ice decline have raised concerns over the timing and potential impacts of a seasonally ice-free Arctic Ocean. Model predictions of seasonally ice-free Arctic conditions are, however, highly variable. Here I present results from fourteen climate system models from the World Climate Research Programme's (WCRP's Coupled Model Intercomparison Project phase 3 (CMIP3 multi-model dataset that indicate modeled Arctic sea ice sensitivity to increased atmospheric CO2 forcing is strongly correlated with ice/ocean model horizontal resolution. Based on coupled model analyses and ice only simulations with the Los Alamos National Lab sea ice model (CICE, the correlation between declining Arctic sea ice cover and ice/ocean model resolution appears to depend largely on ocean model resolution and its influence on ocean heat transport into the Arctic basin. The correlation between model resolution, northward ocean heat transport, and the degree of Arctic ice loss is independent of ice model physics and complexity. This not only illustrates one difficulty in using numerical models to accurately predict the timing and magnitude of Arctic sea ice decline under increasing atmospheric greenhouse gas forcing, but also highlights one area where improved simulation (of northward ocean heat transport could greatly decrease the uncertainties associated with predictions of future Arctic sea ice cover.

  6. On the assimilation of ice velocity and concentration data into large-scale sea ice models

    Directory of Open Access Journals (Sweden)

    V. Dulière

    2007-03-01

    Full Text Available Data assimilation into sea ice models designed for climate studies has started about 15 years ago. In most of the studies conducted so far, it is assumed that the improvement brought by the assimilation is straightforward. However, some studies suggest this might not be true. In order to elucidate this question and to find an appropriate way to further assimilate sea ice concentration and velocity observations into a global sea ice-ocean model, we analyze here results from a number of twin experiments (i.e. experiments in which the assimilated data are model outputs carried out with a simplified model of the Arctic sea ice pack. Our objective is to determine to what degree the assimilation of ice velocity and/or concentration data improves the global performance of the model and, more specifically, reduces the error in the computed ice thickness. A simple optimal interpolation scheme is used, and outputs from a control run and from perturbed experiments without and with data assimilation are thoroughly compared. Our results indicate that, under certain conditions depending on the assimilation weights and the type of model error, the assimilation of ice velocity data enhances the model performance. The assimilation of ice concentration data can also help in improving the model behavior, but it has to be handled with care because of the strong connection between ice concentration and ice thickness.

    This study is preliminary study towards real observation data assimilation into NEMOLIM, a global sea ice-ocean model.

  7. Ice Shelf Modeling: A Cross-Polar Bayesian Statistical Approach

    Science.gov (United States)

    Kirchner, N.; Furrer, R.; Jakobsson, M.; Zwally, H. J.

    2010-12-01

    Ice streams interlink glacial terrestrial and marine environments: embedded in a grounded inland ice such as the Antarctic Ice Sheet or the paleo ice sheets covering extensive parts of the Eurasian and Amerasian Arctic respectively, ice streams are major drainage agents facilitating the discharge of substantial portions of continental ice into the ocean. At their seaward side, ice streams can either extend onto the ocean as floating ice tongues (such as the Drygalsky Ice Tongue/East Antarctica), or feed large ice shelves (as is the case for e.g. the Siple Coast and the Ross Ice Shelf/West Antarctica). The flow behavior of ice streams has been recognized to be intimately linked with configurational changes in their attached ice shelves; in particular, ice shelf disintegration is associated with rapid ice stream retreat and increased mass discharge from the continental ice mass, contributing eventually to sea level rise. Investigations of ice stream retreat mechanism are however incomplete if based on terrestrial records only: rather, the dynamics of ice shelves (and, eventually, the impact of the ocean on the latter) must be accounted for. However, since floating ice shelves leave hardly any traces behind when melting, uncertainty regarding the spatio-temporal distribution and evolution of ice shelves in times prior to instrumented and recorded observation is high, calling thus for a statistical modeling approach. Complementing ongoing large-scale numerical modeling efforts (Pollard & DeConto, 2009), we model the configuration of ice shelves by using a Bayesian Hiearchial Modeling (BHM) approach. We adopt a cross-polar perspective accounting for the fact that currently, ice shelves exist mainly along the coastline of Antarctica (and are virtually non-existing in the Arctic), while Arctic Ocean ice shelves repeatedly impacted the Arctic ocean basin during former glacial periods. Modeled Arctic ocean ice shelf configurations are compared with geological spatial

  8. Antarctic ice volume for the last 740 ka calculated with a simple ice sheet model

    NARCIS (Netherlands)

    Oerlemans, J.

    2005-01-01

    Fluctuations in the volume of the Antarctic ice sheet for the last 740 ka are calculated by forcing a simple ice sheet model with a sea-level history (from a composite deep sea δ18O record) and a temperature history (from the Dome C deuterium record). Antarctic ice volume reaches maximum values of a

  9. Penetration power of antiseptic creams ("in vitro" model with pig skin).

    Science.gov (United States)

    Garcia Torres, V; Herruzo, R; Santos Heredero, F X; Lenguas, F; Martinez Ratero, S; del Fresno, C

    1991-01-01

    By means of an "in vitro" method using pig skin, the authors determine the penetration power of some antiseptic creams in order out the most effective one from this point of view in the treatment of subscar-located infections. The following antiseptic creams were studied: 1% Silver Sulfadiazine, 1% Silver Sulfadiazine with 2.2% Cerium Nitrate, 2.2% Cerium Nitrate, 10% Iodine Povidone, 0.2% Nitrofurazone 0.1%, 0.5% and 1% Chlorhexidine. These products were faced with 17 microorganisms isolated from burn wounds and a control one. The minimal inhibitory concentrations (MIC) obtained after passing through the penetration power of some antiseptic creams in order to find out the most effective one from this point of view in the treatment of subscar-located infections.

  10. Icing modelling in NSMB with chimera overset grids

    Energy Technology Data Exchange (ETDEWEB)

    Pena, D. [Ècole Polytechnique de Montréal (Canada); ICUBE, Strasbourg University (France); Deloze, T.; Laurendeau, E. [Ècole Polytechnique de Montréal (Canada); Hoarau, Y. [ICUBE, Strasbourg University (France)

    2015-03-10

    In aerospace Engineering, the accurate simulation of ice accretion is a key element to increase flight safety and avoid accidents related to icing effects. The icing code developed in the NSMB solver is based on an Eulerian formulation for droplets tracking, an iterative Messinger model using a modified water runback scheme for ice thickness calculation and mesh deformation to track the ice/air interface through time. The whole process is parallelized with MPI and applied with chimera grids.

  11. An Intermolecular Vibration Model for Lattice Ice

    Directory of Open Access Journals (Sweden)

    Quinn M. Brewster

    2010-06-01

    Full Text Available Lattice ice with tetrahedral arrangement is studied using a modified Einstein’s model that incorporates the hindered translational and rotational vibration bands into a harmonic oscillation system. The fundamental frequencies for hindered translational and rotational vibrations are assigned based on the intermolecular vibration bands as well as thermodynamic properties from existing experimental data. Analytical forms for thermodynamic properties are available for the modified model, with three hindered translational bands at (65, 229, 229 cm-1 and three effective hindered rotational bands at 560 cm-1. The derived results are good for temperatures higher than 30 K. To improve the model below 30 K, Lorentzian broadening correction is added. This simple model helps unveil the physical picture of ice lattice vibration behavior.

  12. A sea ice model for the marginal ice zone with an application to the Greenland Sea

    DEFF Research Database (Denmark)

    Pedersen, Leif Toudal; Coon, Max D.

    2004-01-01

    A model is presented that describes the formation, transport, and desalinization of frazil and pancake ice as it is formed in marginal seas. This model uses as input the total ice concentration evaluated from Special Sensor Microwave Imager and wind speed and direction. The model calculates...... the areal concentration, thickness, volume concentration, and salinity of frazil ice as well as the areal concentration, thickness, and salinity of pancakes. A simple parameterization for the Odden region of the Greenland Sea is presented. The model is run for the winter of 1996-1997. There are direct...... observations of the thickness and salinity of pancakes and the volume concentration of frazil ice to compare with the model. The model results compare very well with the measured data. This new ice model can be tuned to work in marginal seas elsewhere to calculate ice thickness, motion, and brine rejection...

  13. Radiative transfer model for Solar System ices

    Science.gov (United States)

    Andrieu, F.; Schmidt, F.; Douté, S.; Schmitt, B.; Brissaud, O.

    2015-10-01

    We developed a radiative transfer model [1] that simulates the bidirectional reflectance of a contaminated slab layer of ice overlaying a granular medium, under geometrical optics conditions. Designed for planetary studies, this model has a fast computer implementation and thus is suitable for planetary high spatial/spectral resolution hyperspectral data analysis. We will present here its principles, its numerical and experimental validations and its possible applications.

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

    Science.gov (United States)

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

    2007-12-01

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

  15. Tracing to the source of Staphylococccus aureus isolates from ice cream%金黄色葡萄球菌污染冰淇淋的调查

    Institute of Scientific and Technical Information of China (English)

    张严峻; 徐丹戈; 方叶珍; 龚璞; 朱敏; 包芳珍

    2008-01-01

    0bjective To investigate the contamination of Staphylococccus aureus isolates in icecream by phenotypic typing and molecular typing. Methods The Staphylococccus aureus isolates were separated from ice cream, filler, cutter, salvers and material. The separated isolates were characterized by drug-resistance, staphylococcal enterotoxin (SEA-E), SE (A-E, G-J) genes and pulsed. field gelelectrophoresis (PFGE) types. Result Two Staphylococccus aureus isolates were separated. one from icecream, another from cutter. Their characteristics of drug-resistance, staphylococcal enterotoxin (SEA-E), SE(A-E, G-J) genes and PFGE type were the same. Conclusion The two Staphylococccus aureus isolates were the same clone. The contaminated Staphylococccus aureus isolates could be traced to the contaminated cutters.%目的 通过冰淇淋及其各种原料和生产线样本分离、培养金黄色葡萄球菌,分析分离株的分子分型和表型特征,对金黄色葡萄球菌污染冰淇淋进行调查.方法 采集冰淇淋及其各种原料和生产线投料口、切片机出口、成品托盘等样本,用国标方法分离、培养、鉴定金黄色葡萄球菌,VITEK32生化验证,Mini-Vidas检测分离株肠毒素(多克隆肠毒素SEA-SEE),PCR检测分离株肠毒素基因(肠毒素SEA-SE:J基因),VITEK32测定分离菌株抗生素的耐药性,脉冲凝胶电泳(PFGE)分析菌株间的基因指纹图谱特征.结果 分别从冰淇淋和切片机出口分离到2株金黄色葡萄球菌.它们都含有肠毒素(多克隆肠毒素SEA-SEE),都有SEC、SED、SEG、SEH、SEI和SEJ肠毒素基因,耐药谱相同,脉冲凝胶电泳(PFGE)的指纹图谱相同.结论 污染冰淇淋和切片机出口的金黄色葡萄球菌是同一克隆株,切片机出口的污染导致冰淇淋污染.

  16. High performance liquid chromatography for pigments determination in ice cream%高效液相色谱测定雪糕中色素

    Institute of Scientific and Technical Information of China (English)

    张国华; 孙磊龙; 杨志华

    2013-01-01

    目的 建立雪糕中8种人工合成色素(柠檬黄、日落黄、胭脂红、苋菜红、诱惑红、赤藓红、靛蓝、亮蓝)在可见光区变换波长的高效液相色谱测定方法.方法 样品经正己烷去除油脂,再用乙醇-氨水提取,提取液挥干后用水定容,然后过滤膜后进高效液相色谱(HPLC)分析,波长选择各色素在可见光区最大吸收波长.结果 8种人工合成色素在1.0 mg/L ~ 50 mg,/L范围内线性良好,相关系数(r)都在0.999以上,方法加标回收率为90.8% ~99.1%,相对标准偏差RSD(%)在1.2% ~ 4.0%.结论 该方法步骤简单,操作方便,结果精密度良好,准确度可靠.%Objective To develop high-performance liquid chromatographic method with transform wavelength in the visible region of ice cream to detect the 8 kinds of synthetic pigments (tartrazine,sunset yellow,ponceau 4R,amaranth,allura red,erythrosine,indigotine,brilliant blue).Methods Samples was defatted with hexane,then extracted with ethanol-ammonia water,evaporated to dryness for constant volume,then filtered and analyzed with high performance liquid chromatography (HPLC),the wavelength selection of each pigment was based on the maximum absorption wavelength in the visible region.Results Eight kinds of synthetic pigments exhibited a good linearity in the range of 1.0 mg/L ~ 50 mg/L with correlation coefficient (r) above 0.999,the recovery of the method was from 90.8% to 99.1%,the relative standard deviation RSD (%) was from 1.2% to 4.0%.Conclusion The method is simple,easy to operate,precise,accuracy and reliable.

  17. Surface water management: a user's guide to calculate a water balance using the CREAMS model

    Energy Technology Data Exchange (ETDEWEB)

    Lane, L.J.

    1984-11-01

    The hydrologic component of the CREAMS model is described and discussed in terms of calculating a surface water balance for shallow land burial systems used for waste disposal. Parameter estimates and estimation procedures are presented in detail in the form of a user's guide. Use of the model is illustrated with three examples based on analysis of data from Los Alamos, New Mexico and Rock Valley, Nevada. Use of the model in design of trench caps for shallow land burial systems is illustrated with the example applications at Los Alamos.

  18. An ice crystal model for jupiter's moon Europa

    DEFF Research Database (Denmark)

    Dahl-Jensen, Dorthe; schmidt, Karen Guldbae

    2003-01-01

    A simple model for crystal growth in the ice shell of Europa has been made in order to estimate the size of ice crystals at Europa's surface. If mass is lost from the surface of Europa due to sputtering processes, and the ice thickness is constant in time, ice crystals will be transported upwards...... in the ice shell. The crystals will therefore grow under varying conditions through the shell.The model predicts that ice crystals are 4 cm-80 m across at the surface. For the preferred parameter values, a crystal size of the order of 7 m is calculated. Udgivelsesdato: 1 june...

  19. High resolution modelling of the decreasing Arctic sea ice

    DEFF Research Database (Denmark)

    Madsen, K. S.; Rasmussen, T. A. S.; Blüthgen, Jonas

    2012-01-01

    , and secondly oceanic oil drift in ice affected conditions. Both investigations are made with the coupled ocean - sea ice model HYCOM-CICE at 10 km resolution, which is also used operationally at DMI and allows detailed studies of sea ice build-up, drift and melt. To investigate the sea ice decrease of the last......The Arctic sea ice cover has been rapidly decreasing and thinning over the last decade, with minimum ice extent in 2007 and almost as low extent in 2011. This study investigates two aspects of the decreasing ice cover; first the large scale thinning and changing dynamics of the polar sea ice...... decade, we have performed a reanalysis simulation of the years 1990-2011, forced with ERA Interim atmospheric data. Thus, the simulation includes both the period before the recent sea ice decrease and the full period of decrease up till today. We will present our model results of the thinning...

  20. An update on land-ice modeling in the CESM

    Energy Technology Data Exchange (ETDEWEB)

    Lipscomb, William H [Los Alamos National Laboratory

    2011-01-18

    Mass loss from land ice, including the Greenland and Antarctic ice sheets as well as smaller glacier and ice caps, is making a large and growing contribution to global sea-level rise. Land ice is only beginning to be incorporated in climate models. The goal of the Land Ice Working Group (LIWG) is to develop improved land-ice models and incorporate them in CESM, in order to provide useful, physically-based sea-level predictions. LJWG efforts to date have led to the inclusion of a dynamic ice-sheet model (the Glimmer Community Ice Sheet Model, or Glimmer-CISM) in the Community Earth System Model (CESM), which was released in June 2010. CESM also includes a new surface-mass-balance scheme for ice sheets in the Community Land Model. Initial modeling efforts are focused on the Greenland ice sheet. Preliminary results are promising. In particular, the simulated surface mass balance for Greenland is in good agreement with observations and regional model results. The current model, however, has significant limitations: The land-ice coupling is one-way; we are using a serial version of Glimmer-CISM with the shallow-ice approximation; and there is no ice-ocean coupling. During the next year we plan to implement two-way coupling (including ice-ocean coupling with a dynamic Antarctic ice sheet) with a parallel , higher-order version of Glimmer-CISM. We will also add parameterizations of small glaciers and ice caps. With these model improvements, CESM will be able to simulate all the major contributors to 21st century global sea-level rise. Results of the first round of simulations should be available in time to be included in the Fifth Assessment Report (ARS) of the Intergovernmental Panel on Climate Change.

  1. Land-ice modeling for sea-level prediction

    Energy Technology Data Exchange (ETDEWEB)

    Lipscomb, William H [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2010-06-11

    There has been major progress in ice sheet modeling since IPCC AR4. We will soon have efficient higherorder ice sheet models that can run at ",1 km resolution for entire ice sheets, either standalone or coupled to GeMs. These models should significantly reduce uncertainties in sea-level predictions. However, the least certain and potentially greatest contributions to 21st century sea-level rise may come from ice-ocean interactions, especially in West Antarctica. This is a coupled modeling problem that requires collaboration among ice, ocean and atmosphere modelers.

  2. Radiative Transfer Model for Translucent Slab Ice on Mars

    Science.gov (United States)

    Andrieu, F.; Schmidt, F.; Douté, S.; Schmitt, B.; Brissaud, O.

    2016-09-01

    We developed a radiative transfer model that simulates in VIS/NIR the bidirectional reflectance of a contaminated slab layer of ice overlaying a granular medium, under geometrical optics conditions to study martian ices.

  3. Capabilities and performance of Elmer/Ice, a new-generation ice sheet model

    Directory of Open Access Journals (Sweden)

    O. Gagliardini

    2013-08-01

    Full Text Available The Fourth IPCC Assessment Report concluded that ice sheet flow models, in their current state, were unable to provide accurate forecast for the increase of polar ice sheet discharge and the associated contribution to sea level rise. Since then, the glaciological community has undertaken a huge effort to develop and improve a new generation of ice flow models, and as a result a significant number of new ice sheet models have emerged. Among them is the parallel finite-element model Elmer/Ice, based on the open-source multi-physics code Elmer. It was one of the first full-Stokes models used to make projections for the evolution of the whole Greenland ice sheet for the coming two centuries. Originally developed to solve local ice flow problems of high mechanical and physical complexity, Elmer/Ice has today reached the maturity to solve larger-scale problems, earning the status of an ice sheet model. Here, we summarise almost 10 yr of development performed by different groups. Elmer/Ice solves the full-Stokes equations, for isotropic but also anisotropic ice rheology, resolves the grounding line dynamics as a contact problem, and contains various basal friction laws. Derived fields, like the age of the ice, the strain rate or stress, can also be computed. Elmer/Ice includes two recently proposed inverse methods to infer badly known parameters. Elmer is a highly parallelised code thanks to recent developments and the implementation of a block preconditioned solver for the Stokes system. In this paper, all these components are presented in detail, as well as the numerical performance of the Stokes solver and developments planned for the future.

  4. Comparing flow-through and static ice cave models for Shoshone Ice Cave

    Directory of Open Access Journals (Sweden)

    Kaj E. Williams

    2015-05-01

    Full Text Available In this paper we suggest a new ice cave type: the “flow-through” ice cave. In a flow-through ice cave external winds blow into the cave and wet cave walls chill the incoming air to the wet-bulb temperature, thereby achieving extra cooling of the cave air. We have investigated an ice cave in Idaho, located in a lava tube that is reported to have airflow through porous wet end-walls and could therefore be a flow-through cave. We have instrumented the site and collected data for one year. In order to determine the actual ice cave type present at Shoshone, we have constructed numerical models for static and flow-through caves (dynamic is not relevant here. The models are driven with exterior measurements of air temperature, relative humidity and wind speed. The model output is interior air temperature and relative humidity. We then compare the output of both models to the measured interior air temperatures and relative humidity. While both the flow-through and static cave models are capable of preserving ice year-round (a net zero or positive ice mass balance, both models show very different cave air temperature and relative humidity output. We find the empirical data support a hybrid model of the static and flow-through models: permitting a static ice cave to have incoming air chilled to the wet-bulb temperature fits the data best for the Shoshone Ice Cave.

  5. Discrete element modeling of ice loads on ship hulls in broken ice fields

    Institute of Scientific and Technical Information of China (English)

    JI Shunying; LI Zilin; LI Chunhua; SHANG Jie

    2013-01-01

    Ice loads on a ship hull affect the safety of the hull structure and the ship maneuvering performance in ice-covered regions. A discrete element method (DEM) is used to simulate the interaction between drifting ice floes and a moving ship. The pancake ice floes are modelled with three-dimensional (3-D) dilated disk elements considering the buoyancy, drag force and additional mass induced by the current. The ship hull is modelled with 3D disks with overlaps. Ice loads on the ship hull are determined through the contact detection between ice floe element and ship hull element and the contact force calculation. The influences of different ice conditions (current velocities and directions, ice thicknesses, concentrations and ice floe sizes) and ship speeds are also examined on the dynamic ice force. The simulated results are compared qualitatively well with the existing field data and other numerical results. This work can be helpful in the ship structure design and the navigation security in ice-covered fields.

  6. Challenges in validating model results for first year ice

    Science.gov (United States)

    Melsom, Arne; Eastwood, Steinar; Xie, Jiping; Aaboe, Signe; Bertino, Laurent

    2017-04-01

    In order to assess the quality of model results for the distribution of first year ice, a comparison with a product based on observations from satellite-borne instruments has been performed. Such a comparison is not straightforward due to the contrasting algorithms that are used in the model product and the remote sensing product. The implementation of the validation is discussed in light of the differences between this set of products, and validation results are presented. The model product is the daily updated 10-day forecast from the Arctic Monitoring and Forecasting Centre in CMEMS. The forecasts are produced with the assimilative ocean prediction system TOPAZ. Presently, observations of sea ice concentration and sea ice drift are introduced in the assimilation step, but data for sea ice thickness and ice age (or roughness) are not included. The model computes the age of the ice by recording and updating the time passed after ice formation as sea ice grows and deteriorates as it is advected inside the model domain. Ice that is younger than 365 days is classified as first year ice. The fraction of first-year ice is recorded as a tracer in each grid cell. The Ocean and Sea Ice Thematic Assembly Centre in CMEMS redistributes a daily product from the EUMETSAT OSI SAF of gridded sea ice conditions which include "ice type", a representation of the separation of regions between those infested by first year ice, and those infested by multi-year ice. The ice type is parameterized based on data for the gradient ratio GR(19,37) from SSMIS observations, and from the ASCAT backscatter parameter. This product also includes information on ambiguity in the processing of the remote sensing data, and the product's confidence level, which have a strong seasonal dependency.

  7. Stress and deformation characteristics of sea ice in a high resolution numerical sea ice model.

    Science.gov (United States)

    Heorton, Harry; Feltham, Daniel; Tsamados, Michel

    2017-04-01

    The drift and deformation of sea ice floating on the polar oceans is due to the applied wind and ocean currents. The deformations of sea ice over ocean basin length scales have observable patterns; cracks and leads in satellite images and within the velocity fields generated from floe tracking. In a climate sea ice model the deformation of sea ice over ocean basin length scales is modelled using a rheology that represents the relationship between stresses and deformation within the sea ice cover. Here we investigate the link between observable deformation characteristics and the underlying internal sea ice stresses and force balance using the Los Alamos numerical sea ice climate model. In order to mimic laboratory experiments on the deformation of small cubes of sea ice we have developed an idealised square domain that tests the model response at spatial resolutions of up to 500m. We use the Elastic Anisotropic Plastic and Elastic Viscous Plastic rheologies, comparing their stability over varying resolutions and time scales. Sea ice within the domain is forced by idealised winds in order to compare the confinement of wind stresses and internal sea ice stresses. We document the characteristic deformation patterns of convergent, divergent and rotating stress states.

  8. Wave–ice interactions in the neXtSIM sea-ice model

    Directory of Open Access Journals (Sweden)

    T. D. Williams

    2017-09-01

    Full Text Available In this paper we describe a waves-in-ice model (WIM, which calculates ice breakage and the wave radiation stress (WRS. This WIM is then coupled to the new sea-ice model neXtSIM, which is based on the elasto-brittle (EB rheology. We highlight some numerical issues involved in the coupling and investigate the impact of the WRS, and of modifying the EB rheology to lower the stiffness of the ice in the area where the ice has broken up (the marginal ice zone or MIZ. In experiments in the absence of wind, we find that wind waves can produce noticeable movement of the ice edge in loose ice (concentration around 70 % – up to 36 km, depending on the material parameters of the ice that are used and the dynamical model used for the broken ice. The ice edge position is unaffected by the WRS if the initial concentration is higher (≳ 0.9. Swell waves (monochromatic waves with low frequency do not affect the ice edge location (even for loose ice, as they are attenuated much less than the higher-frequency components of a wind wave spectrum, and so consequently produce a much lower WRS (by about an order of magnitude at least.In the presence of wind, we find that the wind stress dominates the WRS, which, while large near the ice edge, decays exponentially away from it. This is in contrast to the wind stress, which is applied over a much larger ice area. In this case (when wind is present the dynamical model for the MIZ has more impact than the WRS, although that effect too is relatively modest. When the stiffness in the MIZ is lowered due to ice breakage, we find that on-ice winds produce more compression in the MIZ than in the pack, while off-ice winds can cause the MIZ to be separated from the pack ice.

  9. High resolution modelling of the decreasing Arctic sea ice

    DEFF Research Database (Denmark)

    Madsen, K. S.; Rasmussen, T. A. S.; Blüthgen, Jonas

    2012-01-01

    The Arctic sea ice cover has been rapidly decreasing and thinning over the last decade, with minimum ice extent in 2007 and almost as low extent in 2011. This study investigates two aspects of the decreasing ice cover; first the large scale thinning and changing dynamics of the polar sea ice......, and secondly oceanic oil drift in ice affected conditions. Both investigations are made with the coupled ocean - sea ice model HYCOM-CICE at 10 km resolution, which is also used operationally at DMI and allows detailed studies of sea ice build-up, drift and melt. To investigate the sea ice decrease of the last...... and changing dynamics and discuss how they relate to satellite observations. The relation to the upper ocean heat content is also investigated. The decreasing sea ice has opened up for increased ship traffic and oil exploration in the polar oceans. To avoid damage on the pristine Arctic ecosystem...

  10. Ice Sheet System Model as Educational Entertainment

    Science.gov (United States)

    Perez, G.

    2013-12-01

    Understanding the importance of polar ice sheets and their role in the evolution of Sea Level Rise (SLR), as well as Climate Change, is of paramount importance for policy makers as well as the public and schools at large. For example, polar ice sheets and glaciers currently account for 1/3 of the SLR signal, a ratio that will increase in the near to long-term future, which has tremendous societal ramifications. Consequently, it is important to increase awareness about our changing planet. In our increasingly digital society, mobile and web applications are burgeoning venues for such outreach. The Ice Sheet System Model (ISSM) is a software that was developed at the Jet Propulsion Laboratory/CalTech/NASA, in collaboration with University of California Irvine (UCI), with the goal of better understanding the evolution of polar ice sheets. It is a state-of-the-art framework, which relies on higher-end cluster-computing to address some of the aforementioned challenges. In addition, it is a flexible framework that can be deployed on any hardware; in particular, on mobile platforms such as Android or iOS smart phones. Here, we look at how the ISSM development team managed to port their model to these platforms, what the implications are for improving how scientists disseminate their results, and how a broader audience may familiarize themselves with running complex climate models in simplified scenarios which are highly educational and entertaining in content. We also look at the future plans toward a web portal fully integrated with mobile technologies to deliver the best content to the public, and to provide educational plans/lessons that can be used in grades K-12 as well as collegiate under-graduate and graduate programs.

  11. Model resolution influence on simulated sea ice decline

    OpenAIRE

    Sewall, J.O.

    2008-01-01

    Satellite observations and model predictions of recent and future Arctic sea ice decline have raised concerns over the timing and potential impacts of a seasonally ice-free Arctic Ocean. Model predictions of seasonally ice-free Arctic conditions are, however, highly variable. Here I present results from fourteen climate system models from the World Climate Research Programme's (WCRP's) Coupled Model Intercomparison Project phase 3 (CMIP3) multi-model dataset that indicate modeled Ar...

  12. Preliminary modelling study of ice accretion on wind turbines

    DEFF Research Database (Denmark)

    Pedersen, Marie Cecilie; Yin, Chungen

    2014-01-01

    One of the main challenges associated with cold-climate wind energy is icing on wind turbines and a series of icing-induced problems such as production loss, blade fatigue and safety issues. Because of the difficulties with on-site measurements, simulations are often used to understand and predict...... icing events. In this paper, a new methodology for prediction of icing-induced production loss is proposed, from which the fundamentals of ice accretion on wind turbines can be better understood and the operational production losses can be more reliably predicted. Computational fluid dynamics (CFD......) modelling of ice accretion on wind turbines is also performed for different ice events, resulting in a reliable framework for CFD-based ice accretion modelling which is one of the key elements in the new methodology....

  13. A New Model for Ice Forces on A Conical Structure

    Institute of Scientific and Technical Information of China (English)

    FENG Wei; SHI Zhong-min; LIU Li-ming

    2005-01-01

    The ice force is an important factor to be taken into account for offshore structures in cold regions, and the calculation method of the ice force is meaningful for the offshore structure design. The cone is now used as an optimal ice-resistant structure because it can cause bending failure of the ice sheet. The interaction between an ice sheet and a conical structure is studied in this paper and Croasdale's model is modified based on field observations. The newly built model separates the ice sheet into the emersed part and the floating part, and the equilibrium analyses are carried out respectively. The bending moment distribution of the ice sheet is analyzed for the determination of the position of bending failure, which serves as a supplementary restraint. The analytic solution of the ice force on a conical structure is obtained and it is verified with the experimental data of previous researches.

  14. Analysis of Sea Ice Cover Sensitivity in Global Climate Model

    Directory of Open Access Journals (Sweden)

    V. P. Parhomenko

    2014-01-01

    Full Text Available The paper presents joint calculations using a 3D atmospheric general circulation model, an ocean model, and a sea ice evolution model. The purpose of the work is to analyze a seasonal and annual evolution of sea ice, long-term variability of a model ice cover, and its sensitivity to some parameters of model as well to define atmosphere-ice-ocean interaction.Results of 100 years simulations of Arctic basin sea ice evolution are analyzed. There are significant (about 0.5 m inter-annual fluctuations of an ice cover.The ice - atmosphere sensible heat flux reduced by 10% leads to the growth of average sea ice thickness within the limits of 0.05 m – 0.1 m. However in separate spatial points the thickness decreases up to 0.5 m. An analysis of the seasonably changing average ice thickness with decreasing, as compared to the basic variant by 0.05 of clear sea ice albedo and that of snow shows the ice thickness reduction in a range from 0.2 m up to 0.6 m, and the change maximum falls for the summer season of intensive melting. The spatial distribution of ice thickness changes shows, that on the large part of the Arctic Ocean there was a reduction of ice thickness down to 1 m. However, there is also an area of some increase of the ice layer basically in a range up to 0.2 m (Beaufort Sea. The 0.05 decrease of sea ice snow albedo leads to reduction of average ice thickness approximately by 0.2 m, and this value slightly depends on a season. In the following experiment the ocean – ice thermal interaction influence on the ice cover is estimated. It is carried out by increase of a heat flux from ocean to the bottom surface of sea ice by 2 W/sq. m in comparison with base variant. The analysis demonstrates, that the average ice thickness reduces in a range from 0.2 m to 0.35 m. There are small seasonal changes of this value.The numerical experiments results have shown, that an ice cover and its seasonal evolution rather strongly depend on varied parameters

  15. LIVVkit: An extensible, python-based, land ice verification and validation toolkit for ice sheet models

    Science.gov (United States)

    Kennedy, Joseph H.; Bennett, Andrew R.; Evans, Katherine J.; Price, Stephen; Hoffman, Matthew; Lipscomb, William H.; Fyke, Jeremy; Vargo, Lauren; Boghozian, Adrianna; Norman, Matthew; Worley, Patrick H.

    2017-06-01

    To address the pressing need to better understand the behavior and complex interaction of ice sheets within the global Earth system, significant development of continental-scale, dynamical ice sheet models is underway. Concurrent to the development of the Community Ice Sheet Model (CISM), the corresponding verification and validation (V&V) process is being coordinated through a new, robust, Python-based extensible software package, the Land Ice Verification and Validation toolkit (LIVVkit). Incorporated into the typical ice sheet model development cycle, it provides robust and automated numerical verification, software verification, performance validation, and physical validation analyses on a variety of platforms, from personal laptops to the largest supercomputers. LIVVkit operates on sets of regression test and reference data sets, and provides comparisons for a suite of community prioritized tests, including configuration and parameter variations, bit-for-bit evaluation, and plots of model variables to indicate where differences occur. LIVVkit also provides an easily extensible framework to incorporate and analyze results of new intercomparison projects, new observation data, and new computing platforms. LIVVkit is designed for quick adaptation to additional ice sheet models via abstraction of model specific code, functions, and configurations into an ice sheet model description bundle outside the main LIVVkit structure. Ultimately, through shareable and accessible analysis output, LIVVkit is intended to help developers build confidence in their models and enhance the credibility of ice sheet models overall.

  16. A network model for electrical transport in sea ice

    Energy Technology Data Exchange (ETDEWEB)

    Zhu, J., E-mail: zhu@math.utah.ed [University of Utah, Department of Mathematics, 155 S 1400 E RM 233, Salt Lake City, UT 84112-0090 (United States); Golden, K.M., E-mail: golden@math.utah.ed [University of Utah, Department of Mathematics, 155 S 1400 E RM 233, Salt Lake City, UT 84112-0090 (United States); Gully, A., E-mail: gully@math.utah.ed [University of Utah, Department of Mathematics, 155 S 1400 E RM 233, Salt Lake City, UT 84112-0090 (United States); Sampson, C., E-mail: christian.sampson@gmail.co [University of Utah, Department of Mathematics, 155 S 1400 E RM 233, Salt Lake City, UT 84112-0090 (United States)

    2010-07-15

    Monitoring the thickness of sea ice is an important tool in assessing the impact of global warming on Earth's polar regions, and most methods of measuring ice thickness depend on detailed knowledge of its electrical properties. We develop a network model for the electrical conductivity of sea ice, which incorporates statistical measurements of the brine microstructure. The numerical simulations are in close agreement with direct measurements we made in Antarctica on the vertical conductivity of first year sea ice.

  17. River predisposition to ice jams: a simplified geospatial model

    OpenAIRE

    Munck, Stéphane; Gauthier, Yves; Bernier, Monique; Chokmani, Karem; Légaré, Serge

    2016-01-01

    The goal of this work was to develop a simplified geospatial model to estimate the predisposition of any river channel to ice jams. Rather than predicting river ice break up, the main question here was to predict where the broken up ice is susceptible to jam based on the river’s geomorphological characteristics. Thus, six parameters referred to potential causes for ice jams in the literature were selected: presence of an island, narrowing of the channel, high sinuosity, presence of a bridge, ...

  18. Exposure age and ice-sheet model constraints on Pliocene East Antarctic ice sheet dynamics.

    Science.gov (United States)

    Yamane, Masako; Yokoyama, Yusuke; Abe-Ouchi, Ayako; Obrochta, Stephen; Saito, Fuyuki; Moriwaki, Kiichi; Matsuzaki, Hiroyuki

    2015-04-24

    The Late Pliocene epoch is a potential analogue for future climate in a warming world. Here we reconstruct Plio-Pleistocene East Antarctic Ice Sheet (EAIS) variability using cosmogenic nuclide exposure ages and model simulations to better understand ice sheet behaviour under such warm conditions. New and previously published exposure ages indicate interior-thickening during the Pliocene. An ice sheet model with mid-Pliocene boundary conditions also results in interior thickening and suggests that both the Wilkes Subglacial and Aurora Basins largely melted, offsetting increased ice volume. Considering contributions from West Antarctica and Greenland, this is consistent with the most recent IPCC AR5 estimate, which indicates that the Pliocene sea level likely did not exceed +20 m on Milankovitch timescales. The inception of colder climate since ∼3 Myr has increased the sea ice cover and inhibited active moisture transport to Antarctica, resulting in reduced ice sheet thickness, at least in coastal areas.

  19. Damage Mechanics in the Community Ice Sheet Model

    Science.gov (United States)

    Whitcomb, R.; Cathles, L. M. M., IV; Bassis, J. N.; Lipscomb, W. H.; Price, S. F.

    2016-12-01

    Half of the mass that floating ice shelves lose to the ocean comes from iceberg calving, which is a difficult process to simulate accurately. This is especially true in the large-scale ice dynamics models that couple changes in the cryosphere to climate projections. Damage mechanics provide a powerful technique with the potential to overcome this obstacle by describing how fractures in ice evolve over time. Here, we demonstrate the application of a damage model to ice shelves that predicts realistic geometries. We incorporated this solver into the Community Ice Sheet Model, a three dimensional ice sheet model developed at Los Alamos National Laboratory. The damage mechanics formulation that we use comes from a first principles-based evolution law for the depth of basal and surface crevasses and depends on the large scale strain rate, stress state, and basal melt. We show that under idealized conditions it produces ice tongue lengths that match well with observations for a selection of natural ice tongues, including Erebus, Drygalski, and Pine Island in Antarctica, as well as Petermann in Greenland. We also apply the model to more generalized ideal ice shelf geometries and show that it produces realistic calving front positions. Although our results are preliminary, the damage mechanics model that we developed provides a promising first principles method for predicting ice shelf extent and how the calving margins of ice shelves respond to climate change.

  20. Occurrence of Listeria monocytogenes in cheese and ice cream produced in the State of Paraná, Brazil Ocorrência de Listeria monocytogenes em queijos e sorvetes produzidos no Estado do Paraná, Brasil

    Directory of Open Access Journals (Sweden)

    Wanda Moscalewski Abrahão

    2008-06-01

    Full Text Available The occurrence of Listeria monocytogenes in Brazilian ice cream and in some soft and semi-soft cheeses produced and sold in the State of Paraná, Brazil was evaluated. Ninety samples of cheese and sixty samples of ice creams were analyzed following the guidelines outlined by the official institutes, AOAC and FDA. In the ice cream samples no isolation of Listeria spp. was found. The percentage of these ninety samples of cheeses positive for Listeria spp. was 12.20%. Listeria monocytogenes was detected in six (6.70% of the same samples. The presence of Listeria innocua was five (5.50% in the samples analyzed was also observed. According to the results of the work it is possible to presume that there is a potential health risk to the brazilian population, heightened by aging and the increase in immunodepressed. These results indicate the need for the implementation of monitoring of these microorganisms as much by producers as by health inspectors. The results also show that the VIP (visual immunoprecipitation assay is a viable triage method of contaminated samples for the liberation of products for commercialization, as it is quick, reliable and does not require additional equipment other than that normally found in production labs, while presenting reliable results.A ocorrência de Listeria monocytogenes em sorvetes e alguns tipos de queijos macios e semi-macios produzidos e vendidos no Estado do Paraná Brasil foram avaliados. Noventa amostras de queijo e sessenta amostras de sorvete foram analisadas seguindo os protocolos da AOAC e FDA. Nas amostras de sorvete, não ocorreu o isolamento de Listeria spp. Foi detectada Listeria spp em 12,20% de amostras de queijo, das quais 6 (6,70% foram positivas para Listeria monocytogenes. Foi também observada a presença de Listeria innocua em 5 amostras (5,50% das mesmas amostras. Pelos resultados deste trabalho pode-se pressupor que existe um risco potencial à saúde da população brasileira com o

  1. 大豆低聚糖保健功能在羊奶冰淇淋中的应用%Health Function of Soybean Oligosaccharides Its Application in Goat milk Health Ice Cream

    Institute of Scientific and Technical Information of China (English)

    马岩; 单秀峰

    2015-01-01

    以鲜羊奶与大豆低聚糖 (SBOS) 等为主要原料研制低聚糖羊奶保健冰淇淋,以冰淇淋的膨胀率与融化率为指标,并结合对其色泽、质地、组织状态和风味的考察,对老化时间、鲜羊奶用量、大豆低聚糖用量、复合乳化剂用量和复合稳定剂用量等主要因素进行了比较研究.通过单因素试验与正交试验得到最佳工艺条件: 鲜羊奶50%、白砂糖10%、大豆低聚糖10%、复合乳化剂 (单甘脂:蔗糖酯=1:1) 0.4%、复合稳定剂 (CMC:明胶=1:1) 0.35%和老化时间4h,此条件下,最终产品膨胀率95.14%,融化率38.83%,且各项品质良好.%Technical process and prescription for health ice-cream using fresh goat milk and soybean oligosaccharides ( SBOS) as main auxiliary material were explored. By measuring expansion rate and melting rate of ice cream , both quality of product (color, texture, flavor and tissue state) and cost had also been considered, different ageing time, goat milk, SBOS, emulsifiers and stabilizers were compared and studied. Single factor test and orthogonal experiment showed that optimum conditions: fresh goat milk 50%, sugar 10%, SBOS 10%, emulsifiers ( monoglyceride:sucrose ester=1:1) 0.4%, stabilizers ( CMC:gelatin=1:1) 0.35%, ageing time 4h. Under this condition, expansion and melting rate of final product were 95.14%, 38.83%. And quality of SBOS goat milk ice cream product was perfect.

  2. Influence on quality of ice cream by adding glycosylation of whey protein%添加糖基化乳清蛋白对冰淇淋品质的影响

    Institute of Scientific and Technical Information of China (English)

    孙迪; 李春; 刘宁

    2013-01-01

    We made glycosylation complexes of WPI-Pectin and WPI-Sodium alginate by conjugating whey protein isolation to pection and sodium alginate by means of Maillard reaction. And we determined dieir solubility, heat stability and emulsifying properties to study the effect of glycosylation complexes on the quality of ice cream. The results showed mat the glycolysation reaction can improve the solubility, heat stability and emulsifying properties of WPI. The glycosylation complexes had good solubility in acidic, neutral and alkaline conditions. It was indicated that the viscosity of ice cream syrup, overrun and the melting resistance were enhanced with the appropriate addition of glycosylation complexes. It was also confirmed that not only could the addition of glycosylation complexes improve quality of ice cream products, but also had good sensory acceptability.%通过美拉德反应将果胶和褐藻酸钠分别与乳清分离蛋白结合,形成糖基化复合物,对其溶解性、热稳定性和乳化性进行了初步研究,并进一步讨论了糖基化复合物对冰淇淋品质的影响.结果表明,美拉德反应可以较好的改善乳清蛋白的热稳定性和乳化性,并且形成的糖基化复合物在酸性、中性和弱碱性条件下均具有较好的溶解性;在冰淇淋应用方面,适量的添加糖基化复合物,可以增加冰淇淋浆料的黏度、产品的膨胀率和抗融性;实验还证实添加的糖基化复合物在改进产品的品质的同时,也具有较好的感官接受性.

  3. Modeling the Fracture of Ice Sheets on Parallel Computers

    Energy Technology Data Exchange (ETDEWEB)

    Waisman, Haim [Columbia University; Tuminaro, Ray [Sandia National Labs

    2013-10-10

    The objective of this project was to investigate the complex fracture of ice and understand its role within larger ice sheet simulations and global climate change. This objective was achieved by developing novel physics based models for ice, novel numerical tools to enable the modeling of the physics and by collaboration with the ice community experts. At the present time, ice fracture is not explicitly considered within ice sheet models due in part to large computational costs associated with the accurate modeling of this complex phenomena. However, fracture not only plays an extremely important role in regional behavior but also influences ice dynamics over much larger zones in ways that are currently not well understood. To this end, our research findings through this project offers significant advancement to the field and closes a large gap of knowledge in understanding and modeling the fracture of ice sheets in the polar regions. Thus, we believe that our objective has been achieved and our research accomplishments are significant. This is corroborated through a set of published papers, posters and presentations at technical conferences in the field. In particular significant progress has been made in the mechanics of ice, fracture of ice sheets and ice shelves in polar regions and sophisticated numerical methods that enable the solution of the physics in an efficient way.

  4. Tidal Modulation of Ice-shelf Flow: a Viscous Model of the Ross Ice Shelf

    Science.gov (United States)

    Brunt, Kelly M.; MacAyeal, Douglas R.

    2014-01-01

    Three stations near the calving front of the Ross Ice Shelf, Antarctica, recorded GPS data through a full spring-neap tidal cycle in November 2005. The data revealed a diurnal horizontal motion that varied both along and transverse to the long-term average velocity direction, similar to tidal signals observed in other ice shelves and ice streams. Based on its periodicity, it was hypothesized that the signal represents a flow response of the Ross Ice Shelf to the diurnal tides of the Ross Sea. To assess the influence of the tide on the ice-shelf motion, two hypotheses were developed. The first addressed the direct response of the ice shelf to tidal forcing, such as forces due to sea-surface slopes or forces due to sub-ice-shelf currents. The second involved the indirect response of ice-shelf flow to the tidal signals observed in the ice streams that source the ice shelf. A finite-element model, based on viscous creep flow, was developed to test these hypotheses, but succeeded only in falsifying both hypotheses, i.e. showing that direct tidal effects produce too small a response, and indirect tidal effects produce a response that is not smooth in time. This nullification suggests that a combination of viscous and elastic deformation is required to explain the observations.

  5. Large-scale Ice Discharge Events in a Pure Ice Sheet Model

    Science.gov (United States)

    Alverson, K.; Legrand, P.; Papa, B. D.; Mysak, L. A.; Wang, Z.

    2004-05-01

    Sediment cores in the North Atlantic show evidence of periodic large-scale ice discharge events between 60 ka and 10 ka BP. These events occurred with a typical period between 5 kyr and 10 kyr. During each event, a significant amount of ice was discharged from the Hudson Bay region through the Hudson Strait and into the North Atlantic. This input of freshwater through the melting of icebergs is thought to have strongly affected the Atlantic thermohaline circulation. One theory is that these periodic ice discharge events represent an internal oscillation of the ice sheet under constant forcing. A second theory requires some variable external forcing on an unstable ice sheet to produce a discharge event. Using the ice sheet model of Marshall, an attempt is made to simulate periodic large-scale ice discharge events within the framework of the first theory. In this case, ice sheet surges and large-scale discharge events occur as a free oscillation of the ice sheet. An analysis of the activation of ice surge events and the thermodynamic controls on these events is also made.

  6. Shallow ice approximation, second order shallow ice approximation, and full Stokes models: A discussion of their roles in palaeo-ice sheet modelling and development

    Science.gov (United States)

    Kirchner, N.; Ahlkrona, J.; Gowan, E. J.; Lötstedt, P.; Lea, J. M.; Noormets, R.; von Sydow, L.; Dowdeswell, J. A.; Benham, T.

    2016-09-01

    Full Stokes ice sheet models provide the most accurate description of ice sheet flow, and can therefore be used to reduce existing uncertainties in predicting the contribution of ice sheets to future sea level rise on centennial time-scales. The level of accuracy at which millennial time-scale palaeo-ice sheet simulations resolve ice sheet flow lags the standards set by Full Stokes models, especially, when Shallow Ice Approximation (SIA) models are used. Most models used in paleo-ice sheet modeling were developed at a time when computer power was very limited, and rely on several assumptions. At the time there was no means of verifying the assumptions by other than mathematical arguments. However, with the computer power and refined Full Stokes models available today, it is possible to test these assumptions numerically. In this paper, we review (Ahlkrona et al., 2013a) where such tests were performed and inaccuracies in commonly used arguments were found. We also summarize (Ahlkrona et al., 2013b) where the implications of the inaccurate assumptions are analyzed for two paleo-models - the SIA and the SOSIA. We review these works without resorting to mathematical detail, in order to make them accessible to a wider audience with a general interest in palaeo-ice sheet modelling. Specifically, we discuss two implications of relevance for palaeo-ice sheet modelling. First, classical SIA models are less accurate than assumed in their original derivation. Secondly, and contrary to previous recommendations, the SOSIA model is ruled out as a practicable tool for palaeo-ice sheet simulations. We conclude with an outlook concerning the new Ice Sheet Coupled Approximation Level (ISCAL) method presented in Ahlkrona et al. (2016), that has the potential to match the accuracy standards of full Stokes model on palaeo-timescales of tens of thousands of years, and to become an alternative to hybrid models currently used in palaeo-ice sheet modelling. The method is applied to an ice

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

    CERN Document Server

    Aiftimiei, C; 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; Sciabà, A; Cesini, D; Dongiovanni, D; Grandi, C

    2008-01-01

    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 ...

  8. Snow and ice on Bear Lake (Alaska – sensitivity experiments with two lake ice models

    Directory of Open Access Journals (Sweden)

    Tido Semmler

    2012-03-01

    Full Text Available Snow and ice thermodynamics of Bear Lake (Alaska are investigated with a simple freshwater lake model (FLake and a more complex snow and ice thermodynamic model (HIGHTSI. A number of sensitivity experiments have been carried out to investigate the influence of snow and ice parameters and of different complexity on the results. Simulation results are compared with observations from the Alaska Lake Ice and Snow Observatory Network. Adaptations of snow thermal and optical properties in FLake can largely improve accuracy of the results. Snow-to-ice transformation is important for HIGHTSI to calculate the total ice mass balance. The seasonal maximum ice depth is simulated in FLake with a bias of −0.04 m and in HIGHTSI with no bias. Correlation coefficients between ice depth measurements and simulations are high (0.74 for FLake and 0.9 for HIGHTSI. The snow depth simulation can be improved by taking into account a variable snow density. Correlation coefficients for surface temperature are 0.72 for FLake and 0.81 for HIGHTSI. Overall, HIGHTSI gives slightly more accurate surface temperature than FLake probably due to the consideration of multiple snow and ice layers and the expensive iteration calculation procedure.

  9. Introduction of parameterized sea ice drag coefficients into ice free-drift modeling

    Institute of Scientific and Technical Information of China (English)

    LU Peng; LI Zhijun; HAN Hongwei

    2016-01-01

    Many interesting characteristics of sea ice drift depend on the atmospheric drag coefficient (Ca) and oceanic drag coefficient (Cw). Parameterizations of drag coefficients rather than constant values provide us a way to look insight into the dependence of these characteristics on sea ice conditions. In the present study, the parameterized ice drag coefficients are included into a free-drift sea ice dynamic model, and the wind factorα and the deflection angleθ between sea ice drift and wind velocity as well as the ratio ofCa toCw are studied to investigate their dependence on the impact factors such as local drag coefficients, floe and ridge geometry. The results reveal that in an idealized steady ocean,Ca/Cw increases obviously with the increasing ice concentration for small ice floes in the marginal ice zone, while it remains at a steady level (0.2–0.25) for large floes in the central ice zone. The wind factorα increases rapidly at first and approaches a steady level of 0.018 whenA is greater than 20%. And the deflection angleθ drops rapidly from an initial value of approximate 80° and decreases slowly asA is greater than 20% without a steady level likeα. The values of these parameters agree well with the previously reported observations in Arctic. The ridging intensity is an important parameter to determine the dominant contribution of the ratio of skin friction drag coefficient (Cs’/Cs) and the ratio of ridge form drag coefficient (Cr’/Cr) to the value of Ca/Cw,α, andθ, because of the dominance of ridge form drag for large ridging intensity and skin friction for small ridging intensity among the total drag forces. Parameterization of sea ice drag coefficients has the potential to be embedded into ice dynamic models to better account for the variability of sea ice in the transient Arctic Ocean.

  10. 绿豆淀粉抗老化技术及在冰淇淋中的应用%An Enzymatic Method for Inhibiting Retrogradation of Mung Bean Starch and Its Application in Ice Cream

    Institute of Scientific and Technical Information of China (English)

    李新华; 岳小靖

    2012-01-01

    为抑制绿豆淀粉在冰淇淋贮藏期间老化而产生的淀粉味感,以绿豆淀粉为原料,经过α-淀粉酶酶解处理,通过正交试验研究不同酶解条件对绿豆淀粉抗老化性质的影响。结果表明:用α-淀粉酶处理绿豆淀粉,使其适度的水解,保持了绿豆特有的口感风味,且保水力较大,糊化性好,老化度明显低于未经过α-淀粉酶处理的绿豆淀粉。酶解最佳工艺为pH6.5、酶解温度70℃、添加0.0008%的α-淀粉酶、酶解8min。在绿豆冰淇淋制作中添加不同量的酶解绿豆浆、CMC-Na、明胶、单甘酯对绿豆冰淇淋膨化率及融化率和口感有不同的影响,酶解豆浆、CMC-Na、明胶、单甘酯的添加量分别为60%、0.1%、0.1%、0.15%时,绿豆冰淇淋的风味口感明显改善。%The retrogradation of mung bean starch in ice cream during frozen storage leads to an unpleasant starchy taste.In this study,mung bean starch was treated withα-amylase and the effects of various hydrolysis conditions on retrogradation properties of mung bean starch were investigated using orthogonal array design method.After proper treatment with α-amylase,the unique taste of mung bean was still maintained,and mung bean starch showed high water-holding capacity,good gelatinization properties and significantly lower retrogradation degree compared with native mung bean starch.The optimal hydrolysis conditions were pH 6.5,α-amylase dosage 0.0008% and 70 ℃ for a hydrolysis duration of 8 min.Different levels of enzymatic hydrolysate of mung bean starch,CMC-Na,gelatin,glycerin monostearate(GMS) were added together for manufacturing ice cream and these ingredients were found to have different effects on the swelling rate,melting resistance and taste of ice cream.Ice cream with enzymatic hydrolysate of mung bean starch,CMC-Na,gelatin and GMS added at 60%,0.1%,0.1% and 0.15%,respectively showed notably improved taste.

  11. Mangaba (Hancornia speciosa Gomez ice cream prepared with fat replacers and sugar substitutes Sorvete de mangaba (Hancornia speciosa Gomez preparado com substitutos de gordura e açúcar

    Directory of Open Access Journals (Sweden)

    Grazielle Gebrim Santos

    2012-09-01

    Full Text Available The effect of replacing shortening and sugar on the physical and chemical properties of mangaba ice cream and its acceptability were evaluated. Ice cream formulations were tested with the following fat replacers: Selecta Light, Litesse, and Dairy Lo and the following sugar substitutes: Lactitol and Splenda. All formulations were subjected to physical, chemical, and microbiological analyses and evaluated by acceptability tests. In the sensory analysis, it was observed a larger acceptance of the formulations containing Selecta Light (SL and the combination of Litesse, Lactiol, and Splenda (LLS. The largest reduction in total energetic value (50% was observed in the formulation LLS. The use of fat and/or sugar substitutes caused a reduction in the air incorporation (overrun and affected viscosity. The highest melting speed was observed in the formulation with Dairy-Lo, Lactitol, and Splenda. All formulations showed good levels of global acceptability and appearance. The substitution of shortening for fat replacers caused a reduction in air incorporation and changes in ice-cream viscosity. The low-fat mangaba ice-cream elaborated with Selecta Light was the best formulation in terms of viscosity and air incorporation when compared with the control. It also showed a good level of acceptability and low fat content.O efeito da substituição de gordura vegetal hidrogenada e sacarose nas propriedades físicas, químicas e aceitabilidade de sorvete com mangaba foi avaliado. As formulações de sorvete foram testadas com os substitutos de gordura: Selecta Light, Litesse e Dairy-Lo e os substitutos de sacarose: Lactitol e Splenda. As formulações foram submetidas às análises físicas, químicas, microbiológicas e teste de aceitação. Verificou-se no teste sensorial uma maior aceitação das formulações elaboradas com Selecta Light (SL e combinação de Litesse, Lactitol e Splenda (LLS. A maior redução do valor energético (50% foi observada na

  12. The Effect of the SPI on the Quality Characteristics and Rheological Properties of Ice Cream%大豆分离蛋白对冰淇淋品质及流变学特性的影响

    Institute of Scientific and Technical Information of China (English)

    2013-01-01

    The influence of soy protein isolate (SPI) on the quality characteristics and rheological properties of ice cream was discussed in the present work. SPI were added at levels of 0%-6%, the viscoelastic properties, overrun value, hardness, melting characteristics, and microstructure of ice cream mixture were evaluated. The results showed that viscosity and hardness were increased significantly with the SPI increasing, and overrun and melting rate were increased then decreased with the increasing of SPI. It has little effect on quality index with a ratio of less than 4% of SPI. The size of bubbles were increased with the increase of SPI.%  0%~6%大豆分离蛋白添加到冰淇淋中,通过研究冰淇淋的混料黏度、膨胀率、融化率、硬度,以及流变学特性与微观结构,探讨分析大豆分离蛋白添加量对冰淇淋品质及流变学特性的影响。结果表明:冰淇淋中添加大豆分离蛋白后,其黏度、硬度均随大豆分离蛋白添加量的增加而显著上升;膨胀率及融化率随大豆分离蛋白添加量的增加先上升后下降;在添加量小于4%时,对各项指标影响较小。添加大豆分离蛋白后,冰淇淋中气泡变大。

  13. Study on Effects of Emulsifier and Stabilizer on Quality of Soft Ice Cream%乳化剂和稳定剂对软冰淇淋品质影响研究

    Institute of Scientific and Technical Information of China (English)

    刘梅森; 何唯平

    2007-01-01

    本文对乳化剂和稳定剂对软冰淇淋品质的影响进行了研究.重点考察了软冰淇淋的硬度、抗溶性以及膨化率三个指标,研究结果表明,乳化剂的影响变化具有双重性,1.2%用量是最佳比例;稳定剂对抗溶性的影响具有正相关性,随着稳定剂用量增加,抗溶性提高;但是稳定剂对膨化率的影响呈现双重性,0.8%的用量为最佳比例,用量小于0.8%或者多于0.8%均减低膨化率.%The effects of emulsifier(molecular distilled monoglycefide)and stabilizer(guar gum) on the quality of soft ice cream were studied. The rigidity, melting resistance property and overrun of soft ice cream were also studied as significant indices. The results from the variation of these indices showed that there is a dualistic effect of emulsifier. It was found that 1.2% of emulsifier was the optimum dosage. The influence of stabilizer on melting resistance property is a positive correlation, but there is also a dualisitic effect of stabilizer on overrun. The stabilizer gives the optimum effect on overrun when the optimum dosage of stabilizer is 0.8%, while higher or lower than 0.8% will result in a reduction of the overrun.

  14. An ice sheet model validation framework for the Greenland ice sheet

    Science.gov (United States)

    Price, Stephen F.; Hoffman, Matthew J.; Bonin, Jennifer A.; Howat, Ian M.; Neumann, Thomas; Saba, Jack; Tezaur, Irina; Guerber, Jeffrey; Chambers, Don P.; Evans, Katherine J.; Kennedy, Joseph H.; Lenaerts, Jan; Lipscomb, William H.; Perego, Mauro; Salinger, Andrew G.; Tuminaro, Raymond S.; van den Broeke, Michiel R.; Nowicki, Sophie M. J.

    2017-01-01

    We propose a new ice sheet model validation framework - the Cryospheric Model Comparison Tool (CmCt) - that takes advantage of ice sheet altimetry and gravimetry observations collected over the past several decades and is applied here to modeling of the Greenland ice sheet. We use realistic simulations performed with the Community Ice Sheet Model (CISM) along with two idealized, non-dynamic models to demonstrate the framework and its use. Dynamic simulations with CISM are forced from 1991 to 2013, using combinations of reanalysis-based surface mass balance and observations of outlet glacier flux change. We propose and demonstrate qualitative and quantitative metrics for use in evaluating the different model simulations against the observations. We find that the altimetry observations used here are largely ambiguous in terms of their ability to distinguish one simulation from another. Based on basin-scale and whole-ice-sheet-scale metrics, we find that simulations using both idealized conceptual models and dynamic, numerical models provide an equally reasonable representation of the ice sheet surface (mean elevation differences of digital elevation models used for model initial conditions, and biases resulting from firn dynamics, which are not explicitly accounted for in the models or observations. On the other hand, we find that the gravimetry observations used here are able to unambiguously distinguish between simulations of varying complexity, and along with the CmCt, can provide a quantitative score for assessing a particular model and/or simulation. The new framework demonstrates that our proposed metrics can distinguish relatively better from relatively worse simulations and that dynamic ice sheet models, when appropriately initialized and forced with the right boundary conditions, demonstrate a predictive skill with respect to observed dynamic changes that have occurred on Greenland over the past few decades. An extensible design will allow for continued use

  15. Model helicopter performance degradation with simulated ice shapes

    Science.gov (United States)

    Tinetti, Ana F.; Korkan, Kenneth D.

    1987-01-01

    An experimental program using a commercially available model helicopter has been conducted in the Texas A&M University Subsonic Wind Tunnel to investigate main rotor performance degradation due to generic ice. The simulated ice, including both primary and secondary formations, was scaled by chord from previously documented artificial ice accretions. Base and iced performance data were gathered as functions of fuselage incidence, blade collective pitch, main rotor rotational velocity, and freestream velocity. It was observed that the presence of simulated ice tends to decrease the lift to equivalent drag ratio, as well as thrust coefficient for the range of velocity ratios tested. Also, increases in torque coefficient due to the generic ice formations were observed. Evaluation of the data has indicated that the addition of roughness due to secondary ice formations is crucial for proper evaluation of the degradation in main rotor performance.

  16. Model helicopter performance degradation with simulated ice shapes

    Science.gov (United States)

    Tinetti, Ana F.; Korkan, Kenneth D.

    1987-01-01

    An experimental program using a commercially available model helicopter has been conducted in the Texas A&M University Subsonic Wind Tunnel to investigate main rotor performance degradation due to generic ice. The simulated ice, including both primary and secondary formations, was scaled by chord from previously documented artificial ice accretions. Base and iced performance data were gathered as functions of fuselage incidence, blade collective pitch, main rotor rotational velocity, and freestream velocity. It was observed that the presence of simulated ice tends to decrease the lift to equivalent drag ratio, as well as thrust coefficient for the range of velocity ratios tested. Also, increases in torque coefficient due to the generic ice formations were observed. Evaluation of the data has indicated that the addition of roughness due to secondary ice formations is crucial for proper evaluation of the degradation in main rotor performance.

  17. On the importance of conserving mass in sea ice models

    CERN Document Server

    Moon, Woosok

    2013-01-01

    We describe how a long standing approach used in the thermodynamic modeling of sea ice fails to conserve mass. The missing mass is traced to a term that is equivalent to neglecting a leading order latent heat flux and we demonstrate its influence using energy balance models with a fractional ice cover. It is shown that this neglect is particularly acute in a decaying ice cover approaching the transitions to seasonal and ice-free conditions. Accordingly, it is suggested that it may be of considerable relevance to re-examine the relevant climate model schemes.

  18. Sea Ice Brightness Temperature as a Function of Ice Thickness, Part II: Computed curves for thermodynamically modelled ice profiles

    CERN Document Server

    Mills, Peter

    2012-01-01

    Ice thickness is an important variable for climate scientists and is still an unsolved problem for satellite remote sensing specialists. There has been some success detecting the thickness of thin ice from microwave radiometers, and with this in mind this study attempts to model the thickness-radiance relation of sea ice at frequencies employed by the Soil Moisture and Ocean Salinity (SMOS) radiometer and the Advanced Microwave Scanning Radiometer (AMSR): between 1.4 and 89 GHz. In the first part of the study, the salinity of the ice was determined by a pair of empirical relationships, while the temperature was determined by a thermodynamic model. Because the thermodynamic model can be used as a simple ice growth model, in this, second part, the salinities are determined by the growth model. Because the model uses two, constant-weather scenarios representing two extremes ("fall freeze-up" and "winter cold snap"), brine expulsion is modelled with a single correction-step founded on mass conservation. The growt...

  19. Reducing uncertainty in high-resolution sea ice models.

    Energy Technology Data Exchange (ETDEWEB)

    Peterson, Kara J.; Bochev, Pavel Blagoveston

    2013-07-01

    Arctic sea ice is an important component of the global climate system, reflecting a significant amount of solar radiation, insulating the ocean from the atmosphere and influencing ocean circulation by modifying the salinity of the upper ocean. The thickness and extent of Arctic sea ice have shown a significant decline in recent decades with implications for global climate as well as regional geopolitics. Increasing interest in exploration as well as climate feedback effects make predictive mathematical modeling of sea ice a task of tremendous practical import. Satellite data obtained over the last few decades have provided a wealth of information on sea ice motion and deformation. The data clearly show that ice deformation is focused along narrow linear features and this type of deformation is not well-represented in existing models. To improve sea ice dynamics we have incorporated an anisotropic rheology into the Los Alamos National Laboratory global sea ice model, CICE. Sensitivity analyses were performed using the Design Analysis Kit for Optimization and Terascale Applications (DAKOTA) to determine the impact of material parameters on sea ice response functions. Two material strength parameters that exhibited the most significant impact on responses were further analyzed to evaluate their influence on quantitative comparisons between model output and data. The sensitivity analysis along with ten year model runs indicate that while the anisotropic rheology provides some benefit in velocity predictions, additional improvements are required to make this material model a viable alternative for global sea ice simulations.

  20. Ice-sheet modelling accelerated by graphics cards

    Science.gov (United States)

    Brædstrup, Christian Fredborg; Damsgaard, Anders; Egholm, David Lundbek

    2014-11-01

    Studies of glaciers and ice sheets have increased the demand for high performance numerical ice flow models over the past decades. When exploring the highly non-linear dynamics of fast flowing glaciers and ice streams, or when coupling multiple flow processes for ice, water, and sediment, researchers are often forced to use super-computing clusters. As an alternative to conventional high-performance computing hardware, the Graphical Processing Unit (GPU) is capable of massively parallel computing while retaining a compact design and low cost. In this study, we present a strategy for accelerating a higher-order ice flow model using a GPU. By applying the newest GPU hardware, we achieve up to 180× speedup compared to a similar but serial CPU implementation. Our results suggest that GPU acceleration is a competitive option for ice-flow modelling when compared to CPU-optimised algorithms parallelised by the OpenMP or Message Passing Interface (MPI) protocols.

  1. Modeling the summertime evolution of sea-ice melt ponds

    DEFF Research Database (Denmark)

    Lüthje, Mikael; Feltham, D.L.; Taylor, P.D.;

    2006-01-01

    We present a mathematical model describing the summer melting of sea ice. We simulate the evolution of melt ponds and determine area coverage and total surface ablation. The model predictions are tested for sensitivity to the melt rate of unponded ice, enhanced melt rate beneath the melt ponds......, vertical seepage, and horizontal permeability. The model is initialized with surface topographies derived from laser altimetry corresponding to first-year sea ice and multiyear sea ice. We predict that there are large differences in the depth of melt ponds and the area of coverage between the two types...... of ice. We also find that the vertical seepage rate and the melt rate of unponded ice are important in determining the total surface ablation and area covered by melt ponds....

  2. Modeling the summertime evolution of sea-ice melt ponds

    DEFF Research Database (Denmark)

    Lüthje, Mikael; Feltham, D.L.; Taylor, P.D.

    2006-01-01

    We present a mathematical model describing the summer melting of sea ice. We simulate the evolution of melt ponds and determine area coverage and total surface ablation. The model predictions are tested for sensitivity to the melt rate of unponded ice, enhanced melt rate beneath the melt ponds......, vertical seepage, and horizontal permeability. The model is initialized with surface topographies derived from laser altimetry corresponding to first-year sea ice and multiyear sea ice. We predict that there are large differences in the depth of melt ponds and the area of coverage between the two types...... of ice. We also find that the vertical seepage rate and the melt rate of unponded ice are important in determining the total surface ablation and area covered by melt ponds....

  3. Modeling survey of ices in Titan's stratosphere

    Science.gov (United States)

    Barth, Erika L.

    2017-03-01

    Processes in Titan's upper atmosphere, such as photochemical destruction of methane along with the destruction of nitrogen molecules from energetic electrons, result in the production of a number of hydrocarbon and nitrile compounds which are capable of condensing in the colder temperatures of Titan's mid to lower stratosphere. Stratospheric ices can contribute to the opacity of Titan's atmosphere as well as affect the chemistry of the more optically thick clouds seen in the troposphere, should they serve as condensation nuclei. We model the microphysics of a dozen trace species in Titan's atmosphere and show the resulting cloud properties. Clouds form and settle into layers between 50 and 80 km. Condensation timescales can be slow, with half the species only growing to a radius ≲ 1 μ m . Ethane cloud particles grow the largest with radii up to 20 μm. Factors such as the vapor pressure equation, nucleation rate, gas abundance, and temperature profile can have a significant effect on the appearance of the cloud particles. Though the data on optical constants is sparse for many of these ices, estimates show opacities of 10-5 -10-3 for visible wavelengths.

  4. What sea-ice biogeochemical modellers need from observers

    Directory of Open Access Journals (Sweden)

    Nadja Steiner

    2016-02-01

    Full Text Available Abstract Numerical models can be a powerful tool helping to understand the role biogeochemical processes play in local and global systems and how this role may be altered in a changing climate. With respect to sea-ice biogeochemical models, our knowledge is severely limited by our poor confidence in numerical model parameterisations representing those processes. Improving model parameterisations requires communication between observers and modellers to guide model development and improve the acquisition and presentation of observations. In addition to more observations, modellers need conceptual and quantitative descriptions of the processes controlling, for example: primary production and diversity of algal functional types in sea ice, ice algal growth, release from sea ice, heterotrophic remineralisation, transfer and emission of gases (e.g., DMS, CH4, BrO, incorporation of seawater components in growing sea ice (including Fe, organic and inorganic carbon, and major salts and subsequent release; CO2 dynamics (including CaCO3 precipitation, flushing and supply of nutrients to sea-ice ecosystems; and radiative transfer through sea ice. These issues can be addressed by focused observations, as well as controlled laboratory and field experiments that target specific processes. The guidelines provided here should help modellers and observers improve the integration of measurements and modelling efforts and advance toward the common goal of understanding biogeochemical processes in sea ice and their current and future impacts on environmental systems.

  5. Development of CFD-based icing model for wind turbines

    DEFF Research Database (Denmark)

    Pedersen, Marie Cecilie; Martinez, Benjamin; Yin, Chungen

    2015-01-01

    Operation of wind turbines in cold climate areas is challenged by icing-induced problems, such as loss of production, safety issues and blade fatique. Production losses are especially a big issue in Sweden, and due to difficulties with on-site measurements, simulations are often used to get...... an understanding and to predict icing events. In this paper a case study of modeling icing using Computational Fluid Dynamics (CFD) is proposed. The case study aims to form the basic of a general CFD model for icing on wind turbine blade sections....

  6. Slush Fund: Modeling the Multiphase Physics of Oceanic Ices

    Science.gov (United States)

    Buffo, J.; Schmidt, B. E.

    2016-12-01

    The prevalence of ice interacting with an ocean, both on Earth and throughout the solar system, and its crucial role as the mediator of exchange between the hydrosphere below and atmosphere above, have made quantifying the thermodynamic, chemical, and physical properties of the ice highly desirable. While direct observations of these quantities exist, their scarcity increases with the difficulty of obtainment; the basal surfaces of terrestrial ice shelves remain largely unexplored and the icy interiors of moons like Europa and Enceladus have never been directly observed. Our understanding of these entities thus relies on numerical simulation, and the efficacy of their incorporation into larger systems models is dependent on the accuracy of these initial simulations. One characteristic of seawater, likely shared by the oceans of icy moons, is that it is a solution. As such, when it is frozen a majority of the solute is rejected from the forming ice, concentrating in interstitial pockets and channels, producing a two-component reactive porous media known as a mushy layer. The multiphase nature of this layer affects the evolution and dynamics of the overlying ice mass. Additionally ice can form in the water column and accrete onto the basal surface of these ice masses via buoyancy driven sedimentation as frazil or platelet ice. Numerical models hoping to accurately represent ice-ocean interactions should include the multiphase behavior of these two phenomena. While models of sea ice have begun to incorporate multiphase physics into their capabilities, no models of ice shelves/shells explicitly account for the two-phase behavior of the ice-ocean interface. Here we present a 1D multiphase model of floating oceanic ice that includes parameterizations of both density driven advection within the `mushy layer' and buoyancy driven sedimentation. The model is validated against contemporary sea ice models and observational data. Environmental stresses such as supercooling and

  7. 脱脂豆粉酶法改性的条件优化及产物在冰淇淋中的应用%Optimization of enzymatic hydrolysis of defatted soybean powder and the application of hydrolysates in ice cream

    Institute of Scientific and Technical Information of China (English)

    钱镭; 那治国; 张娜; 刘婷; 马永强; 石彦国

    2011-01-01

    The aim of this study was to modificate defatted soybean powder by neutral protease with response surface methodology (RSM),and then to use it in ice cream as the milk powder replacers. The overrun,texture and melting rate of the soybean ice cream was determined and the date was compared with traditional ice cream. The results indicated that the optimum enzymatic modification conditions as followings: temperature was 73.86℃,time was 4.37h, enzyme/substrate was 5784.97U/g,substrate concentration was 6.44% and with the condition the optimal replacement was 15%. The overrun and melting rate of the soybean ice cream was good, the texture property of the soybean ice cream was similar to traditional ice cream.%采用中性蛋白酶对脱脂大豆粉进行酶法改性,应用响应面分析法对改性条件进行优化.然后用改性后的豆粉替代配方中部分乳粉生产出新型大豆冰淇淋,井以大豆冰淇淋的膨胀率、质构特性和融化率为指标与普通冰淇淋进行品质比较,确定最适替代量。,结果表明,酶最佳改性条件为:酶解温度为73.86℃、时间为4.37h、酶用量5784.97U/g底物、底物浓度为6.44%。替代率15%时生产出的大豆冰淇淋,与普通冰淇淋相比性质类似,既满足了产品的营养全面性,又降低了投料成本。

  8. Quantifying uncertainty and sensitivity in sea ice models

    Energy Technology Data Exchange (ETDEWEB)

    Urrego Blanco, Jorge Rolando [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Hunke, Elizabeth Clare [Los Alamos National Lab. (LANL), Los Alamos, NM (United States); Urban, Nathan Mark [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2016-07-15

    The Los Alamos Sea Ice model has a number of input parameters for which accurate values are not always well established. We conduct a variance-based sensitivity analysis of hemispheric sea ice properties to 39 input parameters. The method accounts for non-linear and non-additive effects in the model.

  9. Smoluchowski coagulation models of sea ice thickness distribution dynamics

    Science.gov (United States)

    Godlovitch, D.; Illner, R.; Monahan, A.

    2011-12-01

    Sea ice thickness distributions display a ubiquitous exponential decrease with thickness. This tail characterizes the range of ice thickness produced by mechanical redistribution of ice through the process of ridging, rafting, and shearing. We investigate how well the thickness distribution can be simulated by representing mechanical redistribution as a generalized stacking process. Such processes are naturally described by a well-studied class of models known as Smoluchowski Coagulation Models (SCMs), which describe the dynamics of a population of fixed-mass "particles" which combine in pairs to form a "particle" with the combined mass of the constituent pair at a rate which depends on the mass of the interacting particles. Like observed sea ice thickness distributions, the mass distribution of the populations generated by SCMs has an exponential or quasi-exponential form. We use SCMs to model sea ice, identifying mass-increasing particle combinations with thickness-increasing ice redistribution processes. Our model couples an SCM component with a thermodynamic component and generates qualitatively accurate thickness distributions with a variety of rate kernels. Our results suggest that the exponential tail of the sea ice thickness distribution arises from the nature of the ridging process, rather than specific physical properties of sea ice or the spatial arrangement of floes, and that the relative strengths of the dynamic and thermodynamic processes are key in accurately simulating the rate at which the sea ice thickness tail drops off with thickness.

  10. Community control of scabies: a model based on use of permethrin cream.

    Science.gov (United States)

    Taplin, D; Porcelain, S L; Meinking, T L; Athey, R L; Chen, J A; Castillero, P M; Sanchez, R

    1991-04-27

    For 18 years treatment with lindane or crotamiton products has failed to stem the epidemic of scabies among the Kuna Indians in the San Blas islands of the Republic of Panama. Permethrin 5% cream was introduced as the only treatment in a programme to control scabies on an island of 756 inhabitants and involving workers recruited locally. Prevalence fell from 33% to less than 1% after every person was treated. As long as continued surveillance and treatment of newly introduced cases was maintained, prevalence of scabies remained below 1.5% for over 3 years. When supply of medication was interrupted for 3 weeks, prevalence rose to 3.6%. When control was lost after the US invasion of Panama, prevalence rose to 12% within 3 months. Bacterial skin infections decreased dramatically when scabies was controlled. Permethrin is safe and effective even in areas where this disease has become resistant to lindane.

  11. Formulación de un helado dietético sabor arándano con características prebióticas Formulation of a diet blueberry ice-cream with prebiotic characteristics

    Directory of Open Access Journals (Sweden)

    MR Barrionuevo

    2011-03-01

    características nutricionales y sensoriales.Introduction:The inulin is a prebiotic which has nutritional and technological properties, and it can be added to products like ice-creams. The aim of this work was to formulate a diet blueberry ice-cream (low in calories, carbohydrates and lipids with prebiotic characteristics, to evaluate it sensorially and analyze its physico-chemical composition. Materials and Methods:The ingredients used were inulin powder, skimmed milk powder; additives; dehydrated egg white and scalded and processed blueberries. The fruits were scalded in 20, 40 and 60 %, in order to define the percentage to be utilized, using the preference test (Newel and Mac Farlane. The ice- cream was mixed, pasteurized (63ºC; 30 minutes, cooled (4°C; 4,5 minutes, matured (4ºC; 2 hours beaten and frozen in an icy machine (-6ºC; 50 minutes. Then it was packed and stored (-16ºC; 12hours. The chosen ice-cream was evaluated sensorially through acceptability. Chemical analysis of humidity, proteins, carbohydrates, total dietary fiber, ashes, calcium, sodium, phosphorus and physic: overrun were carried out. The label was designed in accordance with the CAA (Argentine Food Code. Results:Acceptability was expressed in percentage and determinations in terms of average standard deviation. The favorite fruit concentration was 40%. Acceptability 86%. Attractive and purple color. Sweet- acid taste and aroma, blueberry like. Creamy texture, without ice crystals. Firm consistency, slow melting and spongy body. Humidity 68,13; protein 8,4; carbohydrates 10,51; total dietary fiber 12,51; insoluble 5,82; soluble 6,69; ashes 0,45 g %; calcium 148,56; sodium 133,96 and phosphorus 167,50 mg %; overrun 71% respectively. It was labelled "low- calorie diet food"; "0 % fat"; "without sugar additives" and "high amount of alimentary fiber". Conclusion:The Diet Blueberry Ice-Cream (low in calories, carbohydrates and lipids with inulin has been feasible, presenting good sensorial and

  12. Artificial Spin-Ice and Vertex Models

    Science.gov (United States)

    Cugliandolo, Leticia F.

    2017-01-01

    In classical and quantum frustrated magnets the interactions in combination with the lattice structure impede the spins to order in optimal configurations at zero temperature. The theoretical interest in their classical realisations has been boosted by the artificial manufacture of materials with these properties, that are of flexible design. This note summarises work on the use of vertex models to study bidimensional spin-ices samples, done in collaboration with R. A. Borzi, M. V. Ferreyra, L. Foini, G. Gonnella, S. A. Grigera, P. Guruciaga, D. Levis, A. Pelizzola and M. Tarzia, in recent years. It is an invited contribution to a J. Stat. Mech. special issue dedicated to the memory of Leo P. Kadanoff.

  13. Global ice volume variations through the last glacial cycle simulated by a 3-D ice-dynamical model

    NARCIS (Netherlands)

    Bintanja, R.; Wal, R.S.W. van de; Oerlemans, J.

    2002-01-01

    A coupled ice sheet—ice shelf—bedrock model was run at 20km resolution to simulate the evolution of global ice cover during the last glacial cycle. The mass balance model uses monthly mean temperature and precipitation as input and incorporates the albedo—mass balance feedback. The model is forced b

  14. A modified discrete element model for sea ice dynamics

    Institute of Scientific and Technical Information of China (English)

    LI Baohui; LI Hai; LIU Yu; WANG Anliang; JI Shunying

    2014-01-01

    Considering the discontinuous characteristics of sea ice on various scales, a modified discrete element mod-el (DEM) for sea ice dynamics is developed based on the granular material rheology. In this modified DEM, a soft sea ice particle element is introduced as a self-adjustive particle size function. Each ice particle can be treated as an assembly of ice floes, with its concentration and thickness changing to variable sizes un-der the conservation of mass. In this model, the contact forces among ice particles are calculated using a viscous-elastic-plastic model, while the maximum shear forces are described with the Mohr-Coulomb fric-tion law. With this modified DEM, the ice flow dynamics is simulated under the drags of wind and current in a channel of various widths. The thicknesses, concentrations and velocities of ice particles are obtained, and then reasonable dynamic process is analyzed. The sea ice dynamic process is also simulated in a vortex wind field. Taking the influence of thermodynamics into account, this modified DEM will be improved in the future work.

  15. The future of the Devon Ice cap: results from climate and ice dynamics modelling

    Science.gov (United States)

    Mottram, Ruth; Rodehacke, Christian; Boberg, Fredrik

    2017-04-01

    The Devon Ice Cap is an example of a relatively well monitored small ice cap in the Canadian Arctic. Close to Greenland, it shows a similar surface mass balance signal to glaciers in western Greenland. Here we use high resolution (5km) simulations from HIRHAM5 to drive the PISM glacier model in order to model the present day and future prospects of this small Arctic ice cap. Observational data from the Devon Ice Cap in Arctic Canada is used to evaluate the surface mass balance (SMB) data output from the HIRHAM5 model for simulations forced with the ERA-Interim climate reanalysis data and the historical emissions scenario run by the EC-Earth global climate model. The RCP8.5 scenario simulated by EC-Earth is also downscaled by HIRHAM5 and this output is used to force the PISM model to simulate the likely future evolution of the Devon Ice Cap under a warming climate. We find that the Devon Ice Cap is likely to continue its present day retreat, though in the future increased precipitation partly offsets the enhanced melt rates caused by climate change.

  16. River predisposition to ice jams: a simplified geospatial model

    Science.gov (United States)

    De Munck, Stéphane; Gauthier, Yves; Bernier, Monique; Chokmani, Karem; Légaré, Serge

    2017-07-01

    Floods resulting from river ice jams pose a great risk to many riverside municipalities in Canada. The location of an ice jam is mainly influenced by channel morphology. The goal of this work was therefore to develop a simplified geospatial model to estimate the predisposition of a river channel to ice jams. Rather than predicting the timing of river ice breakup, the main question here was to predict where the broken ice is susceptible to jam based on the river's geomorphological characteristics. Thus, six parameters referred to potential causes for ice jams in the literature were initially selected: presence of an island, narrowing of the channel, high sinuosity, presence of a bridge, confluence of rivers, and slope break. A GIS-based tool was used to generate the aforementioned factors over regular-spaced segments along the entire channel using available geospatial data. An ice jam predisposition index (IJPI) was calculated by combining the weighted optimal factors. Three Canadian rivers (province of Québec) were chosen as test sites. The resulting maps were assessed from historical observations and local knowledge. Results show that 77 % of the observed ice jam sites on record occurred in river sections that the model considered as having high or medium predisposition. This leaves 23 % of false negative errors (missed occurrence). Between 7 and 11 % of the highly predisposed river sections did not have an ice jam on record (false-positive cases). Results, limitations, and potential improvements are discussed.

  17. Microphysical sensitivity of coupled springtime Arctic stratocumulus to modelled primary ice over the ice pack, marginal ice, and ocean

    Science.gov (United States)

    Young, Gillian; Connolly, Paul J.; Jones, Hazel M.; Choularton, Thomas W.

    2017-03-01

    This study uses large eddy simulations to test the sensitivity of single-layer mixed-phase stratocumulus to primary ice number concentrations in the European Arctic. Observations from the Aerosol-Cloud Coupling and Climate Interactions in the Arctic (ACCACIA) campaign are considered for comparison with cloud microphysics modelled using the Large Eddy Model (LEM, UK Met. Office). We find that cloud structure is very sensitive to ice number concentrations, Nice, and small increases can cause persisting mixed-phase clouds to glaciate and break up.Three key dependencies on Nice are identified from sensitivity simulations and comparisons with observations made over the sea ice pack, marginal ice zone (MIZ), and ocean. Over sea ice, we find deposition-condensation ice formation rates are overestimated, leading to cloud glaciation. When ice formation is limited to water-saturated conditions, we find microphysics comparable to aircraft observations over all surfaces considered. We show that warm supercooled (-13 °C) mixed-phase clouds over the MIZ are simulated to reasonable accuracy when using both the DeMott et al.(2010) and Cooper(1986) primary ice nucleation parameterisations. Over the ocean, we find a strong sensitivity of Arctic stratus to Nice. The Cooper(1986) parameterisation performs poorly at the lower ambient temperatures, leading to a comparatively higher Nice (2.43 L-1 at the cloud-top temperature, approximately -20 °C) and cloud glaciation. A small decrease in the predicted Nice (2.07 L-1 at -20 °C), using the DeMott et al.(2010) parameterisation, causes mixed-phase conditions to persist for 24 h over the ocean. However, this representation leads to the formation of convective structures which reduce the cloud liquid water through snow precipitation, promoting cloud break-up through a depleted liquid phase. Decreasing the Nice further (0.54 L-1, using a relationship derived from ACCACIA observations) allows mixed-phase conditions to be maintained for at

  18. Ice shedding from overhead electrical lines by mechanical breaking : a ductile model for viscoplastic behaviour of atmospheric ice

    Energy Technology Data Exchange (ETDEWEB)

    Eskandarian, M.

    2005-07-01

    The mechanical characteristics of power line components need improvement in order to avoid power failures during severe ice storms. Atmospheric icing of overhead power lines creates electrical and mechanical problems in the transmission network. The successful development of anti-icing and de-icing techniques requires good knowledge of the adherence and bulk strength characteristics of atmospheric ice. This study presented a model for viscoplastic behaviour of porous atmospheric ice in the ductile region. The model was then modified to consider the effects of cracking activities to predict the material behaviour in transition and brittle regions. The following general methodologies were followed in this research for describing the ductile behaviour of porous atmospheric ice: instantaneous elastic strain; delayed viscoelastic strain; and, permanent plastic strain. The scientific contributions of this study include a classification of atmospheric ice structure on power lines on the basis of its grain shape and c-axis orientation. This thesis also presented 3 computer codes in Maple Mathematical Program for determining the elastic moduli of various types of freshwater ice; a poroelastic model for modifying the elastic moduli of porous atmospheric ice; a cap-model plasticity for various types of porous atmospheric ice; new freshwater ice yield envelopes in ductile regions that take porosity into account by means of an elliptical moving cap; and a newly developed user-defined material subroutine for viscoplastic behaviour of atmospheric ice in ductile region including the poroelastic, viscoelastic, and cap-model plasticity.

  19. Polarimetric SAR interferometry applied to land ice: modeling

    DEFF Research Database (Denmark)

    Dall, Jørgen; Papathanassiou, Konstantinos; Skriver, Henning

    2004-01-01

    This paper introduces a few simple scattering models intended for the application of polarimetric SAR interfer-ometry to land ice. The principal aim is to eliminate the penetration bias hampering ice sheet elevation maps generated with single-channel SAR interferometry. The polarimetric coherent...

  20. The Applications and Establishment of Soleris System in Ice Cream Coliform Bacteria Detection%Soleris检测技术在冰淇淋中大肠菌群检测的应用研究

    Institute of Scientific and Technical Information of China (English)

    孟庆红; 吕新; 贾培培; 郭慧媛

    2014-01-01

    The detection of coliforms acounts in ice cream by traditional GB4789.3-2010 method is not only cumbersome and time-consuming, but also unable to meet the modern needs of awful testing work in large food companies. In this study, we introduced the Soleris real-time photoelectric microbial detection technology into the rapid detection of coliforms. Based on the GB Plate method, a standard curve of Soleris method for coliforms detection was prepared and veriifed, standard curve of the coliforms detection of ice cream was:Log CFU=9.5175-0.854×DT (R2=0.9717). All Soleris test results were in agreement with the reference plating procedures within the range of ±0.5. RSD value of repetitive veriifcation test were within the range of 0.443%, 0.501%. Compared to traditional method, the release time of ifnished products was shortened for 13 to 62 hours. In brief, with short time and high sensitivity compared to traditional method, the Soleris method greatly improves the efifciency of coliform detection and becomes a promising method for microbe detection in ice-cream products.%冰淇淋中大肠菌群的传统检测方法繁琐且费时费力,不能适应现代化大型食品企业检测工作的需求。本研究将Soleris实时光电微生物检测技术引入到大肠菌群的快速检测中,得到了冰淇淋中大肠菌群检测标准曲线LogCFU=9.5175-0.854×DT(R2=0.9717);并用国标平板法对标准曲线进行了验证,结果表明Soleris法测得的结果与平板计数结果偏差在±0.5范围以内,具有较好的一致性,重复性验证结果RSD值在0.443%~0.501%之间。而与平板计数法相比,Soleris法具有快速的优点,可使冰淇淋产品放行时间缩短13~62h。本研究建立的大肠菌群Soleris检测法具有检测时间短、灵敏度高的优势,为冰淇淋产品的微生物检测提供了一种新的方法。

  1. ENSAYO Y FUNCIONALIDAD DE UN SUSTITUYENTE DE SÓLIDOS NO GRASOS LÁCTEOS EN UNA MEZCLA PARA HELADO ESSAY AND FUNCTIONALITY OF A NON FAT MILK SOLIDS SUBSTITUTE IN AN ICE CREAM MIX

    Directory of Open Access Journals (Sweden)

    Francy Nataly López Barón

    2010-12-01

    Full Text Available Este estudio tuvo como objeto ensayar y evaluar la influencia de dos formulaciones de sólidos no grasos lácteos (F1 y F2, sobre las características fisicoquímicas de mezclas de helado. Mediante criterios bromatológicos (contenido de proteína se seleccionó la formulación F1, ya que una prueba sensorial que se aplicó simultáneamente, no aportó diferencias entre ambas formulaciones. Posteriormente se usaron tres niveles de la mezcla escogida, sustituyendo 20% (T2, el 40% (T3 y el 60% (T4, de los sólidos no grasos lácteos de la formulación, a los cuales se les realizaron pruebas de calidad física, química y sensorial, comparándolos contra una mezcla testigo sin sustitución (T1. El valor de viscosidad de los tratamientos, varió en un intervalo 398,7 cP a 1108,6 cP a una temperatura de 4 °C, siendo este aumento directamente proporcional al porcentaje de sustitución. Los valores de acidez titulable de la mezcla oscilaron entre 0,17% a 0,12% con un valor más alto (P This study was designed to test and evaluate the influence of two non fat milk solids formulations F1 and F2 on the physicochemical characteristics of ice cream mixes. By bromatological analysis (protein content, formulation F1 was selected, since a sensory test that was applied simultaneously, did not provide differences between the two formulations. Later, three levels of the chosen mixture were used, replacing 20% (T2, 40% (T3 and 60% (T4 of the non fat milk solids in the formulation, to which physical, chemical and sensorial quality tests were conducted and were compared against a control mixture without replacement (T1. The viscosity value of the treatments differ between 398.7 cP to 1108.6 cP at 4 °C, being this increase directly proportional to the percentage of substitution. The ice cream values for acidity were in a range of 0.17% to 0.12% with a highest value (P <0.05 for T1. Treatment T3 presented the following results: pH 6.84; P 542.2 mg/kg; Ca 717.2 mg

  2. IceChrono v1: a probabilistic model to compute a common and optimal chronology for several ice cores

    Directory of Open Access Journals (Sweden)

    F. Parrenin

    2014-10-01

    Full Text Available Polar ice cores provides exceptional archives of past environmental conditions. Dating ice and air bubbles/hydrates in ice cores is complicated since it involves different dating methods: modeling of the sedimentation process (accumulation of snow at surface, densification of snow into ice with air trapping and ice flow, use of dated horizons by comparison to other well dated targets (other dated paleo-archives or calculated variations of Earth's orbital parameters, use of dated depth intervals, use of Δdepth information (depth shift between synchronous events in the ice matrix and its air/hydrate content, use of stratigraphic links in between ice cores (ice-ice, air-air or mix ice-air links. Here I propose IceChrono v1, a new probabilistic model to combine these different kinds of chronological information to obtain a common and optimized chronology for several ice cores, as well as its confidence interval. It is based on the inversion of three quantities: the surface accumulation rate, the Lock-In Depth (LID of air bubbles and the vertical thinning function. IceChrono is similar in scope to the Datice model, but has differences on the mathematical, numerical and programming point of views. I apply IceChrono on two dating experiments. The first one is similar to the AICC2012 experiment and I find similar results than Datice within a few centuries, which is a confirmation of both IceChrono and Datice codes. The second experiment involves only the Berkner ice core in Antarctica and I produce the first dating of this ice core. IceChrono v1 is freely available under the GPL v3 open source license.

  3. River channel's predisposition to ice jams: a geospatial model

    Science.gov (United States)

    De Munck, S.; Gauthier, Y.; Bernier, M.; Légaré, S.

    2012-04-01

    When dynamic breakup occurs on rivers, ice moving downstream may eventually stop at an obstacle when the volume of moving ice exceeds the transport capacity of the river, resulting into an ice jam. The suddenness and unpredictability of these ice jams are a constant danger to local population. Therefore forecasting methods are necessary to provide an early warning to these population. Nonetheless the morphological and hydrological factors controlling where and how the ice will jam are numerous and complex. Existing studies which exist on this topic are highly site specific. Therefore, the goal of this work is to develop a simplified geospatial model that would estimate the predisposition of any river channel to ice jams. The question here is not to predict when the ice will break up but rather to know where the released ice would be susceptible to jam. This paper presents the developments and preliminary results of the proposed approach. The initial step was to document the main factors identified in the literature, as potential cause for an ice jam. First, several main factors identified in the literature as potential cause for an ice jam have been selected: presence of an island, narrowing of the channel, sinuosity, presence of a bridge, confluence of rivers and slope break. The second step was to spatially represent, in 2D, the physical characteristics of the channel and to translate these characteristics into potential ice jamming factors. The Chaudiere River, south of Quebec City (Canada), was chosen as a test site. Tools from the GIS-based FRAZIL system have been used to generate these factors from readily available geospatial data and calcutate an "ice jam predisposition index" over regular-spaced segments along the entire channel. The resulting map was validated upon historical observations and local knowledge, collected in relationship with the Minister of Public Security.

  4. Evaluation of Arctic Sea Ice Thickness Simulated by Arctic Ocean Model Intercomparison Project Models

    Science.gov (United States)

    Johnson, Mark; Proshuntinsky, Andrew; Aksenov, Yevgeny; Nguyen, An T.; Lindsay, Ron; Haas, Christian; Zhang, Jinlun; Diansky, Nikolay; Kwok, Ron; Maslowski, Wieslaw; Hakkinen, Sirpa; Ashik, Igor; De Cuevas, Beverly

    2012-01-01

    Six Arctic Ocean Model Intercomparison Project model simulations are compared with estimates of sea ice thickness derived from pan-Arctic satellite freeboard measurements (2004-2008); airborne electromagnetic measurements (2001-2009); ice draft data from moored instruments in Fram Strait, the Greenland Sea, and the Beaufort Sea (1992-2008) and from submarines (1975-2000); and drill hole data from the Arctic basin, Laptev, and East Siberian marginal seas (1982-1986) and coastal stations (1998-2009). Despite an assessment of six models that differ in numerical methods, resolution, domain, forcing, and boundary conditions, the models generally overestimate the thickness of measured ice thinner than approximately 2 mand underestimate the thickness of ice measured thicker than about approximately 2m. In the regions of flat immobile landfast ice (shallow Siberian Seas with depths less than 25-30 m), the models generally overestimate both the total observed sea ice thickness and rates of September and October ice growth from observations by more than 4 times and more than one standard deviation, respectively. The models do not reproduce conditions of fast ice formation and growth. Instead, the modeled fast ice is replaced with pack ice which drifts, generating ridges of increasing ice thickness, in addition to thermodynamic ice growth. Considering all observational data sets, the better correlations and smaller differences from observations are from the Estimating the Circulation and Climate of the Ocean, Phase II and Pan-Arctic Ice Ocean Modeling and Assimilation System models.

  5. Topical moringin cream relieves neuropathic pain by suppression of inflammatory pathway and voltage-gated ion channels in murine model of multiple sclerosis

    Science.gov (United States)

    Giacoppo, Sabrina; Iori, Renato; Bramanti, Placido

    2017-01-01

    Background Neuropathic pain represents the major public health burden with a strong impact on quality life in multiple sclerosis patients. Although some advances have been obtained in the last years, the conventional therapies remain poorly effective. Thus, the discovery of innovative approaches to improve the outcomes for multiple sclerosis patients is a goal of primary importance. With this aim, we investigated the efficacy of the 4-(α−L-rhamnopyranosyloxy)benzyl isothiocyanate (moringin), purified from Moringa oleifera seeds and ready-to-use as topical treatment in experimental autoimmune encephalomyelitis, murine model of multiple sclerosis. Female C57BL/6 mice immunized with myelin oligodendrocyte glycoprotein (MOG35–55) were topically treated with 2% moringin cream twice daily from the onset of the symptoms until the sacrifice occurred about 21 days after experimental autoimmune encephalomyelitis induction. Results Our observations showed the efficacy of 2% moringin cream treatment in reducing clinical and histological disease score, as well as in alleviating neuropathic pain with consequent recovering of the hind limbs and response to mechanical stimuli. In particular, Western blot analysis and immunohistochemical evaluations revealed that 2% moringin cream was able to counteract the inflammatory cascade by reducing the production of pro-inflammatory cytokines (interleukin-17 and interferon-γ) and in parallel by increasing the expression of anti-inflammatory cytokine (interleukin-10). Interestingly, 2% moringin cream treatment was found to modulate the expression of voltage-gated ion channels (results focused on P2X7, Nav 1.7, Nav 1.8 KV4.2, and α2δ-1) as well as metabotropic glutamate receptors (mGluR5 and xCT) involved in neuropathic pain initiation and maintenance. Conclusions Finally, our evidences suggest 2% moringin cream as a new pharmacological trend in the management of multiple sclerosis-induced neuropathic pain. PMID:28741431

  6. Channa striatus cream down-regulates tumour necrosis factor (TNF)-alpha gene expression and alleviates chronic-like dermatitis in mouse model.

    Science.gov (United States)

    Mohamad Isa, Irma Izani; Abu Bakar, Suhaili; Md Tohid, Siti Farah; Mat Jais, Abdul Manan

    2016-12-24

    Haruan, Channa striatus, is a freshwater fish which has been well-known locally to accelerate wound healing during post-operative and post-partum periods. The fish extract also has potent anti-inflammatory and analgesic properties. To assess topical anti-inflammatory effect of Haruan cream on 12-0-tetradecanoylphorbol-13-acetate (TPA)-induced chronic-like dermatitis in mice. Male ICR mice were randomized into six groups of five mice each: acetone (vehicle), TPA alone (negative control), three Haruan treatment groups (Haruan 1%, Haruan 5% and Haruan 10%) and hydrocortisone 1% (positive control). Briefly, both surfaces of mouse ears were applied with TPA (2.5μg/20μl acetone) for five times on alternate days and with Haruan or hydrocortisone 1% cream for the last three days. Mouse ear thickness was measured 24h after final treatment with the cream and the ears were harvested for further histological analysis and gene expression studies of TNF-α by real-time reverse transcriptase-polymerase chain reaction (RT-qPCR). Topical application of Haruan cream had reduced the mouse ear thickness 18.1-28%) with comparable effect to the positive control. In addition, histopathological comparison had shown evident reduction in various parameters of cutaneous inflammation including dermal oedema, inflammatory cells infiltration and proliferation of epidermal keratinocytes. Furthermore, TPA application had resulted in the up-regulation of TNF-α gene expression by 353-fold, which was subsequently down-regulated by the Haruan cream (34- to 112-fold). Haruan is an effective topical anti-inflammatory agent in this mouse model of chronic-like dermatitis, thus suggesting its potential as a non-steroidal treatment option for chronic inflammatory dermatoses. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

  7. Perennial snow and ice volumes on Iliamna Volcano, Alaska, estimated with ice radar and volume modeling

    Science.gov (United States)

    Trabant, Dennis C.

    1999-01-01

    The volume of four of the largest glaciers on Iliamna Volcano was estimated using the volume model developed for evaluating glacier volumes on Redoubt Volcano. The volume model is controlled by simulated valley cross sections that are constructed by fitting third-order polynomials to the shape of the valley walls exposed above the glacier surface. Critical cross sections were field checked by sounding with ice-penetrating radar during July 1998. The estimated volumes of perennial snow and glacier ice for Tuxedni, Lateral, Red, and Umbrella Glaciers are 8.6, 0.85, 4.7, and 0.60 cubic kilometers respectively. The estimated volume of snow and ice on the upper 1,000 meters of the volcano is about 1 cubic kilometer. The volume estimates are thought to have errors of no more than ?25 percent. The volumes estimated for the four largest glaciers are more than three times the total volume of snow and ice on Mount Rainier and about 82 times the total volume of snow and ice that was on Mount St. Helens before its May 18, 1980 eruption. Volcanoes mantled by substantial snow and ice covers have produced the largest and most catastrophic lahars and floods. Therefore, it is prudent to expect that, during an eruptive episode, flooding and lahars threaten all of the drainages heading on Iliamna Volcano. On the other hand, debris avalanches can happen any time. Fortunately, their influence is generally limited to the area within a few kilometers of the summit.

  8. Uncertainty Quantification for Large-Scale Ice Sheet Modeling

    Energy Technology Data Exchange (ETDEWEB)

    Ghattas, Omar [Univ. of Texas, Austin, TX (United States)

    2016-02-05

    This report summarizes our work to develop advanced forward and inverse solvers and uncertainty quantification capabilities for a nonlinear 3D full Stokes continental-scale ice sheet flow model. The components include: (1) forward solver: a new state-of-the-art parallel adaptive scalable high-order-accurate mass-conservative Newton-based 3D nonlinear full Stokes ice sheet flow simulator; (2) inverse solver: a new adjoint-based inexact Newton method for solution of deterministic inverse problems governed by the above 3D nonlinear full Stokes ice flow model; and (3) uncertainty quantification: a novel Hessian-based Bayesian method for quantifying uncertainties in the inverse ice sheet flow solution and propagating them forward into predictions of quantities of interest such as ice mass flux to the ocean.

  9. A phase-space model for Pleistocene ice volume

    CERN Document Server

    Imbrie, John Z; Lisiecki, Lorraine E

    2011-01-01

    We present a phase-space model that simulates Pleistocene ice volume changes based on Earth's orbital parameters. Terminations in the model are triggered by a combination of ice volume and orbital forcing and agree well with age estimates for Late Pleistocene terminations. The average phase at which model terminations begin is approximately 90 +/- 90 degrees before the maxima in all three orbital cycles. The large variability in phase is likely caused by interactions between the three cycles and ice volume. Unlike previous ice volume models, this model produces an orbitally driven increase in 100-kyr power during the mid-Pleistocene transition without any change in model parameters. This supports the hypothesis that Pleistocene variations in the 100-kyr power of glacial cycles could be caused, at least in part, by changes in Earth's orbital parameters, such as amplitude modulation of the 100-kyr eccentricity cycle, rather than changes within the climate system.

  10. Cultivo hidropônico de tomate cereja utilizando-se efluente tratado de uma indústria de sorvete Hydroponic production of cherry tomatoes using treated effluent of ice cream industry

    Directory of Open Access Journals (Sweden)

    Samuel M. M. Malheiros

    2012-10-01

    Full Text Available O objetivo deste trabalho foi avaliar o uso de doses de efluente oriundo de indústria de sorvete, na cultura do tomate cereja em relação ao consumo hídrico e no desenvolvimento vegetativo em sistema hidropônico. O delineamento experimental foi o inteiramente casualizado, com seis tratamentos e quatro repetições. Os tratamentos foram compostos pelo uso de doses de efluente (0, 25, 50, 75 e 100% com complementação de nutrientes e com o uso de 100% de efluente sem complementação nutriente. O aumento das doses de efluente na solução nutritiva proporcionou redução linear no consumo hídrico. O efluente com 25% proporcionou a melhor produtividade. A adição de até 50% de efluente de sorvete à solução nutritiva permitiu o cultivo de tomate cereja sem redução na produtividade, com melhor eficiência do uso da água na produção de matéria seca da parte aérea, produção de frutos e máxima substituição de minerais solúveis na solução nutritiva.The objective of this study was to evaluate the effect of ice cream raw effluent doses on consumption and vegetative development of cherry tomato under hydroponic system. The experiment was conducted in completely randomized design with six treatments and four replications. Treatments consisted of 5 different levels of effluent (0, 25, 50, 75 and 100% complemented with the amount of nutrient recommended for growing tomatoes and 100% of effluent without nutrient complementation. Increasing doses of effluent provided linear reduction in water consumption.Addition of effluent in proportion of 25% provided best production results. Addition up to 50% ice cream effluent to nutrient solution allowed growth of cherry tomato without yield reduction providing better efficiency of water use in terms of dry weight of shoots and fruit production as well as maximum substitution of soluble mineral fertilizers in nutrient solution.

  11. Numerical and physical modelling of oil spreading in broken ice

    Energy Technology Data Exchange (ETDEWEB)

    Gjoesteen, Janne K. Oekland

    2002-07-01

    The present work focuses on oil spreading in broken ice and the content of this thesis falls into three categories: 1) The physical and numerical modelling of oil spreading in ice. 2) Ice models and parameters describing the ice cover. 3) Experiments on oil spreading in broken ice. A background study was carried out to investigate existing models for simulating oil in broken ice. Most of them describe motion of oil simply as a function of the ice motion and do not take advantage of the possibilities that recent ice models provide. We decided to choose another direction, starting from scratch with equations describing the flow of oil on top of a water surface. The equations were implemented numerically, including proper boundary conditions to account for the presence of physical restrictions in the form of ice floes in the simulation area. The implementation was designed to be able to apply data on ice motion calculated by an existing dynamic ice model. A first validation of the model was carried out using existing experimental data. As those data were obtained in a different setting, the recorded parameters and set-up of the experiment were not ideal for our purpose. However, we were able to conclude that our model behaviour was reasonable. We have carried out statistical analysis on meteorological data of wind speeds, temperatures, flow sizes and ice thickness to obtain probability distributions describing the parameters. Those data has been collected in the Pechora Sea. Wind and temperature had been recorded for a period of 30-40 years. For this region we also had available Argos satellite data from four buoys drifting in the ice in April-June 1998. The Argos data were carefully analysed to suggest probability distributions and return periods for certain speeds. (Indoor basin tests were carried out to obtain data on spreading of oil in broken ice. A set of 20 tests was conducted, each with different type of oil, ice concentration, slush concentration or ice

  12. Sensitivity of sea ice and ocean simulations to sea ice salinity in a coupled global climate model

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    The impacts of the spatiotemporal variations of sea ice salinity on sea ice and ocean characteristics have not been studied in detail, as the existing climate models neglect or misrepresent this process. To address this issue, this paper formulated a parameterization with more realistic sea ice salinity budget, and examined the sensitivity of sea ice and ocean simulations to the ice salinity variations and associated salt flux into the ocean using a coupled global climate model. Results show that the inclusion of such a parameterization leads to an increase and thickening of sea ice in the Eurasian Arctic and within the ice pack in the Antarctic circumpolar region, and a weakening of the North Atlantic Deep Water and a strengthening of the Antarctic Bottom Water. The atmospheric responses associated with the ice changes were also discussed.

  13. Mathematical Modelling of Melt Lake Formation On An Ice Shelf

    Science.gov (United States)

    Buzzard, Sammie; Feltham, Daniel; Flocco, Daniela

    2016-04-01

    The accumulation of surface meltwater on ice shelves can lead to the formation of melt lakes. These structures have been implicated in crevasse propagation and ice-shelf collapse; the Larsen B ice shelf was observed to have a large amount of melt lakes present on its surface just before its collapse in 2002. Through modelling the transport of heat through the surface of the Larsen C ice shelf, where melt lakes have also been observed, this work aims to provide new insights into the ways in which melt lakes are forming and the effect that meltwater filling crevasses on the ice shelf will have. This will enable an assessment of the role of meltwater in triggering ice-shelf collapse. The Antarctic Peninsula, where Larsen C is situated, has warmed several times the global average over the last century and this ice shelf has been suggested as a candidate for becoming fully saturated with meltwater by the end of the current century. Here we present results of a 1-D mathematical model of heat transfer through an idealized ice shelf. When forced with automatic weather station data from Larsen C, surface melting and the subsequent meltwater accumulation, melt lake development and refreezing are demonstrated through the modelled results. Furthermore, the effect of lateral meltwater transport upon melt lakes and the effect of the lakes upon the surface energy balance are examined. Investigating the role of meltwater in ice-shelf stability is key as collapse can affect ocean circulation and temperature, and cause a loss of habitat. Additionally, it can cause a loss of the buttressing effect that ice shelves can have on their tributary glaciers, thus allowing the glaciers to accelerate, contributing to sea-level rise.

  14. Modelling sea ice formation in the Terra Nova Bay polynya

    Science.gov (United States)

    Sansiviero, M.; Morales Maqueda, M. Á.; Fusco, G.; Aulicino, G.; Flocco, D.; Budillon, G.

    2017-02-01

    Antarctic sea ice is constantly exported from the shore by strong near surface winds that open leads and large polynyas in the pack ice. The latter, known as wind-driven polynyas, are responsible for significant water mass modification due to the high salt flux into the ocean associated with enhanced ice growth. In this article, we focus on the wind-driven Terra Nova Bay (TNB) polynya, in the western Ross Sea. Brine rejected during sea ice formation processes that occur in the TNB polynya densifies the water column leading to the formation of the most characteristic water mass of the Ross Sea, the High Salinity Shelf Water (HSSW). This water mass, in turn, takes part in the formation of Antarctic Bottom Water (AABW), the densest water mass of the world ocean, which plays a major role in the global meridional overturning circulation, thus affecting the global climate system. A simple coupled sea ice-ocean model has been developed to simulate the seasonal cycle of sea ice formation and export within a polynya. The sea ice model accounts for both thermal and mechanical ice processes. The oceanic circulation is described by a one-and-a-half layer, reduced gravity model. The domain resolution is 1 km × 1 km, which is sufficient to represent the salient features of the coastline geometry, notably the Drygalski Ice Tongue. The model is forced by a combination of Era Interim reanalysis and in-situ data from automatic weather stations, and also by a climatological oceanic dataset developed from in situ hydrographic observations. The sensitivity of the polynya to the atmospheric forcing is well reproduced by the model when atmospheric in situ measurements are combined with reanalysis data. Merging the two datasets allows us to capture in detail the strength and the spatial distribution of the katabatic winds that often drive the opening of the polynya. The model resolves fairly accurately the sea ice drift and sea ice production rates in the TNB polynya, leading to

  15. Modeling Heat Transfer to Explain Observed Temperature Anomalies in Near-Surface Ice, Greenland Ice Sheet Ablation Area

    Science.gov (United States)

    Hills, B. H.; Harper, J. T.; Meierbachtol, T. W.; Humphrey, N. F.; Johnson, J. V.

    2016-12-01

    Measured ice temperatures in over 30 boreholes at 6 different field sites within the Greenland Ice Sheet ablation area indicate that the near-surface ice temperature warms toward the margin. The rate of warming is significantly greater than the atmospheric lapse rate, meaning that the mean annual ice temperature is far warmer than the mean annual air temperature near the margin. Theoretically, ice within 15 meters of the surface should oscillate seasonally around the mean air temperature. However, observations of mean ice and air temperatures differ by as much as 5 degrees Celsius. Here we numerically model heat transfer in ice to investigate the physical processes that could drive this discrepancy. Modeling results are compared to measured ice temperatures in the first 20 meters of ice below the surface. First, we model pure conduction to analyze the thermal effect of snow accumulation, a fixed melting temperature, ablation at the ice surface, emergent flow of ice, and long-term changes in the mean air temperature. Next, we consider a secondary process beyond pure conduction with the air - a latent heat flux which adds energy by refreezing meltwater below the surface. While our measurement locations have no open crevasses exposed to the surface, borehole field observations reveal that void spaces exist below the ice surface. These subsurface voids could provide a route for water to move to depth where it then refreezes and adds energy to the surrounding ice, thus warming ice above the mean air temperature. Finally, we use the near-surface results as a boundary condition for heat transfer through the full thickness of the ice column. The subsequent model output is compared to borehole temperature measurements at depth to examine the effect of near-surface heat transfer on the rest of the ice column.

  16. Constitutive Models for Debris-bearing Ice Layers

    Science.gov (United States)

    Moore, P. L.

    2013-12-01

    Rock debris is incorporated within many glaciers and ice sheets, particularly in basal ice layers and englacial debris bands. Field observations and laboratory experiments have shown that debris inclusions can both strengthen and weaken ice by as much as two orders of magnitude compared to debris-free ice under the same conditions. Nevertheless, models of glacier flow usually neglect any effect of debris-bearing layers. Where debris-bearing ice is present, proper treatment of its deformation could profoundly impact model results. A three-phase mechanical model is presented that reproduces many of the key observations of debris-bearing ice rheology. First order variables in the model are limited to debris concentration, particle size, solute concentration and temperature. At low debris concentrations (less than about 40% by volume), the mixture is treated under the framework of a dispersion-strengthened metal alloy but with a fluidity that is enhanced by premelted water at ice-debris interfaces. While debris strengthens the ice by interfering with the motion of dislocations, thermally-activated detachment can reduce the effect at temperatures close to melting. At these warm temperatures, recovery aided by unfrozen interfacial water acts to weaken the mixture, an effect that is further ehnanced by the presence of solutes at particle surfaces. Whether the debris-bearing ice is stronger or weaker than debris-free ice in the model depends strongly on the specific surface area of the debris and on a parameter that describes the thermal detachment of dislocations. As debris concentrations exceed about 40%, dispersion-strengthened ice flow still governs bulk deformation but the effective viscosity is further increased by enhanced strain rates in the ice "matrix" as the average inter-particle distance declines. At still higher concentrations (greater than about 52% by volume for sand), deformation is primarily frictional. The mixture is thus treated as a dilatant Coulomb

  17. An empirical firn-densification model comprising ice-lences

    DEFF Research Database (Denmark)

    Reeh, Niels; Fisher, D.A.; Koerner, R.M.

    2005-01-01

    -density profiles from Canadian Arctic ice-core sites with large melting-refreezing percentages shows good agreement. The model is also used to estimate the long-term surface elevation change in interior Greenland that will result from temperature-driven changes of density-depth profiles. These surface elevation......In the past, several empirical firn-densification models have been developed fitted to measured density-depth profiles from Greenland and Antarctica. These models do not specifically deal with refreezing of meltwater in the firn. Ice lenses are usually indirectly taken into account by choosing...... a suitable value of the surface snow density. In the present study, a simple densification model is developed that specifically accounts for the content of ice lenses in the snowpack. An annual layer is considered to be composed of an ice fraction and a firn fraction. It is assumed that all meltwater formed...

  18. Sea-Ice Deformation in a Coupled Ocean-Sea Ice Model and in Satellite Remote Sensing Data

    Science.gov (United States)

    Spreen, G.; Kwok, R.; Menemenlis, D.; Nguyen, A. T.

    2016-12-01

    A realistic representation of sea-ice deformation in models is important for accurate simulation of the sea ice mass balance. Simulated sea-ice deformation strain rates from model simulations with 4.5, 9, and 18-km horizontal grid spacing are compared with Synthetic Aperture Radar (SAR) satellite observations (RGPS). The used MITgcm model employs a viscous-plastic sea ice rheology. The figure below shows the ice thickness distributions for the three simulations on 15 November 1999. More ice fracturing and leads are visible in the 4.5 km solution. All three simulations can reproduce the large-scale ice deformation patterns, but small-scale sea-ice deformations and linear kinematic features are not adequately reproduced. The mean sea-ice total deformation rate is about 50% lower in all model solutions than in the satellite observations, especially in the seasonal sea ice zone. A decrease in model grid spacing, however, produces a higher density and more localized ice deformation features. The spatial scaling and probability density functions of all three model solutions follow a power-law similar to the RGPS observations, and contrary to what is found in other studies. Overall, the 4.5-km simulation produces the lowest misfits in divergence, vorticity, and shear when compared with RGPS data. Model sensitivity experiments show a strong impact of the ice strength parametrization on the Arctic Basin sea ice volume, which increased by 7% and 35% for a decrease in ice strength of, respectively, 30% and 70%, after 8 years of model integration. This volume increase is caused by a combination of dynamic and thermodynamic processes: the ice thickness increased by enhanced deformation and ice growth in leads, which is followed by a decrease in ice export. The balance of these processes leads to a new equilibrium Arctic Basin ice volume. Not addressed in this study is whether the differences between simulated and observed deformation rates are an intrinsic limitation of the

  19. An Arctic Ice/Ocean Coupled Model with Wave Interactions

    Science.gov (United States)

    2015-09-30

    ocean waves and sea ice interact, for use in operational models of the Arctic Basin and the adjacent seas; – improve the forecasting capacities of...spectra and modify their directional spread. Being the primary focus of the current project, we are developing innovative methods to model these...during WIFAR (Waves-in-Ice Forecasting for Arctic Operators), a partnership between the Nansen Environmental and Remote Sensing Center (NERSC) in

  20. An ice flow modeling perspective on bedrock adjustment patterns of the Greenland ice sheet

    Directory of Open Access Journals (Sweden)

    M. Olaizola

    2012-11-01

    Full Text Available Since the launch in 2002 of the Gravity Recovery and Climate Experiment (GRACE satellites, several estimates of the mass balance of the Greenland ice sheet (GrIS have been produced. To obtain ice mass changes, the GRACE data need to be corrected for the effect of deformation changes of the Earth's crust. Recently, a new method has been proposed where ice mass changes and bedrock changes are simultaneously solved. Results show bedrock subsidence over almost the entirety of Greenland in combination with ice mass loss which is only half of the currently standing estimates. This subsidence can be an elastic response, but it may however also be a delayed response to past changes. In this study we test whether these subsidence patterns are consistent with ice dynamical modeling results. We use a 3-D ice sheet–bedrock model with a surface mass balance forcing based on a mass balance gradient approach to study the pattern and magnitude of bedrock changes in Greenland. Different mass balance forcings are used. Simulations since the Last Glacial Maximum yield a bedrock delay with respect to the mass balance forcing of nearly 3000 yr and an average uplift at present of 0.3 mm yr−1. The spatial pattern of bedrock changes shows a small central subsidence as well as more intense uplift in the south. These results are not compatible with the gravity based reconstructions showing a subsidence with a maximum in central Greenland, thereby questioning whether the claim of halving of the ice mass change is justified.

  1. A toy model linking atmospheric thermal radiation and sea ice growth

    Science.gov (United States)

    Thorndike, A. S.

    1992-01-01

    A simplified analytical model of sea ice growth is presented where the atmosphere is in thermal radiative equilibrium with the ice. This makes the downwelling longwave radiation reaching the ice surface an internal variable rather than a specified forcing. Analytical results demonstrate how the ice state depends on properties of the ice and on the externally specified climate.

  2. Using ice-flow models to evaluate potential sites of million year-old ice in Antarctica

    Directory of Open Access Journals (Sweden)

    B. Van Liefferinge

    2013-10-01

    Full Text Available Finding suitable potential sites for an undisturbed record of million-year old ice in Antarctica requires slow-moving ice (preferably an ice divide and basal conditions that are not disturbed by large topographic variations. Furthermore, ice should be thick and cold basal conditions should prevail, since basal melting would destroy the bottom layers. However, thick ice (needed to resolve the signal at sufficient high resolution increases basal temperatures, which is a conflicting condition for finding a suitable drill site. In addition, slow moving areas in the center of ice sheets are also low-accumulation areas, and low accumulation reduces potential cooling of the ice through vertical advection. While boundary conditions such as ice thickness and accumulation rates are relatively well constrained, the major uncertainty in determining basal thermal conditions resides in the geothermal heat flow (GHF underneath the ice sheet. We explore uncertainties in existing GHF data sets and their effect on basal temperatures of the Antarctic Ice Sheet, and propose an updated method based on Pattyn (2010 to improve existing GHF data sets in agreement with known basal temperatures and their gradients to reduce this uncertainty. Both complementary methods lead to a better comprehension of basal temperature sensitivity and a characterization of potential ice coring sites within these uncertainties. The combination of both modeling approaches show that the most likely oldest ice sites are situated near the divide areas (close to existing deep drilling sites, but in areas of smaller ice thickness and across the Gamburtsev Subglacial Mountains.

  3. Pharmacological evaluation of ethanolic extract of Daucus carota Linn root formulated cream on wound healing using excision and incision wound model

    Institute of Scientific and Technical Information of China (English)

    Mithun Vishwanath K Patil; Amit D Kandhare; Sucheta D Bhise

    2012-01-01

    Objective: Daucus carota L. (Carrot) (Apiaceae) is used in the traditional medicine for the treatment of variety of ailments. The aim of present investigation was to formulate and evaluate wound healing activity of ethanolic extract of Daucus carota L. root on excision wound model and incision wound model. Methods: The soft paraffin based cream containing 1%, 2% and 4% w/w of ethanolic extract of Daucus carota L. (EEDC) root was formulated and evaluated for pharmaceutical parameters such as rheological properties, pH, skin irritation and external characters. Excision wounds sized 300 mm2 and 2 mm depth were used for the study of rate of contraction of wound and epithelization at different time intervals. Incision wounds six centimeter long and two linear-paravertebral incisions were used for the study of tensile strength, total protein and hydroxyproline content measured on 10th day old incision wound. Results: Ethanolic extract of Daucus carota L. root cream formulation when applied topically did not show any sign and symptoms of skin irritation. Animals treated with topical EEDC cream formulation (1%, 2%and 4% w/w) showed significance decrease in wound area, epithelization period and scar width whereas rate of wound contraction significantly increased (P<0.01, P<0.001 and P<0.001 resp.) as compared to control group animals in excision wound model. In incision wound model there was significant increase (P<0.01 and P<0.001) in tensile strength, hydroxyproline content and protein content of animals treated with topical EEDC cream formulation (2% and 4% w/w, respectively). Conclusions: Wound-healing property of ethanolic extract of Daucus carota L. root may be attributed to the various phytoconstituents like flavonoids and phenolic derivatives present in the root and the quicker process of wound healing could be a function of either its antioxidant or antimicrobial potential. The present findings provide scientific evidence to the ethanomedicinal properties of Daucus

  4. Study on Low Fat No Sugar and Adding Prebiotics Ice Cream%添加复合益生元的低脂无糖冰淇淋的研究

    Institute of Scientific and Technical Information of China (English)

    杨军飞

    2011-01-01

    采用甜蜜素、阿斯巴甜、低聚果糖代替蔗糖,采用聚葡萄糖代替部分脂肪,制成低脂无糖冰淇淋,达到预防心血管等疾病的特殊生理功效。通过单因素试验对不同影响因素进行了考察,运用正交试验找出最佳应用配方,结果表明,最佳配方如下:甜蜜素0.03%,阿斯巴甜0.012%,聚葡萄糖2%,低聚果糖0.21%。%Low fat no sugar ice cream was prepared by replacing fat with polydextrose and replacing sucrose with molasses, aspartame and fructo oligosaccharide. We studied the different influencing factors during the process through single factor tests, then the orthogonal experiments were used to find the most suitable formula. The results indicated the optimal formula were: molasses 0.03%, aspartame 0.012%, fructo oligosaccharide 2% and polydextrose 0.21%.

  5. Preparation of Yog-Ice Cream with Active Lactobacillus and Wheat Seedling Juice%活性乳酸菌小麦苗汁酸奶冰淇淋的研制

    Institute of Scientific and Technical Information of China (English)

    焦宇知

    2011-01-01

    The technology for production of yog-ice cream with active Lactobacillus and wheat seedling juice was investigated.Results show that expansivity and rate of melting of products could achieve 90.42%~91.25% and 2.99%~3.08% respectively and amount of Lactobacillus alive could be in high level by using mixed fermentation with Bifidobacterium,Lac.bulgaricus and Str.thermophilus and using mixed stabilizer including flaxseed gum as well as 8%~10% of wheat seedling juice.%研究了活性乳酸菌小麦苗汁酸奶冰淇淋的生产工艺。结果表明,选用嗜菌、保菌和双歧杆菌混和发酵,加入8%~10%的麦苗汁,选用包括亚麻仔胶在内的复合稳定剂能使得成品风味口感俱佳,膨胀率达90.42%~91.25%,融化率为2.99%~3.08%,活菌数在3个月中保持较高水平。

  6. IceChrono1: a probabilistic model to compute a common and optimal chronology for several ice cores

    Science.gov (United States)

    Parrenin, Frédéric; Bazin, Lucie; Capron, Emilie; Landais, Amaëlle; Lemieux-Dudon, Bénédicte; Masson-Delmotte, Valérie

    2016-04-01

    Polar ice cores provide exceptional archives of past environmental conditions. The dating of ice cores and the estimation of the age scale uncertainty are essential to interpret the climate and environmental records that they contain. It is however a complex problem which involves different methods. Here, we present IceChrono1, a new probabilistic model integrating various sources of chronological information to produce a common and optimized chronology for several ice cores, as well as its uncertainty. IceChrono1 is based on the inversion of three quantities: the surface accumulation rate, the Lock-In Depth (LID) of air bubbles and the thinning function. The chronological information integrated into the model are: models of the sedimentation process (accumulation of snow, densification of snow into ice and air trapping, ice flow), ice and air dated horizons, ice and air depth intervals with known durations, Δdepth observations (depth shift between synchronous events recorded in the ice and in the air) and finally air and ice stratigraphic links in between ice cores. The optimization is formulated as a least squares problem, implying that all densities of probabilities are assumed to be Gaussian. It is numerically solved using the Levenberg-Marquardt algorithm and a numerical evaluation of the model's Jacobian. IceChrono follows an approach similar to that of the Datice model which was recently used to produce the AICC2012 chronology for 4 Antarctic ice cores and 1 Greenland ice core. IceChrono1 provides improvements and simplifications with respect to Datice from the mathematical, numerical and programming point of views. The capabilities of IceChrono is demonstrated on a case study similar to the AICC2012 dating experiment. We find results similar to those of Datice, within a few centuries, which is a confirmation of both IceChrono and Datice codes. We also test new functionalities with respect to the original version of Datice: observations as ice intervals

  7. Miocene to recent ice elevation variations from the interior of the West Antarctic ice sheet: Constraints from geologic observations, cosmogenic nuclides and ice sheet modeling

    Science.gov (United States)

    Mukhopadhyay, Sujoy; Ackert, Robert P.; Pope, Allen E.; Pollard, David; DeConto, Robert M.

    2012-07-01

    Observations of long-term West Antarctic Ice Sheet (WAIS) behavior can be used to test and constrain dynamic ice sheet models. Long-term observational constraints are however, rare. Here we present the first constraints on long-term (Miocene-Holocene) WAIS elevation from the interior of the ice sheet near the WAIS divide. We use geologic observations and measurements of cosmogenic 21Ne and 10Be in bedrock surfaces to constrain WAIS elevation variations to WAIS elevations to have been similar to, or lower than present, since the beginning of the Pliocene warm period. We use a continental ice sheet model to simulate the history of ice cover at our sampling sites and thereby compute the expected concentration of the cosmogenic nuclides. The ice sheet model indicates that during the past 5 Ma interior WAIS elevations of >65 m above present-day ice levels at the Ohio Range occur only rarely during brief ice sheet highstands, consistent with the observed cosmogenic nuclide data. Furthermore, the model's prediction that highstand elevations have increased on average since the Pliocene is in good agreement with the cosmogenic nuclide data that indicate the highest ice elevation over the past 5 Ma was reached during the highstand at 11 ka. Since the simulated cosmogenic nuclide concentrations derived from the model's ice elevation history are in good agreement with our measurements, we suggest that the model's prediction of more frequent collapsed-WAIS states and smaller WAIS volumes during the Pliocene are also correct.

  8. Greenland Ice Sheet Mass Loss from GRACE Monthly Models

    DEFF Research Database (Denmark)

    Sørensen, Louise Sandberg; Forsberg, René

    2010-01-01

    model ICE-5G and on ground measurements made in Scandinavia. We find that the PGR signal corresponds to a mass change signal of approximately -4 Gt per year. We conclude that there are large differences between these estimated mass change models. We find a total mass loss of 189, 146 and 67 Gt......The Greenland ice sheet is currently experiencing a net mass loss. There are however large discrepancies between the published qualitative mass loss estimates, based on different data sets and methods. There are even large differences between the results based on the same data sources...... these monthly global gravity models, we first calculate the gravity trend from these. When isolating the gravity trend signal, which is caused by the ice mass change, we first subtract the signal produced by the postglacial rebound (PGR) in Greenland. This is done by a simple method based on the ice history...

  9. Forward modeling of δ18O in Andean ice cores

    Science.gov (United States)

    Hurley, J. V.; Vuille, M.; Hardy, D. R.

    2016-08-01

    Tropical ice core archives are among the best dated and highest resolution from the tropics, but a thorough understanding of processes that shape their isotope signature as well as the simulation of observed variability remain incomplete. To address this, we develop a tropical Andean ice core isotope forward model from in situ hydrologic observations and satellite water vapor isotope measurements. A control simulation of snow δ18O captures the mean and seasonal trend but underestimates the observed intraseasonal variability. The simulation of observed variability is improved by including amount effects associated with South American cold air incursions, linking synoptic-scale disturbances and monsoon dynamics to tropical ice core δ18O. The forward model was calibrated with and run under present-day conditions but can also be driven with past climate forcings to reconstruct paleomonsoon variability. The model is transferable and may be used to render a (paleo)climatic context at other ice core locations.

  10. Results of the Marine Ice Sheet Model Intercomparison Project, MISMIP

    Directory of Open Access Journals (Sweden)

    F. Pattyn

    2012-05-01

    Full Text Available Predictions of marine ice-sheet behaviour require models that are able to robustly simulate grounding line migration. We present results of an intercomparison exercise for marine ice-sheet models. Verification is effected by comparison with approximate analytical solutions for flux across the grounding line using simplified geometrical configurations (no lateral variations, no effects of lateral buttressing. Unique steady state grounding line positions exist for ice sheets on a downward sloping bed, while hysteresis occurs across an overdeepened bed, and stable steady state grounding line positions only occur on the downward-sloping sections. Models based on the shallow ice approximation, which does not resolve extensional stresses, do not reproduce the approximate analytical results unless appropriate parameterizations for ice flux are imposed at the grounding line. For extensional-stress resolving "shelfy stream" models, differences between model results were mainly due to the choice of spatial discretization. Moving grid methods were found to be the most accurate at capturing grounding line evolution, since they track the grounding line explicitly. Adaptive mesh refinement can further improve accuracy, including fixed grid models that generally perform poorly at coarse resolution. Fixed grid models, with nested grid representations of the grounding line, are able to generate accurate steady state positions, but can be inaccurate over transients. Only one full-Stokes model was included in the intercomparison, and consequently the accuracy of shelfy stream models as approximations of full-Stokes models remains to be determined in detail, especially during transients.

  11. Present and future changes of ice sheets in a coupled ice sheet-climate model

    Science.gov (United States)

    Kapsch, Marie; Ziemen, Florian; Mikolajewicz, Uwe

    2017-04-01

    The future evolution of the ice sheets covering Greenland and Antarctica is of importance, as ice sheets hold more than 99% of the Earths' freshwater. If released into the oceans, this freshwater could significantly impact the global climate, most prominently the oceanic overturning circulation and the sea-level. To model past and future climate change it is therefore important to integrate ice sheet models (ISMs) into state-of-the-art Earth System Models (ESMs), in order to account for the full range of feedback processes between ice sheets and other climate components. However, the coupling of ISMs into ESMs remains challenging, especially due to the required downscaling of the surface mass balance (SMB) from the low resolution atmospheric grid of the ESM onto the high resolution ice sheet topography. Here we present results from model simulations with the Max Planck Institute ESM (MPI-ESM) coupled to the Parallel ISM (PISM; http://www.pism-docs.org). To bridge the gap between the different model resolutions of the atmospheric component of MPI-ESM and PISM a sophisticated energy balance model (EBM) is used to calculate and downscale the SMB. The modeled SMB for present-day climate conditions shows good agreement with SMB reconstructions from regional climate modeling (e.g. RACMO, MAR). To estimate the effect of different downscaling methods, simulations performed with the EBM are compared to simulations that use a commonly applied positive degree day approach. These comparisons are shown for simulations with present day as well as increasing greenhouse gas concentrations.

  12. Coupling of climate models and ice sheet models by surface mass balance gradients: application to the Greenland Ice Sheet

    Directory of Open Access Journals (Sweden)

    M. M. Helsen

    2012-03-01

    Full Text Available It is notoriously difficult to couple surface mass balance (SMB results from climate models to the changing geometry of an ice sheet model. This problem is traditionally avoided by using only accumulation from a climate model, and parameterizing the meltwater run-off as a function of temperature, which is often related to surface elevation (Hs. In this study, we propose a new strategy to calculate SMB, to allow a direct adjustment of SMB to a change in ice sheet topography and/or a change in climate forcing. This method is based on elevational gradients in the SMB field as computed by a regional climate model. Separate linear relations are derived for ablation and accumulation, using pairs of Hs and SMB within a minimum search radius. The continuously adjusting SMB forcing is consistent with climate model forcing fields, also for initially non-glaciated areas in the peripheral areas of an ice sheet. When applied to an asynchronous coupled ice sheet – climate model setup, this method circumvents traditional temperature lapse rate assumptions. Here we apply it to the Greenland Ice Sheet (GrIS. Experiments using both steady-state forcing and glacial-interglacial forcing result in realistic ice sheet reconstructions.

  13. Ice-Accretion Test Results for Three Large-Scale Swept-Wing Models in the NASA Icing Research Tunnel

    Science.gov (United States)

    Broeren, Andy P.; Potapczuk, Mark G.; Lee, Sam; Malone, Adam M.; Paul, Benard P., Jr.; Woodard, Brian S.

    2016-01-01

    Icing simulation tools and computational fluid dynamics codes are reaching levels of maturity such that they are being proposed by manufacturers for use in certification of aircraft for flight in icing conditions with increasingly less reliance on natural-icing flight testing and icing-wind-tunnel testing. Sufficient high-quality data to evaluate the performance of these tools is not currently available. The objective of this work was to generate a database of ice-accretion geometry that can be used for development and validation of icing simulation tools as well as for aerodynamic testing. Three large-scale swept wing models were built and tested at the NASA Glenn Icing Research Tunnel (IRT). The models represented the Inboard (20% semispan), Midspan (64% semispan) and Outboard stations (83% semispan) of a wing based upon a 65% scale version of the Common Research Model (CRM). The IRT models utilized a hybrid design that maintained the full-scale leading-edge geometry with a truncated afterbody and flap. The models were instrumented with surface pressure taps in order to acquire sufficient aerodynamic data to verify the hybrid model design capability to simulate the full-scale wing section. A series of ice-accretion tests were conducted over a range of total temperatures from -23.8 deg C to -1.4 deg C with all other conditions held constant. The results showed the changing ice-accretion morphology from rime ice at the colder temperatures to highly 3-D scallop ice in the range of -11.2 deg C to -6.3 deg C. Warmer temperatures generated highly 3-D ice accretion with glaze ice characteristics. The results indicated that the general scallop ice morphology was similar for all three models. Icing results were documented for limited parametric variations in angle of attack, drop size and cloud liquid-water content (LWC). The effect of velocity on ice accretion was documented for the Midspan and Outboard models for a limited number of test cases. The data suggest that

  14. The impact of the Ice Model on tau neutrino reconstruction in IceCube

    Energy Technology Data Exchange (ETDEWEB)

    Usner, Marcel; Kowalski, Marek [DESY Zeuthen (Germany); Collaboration: IceCube-Collaboration

    2015-07-01

    The IceCube Neutrino Observatory at the South Pole is a Cherenkov detector with an instrumented volume of about one cubic kilometer of the Antarctic ice. Tau neutrinos can be measured via the double bang signature that links two subsequent cascades from the neutrino interaction and the tau decay. Reconstruction of double bang events is currently limited to PeV energies and above where the decay length of the tau is greater than 50 m. At lower energies it is important to consider small effects that affect the propagation of Cherenkov photons in the ice. The most recent model of the glacial ice below South pole contains a tilt of the ice layers and an anisotropy of the scattering coefficient in the direction of the glacier flow. These effects cannot be incorporated trivially into the existing reconstruction methods and can have a significant impact on single and double cascade reconstruction. Updates on finding a solution to this problem are presented, and the effect on the reconstruction of tau neutrino events is discussed.

  15. Changes in the modeled ice thickness distribution near the Surface Heat Budget of the Arctic Ocean (SHEBA) drifting ice camp

    Science.gov (United States)

    Lindsay, R. W.

    2003-06-01

    In the polar oceans the ice thickness distribution controls the exchange of heat between the ocean and the atmosphere and determines the strength of the ice. The Surface Heat Budget of the Arctic Ocean (SHEBA) experiment included a year-long field program centered on a drifting ice station in the Beaufort and Chukchi Seas in the Arctic Ocean from October 1997 through October 1998. Here we use camp observations and develop methods to assimilate ice thickness and open water observations into a model in order to estimate the evolution of the thickness distribution in the vicinity of the camp. A thermodynamic model is used to simulate the ice growth and melt, and an ice redistribution model is used to simulate the opening and ridging processes. Data assimilation procedures are developed and then used to assimilate observations of the thickness distribution. Assimilated observations include those of the thin end of the distribution determined by aircraft surveys of the surface temperature and helicopter photographic surveys and aircraft microwave estimates of the open water fraction. The deformation of the ice was determined primarily from buoy and RADARSAT Geophysical Processor System (RGPS) measurements of the ice velocity. Because of the substantial convergence and ridging observed in the spring and summer, the estimated mean ice thickness increases by 59%, from 1.53 to 2.44 m, over the year in spite of a net thermodynamic ice loss for most multiyear ice.

  16. An improved ice cloud formation parameterization in the EMAC model

    Science.gov (United States)

    Bacer, Sara; Pozzer, Andrea; Karydis, Vlassis; Tsimpidi, Alexandra; Tost, Holger; Sullivan, Sylvia; Nenes, Athanasios; Barahona, Donifan; Lelieveld, Jos

    2017-04-01

    Cirrus clouds cover about 30% of the Earth's surface and are an important modulator of the radiative energy budget of the atmosphere. Despite their importance in the global climate system, there are still large uncertainties in understanding the microphysical properties and interactions with aerosols. Ice crystal formation is quite complex and a variety of mechanisms exists for ice nucleation, depending on aerosol characteristics and environmental conditions. Ice crystals can be formed via homogeneous nucleation or heterogeneous nucleation of ice-nucleating particles in different ways (contact, immersion, condensation, deposition). We have implemented the computationally efficient cirrus cloud formation parameterization by Barahona and Nenes (2009) into the EMAC (ECHAM5/MESSy Atmospheric Chemistry) model in order to improve the representation of ice clouds and aerosol-cloud interactions. The parameterization computes the ice crystal number concentration from precursor aerosols and ice-nucleating particles accounting for the competition between homogeneous and heterogeneous nucleation and among different freezing modes. Our work shows the differences and the improvements obtained after the implementation with respect to the previous version of EMAC.

  17. Satellite information of sea ice for model validation

    Science.gov (United States)

    Saheed, P. P.; Mitra, Ashis K.; Momin, Imranali M.; Mahapatra, Debasis K.; Rajagopal, E. N.

    2016-05-01

    Emergence of extensively large computational facilities have enabled the scientific world to use earth system models for understating the prevailing dynamics of the earth's atmosphere, ocean and cryosphere and their inter relations. The sea ice in the arctic and the Antarctic has been identified as one of the main proxies to study the climate changes. The rapid sea-ice melting in the Arctic and disappearance of multi-year sea ice has become a matter of concern. The earth system models couple the ocean, atmosphere and sea-ice in order to bring out the possible inter connections between these three very important components and their role in the changing climate. The Indian monsoon is seen to be subjected to nonlinear changes in the recent years. The rapid ice melt in the Arctic sea ice is apparently linked to the changes in the weather and climate of the Indian subcontinent. The recent findings reveal the relation between the high events occurs in the Indian subcontinent and the Arctic sea ice melt episodes. The coupled models are being used in order to study the depth of these relations. However, the models have to be validated extensively by using measured parameters. The satellite measurements of sea-ice starts from way back in 1979. There have been many data sets available since then. Here in this study, an evaluation of the existing data sets is conducted. There are some uncertainties in these data sets. It could be associated with the absence of a single sensor for a long period of time and also the absence of accurate in-situ measurements in order to validate the satellite measurements.

  18. Modelling of Marine Icing with Close Range Photogrammetry

    OpenAIRE

    Haukebø, Asbjørn Risholm

    2015-01-01

    Installations and vessels operating in the high North in the winter season are likely to be subjected to marine Icing. To date there are no sensor technology available to accurately measure the total weight or volume of the ice. Photogrammetry is a universal 3-D measuring technique applied in a wide range of interdisciplinary fields. Agisoft PhotoScan is a photogrammetry software utilizing Structure From Motion(SFM) algorithm to create accurate 3-D mesh models. Scenes involving objects that a...

  19. Mapping of a Hydrological Ice Sheet Drainage Basin on the West Greenland Ice Sheet Margin from ERS-1/2 SAR Interferometry, Ice-Radar Measurement, and Modelling

    DEFF Research Database (Denmark)

    Ahlstrøm, Andreas P.; Bøggild, C.E.; Stenseng, L.

    2002-01-01

    The hydrological ice-sheet basin draining into the Tasersiaq lake, West Greenland (66°13'N, 50°30'W), was delineated, First using standard digital elevation models (DEMs) for ice-sheet surface and bedrock, and subsequently using a new high-resolution dataset, with a surface DEM derived from repeat...... importance of the potential of the ice overburden pressure compared to the bedrock topography. The meltwater run-off for the basin delineations was modelled with an energy-balance model calibrated with observed ice-sheet ablation and compared to a 25 year time series of measured basin run-off. The standard...

  20. Old ice investigation along the Dome C ridge using a 2.5D thermomecanical ice flow model

    Science.gov (United States)

    Passalacqua, Olivier; Parrenin, Frédéric; Gagliardini, Olivier; Ritz, Catherine; Gillet-Chaulet, Fabien

    2015-04-01

    One of the main present-day challenges in ice core sciences, as fixed by the IPICS (International Partnerships in Ice Core Sciences), consists in finding a continuous ice archive as old as 1.5 million year. This would allow to study the MPT, a transition which occurred ~900,000 yr ago from low amplitude 40,000 yr cycles to high amplitude 100,000 yr cycles. The previous oldest ice core was drilled at Dome C, on the East Antarctic plateau (800,000 years), and some observations seem to indicate that even older ice could be retrieved in the vicinity of the dome. Fourty kilometers from the dome lies a bedrock relief that makes the ice thinner (~2700 m), so that the bottom ice could be prevented from encountering basal melting. We show that due to a ridge configuration leading to low horizontal velocities, the ice at this possible drilling site mainly comes from ~15 km upstream only, so that some assumptions of the model (no basal sliding and uniform geothermal flux) have less impact on the computed results. The presented model consist in a 2D steady-state ice flow along the ridge to Vostok, that accounts for the widening of the flow tube (2.5D model), anisotropy of the ice, thermal advection and diffusion. The poorly-known parameters of the ice rheology are inversed to minimize the gap between the computed isochrones and observed internal layers. We discuss the possibility that very old ice could lie above the bedrock, depending on the geothermal flux value and the rheological parameters. Our results corroborate those of a recent simple 1D thermo-kinetic ice flow model which inverses the internal layers along a flow line as well and shows that there could be some 1 million year-old ice at ~40 km south-west of the dome.

  1. Modeling Drastic Ice Retreat in Antarctic Subglacial Basins

    Science.gov (United States)

    Pollard, D.; Deconto, R. M.

    2013-12-01

    Various data indicate that global mean sea level has fluctuated on O(10,000 to 100,000) year time scales during the last ~25 million years, reaching 20 m or more above modern. If correct, this implies substantial variations in the size of the East Antarctic Ice Sheet (EAIS). However, climate and ice-sheet models have not been able to simulate significant EAIS retreat from continental size, given low proxy atmospheric CO2 levels during this time. Here, we use a new mechanism involving a maximum vertical ice cliff size of ~100 m above the ocean at the grounding line beyond which structural failure occurs, triggered by the complete melting of floating shelves that normally prevent this configuration in large embayments. This is tested in a 3-D ice-sheet model by applying oceanic and climatic warming representing past warm periods, which attacks floating ice shelves by basal melting and by increased calving due to surface melt or rain draining into crevasses. In addition to accelerating the expected collapse of West Antarctic ice, the new mechanisms cause drastic retreat into 3 major East Antarctic subglacial basins, causing ~20 m global sea-level rise within a few thousand years that takes more than 10,000 years to recover. This offers a resolution of the past sea level model-data conflict, but suggests that Antarctica may be more vulnerable to future warming than previously realized.

  2. Evaluation of Arctic Sea Ice Thickness Simulated by AOMIP Models

    Science.gov (United States)

    Johnson, Mark; Proshutinsky, Andrey; Aksenov, Yevgeny; Nguyen, An T.; Lindsay, Ron; Haas, Christian; Zhang, Jinlun; Diansky, Nimolay; Kwok, Ron; Maslowski, Wieslaw; Hakkinen, Sirpa; Ashik, Igor; de Cuevas, Beverly

    2011-01-01

    We compare results from six AOMIP model simulations with estimates of sea ice thickness obtained from ICESat, moored and submarine-based upward looking sensors, airborne electromagnetic measurements and drill holes. Our goal is to find patterns of model performance to guide model improvement. The satellite data is pan-arctic from 2004-2008, ice-draft data is from moored instruments in Fram Strait, the Greenland Sea and the Beaufort Sea from 1992-2008 and from submarines from 1975-2000. The drill hole data are from the Laptev and East Siberian marginal seas from 1982-1986 and from coastal stations from 1998-2009. While there are important caveats when comparing modeled results with measurements from different platforms and time periods such as these, the models agree well with moored ULS data. In general, the AOMIP models underestimate the thickness of measured ice thicker than about 2 m and overestimate thickness of ice thinner than 2 m. The simulated results are poor over the fast ice and marginal seas of the Siberian shelves. Averaging over all observational data sets, the better correlations and smaller differences from observed thickness are from the ECCO2 and UW models.

  3. A two-layer flow model to represent ice-ocean interactions beneath Antarctic ice shelves

    Science.gov (United States)

    Lee, V.; Payne, A. J.; Gregory, J. M.

    2011-01-01

    We develop a two-dimensional two-layer flow model that can calculate melt rates beneath ice shelves from ocean temperature and salinity fields at the shelf front. The cavity motion is split into two layers where the upper plume layer represents buoyant meltwater-rich water rising along the underside of the ice to the shelf front, while the lower layer represents the ambient water connected to the open ocean circulating beneath the plume. Conservation of momentum has been reduced to a frictional geostrophic balance, which when linearized provides algebraic equations for the plume velocity. The turbulent exchange of heat and salt between the two layers is modelled through an entrainment rate which is directed into the faster flowing layer. The numerical model is tested using an idealized geometry based on the dimensions of Pine Island Ice Shelf. We find that the spatial distribution of melt rates is fairly robust. The rates are at least 2.5 times higher than the mean in fast flowing regions corresponding to the steepest section of the underside of the ice shelf close to the grounding line and to the converged geostrophic flow along the rigid lateral boundary. Precise values depend on a combination of entrainment and plume drag coefficients. The flow of the ambient is slow and the spread of ocean scalar properties is dominated by diffusion.

  4. A two-layer flow model to represent ice-ocean interactions beneath Antarctic ice shelves

    Directory of Open Access Journals (Sweden)

    V. Lee

    2011-01-01

    Full Text Available We develop a two-dimensional two-layer flow model that can calculate melt rates beneath ice shelves from ocean temperature and salinity fields at the shelf front. The cavity motion is split into two layers where the upper plume layer represents buoyant meltwater-rich water rising along the underside of the ice to the shelf front, while the lower layer represents the ambient water connected to the open ocean circulating beneath the plume. Conservation of momentum has been reduced to a frictional geostrophic balance, which when linearized provides algebraic equations for the plume velocity. The turbulent exchange of heat and salt between the two layers is modelled through an entrainment rate which is directed into the faster flowing layer.

    The numerical model is tested using an idealized geometry based on the dimensions of Pine Island Ice Shelf. We find that the spatial distribution of melt rates is fairly robust. The rates are at least 2.5 times higher than the mean in fast flowing regions corresponding to the steepest section of the underside of the ice shelf close to the grounding line and to the converged geostrophic flow along the rigid lateral boundary. Precise values depend on a combination of entrainment and plume drag coefficients. The flow of the ambient is slow and the spread of ocean scalar properties is dominated by diffusion.

  5. Analogue modelling of the influence of ice shelf collapse on the flow of ice sheets grounded below sea-level

    Science.gov (United States)

    Corti, Giacomo; Zeoli, Antonio

    2016-04-01

    The sudden breakup of ice shelves is expected to result in significant acceleration of inland glaciers, a process related to the removal of the buttressing effect exerted by the ice shelf on the tributary glaciers. This effect has been tested in previous analogue models, which however applied to ice sheets grounded above sea level (e.g., East Antarctic Ice Sheet; Antarctic Peninsula and the Larsen Ice Shelf). In this work we expand these previous results by performing small-scale laboratory models that analyse the influence of ice shelf collapse on the flow of ice streams draining an ice sheet grounded below sea level (e.g., the West Antarctic Ice Sheet). The analogue models, with dimensions (width, length, thickness) of 120x70x1.5cm were performed at the Tectonic Modelling Laboratory of CNR-IGG of Florence, Italy, by using Polydimethilsyloxane (PDMS) as analogue for the flowing ice. This transparent, Newtonian silicone has been shown to well approximate the rheology of natural ice. The silicone was allowed to flow into a water reservoir simulating natural conditions in which ice streams flow into the sea, terminating in extensive ice shelves which act as a buttress for their glaciers and slow their flow. The geometric scaling ratio was 10(-5), such that 1cm in the models simulated 1km in nature; velocity of PDMS (a few mm per hour) simulated natural velocities of 100-1000 m/year. Instability of glacier flow was induced by manually removing a basal silicone platform (floating on water) exerting backstresses to the flowing analogue glacier: the simple set-up adopted in the experiments isolates the effect of the removal of the buttressing effect that the floating platform exerts on the flowing glaciers, thus offering insights into the influence of this parameter on the flow perturbations resulting from a collapse event. The experimental results showed a significant increase in glacier velocity close to its outlet following ice shelf breakup, a process similar to what

  6. Sea-ice deformation in a coupled ocean-sea-ice model and in satellite remote sensing data

    Science.gov (United States)

    Spreen, Gunnar; Kwok, Ron; Menemenlis, Dimitris; Nguyen, An T.

    2017-07-01

    A realistic representation of sea-ice deformation in models is important for accurate simulation of the sea-ice mass balance. Simulated sea-ice deformation from numerical simulations with 4.5, 9, and 18 km horizontal grid spacing and a viscous-plastic (VP) sea-ice rheology are compared with synthetic aperture radar (SAR) satellite observations (RGPS, RADARSAT Geophysical Processor System) for the time period 1996-2008. All three simulations can reproduce the large-scale ice deformation patterns, but small-scale sea-ice deformations and linear kinematic features (LKFs) are not adequately reproduced. The mean sea-ice total deformation rate is about 40 % lower in all model solutions than in the satellite observations, especially in the seasonal sea-ice zone. A decrease in model grid spacing, however, produces a higher density and more localized ice deformation features. The 4.5 km simulation produces some linear kinematic features, but not with the right frequency. The dependence on length scale and probability density functions (PDFs) of absolute divergence and shear for all three model solutions show a power-law scaling behavior similar to RGPS observations, contrary to what was found in some previous studies. Overall, the 4.5 km simulation produces the most realistic divergence, vorticity, and shear when compared with RGPS data. This study provides an evaluation of high and coarse-resolution viscous-plastic sea-ice simulations based on spatial distribution, time series, and power-law scaling metrics.

  7. Computer model of the refrigeration system of an ice rink

    Energy Technology Data Exchange (ETDEWEB)

    Teyssedou, G.; Zmeureanu, R. [Concordia Univ., Centre for Building Studies, Montreal, PQ (Canada). Dept. of Building, Civil and Environmental Engineering; Giguere, D. [Natural Resources Canada, Varennes, PQ (Canada). CANMET Energy Technology Centre

    2008-07-01

    This paper presented a refrigeration system model of an existing ice rink using a component approach. The chillers, the ice-concrete slab and the controller were the 3 main components used in the simulations which were performed using both open and closed loop systems. The simulated ice rink refrigeration system was based on measurements taken in an existing indoor ice rink located in Montreal, Quebec. Measurements of the refrigeration system included electricity demand; heat flux on the ice sheet; exterior air temperature; ice temperature; return brine temperature; brine temperature at the pump; brine temperature at both evaporator exits; and refrigerant temperature and pressure at the expansion and condenser valve exits. Simulation results and measurements were found to be in good agreement. A computer model of the refrigeration system was developed using the TRNSYS 16 program. The refrigeration system was composed of 2 chillers using refrigerant R-22. The impact of heat recovery from the condensers on the energy demand for sanitary water heating was also estimated. The potential reduction of equivalent carbon dioxide emissions was calculated using the total equivalent warming impact (TEWI) criterion in an effort to estimate the refrigeration impact on global warming. 12 refs., 4 tabs., 12 figs.

  8. Heterogeneous nucleation of ice on model carbon surfaces

    Science.gov (United States)

    Molinero, V.; Lupi, L.; Hudait, A.

    2014-12-01

    Carbonaceous particles account for 10% of the particulate matter in the atmosphere. The experimental investigation of heterogeneous freezing of water droplets by carbonaceous particles reveals widespread ice freezing temperatures. The origin of the soot and its oxidation and aging modulate its ice nucleation ability, however, it is not known which structural and chemical characteristics of soot account for the variability in ice nucleation efficiency. We find that atomically flat carbon surfaces promote heterogeneous nucleation of ice, while molecularly rough surfaces with the same hydrophobicity do not. We investigate a large set of graphitic surfaces of various dimensions and radii of curvature consistent with those of soot in experiments, and find that variations in nanostructures alone could account for the spread in the freezing temperatures of ice on soot in experiments. A characterization of the nanostructure of soot is needed to predict its ice nucleation efficiency. Atmospheric oxidation and aging of soot modulates its ice nucleation ability. It has been suggested that an increase in the ice nucleation ability of aged soot results from an increase in the hydrophilicity of the surfaces upon oxidation. Oxidation, however, also impacts the nanostructure of soot, making it difficult to assess the separate effects of soot nanostructure and hydrophilicity in experiments. We investigate the effect of changes in hydrophilicity of model graphitic surfaces on the freezing temperature of ice. Our results indicate that the hydrophilicity of the surface is not in general a good predictor of ice nucleation ability. We find a correlation between the ability of a surface to promote nucleation of ice and the layering of liquid water at the surface. The results of this work suggest that ordering of liquid water in contact with the surface plays an important role in the heterogeneous ice nucleation mechanism. References: L. Lupi, A. Hudait and V. Molinero, J. Am. Chem. Soc

  9. Recent changes in the dynamic properties of declining Arctic sea ice: A model study

    Science.gov (United States)

    Zhang, Jinlun; Lindsay, Ron; Schweiger, Axel; Rigor, Ignatius

    2012-10-01

    Results from a numerical model simulation show significant changes in the dynamic properties of Arctic sea ice during 2007-2011 compared to the 1979-2006 mean. These changes are linked to a 33% reduction in sea ice volume, with decreasing ice concentration, mostly in the marginal seas, and decreasing ice thickness over the entire Arctic, particularly in the western Arctic. The decline in ice volume results in a 37% decrease in ice mechanical strength and 31% in internal ice interaction force, which in turn leads to an increase in ice speed (13%) and deformation rates (17%). The increasing ice speed has the tendency to drive more ice out of the Arctic. However, ice volume export is reduced because the rate of decrease in ice thickness is greater than the rate of increase in ice speed, thus retarding the decline of Arctic sea ice volume. Ice deformation increases the most in fall and least in summer. Thus the effect of changes in ice deformation on the ice cover is likely strong in fall and weak in summer. The increase in ice deformation boosts ridged ice production in parts of the central Arctic near the Canadian Archipelago and Greenland in winter and early spring, but the average ridged ice production is reduced because less ice is available for ridging in most of the marginal seas in fall. The overall decrease in ridged ice production contributes to the demise of thicker, older ice. As the ice cover becomes thinner and weaker, ice motion approaches a state of free drift in summer and beyond and is therefore more susceptible to changes in wind forcing. This is likely to make seasonal or shorter-term forecasts of sea ice edge locations more challenging.

  10. Improvements on the ice cloud modeling capabilities of the Community Radiative Transfer Model

    Science.gov (United States)

    Yi, Bingqi; Yang, Ping; Liu, Quanhua; Delst, Paul; Boukabara, Sid-Ahmed; Weng, Fuzhong

    2016-11-01

    Noticeable improvements on the ice cloud modeling capabilities of the Community Radiative Transfer Model (CRTM) are reported, which are based on the most recent advances in understanding ice cloud microphysical (particularly, ice particle habit/shape characteristics) and optical properties. The new CRTM ice cloud model is derived from the Moderate Resolution Imaging Spectroradiometer (MODIS) collection 6 ice cloud habit model, which represents ice particles as severely roughened hexagonal ice column aggregates with a gamma size distribution. The single-scattering properties of the new ice particle model are derived from a state-of-the-art ice optical property library and are constructed as look-up tables for rapid CRTM computations. Various sensitivity studies concerning instrument-specific applications and simulations are performed to validate CRTM against satellite observations. In particular, radiances in a spectral region covering the infrared wavelengths are simulated. Comparisons of brightness temperatures between CRTM simulations and observations (from MODIS, the Atmospheric Infrared Sounder, and the Advanced Microwave Sounding Unit) show that the new ice cloud optical property look-up table substantially enhances the performance of the CRTM under ice cloud conditions.

  11. Investigation of Controls on Ice Dynamics in Northeast Greenland from Ice-Thickness Change Record Using Ice Sheet System Model (ISSM)

    Science.gov (United States)

    Csatho, B. M.; Larour, E. Y.; Schenk, A. F.; Schlegel, N.; Duncan, K.

    2015-12-01

    We present a new, complete ice thickness change reconstruction of the NE sector of the Greenland Ice Sheet for 1978-2014, partitioned into changes due to surface processes and ice dynamics. Elevation changes are computed from all available stereoscopic DEMs, and laser altimetry data (ICESat, ATM, LVIS). Surface Mass Balance and firn-compaction estimates are from RACMO2.3. Originating nearly at the divide of the Greenland Ice Sheet (GrIS), the dynamically active North East Ice Stream (NEGIS) is capable of rapidly transmitting ice-marginal forcing far inland. Thus, NEGIS provides a possible mechanism for a rapid drawdown of ice from the ice sheet interior as marginal warming, thinning and retreat continues. Our altimetry record shows accelerating dynamic thinning of Zachariæ Isstrom, initially limited to the deepest part of the fjord near the calving front (1978-2000) and then extending at least 75 km inland. At the same time, changes over the Nioghalvfjerdsfjorden (N79) Glacier are negligible. We also detect localized large dynamic changes at higher elevations on the ice sheet. These thickness changes, often occurring at the onset of fast flow, could indicate rapid variations of basal lubrication due to rerouting of subglacial drainage. We investigate the possible causes of the observed spatiotemporal pattern of ice sheet elevation changes using the Ice Sheet System Model (ISSM). This work build on our previous studies examining the sensitivity of ice flow within the Northeast Greenland Ice Stream (NEGIS) to key fields, including ice viscosity, basal drag. We assimilate the new altimetry record into ISSM to improve the reconstruction of basal friction and ice viscosity. Finally, airborne geophysical (gravity, magnetic) and ice-penetrating radar data is examined to identify the potential geologic controls on the ice thickness change pattern. Our study provides the first comprehensive reconstruction of ice thickness changes for the entire NEGIS drainage basin during

  12. Modeling photosynthesis in sea ice-covered waters

    Science.gov (United States)

    Long, Matthew C.; Lindsay, Keith; Holland, Marika M.

    2015-09-01

    The lower trophic levels of marine ecosystems play a critical role in the Earth System mediating fluxes of carbon to the ocean interior. Many of the functional relationships describing biological rate processes, such as primary productivity, in marine ecosystem models are nonlinear functions of environmental state variables. As a result of nonlinearity, rate processes computed from mean fields at coarse resolution will differ from similar computations that incorporate small-scale heterogeneity. Here we examine how subgrid-scale variability in sea ice thickness impacts simulated net primary productivity (NPP) in a 1°×1° configuration of the Community Earth System Model (CESM). CESM simulates a subgrid-scale ice thickness distribution and computes shortwave penetration independently for each ice thickness category. However, the default model formulation uses grid-cell mean irradiance to compute NPP. We demonstrate that accounting for subgrid-scale shortwave heterogeneity by computing light limitation terms under each ice category then averaging the result is a more accurate invocation of the photosynthesis equations. Moreover, this change delays seasonal bloom onset and increases interannual variability in NPP in the sea ice zone in the model. The new treatment reduces annual production by about 32% in the Arctic and 19% in the Antarctic. Our results highlight the importance of considering heterogeneity in physical fields when integrating nonlinear biogeochemical reactions.

  13. Enthalpy benchmark experiments for numerical ice sheet models

    Directory of Open Access Journals (Sweden)

    T. Kleiner

    2014-06-01

    Full Text Available We present benchmark experiments to test the implementation of enthalpy and the corresponding boundary conditions in numerical ice sheet models. The first experiment tests particularly the functionality of the boundary condition scheme and the basal melt rate calculation during transient simulations. The second experiment addresses the steady-state enthalpy profile and the resulting position of the cold–temperate transition surface (CTS. For both experiments we assume ice flow in a parallel-sided slab decoupled from the thermal regime. Since we impose several assumptions on the experiment design, analytical solutions can be formulated for the proposed numerical experiments. We compare simulation results achieved by three different ice flow-models with these analytical solutions. The models agree well to the analytical solutions, if the change in conductivity between cold and temperate ice is properly considered in the model. In particular, the enthalpy gradient at the cold side of the CTS vanishes in the limit of vanishing conductivity in the temperate ice part as required from the physical jump conditions at the CTS.

  14. Ecosystem model intercomparison of under-ice and total primary production in the Arctic Ocean

    OpenAIRE

    Jin, Meibing; Popova, Ekaterina E.; Zhang, Jinlun; Ji, Rubao; Pendleton, Daniel; Varpe, Øystein; Yool, Andrew; Lee, Younjoo J.

    2016-01-01

    Previous observational studies have found increasing primary production (PP) in response to declining sea ice cover in the Arctic Ocean. In this study, under-ice PP was assessed based on three coupled ice-ocean-ecosystem models participating in the Forum for Arctic Modeling and Observational Synthesis (FAMOS) project. All models showed good agreement with under-ice measurements of surface chlorophyll-a concentration and vertically integrated PP rates during the main under-ice production perio...

  15. Ice shelf flexures modeled with a 2-D elastic flow line model

    Directory of Open Access Journals (Sweden)

    Y. V. Konovalov

    2011-10-01

    Full Text Available Ice shelf flexures modeling was performed using a 2-D finite-difference elastic model, which takes into account sub-ice-shelf sea water flow. The sub-ice water flow was described by the wave equation for the sub-ice-shelf pressure perturbations (Holdsworth and Glynn, 1978. In the model ice shelf flexures result from variations in ocean pressure due to changes in prescribed sea levels. The numerical experiments were performed for a flow line down one of the fast flowing ice streams of the Academy of Sciences Ice Cap. The profile includes a part of the adjacent ice shelf. The numerical experiments were carried out for harmonic incoming pressure perturbations P' and the ice shelf flexures were obtained for a wide spectrum of the pressure perturbations frequencies, ranging from tidal periods down to periods of a few seconds (0.004..0.02 Hz. The amplitudes of the ice shelf deflections obtained by the model achieve a maxima at about T ≈ 165 s in concordance with previous investigations of the impact of waves on Antarctic ice shelves (Bromirski et al., 2010. The explanation of the effect is found in the solution of the corresponding eigenvalue problem revealing the existence of a resonance at these high frequencies.

  16. Cloud ice caused by atmospheric mineral dust - Part 1: Parameterization of ice nuclei concentration in the NMME-DREAM model

    Science.gov (United States)

    Nickovic, Slobodan; Cvetkovic, Bojan; Madonna, Fabio; Rosoldi, Marco; Pejanovic, Goran; Petkovic, Slavko; Nikolic, Jugoslav

    2016-09-01

    Dust aerosols are very efficient ice nuclei, important for heterogeneous cloud glaciation even in regions distant from desert sources. A new generation of ice nucleation parameterizations, including dust as an ice nucleation agent, opens the way towards a more accurate treatment of cold cloud formation in atmospheric models. Using such parameterizations, we have developed a regional dust-atmospheric modelling system capable of predicting, in real time, dust-induced ice nucleation. We executed the model with the added ice nucleation component over the Mediterranean region, exposed to moderate Saharan dust transport, over two periods lasting 15 and 9 days, respectively. The model results were compared against satellite and ground-based cloud-ice-related measurements, provided by SEVIRI (Spinning Enhanced Visible and InfraRed Imager) and the CNR-IMAA Atmospheric Observatory (CIAO) in Potenza, southern Italy. The predicted ice nuclei concentration showed a reasonable level of agreement when compared against the observed spatial and temporal patterns of cloud ice water. The developed methodology permits the use of ice nuclei as input into the cloud microphysics schemes of atmospheric models, assuming that this approach could improve the predictions of cloud formation and associated precipitation.

  17. Validation of ice loads predicted from meteorological models

    Energy Technology Data Exchange (ETDEWEB)

    Veal, A.; Skea, A. [UK Met Office, Exeter, England (United Kingdom); Wareing, B. [Brian Wareing Tech Ltd., England (United Kingdom)

    2005-07-01

    Results of a field trial conducted on 2 Gerber PVM-100 instruments at Deadwater Fell test site in the United Kingdom were presented. The trials were conducted to assess whether the instruments were capable of measuring the liquid water content of the air, as well as to validate an ice model in terms of accretion rates on different sized conductors. Ambient air temperature, wind speed and direction were monitored at the Deadwater Fell weather station along with load cell values. Time lapse video recorders and a web camera system were used to view the performance of the conductors in varying weather conditions. All data was collected and stored at the site. It was anticipated that output from the instruments could be related to the conditions under which overhead line conductors suffer from ice loads, and help to revise weather maps which have proved to be incompatible with utility experience and the lifetimes achieved by overhead line designs. The data provided from the Deadwater work included logged data from the Gerbers, weather data and load data from a 10 mm diameter aluminium alloy conductor. When the combination of temperature, wind direction and Gerber output indicated icing conditions, they were confirmed by the conductor's load cell data. The tests confirmed the validity of the Gerber instruments to predict the occurrence of icing conditions, when combined with other meteorological data. It was concluded that the instruments may aid in optimized prediction methods for ice loads and icing events. 2 refs., 4 figs.

  18. Modeling and Control for Dynamic Positioned Marine Vessels in Drifting Managed Sea Ice

    Directory of Open Access Journals (Sweden)

    Øyvind Kåre Kjerstad

    2014-10-01

    Full Text Available This paper presents a development framework for dynamic positioning control systems for marine vessels in managed ice. Due to the complexity of the vessel-ice and ice-ice interactions a configurable high fidelity numerical model simulating the vessel, the ice floes, the water, and the boundaries is applied. The numerical model is validated using experimental data and coupled with a control application incorporating sensor models, control systems, actuator models, and other external dynamics to form a closed loop development platform. The ice drift reversal is simulated by moving the positioning reference frame in an elliptic trajectory, rather than moving each individual ice floe. A control plant model is argued, and a control system for managed ice is proposed based on conventional open water design methods. A case study shows that dynamic positioning in managed ice is feasible for some moderate ice conditions.

  19. 高效液相色谱法同时测定冰淇淋中的10种合成色素%Simultaneous Determination of Ten Synthetic Colours in Ice-cream by High Performance Liquid Chromatography

    Institute of Scientific and Technical Information of China (English)

    霍艳敏; 王骏; 张卉; 祝建华; 刘艳明; 王艳丽; 宿书芳

    2011-01-01

    A high performance liquid chromatographic method was developed for the simultaneous determination of 10 synthetic colours such as indigotin, new red, brilliant blue, tatrazine, sunset yellow, amaranth, ponceau 4R, carmoisine, allura red and erythrosine in ice-cream. The optimal extraction conditions and HPLC chromatographic conditions were confirmed by investigating the extracting solvent, mobile phase type and maximum absorption wavelength. The sample was extracted with methanol water solution, and the extract diluted with water was separated on a Symmetry C18 (25 cm ×4. 6 mm × 5 μm)column using methanol - 20 mmol/L ammonium acetate as mobile phase by gradient elution. The target compounds were confirmed by diode-array detection and quantified by the external standard method. Under the optimal conditions, the calibration curves of 10 synthetic colours showed good linearities in the range of 0. 5 - 10. 0 mg/L, with their correlative coefficients more than 0. 997. The mean recoveries at 3 spiked levels of 2, 10, 50 mg/kg ranged from 76% to 108% with RSDs of 0. 56% - 2. 8%. The detection limits were in the range of 0. 2 - 1.0 mg/kg. The method was simple, rapid, sensitive and accurate, and was suitable for the determination of 10 synthetic colours in ice-cream.%建立了一种同时测定冰淇淋中靛蓝、新红、亮蓝、柠檬黄、日落黄、苋菜红、胭脂红、偶氮玉红、诱惑红、赤藓红10种合成色素的高效液相色谱分析方法.对提取试剂、流动相条件、最大吸收波长进行了研究,确定了最佳提取方法及色谱条件.待测样品经甲醇-水提取,加水稀释后上机分析,采用Symmetry C18柱(25 cm×4.6 mm×5μm),以甲醇-20 mmol/L醋酸铵为流动相,在最佳梯度洗脱条件下对10种合成色素进行分离,二极管阵列检测器检测,外标法定量.结果表明,各组分在0.5~10.0 mg/L范围内呈良好线性,相关系数(r)均大于0.997,在2、10、50 mg/kg3个加标水

  20. Physico-chemical Characteristics of Matri-Skim Milk Blend Ice Cream%山黧豆--脱脂乳混合冰淇淋的物理化学特性

    Institute of Scientific and Technical Information of China (English)

    Salim-ur-Rehman; Sarfraz Hussain; Atif Randhawa; Muhammad Saeed-ud-Din

    2004-01-01

    Matri(Lathyrus sativus) milk blend was prepared by blending matri flour with skim milk powder and diluted with water at the ratio of 1:10. In four blends, the matri flour and Skim milk powder ratios were T1=12.5:87.5, T2=25:75, T3=37.5:62.5 and T4=50:50. Each 100g of solids (matri flour + skim milk powder) were used for 1000 mi blend. The blend was homogenized,pasteurized and used for ice cream preparation. Overrun, protein, Lactose, pH decreased while acidity increased during storage.Sensory characteristics showed that treatment T3 was ranked best among them.%山黧豆(Lathyrus sativus种植山黧豆属)和乳混合物是由山黧豆粉与脱脂乳粉混合,按1:10加入水稀释而成.在四个配方组中,山黧豆粉与脱脂乳粉比例分别是:T1=12.5:87.5,T2=25:75,T3=37.5:62.5和T4=50:50.每100g固体(山黧豆粉+脱脂乳粉)混合成1000ml混合物.混合物经均质、消毒,用作冰淇淋原料.在保存期间,当酸度增加时,膨胀率、蛋白质含量、乳糖含量和pH值会下降.在4个配方组中,感观品质最好的是T3组.

  1. Development and Applications of the Community Ice Sheet Model

    Energy Technology Data Exchange (ETDEWEB)

    Hoffman, Matthew J. [Los Alamos National Laboratory; Lipscomb, William H. [Los Alamos National Laboratory; Price, Stephen F. [Los Alamos National Laboratory; Johnson, Jesse [University of Montana; Sacks, William [National Center for Atmospheric Research

    2012-07-23

    The initial goals of the project are: (1) create a model for land ice that includes relevant and necessary dynamics, physical processes, and couplings; and (2) apply that model to say something more substantial about SLR in Lme for IPCC AR5 (AR6?).

  2. Multi-scale Modelling of the Ocean Beneath Ice Shelves

    Science.gov (United States)

    Candy, A. S.; Kimura, S.; Holland, P.; Kramer, S. C.; Piggott, M. D.; Jenkins, A.; Pain, C. C.

    2011-12-01

    Quantitative prediction of future sea-level is currently limited because we lack an understanding of how the mass balance of the Earth's great ice sheets respond to and influence the climate. Understanding the behaviour of the ocean beneath an ice shelf and its interaction with the sheet above presents a great scientific challenge. A solid ice cover, in many places kilometres thick, bars access to the water column, so that observational data can only be obtained by drilling holes through, or launching autonomous vehicles beneath, the ice. In the absence of a comprehensive observational database, numerical modelling can be a key tool to advancing our understanding of the sub-ice-shelf regime. While we have a reasonable understanding of the overall ocean circulation and basic sensitivities, there remain critical processes that are difficult or impossible to represent in current operational models. Resolving these features adequately within a domain that includes the entire ice shelf and continental shelf to the north can be difficult with a structured horizontal resolution. It is currently impossible to adequately represent the key grounding line region, where the water column thickness reduces to zero, with a structured vertical grid. In addition, fronts and pycnoclines, the ice front geometry, shelf basal irregularities and modelling surface pressure all prove difficult in current approaches. The Fluidity-ICOM model (Piggott et al. 2008, doi:10.1002/fld.1663) simulates non-hydrostatic dynamics on meshes that can be unstructured in all three dimensions and uses anisotropic adaptive resolution which optimises the mesh and calculation in response to evolving solution dynamics. These features give it the flexibility required to tackle the challenges outlined above and the opportunity to develop a model that can improve understanding of the physical processes occurring under ice shelves. The approaches taken to develop a multi-scale model of ice shelf ocean cavity

  3. Hindcasting to measure ice sheet model sensitivity to initial states

    Directory of Open Access Journals (Sweden)

    A. Aschwanden

    2012-12-01

    Full Text Available Recent observations of the Greenland ice sheet indicate rapid mass loss at an accelerating rate with an increasing contribution to global mean sea level. Ice sheet models are used for projections of such future contributions of ice sheets to sea level, but the quality of projections is difficult to measure directly. Realistic initial states are crucial for accurate simulations. To test initial states we use hindcasting, i.e. forcing a model with known or closely-estimated inputs for past events to see how well the output matches observations. By simulating the recent past of Greenland, and comparing to observations of ice thickness, ice discharge, surface speeds, mass loss and surface elevation changes for validation, we find that the short term model response is strongly influenced by the initial state. We show that the dynamical state can be mis-represented despite a good agreement with some observations, stressing the importance of using multiple observations. Some initial states generate good agreement with measured mass time series in the hindcast period, and good agreement with present-day kinematic fields. We suggest hindcasting as a methodology for careful validation of initial states that can be done before making projections on decadal to century time-scales.

  4. Implementation of a one-dimensional enthalpy sea-ice model in a simple pycnocline prediction model for sea-ice data assimilation studies

    Science.gov (United States)

    Wu, Xinrong; Zhang, Shaoqing; Liu, Zhengyu

    2016-02-01

    To further explore enthalpy-based sea-ice assimilation, a one-dimensional (1D) enthalpy sea-ice model is implemented into a simple pycnocline prediction model. The 1D enthalpy sea-ice model includes the physical processes such as brine expulsion, flushing, and salt diffusion. After being coupled with the atmosphere and ocean components, the enthalpy sea-ice model can be integrated stably and serves as an important modulator of model variability. Results from a twin experiment show that the sea-ice data assimilation in the enthalpy space can produce smaller root-mean-square errors of model variables than the traditional scheme that assimilates the observations of ice concentration, especially for slow-varying states. This study provides some insights into the improvement of sea-ice data assimilation in a coupled general circulation model.

  5. Fully coupled ice sheet-earth system model: How does the Greenlandic ice sheet interact in a changing climate

    Science.gov (United States)

    Rodehacke, C.; Mikolajewicz, U.; Vizcaino, M.

    2012-04-01

    As ice sheets belong to the slowest climate components, they are usually not interactively coupled in current climate models. Therefore, long-term climate projections are incomplete and only the consideration of ice sheet interactions allows tackling fundamental questions, such as how do ice sheets modify the reaction of the climate systems under a strong CO2 forcing? The earth system model MPI-ESM, with the atmosphere model ECHAM6 and ocean model MPIOM, is coupled to the modified ice sheet model PISM. This ice sheet model, which is developed at the University of Fairbanks, represents the ice sheet of Greenland at a horizontal resolution of 10 km. The coupling is performed by calculating the surface mass balance based on 6-hourly atmospheric data to determine the boundary condition for the ice sheet model. The response of the ice sheet to this forcing, which includes orographic changes and fresh water fluxes, are passed back to the ESM. In contrast to commonly used strategies, we use a mass conserving scheme and do therefore neither apply flux corrections nor utilize anomaly coupling. Under a strong CO2 forcing a disintegrating Greenlandic ice sheet contributes to a rising sea level and has the potential to alter the formation of deep water masses in the adjacent formation sites Labrador Sea and Nordic Seas. We will present results for an idealized forcing with a growing atmospheric CO2 concentration that rises by 1% per year until four-times the pre-industrial level has been reached. We will discuss the reaction of the ice sheet and immediate responses of the ocean to ice loss.

  6. Hindcasting to measure ice sheet model sensitivity to initial states

    Directory of Open Access Journals (Sweden)

    A. Aschwanden

    2013-07-01

    Full Text Available Validation is a critical component of model development, yet notoriously challenging in ice sheet modeling. Here we evaluate how an ice sheet system model responds to a given forcing. We show that hindcasting, i.e. forcing a model with known or closely estimated inputs for past events to see how well the output matches observations, is a viable method of assessing model performance. By simulating the recent past of Greenland, and comparing to observations of ice thickness, ice discharge, surface speeds, mass loss and surface elevation changes for validation, we find that the short term model response is strongly influenced by the initial state. We show that the thermal and dynamical states (i.e. the distribution of internal energy and momentum can be misrepresented despite a good agreement with some observations, stressing the importance of using multiple observations. In particular we identify rates of change of spatially dense observations as preferred validation metrics. Hindcasting enables a qualitative assessment of model performance relative to observed rates of change. It thereby reduces the number of admissible initial states more rigorously than validation efforts that do not take advantage of observed rates of change.

  7. Modeling ice front Dynamics of Greenland outlet glaciers using ISSM

    Science.gov (United States)

    Morlighem, M.; Bondzio, J. H.; Seroussi, H. L.; Rignot, E. J.

    2015-12-01

    The recent increase in the rate of mass loss from the Greenland Ice Sheet is primarily due to the acceleration and thinning of outlet glaciers along the coast. This acceleration is a dynamic response to the retreat of calving fronts, which leads to a loss in resistive stresses. These processes need to be included in ice sheet models in order to be able to accurately reproduce current trends in mass loss, and in the long term reduce the uncertainty in the contribution of ice sheets to sea level rise. Today, the vast majority of ice sheet models that include moving boundaries are one dimensional flow line and vertical flow band models, that are not adapted to the complex geometries of Greenland outlet glaciers, as they do not accurately capture changes in lateral stresses. Here, we use the level set method to track moving boundaries within a 2D plane view model of the Ice Sheet System Model (ISSM), and investigate the sensitivity of Store Glacier, in western Greenland, to the amount of melting occurring at its calving front. We explore different calving laws and obtain the best results with a new simple calving law adapted from von Mises yield criterion. We show that the ocean circulation near the front and the amount of runoff are able to trigger ice front advance and retreat depending on the amount of melting that they produce at the calving face, but the bed topography controls the stable positions of the ice front. The modeled calving front of Store Glacier, for which we have quality bed topography and sea floor bathymetry data, is particularly stable because of the presence of a large sill at the glacier terminus. If the ice front detaches from this stabilizing sill due to larger amounts of melting at the front or due to large calving events, the glacier front starts to retreat as the bed deepens inland, until it finds another stabilizing feature in the bed topography. The new bed topography maps based on mass conservation make it possible to model more

  8. Modeling Ice Table Depth, Ground Ice Content, and δD-δ18O of Ground Ice in the Cold Dry Soils of Earth and Mars

    Science.gov (United States)

    Fisher, D. A.; Lacelle, D.; Pollard, W.; Davila, A.; McKay, C. P.

    2016-09-01

    In the upper McMurdo Dry Valleys, ice table depths range from 0 to 80 cm. This study explores the effects of ground temperature and humidity and advective flows on water vapour flux and ice table depth using the REGO vapour-diffusion model.

  9. Development, sensitivity analysis, and uncertainty quantification of high-fidelity arctic sea ice models.

    Energy Technology Data Exchange (ETDEWEB)

    Peterson, Kara J.; Bochev, Pavel Blagoveston; Paskaleva, Biliana S.

    2010-09-01

    Arctic sea ice is an important component of the global climate system and due to feedback effects the Arctic ice cover is changing rapidly. Predictive mathematical models are of paramount importance for accurate estimates of the future ice trajectory. However, the sea ice components of Global Climate Models (GCMs) vary significantly in their prediction of the future state of Arctic sea ice and have generally underestimated the rate of decline in minimum sea ice extent seen over the past thirty years. One of the contributing factors to this variability is the sensitivity of the sea ice to model physical parameters. A new sea ice model that has the potential to improve sea ice predictions incorporates an anisotropic elastic-decohesive rheology and dynamics solved using the material-point method (MPM), which combines Lagrangian particles for advection with a background grid for gradient computations. We evaluate the variability of the Los Alamos National Laboratory CICE code and the MPM sea ice code for a single year simulation of the Arctic basin using consistent ocean and atmospheric forcing. Sensitivities of ice volume, ice area, ice extent, root mean square (RMS) ice speed, central Arctic ice thickness, and central Arctic ice speed with respect to ten different dynamic and thermodynamic parameters are evaluated both individually and in combination using the Design Analysis Kit for Optimization and Terascale Applications (DAKOTA). We find similar responses for the two codes and some interesting seasonal variability in the strength of the parameters on the solution.

  10. Data assimilation using a hybrid ice flow model

    Directory of Open Access Journals (Sweden)

    D. N. Goldberg

    2010-10-01

    Full Text Available Hybrid models, or depth-integrated flow models that include the effect of both longitudinal stresses and vertical shearing, are becoming more prevalent in dynamical ice modeling. Under a wide range of conditions they closely approximate the well-known First Order stress balance, yet are of computationally lower dimension, and thus require less intensive resources. Concomitant with the development and use of these models is the need to perform inversions of observed data. Here, an inverse control method is extended to use a hybrid flow model as a forward model. We derive an adjoint of a hybrid model and use it for inversion of ice-stream basal traction from observed surface velocities. A novel aspect of the adjoint derivation is a retention of non-linearities in Glen's flow law. Experiments show that including those nonlinearities is advantageous in minimization of the cost function, yielding a more efficient inversion procedure.

  11. Fire, ice, water, and dirt: A simple climate model

    Science.gov (United States)

    Kroll, John

    2017-07-01

    A simple paleoclimate model was developed as a modeling exercise. The model is a lumped parameter system consisting of an ocean (water), land (dirt), glacier, and sea ice (ice) and driven by the sun (fire). In comparison with other such models, its uniqueness lies in its relative simplicity yet yielding good results. For nominal values of parameters, the system is very sensitive to small changes in the parameters, yielding equilibrium, steady oscillations, and catastrophes such as freezing or boiling oceans. However, stable solutions can be found, especially naturally oscillating solutions. For nominally realistic conditions, natural periods of order 100kyrs are obtained, and chaos ensues if the Milankovitch orbital forcing is applied. An analysis of a truncated system shows that the naturally oscillating solution is a limit cycle with the characteristics of a relaxation oscillation in the two major dependent variables, the ocean temperature and the glacier ice extent. The key to getting oscillations is having the effective emissivity decreasing with temperature and, at the same time, the effective ocean albedo decreases with increasing glacier extent. Results of the original model compare favorably to the proxy data for ice mass variation, but not for temperature variation. However, modifications to the effective emissivity and albedo can be made to yield much more realistic results. The primary conclusion is that the opinion of Saltzman [Clim. Dyn. 5, 67-78 (1990)] is plausible that the external Milankovitch orbital forcing is not sufficient to explain the dominant 100kyr period in the data.

  12. Groundwater flow modelling under ice sheet conditions. Scoping calculations

    Energy Technology Data Exchange (ETDEWEB)

    Jaquet, O.; Namar, R. (In2Earth Modelling Ltd (Switzerland)); Jansson, P. (Dept. of Physical Geography and Quaternary Geology, Stockholm Univ., Stockholm (Sweden))

    2010-10-15

    The potential impact of long-term climate changes has to be evaluated with respect to repository performance and safety. In particular, glacial periods of advancing and retreating ice sheet and prolonged permafrost conditions are likely to occur over the repository site. The growth and decay of ice sheets and the associated distribution of permafrost will affect the groundwater flow field and its composition. As large changes may take place, the understanding of groundwater flow patterns in connection to glaciations is an important issue for the geological disposal at long term. During a glacial period, the performance of the repository could be weakened by some of the following conditions and associated processes: - Maximum pressure at repository depth (canister failure). - Maximum permafrost depth (canister failure, buffer function). - Concentration of groundwater oxygen (canister corrosion). - Groundwater salinity (buffer stability). - Glacially induced earthquakes (canister failure). Therefore, the GAP project aims at understanding key hydrogeological issues as well as answering specific questions: - Regional groundwater flow system under ice sheet conditions. - Flow and infiltration conditions at the ice sheet bed. - Penetration depth of glacial meltwater into the bedrock. - Water chemical composition at repository depth in presence of glacial effects. - Role of the taliks, located in front of the ice sheet, likely to act as potential discharge zones of deep groundwater flow. - Influence of permafrost distribution on the groundwater flow system in relation to build-up and thawing periods. - Consequences of glacially induced earthquakes on the groundwater flow system. Some answers will be provided by the field data and investigations; the integration of the information and the dynamic characterisation of the key processes will be obtained using numerical modelling. Since most of the data are not yet available, some scoping calculations are performed using the

  13. Assessing the predictability of a coupled climate-ice sheet model system for the response of the Greenland Ice Sheet

    Science.gov (United States)

    Adalgeirsdottir, G.; Stendel, M.; Bueler, E.; Christensen, J. H.; Drews, M.; Mottram, R.

    2009-04-01

    The wild card for reliable sea level rise prediction is the contribution of the Greenland Ice Sheet. There is an urgent need to determine the predictability of models that simulate the response of Greenland Ice Sheet to rising temperatures and the amount of freshwater flux that can be expected into the ocean. Modelling efforts have been limited by poorly known boundary and initial conditions, low resolution and lack of presentation of fast flowing ice streams. We address these limitations by building a model system consisting of a high resolution regional climate model (HIRHAM4), that has been run for the period 1950-2080 at 25 km, and Parallel Ice Sheet Model (PISM), which simulates spatially and temporally varying ice streams by combining the solutions of the Shallow Shelf and Shallow Ice Approximations. The surface mass balance is simulated with a positive-degree-day method. The important and poorly constrained model component is the past climate forcing, which serves the purpose of initializing the model by simulating the present ice sheet and observed rate of mass changes. Simulated gradients of mass loss due to warming trends of past decade and prediction for the future are presented as well as estimated sensitivities due to the various model component uncertainties.

  14. Modelling snowdrift sublimation on an Antarctic ice shelf

    NARCIS (Netherlands)

    Lenaerts, J.T.M.; van den Broeke, M.R.; Déry, S. J.; König-Langlo, G.; Ettema, J.; Kuipers Munneke, P.

    2010-01-01

    In this paper, we estimate the contribution of snowdrift sublimation (SUds) to the surface mass balance at Neumayer, located on the Ekström ice shelf in Eastern Antarctica. A single column version of the RACMO2-ANT model is used as a physical interpolation tool of high-quality radiosonde and surface

  15. Evaluation of Icing Scaling on Swept NACA 0012 Airfoil Models

    Science.gov (United States)

    Tsao, Jen-Ching; Lee, Sam

    2012-01-01

    Icing scaling tests in the NASA Glenn Icing Research Tunnel (IRT) were performed on swept wing models using existing recommended scaling methods that were originally developed for straight wing. Some needed modifications on the stagnation-point local collection efficiency (i.e., beta(sub 0) calculation and the corresponding convective heat transfer coefficient for swept NACA 0012 airfoil models have been studied and reported in 2009, and the correlations will be used in the current study. The reference tests used a 91.4-cm chord, 152.4-cm span, adjustable sweep airfoil model of NACA 0012 profile at velocities of 100 and 150 knot and MVD of 44 and 93 mm. Scale-to-reference model size ratio was 1:2.4. All tests were conducted at 0deg angle of attack (AoA) and 45deg sweep angle. Ice shape compariso