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. 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.

  3. 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.

  4. Numerical model of melting, liquid migration and deformation during an ice cream meltdown test

    OpenAIRE

    Alvarez, G.; Warren, M.; Hartel, R.; Flick, D.

    2016-01-01

    4th IIR International Conference on Sustainability and the Cold Chain 2016 , Auckland, NZL, 07-/04/2016 - 09/04/2016; International audience; A numerical model was developed which describes the combined phenomena occurring during an ice cream meltdown test which is a test used by ice cream producers to estimate the quality of ice cream. It is based on the measurement of the drip loss and the deformation during melting of an ice cream block placed onto a grid at ambient temperature. This infor...

  5. Ice cream structure modification by ice-binding proteins.

    Science.gov (United States)

    Kaleda, Aleksei; Tsanev, Robert; Klesment, Tiina; Vilu, Raivo; Laos, Katrin

    2018-04-25

    Ice-binding proteins (IBPs), also known as antifreeze proteins, were added to ice cream to investigate their effect on structure and texture. Ice recrystallization inhibition was assessed in the ice cream mixes using a novel accelerated microscope assay and the ice cream microstructure was studied using an ice crystal dispersion method. It was found that adding recombinantly produced fish type III IBPs at a concentration 3 mg·L -1 made ice cream hard and crystalline with improved shape preservation during melting. Ice creams made with IBPs (both from winter rye, and type III IBP) had aggregates of ice crystals that entrapped pockets of the ice cream mixture in a rigid network. Larger individual ice crystals and no entrapment in control ice creams was observed. Based on these results a model of ice crystals aggregates formation in the presence of IBPs was proposed. Copyright © 2017 Elsevier Ltd. All rights reserved.

  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. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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!

  13. 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).

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

    Energy Technology Data Exchange (ETDEWEB)

    Na, Hyeonock; Moon, Y.-J.; Lee, Harim, E-mail: nho0512@khu.ac.kr, E-mail: moonyj@khu.ac.kr [School of Space Research, Kyung Hee University, Yongin (Korea, Republic of)

    2017-04-20

    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).

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

    International Nuclear Information System (INIS)

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

    2017-01-01

    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).

  16. 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).

  17. 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)

  18. 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.

  19. 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.

  20. 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…

  1. 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.

  2. 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.

  3. 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 be...

  4. 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 texture...

  5. 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 ...

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

    OpenAIRE

    Sina Emami; Alisha Akya; Anis 1Hossain Zadeh; Sodabeh Barkhordar

    2013-01-01

    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 tradit...

  7. 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 the...

  8. 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…

  9. 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.

  10. Irradiation of ice creams for immunosuppressed patients

    International Nuclear Information System (INIS)

    Adeil Pietranera, Maria S.; Narvaiz, Patricia; Horack, C.; Kairiyama, Eulogia; Gimenez, Palmira; Gronostajski, D.

    2003-01-01

    Immunosuppressed patients are very likely to acquire microbial food borne diseases, since due to illness, biological condition or situations generating risks, their natural defences are below what is considered as 'normal limits'. This makes their food intake very restricted, avoiding all those products that could be a source of microorganisms. Gamma radiation applied at sub-sterilizing doses represents a good choice in order to achieve 'clean' diets, and at the same time, it can widen the variety of available meals for these patients, allowing the inclusion of some products normally considered as 'high risk' due to their microbial load, but that can be nutritionally or psychologically adequate. One of these products is ice-cream, a minimally processed type of meal that does not suffer enough microbial inactivation during its processing. Particularly those from natural origin can carry undesirable contamination causing sometimes diseases to the consumer. For that reason, different ice-cream flavours (vanilla, raspberry, peach and milk jam) were exposed to an irradiation treatment at the 60 Co facility of the Ezeiza Atomic Centre. The delivered doses were 3, 6 and 9 kGy. Microbiological determinations were performed, together with sensory evaluations and some chemical analysis: acidity, peroxide value, ultraviolet and visible absorption, thin-layer chromatography and sugar determination, in order to find out if gamma radiation could be applied as a decontamination process without impairing quality. Water-based ice-creams (raspberry and peach) were more resistant to gamma radiation than cream-based ones (vanilla and milk jam), due to their differences in fat content. Gamma irradiation with 3 kGy reduced remarkably the microbial load of these ice-creams and eliminated pathogens without impairing their quality. (author)

  11. 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...

  12. 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.

  13. 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.

  14. 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.

  15. Use of Green Coconut Pulp as Cream, Milk, Stabilizer and Emulsifier Replacer in Germinated Brown Rice Ice Cream

    OpenAIRE

    Naruemon Prapasuwannakul; Supitcha Boonchai; Nawapat Pengpengpit

    2014-01-01

    The aim of this study was to determine physicochemical and sensory properties of germinated brown rice ice cream as affected by replacement of cream, milk, stabilizer, and emulsifier with green coconut pulp. Five different formulations of ice cream were performed. Regular formulation of ice cream consisted of GBR juice, milk cream, milk powder, stabilizer, emulsifier, sucrose and salt. Replacing of cream, milk, stabilizer, and emulsifier with coconut pulp resulted in an increase in viscosity ...

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

    Science.gov (United States)

    Bagnoli, Franco

    2016-03-01

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

  17. 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.

  18. Restraint, tendency toward overeating and ice cream consumption

    NARCIS (Netherlands)

    Van Strien, T; Cleven, A.H.G.; Schippers, G.

    2000-01-01

    OBJECTIVE: The examination of the prediction of grams of ice cream eaten by preload, restraint, susceptibility toward overeating, and interaction terms. METHOD: A milkshake-ice cream study on 200 females using the Restraint Scale (RS) and the restraint and disinhibition scales from the Three-Factor

  19. 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 as...

  20. 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). ...

  1. 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)

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

    International Nuclear Information System (INIS)

    Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sagretti, Juliana M.A.; Fabbri, Adriana D.T.; Sabato, Susy F.

    2013-01-01

    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 6 0 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)

  3. 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®.

  4. 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

  5. 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 gallon...

  6. 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.

  7. Development of technology for manufacture of ragi ice cream

    OpenAIRE

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

    2014-01-01

    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...

  8. 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.

  9. 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.

  10. 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. Copyright © 2016 Elsevier Ltd. All rights reserved.

  11. MICROBIOLOGICAL QUALITY OF ICE CREAM CONSUMED IN ISTANBUL

    Directory of Open Access Journals (Sweden)

    Tolga Kahraman

    2016-11-01

    Full Text Available Ice cream is a dairy product that is produced by freezing a mixture enriched with sugar, cream, stabilizers, emulsifiers and aroma materials. The present study was aimed at determining the microbiological quality of 150 ice cream samples (75 plain and 75 strawberry-flavored collected from artisanal producers in Istanbul, Turkey. The samples were investigated for total mesophilic aerobic bacteria (TMAB, Enterobacteriaceae, Salmonella spp. and Listeria monocytogenes. Results showed that TMAB counts ranged from 2.0 x 101 - 2.5 x 105 cfu/g with a mean of 1.5 x 104 cfu/g, while Enterobacteriaceae count ranged from 1 - 8.8 x 103 cfu/g with a mean of 3.0 x 102 cfu/g. Overall, 23.33% (35/150 of ice cream samples were of unacceptable quality based on recommended criteria by the Turkish Food Codex. Salmonella spp. was not determined in the samples. L. monocytogenes was detected in only one strawberry-flavored ice cream sample. The results indicated that ice cream might have been contaminated with pathogens, presenting a potential hazard for public health. Therefore, it is essential to ensure the safety of final products by improving the quality of production technology and sanitation strategies.

  12. 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...

  13. 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.

  14. 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.

  15. Microbiological Contamination of Ice Cream Commercially Available in Korea and its Irradiation Effect

    International Nuclear Information System (INIS)

    Yook, H.S.; Kim, H.J.; Jo, C.U.; Kim, D.S.; Byun, M.W.

    2005-01-01

    The microbial contamination of ice cream product commercially available in Korea was determined using ice bar, ice cream, ice milk and non-milk fat ice cream. Irradiation effect on enhancement of microbiological safety was also investigated at doses of 1, 3, and 5 kGy. In all products, yeast and molds were not detected, however, total aerobic and coliform bacteria were detected at 1~2 and 1~1.5 Log CFU/g level, respectively. According to the different flavor used in ice cream, total aerobic bacteria were detected as 2.30, 2.90, and 3.32 Log CFU/g level in vanilla, chocolate, and strawberry ice cream, respectively. Yeast and mold was not detected in vanilla ice cream but 2.30 and 2.70 Log CFU/g in chocolate and strawberry ice cream, respectively

  16. 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.

  17. 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.

  18. Ice-cream consumption, tendency toward overeating, and personality

    NARCIS (Netherlands)

    van Strien, T

    2000-01-01

    OBJECTIVE: The exploration of the mechanisms underlying the tendency toward overeating by investigating the Dutch Eating Behavior Questionnaire (DEBQ)/Revised Eating Disorders Inventory (EDI-R) disinhibition, in sequence to the milkshake-ice cream study (van Strien, Cleven, and Schippers, in press).

  19. 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…

  20. 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…

  1. 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....

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

  3. 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.

  4. Production and Evaluation of Ice Cream from Nigerian Tiger-Nut ...

    African Journals Online (AJOL)

    Ice cream was prepared from water-soluble extracts of the yellow variety of Nigerian tiger-nut. A modified standard method was used for the production of the tiger-nut milk ice cream. The resulting ice cream had pH of 7.10, 35% Brix, specific gravity of 1.0888 and total solids of 45.67%. The proximate composition of the ice ...

  5. 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.

  6. 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.

  7. 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, frozen...

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. Energy consumption optimization of a continuous ice cream process

    International Nuclear Information System (INIS)

    González-Ramírez, J.E.; Leducq, D.; Arellano, M.; Alvarez, G.

    2013-01-01

    Highlights: • This work investigates potential energy savings of an ice cream freezer. • From a full load compressor to a variable speed compressor one in freezer. • 30% less of energy consumption. • It is possible to save between 11 and 14 MWh per year by optimizing freezers. - Abstract: This work investigates potential energy saves in an ice cream freezer by using a variable speed compressor and optimization’s methodology for operating conditions during the process. Two configurations to control the refrigeration capacity were analyzed, the first one, modifies the pressure through the pilot control valve (conventional refrigeration system) and the second one with a variable speed compressor, both with a float expansion valve. Variable speed compressor configuration has showed the highest coefficient of performance and around of 30% less of energy consumption than the conventional one. The optimization of operating conditions in order to minimize the energy consumption is also presented. It was calculated only in France, for all ice cream and sorbet production, it is possible to save energy between 11 and 14 MWh per year by optimizing the operation of the refrigeration system through a variable speed compressor configuration

  13. 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 ( p ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

  14. 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.

  15. Automatic ice-cream characterization by impedance measurements for optimal machine setting

    OpenAIRE

    Grossi, Marco; Lanzoni, Massimo; Lazzarini, Roberto; Riccò, Bruno

    2012-01-01

    International audience; Electrical characterization of products is gaining increasing interest in the food industry for quality monitoring and control. In particular, this is the case in the ice-cream industry, where machines dedicated to store ice-cream mixes are programmed ''ad hoc'' for different groups of products. To this purpose, the present work shows that essential product classification (discrimination between milk based and fruit based ice-cream mixes) can be done by means of a tech...

  16. 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.

  17. 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.

  18. 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

  19. 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. © 2014 Institute of Food Technologists®

  20. 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.

  1. 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.

  2. 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.

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

    Directory of Open Access Journals (Sweden)

    Hua Zhang

    2018-04-01

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

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

    Science.gov (United States)

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

    2018-04-17

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

  5. 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.

  6. 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.

  7. 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.

  8. 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 provisions...

  9. 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.

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

    Science.gov (United States)

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

    2007-10-01

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

  11. 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.

    2016-01-01

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

  12. 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

  13. 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.

  14. 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. Copyright © 2013 Elsevier Ltd. All rights reserved.

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

    Science.gov (United States)

    Choi, Mi-Jung

    2014-01-01

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

  16. 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.

  17. Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams

    Directory of Open Access Journals (Sweden)

    M Hashemi

    2013-11-01

    Full Text Available In this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream, two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p

  18. 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.

  19. 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.

  20. 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.

  1. 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. © 2013 Institute of Food Technologists®

  2. 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.

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

    International Nuclear Information System (INIS)

    Rogovschi, V.D.; Nunes, T.C.F.; Fabbri, A.D.T.; Sagretti, J.M.; Sabato, S.F.

    2011-01-01

    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 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)

  4. 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. Copyright © 2015. Published by Elsevier Ltd.

  5. 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

  6. Survival of Listeria monocytogenes in mozzarella cheese and ice cream exposed to gamma irradiation

    International Nuclear Information System (INIS)

    Hashisaka, A.E.; Weagant, S.D.; Dong, F.M.

    1989-01-01

    The survival of Listeria monocytogenes preinoculated into ice cream and mozzarella cheese prior to gamma-irradiation treatment was determined. Samples were maintained at -78 degrees C and exposed to targeted doses of 2, 4, 8, 16, and 32 kGy of gamma-irradiation. The calculated D10 values were 1.4 kGy for mozzarella cheese and 2.0 kGy for ice cream. The effective level of irradiation (12D) for inactivating L. monocytogenes was 16.8 kGy for mozzarella cheese and 24.4 kGy for ice cream

  7. Development of Ice Cream with Improved Microbiological Safety and Acceptable Organoleptic Quality Using Irradiation

    International Nuclear Information System (INIS)

    Kim, H.J.; Byun, M.W.; Ham, J.S.; Jeong, S.G.; Ahn, J.N.; Jang, A.; Jo, C.

    2007-01-01

    To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control (no flavor added), spearmint, mint, and citrus flavor, respectively

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

    Science.gov (United States)

    Ervina; Surjawan, I.; Abdillah, E.

    2018-01-01

    Consumer preferences towards plant-based food have shifted significantly due to sustainable and healthy reasons. Dairy products consist of high Saturated Fatty Acid (SFA) and overconsumption of SFA could lead to cardiovascular diseases. Avocado contains high levels of fat dominated by Monounsaturated Fatty Acid (MUFA) and phytosterol that have the potential as a plant-based fat source to substitute dairy-fat in ice cream. The objective of this study was to analyze the physicochemical, rheological and sensorial properties of ice cream substituted with different concentrations of avocado paste ranging from 0%, 25%, 50%, 75% and 100% respectively against dairy fat to produce non-dairy fat ice cream. The psychochemical properties and total fat were determined. Sensorial quality and hedonic attributes of ice cream were investigated using 60 semi-trained panelists. There were significant differences (pice cream substituted with avocado paste. The addition of avocado paste lead to the increase in viscosity and hardness of the ice cream significantly (p0.05). The addition of 50% avocado paste was the most preferred among the panelists. Avocado could provide a potential substitution for dairy-fat in ice cream.

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

    Science.gov (United States)

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

    2018-01-01

    We estimated the volume of vestibular schwannomas by an ice cream cone formula using thin-sliced magnetic resonance images (MRI) and compared the estimation accuracy among different estimating formulas and between different models. The study was approved by a local institutional review board. A total of 100 patients with vestibular schwannomas examined by MRI between January 2011 and November 2015 were enrolled retrospectively. Informed consent was waived. Volumes of vestibular schwannomas were estimated by cuboidal, ellipsoidal, and spherical formulas based on a one-component model, and cuboidal, ellipsoidal, Linskey's, and ice cream cone formulas based on a two-component model. The estimated volumes were compared to the volumes measured by planimetry. Intraobserver reproducibility and interobserver agreement was tested. Estimation error, including absolute percentage error (APE) and percentage error (PE), was calculated. Statistical analysis included intraclass correlation coefficient (ICC), linear regression analysis, one-way analysis of variance, and paired t-tests with P ice cream cone method, and ellipsoidal and Linskey's formulas significantly reduced the APE to 11.0%, 10.1%, and 12.5%, respectively (all P ice cream cone method and other two-component formulas including the ellipsoidal and Linskey's formulas allow for estimation of vestibular schwannoma volume more accurately than all one-component formulas.

  10. 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

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

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

    OpenAIRE

    Irma Aranda-Gonzalez; Maribel Perera-Pacheco; Enrique Barbosa-Martín; David Betancur-Ancona

    2016-01-01

    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 na...

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

    OpenAIRE

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

    2018-01-01

    This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artificially derived contaminants at 5, 10, 15, and 25°C storage for 144 h. The artificially inoculated L. m...

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

    OpenAIRE

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

    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...

  15. 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. © 2013 Institute of Food Technologists®

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

    Science.gov (United States)

    2015-01-01

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

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

    Science.gov (United States)

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

    2003-01-01

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

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

  19. Safety Evaluation of 30 kGy Irradiated Chocolate Ice Cream

    International Nuclear Information System (INIS)

    Jeon, Y.E.; Yin, X.F.; Chung, C.K.; Kang, I.J.

    2013-01-01

    This study was investigated the potential toxicity of gamma-irradiated chocolate ice cream for its future use in space. Chocolate ice cream was irradiated at a dose of 30 kGy at a temperature of -20°C. For the animal study, AIN-93G was used as a control diet and irradiated and non-irradiated chocolate ice cream diets were administered to male and female ICR mice (ten mice per group) for three months. During the experimental period, the group fed irradiated chocolate ice cream did not show any changes in appearance, behavior, mortality, body weight, organ weight, or food consumption compared to the control. Also, all biochemical parameters, including hematology profiles, erythrocyte counts, and serum biochemical values were in normal ranges. In histopathological examinations of liver and kidney tissues, there were no significant differences between the control group and the group fed irradiated chocolate ice cream. These results indicate that chocolate ice cream irradiated at 30 kGy did not cause any toxic effects and could be applied for the development of safe and hygienic space food

  20. Effects on physicochemical characteristics of yoghurt and ice cream with fatty acid modification and cholesterol removal

    International Nuclear Information System (INIS)

    Nadeem, M.; Ullah, R.; Arif, A.M.

    2015-01-01

    This study investigated the effect of fatty acid modification and cholesterol removal on physico-chemical characteristics of yoghurt and ice cream. Fatty acid profile of milk fat was modified by feeding calcium salts of soybean oil fatty acids to cows and cholesterol was removed by b-cyclodextrin b-cyclodextrin removed 76% and 60% cholesterol from yoghurt and ice cream. Modification of fatty acid composition did not have a significant effect on a-tocopherol content; while b-cyclodextrin treated milk had substantially lower a-tocopherol content. The concentration of a-tocopherol in control and b-cyclodextrin treated yoghurt was 45.62, 32.73 mg/g and 210.34, 185.56 mg/g for ice cream, respectively. Fatty acid modification and cholesterol removal significantly decreased the overrun in ice cream (P<0.05), with no effect on sensory characteristics of yoghurt and ice cream. These results evidenced that milk with higher content of unsaturated fatty acids and low cholesterol can be used in the formulation of yoghurt and ice cream with improved health benefits and suitable sensory features. (author)

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

    International Nuclear Information System (INIS)

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

    2015-01-01

    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 +20 o C) 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. (paper)

  6. 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.

  7. Prevalence of microbial contamination of traditional ice-creams in ice-cream supplier trade units in Birjand in 2015: Short Communication

    Directory of Open Access Journals (Sweden)

    Mohadeseh Abolhasannezhad

    2017-05-01

    Full Text Available Traditional ice-cream is a type of ice-cream whose all processes of production and distribution are done by hand. The present study aimed at assessing the prevalence of bacterial contamination of traditional ice creams and its decisive factors. The current study was a descriptive cross-sectional one in Birjand in 2015. The samples were transferred under sterile conditions and cold chain, to a food laboratory. They went through laboratory tests of Enterobacteriaceae bacteria, Escherichia coli, and Staphylococcus aureus Cocos. The obtained results were analyzed using SPSS statistical software( V:15. The results showed that from among 96 samples collected 25 samples were acceptable while 71 samples were unusable. Maximum contaminations were due to Enterobacteriaceae in 39 cases (40%, and Staphylococcus aureus infection was found in 27 cases, (28% the least contamination-14 (15% cases -belonged to E. coli . In addition 39 infection (42.4% 8 (8.69% was because of coliforms. Besides, 8 cases were simultaneously contaminated with coliforms, escherichia coli and staphylococcus aureus, 12 samples (13.04% with coliforms, Escherichia coli, and Staphylococcus aureus; and 2 samples (2.17% were simultaneously contaminated with coliforms and E. coli. Birjand traditional ice-creams are highly contaminated with bacteria, which is a sign of poor hygiene in the preparation and distribution of this product.

  8. 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

  9. 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.

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

    Science.gov (United States)

    Warren, Maya M; Hartel, Richard W

    2018-03-01

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

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

    Directory of Open Access Journals (Sweden)

    Joelle K. Salazar

    2018-01-01

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

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

    Science.gov (United States)

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

    2018-01-01

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

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

    Science.gov (United States)

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

    2018-01-01

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

  14. 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.

  15. 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.

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

    International Nuclear Information System (INIS)

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

    2009-01-01

    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 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 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.

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

    Science.gov (United States)

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

    2018-05-01

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

  18. 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. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Quantitative bacterial examination and chemical evaluation of Diet, Club, and Ice-cream Sodas, Soft Drinks

    International Nuclear Information System (INIS)

    Watoo, M.K.S.; Watoo, F.S.; Kazi, T.G.; Tirmizi, S.A.; Iqbal, J.

    2005-01-01

    Diet, club, and ice cream sodas are flavored soft drinks consumed throughout the world, especially in summer seasons. This study has been undertaken to monitor the bacterial and chemical contamination of these national and international branded drinks procured from local markets. The isolated coliforms and microbes were E. coli Salmonella spp, Klebsiella spp, Enterobacter spp, Shigella spp, and Bacillus cereus. Diet and club sodas were less contaminated with microorganisms than were ice-cream sodas. Fifteen trace and toxic elements were identified with an atomic absorption spectrophotometer following the improved ash digestion method. The values of Nickel (Ni), (0.15 mg/L), (Pb) (0.28mg/L), Cadmium (Cd) (0.13mg/L) and Aluminum (Al) (0.76 mg/L) were higher than the (WHO) recommended limits. The concentrations of (Na, Fe, Pb) and Chromium (Cr) were higher in club sodas than diet and ice-cream sodas and the concentrations of Calcium (Ca), (Mn) in ice-cream sodas were also higher than diet and club sodas. Overall, the ice-cream sodas did not conform to the (WHO) standards allowed for safe ingestion of micro- and macro-metals in various drinks. (author)

  20. 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.

  1. Improvement of the Physical and Oxidative Stability Characteristics of Ice Cream through Interesterified Moringa Oleifera Oil

    International Nuclear Information System (INIS)

    Nadeem, M.; Ullah, R.; Ullah, A.

    2016-01-01

    This study aimed to investigate the effect of high melting point interesterified M. oleifera oil (35.6 degree centigrade) with substantial amount of unsaturated fatty acids on physicochemical and oxidative stability characteristics of ice cream. Of the 10 percent fat in the ice cream, 30 percent was replaced by interesterified M. oleifera oil at three levels i.e. 10, 20 and 30 percent (T1, T2 and T3, respectively). Oleic acid increased from 26.55 percent to 31.69 percent, 36.94 percent and 42.15 percent in T1, T2 and T3 with no effect on melting time, compositional attributes and free fatty acid content of ice cream (P>0.05). Supplementation of ice cream with interesterified M. oleifera oil inhibited the autoxidation process in ice cream during 3 months storage period (P<0.05).The loss of oleic and linoleic acid in fresh and 3 months stored control and T2 was 26.55 percent, 24.15 percent, 26.39% percent and 1.93 percent, 1.24 percent and 1.79 percent, respectively. Peroxide value of three months stored control and T3 was 1.12 and 0.39 (meqO2/kg). The overall acceptability score of T2 was 80% of the total score (9). (author)

  2. 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.

  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. © 2013 Institute of Food Technologists®

  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. © 2013 Institute of Food Technologists®

  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 [H 2 O 2 ]), endothelium function (flow-mediated dilation [FMD] and reactive hyperemia index [RHI]), and exercise tolerance (stress test) were assessed, and the double product was measured. Serum polyphenols (P 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. Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix

    OpenAIRE

    Mashayekh, Morteza

    1988-01-01

    Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. The...

  7. 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.

  8. 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.

  9. Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream

    Directory of Open Access Journals (Sweden)

    M Hashemi

    2015-08-01

    Full Text Available Replacing a part of fat and sugar in ice-cream by inulin and lactulose as prebiotic may create a healthier product. Two low-fat and two low-sugar synbiotic ice-cream samples were manufactured inoculated with Lactobacillus acidophilus or Bacillus coagulans. The physicochemical, textural and sensorial characteristics of the samples were compared with regular ice-cream as control. Low-fat and low-sugar synbiotic ice-cream formulations were prepared by replacing 5% of the fat and sugar contents of the control formula by inulin and lactulose, respectively. According to the results, although the total solids of the ice-cream mixes did not differ significantly, there were significant (p

  10. 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.

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

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

    Science.gov (United States)

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

    2018-04-25

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

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

    Science.gov (United States)

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

    1987-10-01

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

  16. 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.

  17. 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

  18. 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.

  19. 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

  20. 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

  1. 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.

  2. 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.

  3. Investigating of the bacteriological contamination in traditionally manufactured ice creams in Urmia city

    Directory of Open Access Journals (Sweden)

    H Hassanzadazar

    2012-05-01

    Full Text Available Ice cream is a popular dairy product especially in warm seasons. Due to its lengthy shelf life, it is considered as one of the potentially high-risk foods in transmission of food-borne pathogens. The aim of this study was to evaluate the bacterial contamination of ice cream in Urmia city. To achieve this goal, Urmia city was divided into four regions based on scattering of the ice cream retailers. Afterwards, 144 samples were purchased from traditional retails using cluster sampling method. Bacterial contamination of the samples was analyzed according to the procedures of the Iranian National Standards. Based on the results, 78% of the samples contained the load of contamination higher than 4.2 × 107 CFU/g. Moreover, 82.9% of the samples were contaminated with more than 10 CFU of Enterobacteriaceae per gram. Results also revealed that 52.2% and 2.8% of the samples were contaminated with E. coli and coagulase positive Staphylococcus aureus, respectively. Salmonella was not detected in any of the samples. High microbial contaminations in traditional ice creams represent non-hygienic practices at different stages of production.

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

    Science.gov (United States)

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

    2017-11-01

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

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

    Science.gov (United States)

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

    2018-01-01

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

  6. 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.

  7. 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)

  8. 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…

  9. 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.

  10. 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.

  11. 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.

  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. Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

    Directory of Open Access Journals (Sweden)

    Zhang Jian

    2017-09-01

    Full Text Available Ice cream was prepared with exopolysaccharide (EPS-producing Lactobacillus plantarum YW11 by direct inoculation (DI, addition of pre-fermented skim milk (FSM, or addition of the lyophilized powder of the YW11 strain (LP into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8–1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain’s tolerance to acid and bile, with a decrease in survival rate of 38.8–63.2% and 10.8–51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05. The YW11 strain produced a ropy EPS (up to 4.84 mg/g in the ice cream mix made using the DI and FSM methods; it was present as a fine porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s, overrun and meltdown, decreased destabilization of fat, and firmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.

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

    OpenAIRE

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

    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...

  16. The Impact of Brand Awareness on Customer Loyalty towards Igloo Ice Cream: A Study on Dhaka University Students

    OpenAIRE

    Haque, S.M. Shariful; Bappy,Tauhid Ahmed; Arifuzzaman, Md.

    2018-01-01

    Abstract The importance of brand awareness to develop higher level of customer loyalty in the ice cream industry is multifaceted. Igloo, being the market leader, takes a wide range of brand building measures to make customers more aware but that does not necessarily lead them to capture the multifarious benefits of full customer loyalty. The purpose of the study, however, was to identify the impact of brand awareness on consumer loyalty towards Igloo Ice Cream. All the 100 respondents cho...

  17. 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.

  18. 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. Copyright © 2015. Published by Elsevier Ltd.

  19. Influence of transglutaminase treatment on the physicochemical, rheological, and melting properties of ice cream prepared from goat milk

    Directory of Open Access Journals (Sweden)

    Hatice Şanlidere Aloğlu

    2018-01-01

    Full Text Available This study was conducted to evaluate the effects of the transglutaminase enzyme on the physicochemical characteristics, overrun, melting resistance, rheological and sensorial properties of ice cream made from goat’s milk. Different enzyme units (0.5, 1, 2, and 4 U/g milk protein and treatment times (20 min and 60 min were applied to determine the optimum process conditions. Treatment of the transglutaminase in the ice cream mix significantly affected the rheological and melting properties of the ice cream samples. The samples prepared with higher enzyme units and enzyme-treatment times showed higher melting resistance, consistency index, and viscoelastic modulus (G’ than the ice cream mix. The correlation coefficient between melting resistance and viscoelastic modulus was found to be high (0.76. The apparent viscosity of all samples decreased with increasing the shear rate, indicating that all samples exhibited non-Newtonian shear thinning flow behavior. The sensory, overrun, and physicochemical properties of samples were not affected by the enzyme treatment. This study showed that treatment times and enzyme units are essential factors in the processing of the transglutaminase enzyme for improving the rheological and melting properties of ice cream mixes. Another significant result was that desired melting resistance could be achieved for ice cream with lower stabilizer and fat content.

  20. 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 (T 22 ) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. 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.

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

    OpenAIRE

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

    2013-01-01

    Chocolate ice cream is commonly formulated with higher sugar levels than nonchocolate flavors to compensate for the inherent bitterness of cocoa. Bitterness, however, is an integral part of the complex flavor of chocolate. In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Once a strategy for balancing undesirable bitterness and health concerns regarding added sugars has been developed, the task becomes det...

  3. A novel technique to control ice cream freezing by electrical characteristics analysis

    OpenAIRE

    Grossi, Marco; Lazzarini, Roberto; Lanzoni, Massimo; Riccò, Bruno

    2011-01-01

    International audience; The freezing process is very important in ice cream production affecting quality, taste and yield of the finished product. Batch freezer machines use different control techniques to tightly control the freezing process, based on monitoring of the temperature and/or the viscosity (i.e. consistency) of the product. Temperature control, however, features low sensitivity and need calibration for different product compositions , while product viscosity is essentially inferr...

  4. Prevalence and antibiotic profile of Escherichia coli in traditionally made ice cream in retails of Khoy

    Directory of Open Access Journals (Sweden)

    H Molaabaszadeh

    2012-08-01

    Full Text Available Escherichia coli is among the most important intestinal foodborne bacterial pathogens. The objective of this study was to estimate the prevalence of E. coli in traditionally-made ice creams at retails of Khoy city. Moreover, the antibiotic profile of the isolates was investigated. For this, during April to September 2012, 150 ice cream samples collected from markets and confectionery shops. The samples were analyzed for the presence of E. coli. Afterwards, the antibiotic susceptibility and resistance of the isolates was evaluated on 10 different antibiotic using Kirby-Bauer test.According tothe results, 31.33% (47.150 of the samples were found positive for E. coli. The results of antibiogram test indicated that the highest level of sensitivity was determined for ceftizoxim (80.85%, ciprofloxacin (78.73%, and ceftriaxone (74.47%, respectively. In contrast, the most resistance antibiotics were amoxicillin (95.74%, oxacilin (82.98%, kanamycin (61.7%, respectively. The results revealed that the prevalence of E. coli, as the indication of fecal contamination, in traditionally made ice cream in Khoy retails and the antibiotic profile of the isolates were noticeable.

  5. MINERAL CONTENTS AND PHYSICAL, CHEMICAL, SENSORY PROPERTIES OF ICE CREAM ENRICHED WITH DATE FIBRE

    Directory of Open Access Journals (Sweden)

    Filiz Yangılar

    2015-09-01

    Full Text Available Date samples of Amber cultivar straining from Medina region (Saudi Arabia were analysed for their chemical compositions and physicochemical properties of date fibre in the present study. Fibre rich date pieces were found to contain 80.2 g/100 g total dietary fibre, 16.32 g water/g sample water-holding capacity while 9.50 g oil/g sample oil-holding capacity. It can be stated from these results that fibre content of date is a valuable dietary fibre source and used in food production as an ingredient. Effects of the addition of date fibres at different concentrations (1, 2, 3 and 4% were investigated on the physical, chemical, sensory properties and mineral content of ice cream in the present study. It was found that elemental composition of ice cream samples was affected significantly by the addition of date fibre concentrations (p<0.05 and the rates of K, Mg and Zn especially increased in the samples depending on the content of date fibre while the content of Ca and P decreased. It was determined from the sensory results that ice cream sample containing date fibre in the rate of 1 and 2% received the highest score from panellists.

  6. The Addition of Sago Flour in Yoghurt Based on Physical Propeties of Yoghurt Ice Cream

    Directory of Open Access Journals (Sweden)

    Ika Ayu Wijayanti

    2017-02-01

    Full Text Available The purpose of this research was to determine the best concentration of adding sago flour in yoghurt based on viscosity, overrun, melting rate and total solid of yoghurt ice cream. The experiment was designed by Completely Randomized Design (CRD using four treatments were 0 %, 2 %, 4 %, 6 % from volume of fresh milk and four replications. The data were analyzed by using Analysis of Variance (ANOVA and continued by Duncan’s Multiple Range Test (DMRT. Result of this research showed that concentration of adding sago flour in yoghurt gave highly significant difference effect (P<0.01 on viscosity, overrun, melting rate and total solid of yoghurt ice cream. It can be concluded that the adding of sago flour 2% in yoghurt gave the best result with the viscosity was 1750.75 cP, overrun was 25.14%, melting rate was 39.13 minutes/50 g, total solid was 36.20% and gave the best quality of yoghurt ice cream.

  7. 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.

  8. 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 (pcreams. 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

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

  10. 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.

  11. 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

  12. 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

  13. 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.

  14. 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.

  15. 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. Copyright (c) 2010 American Dairy

  16. Survey of Occurrence and Type of Artificial Colors in Nuts and Conventional Ice Cream Supplied in Karaj City in 2012

    Directory of Open Access Journals (Sweden)

    A. Heshmati

    2014-08-01

    Full Text Available Background: Based on current rules of country, the use of artificial colors in traditional ice cream production and nut processing is not allowed. Because of the attractiveness that artificial colors in this product make, their use is being increasing. Therefore, it's necessary and important to control these products. Methods: The research was conducted in two separate studies. In a study, 163 samples of traditional ice cream and in other study, pistachio, Indian walnut, pumpkin seed, sunflower seed and Japanese seed, 28 examples of each, were collected from the supply surface of Karaj city. Samples were analyzed for color determination. After color extraction by acetic acid, ammonia and wool, color identification done by TLC. Results: from samples of pistachio, Indian walnut, pumpkin seed, sunflower seed and Japanese seed surveyed, 35.7%, 39.3%, 27.2% and 21.4%, contained artificial colors, respectively. From 163 ice cream samples examined, 57 samples (34.97% contained artificial color and 106 samples (65.03 had natural color. The most applied color in analyzed ice cream and nut was Carmoisin and quinolein, respectively. Conclusion: according to study results, 25% of nuts and 35% of traditional ice cream contained artificial color. Because artificial color gives attractive and favorite apparent to product and information lack of supplier from color side-effect, trend for their applications likely being increased. It’s suggested to control these products and to punish legally violating units.

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

    Science.gov (United States)

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

    2018-01-01

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

  18. 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.

  19. 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.

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

    Science.gov (United States)

    Alsantali, Adel

    2018-01-01

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

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

    Science.gov (United States)

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

    2017-12-01

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

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

    Science.gov (United States)

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

    2018-06-01

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

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

    Science.gov (United States)

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

    2018-02-01

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

  4. The use of ice-cream to reduce inferior and liver uptake of 99mTc Sestamibi

    International Nuclear Information System (INIS)

    Williams, R.C.; Jost, G.M.

    2002-01-01

    Aim: To determine if ice-cream has any role in reducing the main drawback of sestamibi imaging namely inferior and liver uptake of sestamibi in myocardial imaging. This inferior uptake from, Stomach, Loops of Bowel and Left Lobe of liver can make interpretation difficult Can obscure a defect in the inferior margin of the heart and Hot inferior uptake can produce false adjacent cold defect when using a Fourier kernel. Material and Methods: To remove the confounding factor of various 'stress' regimes adenosine exercise and Dobutamine, only resting Sestamibi scans were examined. Patients where Given ice cream on a stick (ice covered) just prior to injection Imaged at 90 mins post injection of 500 Mbq Tc99m Sestamibi with > 90% purity, using eccentric non-elliptical non circular orbit to maximise resolution, for 18 mins with 2 heads. Processing: Reconstruct (for this purpose) with a butterworth filter of 0.4 and a power factor of 2. Sum all coronal views: Make a rectangular ROI covering the inferior 1/2 or the myocardium. Duplicate this ROI and place at same vertical position over highest activity region of liver. Duplicate region and place immediately underneath cardiac region. Create a BGD region of interest between heart and liver. Data: Ratios of heart to liver and inferior to heart are created with and without background correction. Results: Summary: Ice cream reduces the inferior uptake of Sestamibi by 30%. Ice cream reduces the liver uptake by 14%. Conclusion: Given: The low risk of an ice cream intervention. The high acceptance by patients. The low cost. The effect on inferior uptake. The possible effect on liver uptake. I would recommend the use of Ice Cream for all Myocardial Sestamibi Imaging

  5. 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

  6. 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. Copyright © 2016 Elsevier Inc. All rights reserved.

  7. 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. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. 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.

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

    OpenAIRE

    Ghadimi; Heshmati; Azizi Shafa; Nooshkam

    2016-01-01

    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. ...

  10. Evaluation of the ionizing radiation effects in microbiology, physical and chemical and sensory aspects of ice cream

    International Nuclear Information System (INIS)

    Rogovschi, Vladimir Dias

    2015-01-01

    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)

  11. Prevalence of Listeria Species in Ice Creams Sold in The Cities of Kahramanmaraş and Adana

    OpenAIRE

    AKMAN, Deniz; DURAN, Nizami; DIĞRAK, Metin

    2004-01-01

    In this study, the prevalence of Listeria spp. was investigated in the ice cream samples collected from the downtown stores of Kahramanmaras (28 samples) and Adana (30 samples). A total of 58 ice cream samples were analysed by the Food and Drug Administration (FDA) two-stage enrichment techniques. Growth of Listeria spp. was determined in 14 (24.1%) of the samples collected from Kahramanmaras and 10 (17.2%) samples from Adana. The results of the biochemical tests revealed that the bacterial g...

  12. 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.

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

    OpenAIRE

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

    2015-01-01

    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 qu...

  14. 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 (T 1 , T 2 , T 3 and T 4 ), respectively. Ice cream prepared from 100% milk fat was kept as control. Ice cream samples stored at -18 °C for 60 days were analysed at 0, 30 and 60 days of the storage period. Fatty acid profile, total phenolic contents, total flavonoids, free fatty acids, peroxide value, anisidine value and sensory characteristics of ice cream samples was studied. Concentration of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid in T 4 was 13.24, 0.58, 0.42 and 0.31%, respectively. Total phenolic contents of control, T 1 , T 2 , T 3 and T 4 were recorded 0.12, 1.65, 3.17, 5.19 and 7.48 mg GAE/mL, respectively. Total flavonoid content of control, T 1 , T 2 , T 3 and T 4 were found 0.08, 0.64, 1.87, 3.16 and 4.29 mg Quercetin Equivalent/mL. 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of control, T 1 , T 2 , T 3 and T 4 was noted 5.61, 17.43, 36.84, 51.17 and 74.91%, respectively. After 60 days of storage period, the highest peroxide value of 1.84 (MeqO 2 /kg) was observed in T 4 , which was much less than allowable limit of 10 (MeqO 2 /kg). Flavour score was non-significant after 30 days of storage period. Supplementation of ice cream with olein fraction of chia oil enhanced the concentration of

  15. Development and validation of a method for the quantification of fructooligosaccharides in a prebiotic ice cream

    Directory of Open Access Journals (Sweden)

    Claudia L. González-Aguirre

    2018-02-01

    Full Text Available Context: Fructooligosaccharides (FOS are known as oligofructanes, oligosaccharides or oligofructose, which fall within the concept of prebiotics. One of the methods most commonly used in the industry for quantification and quality control nutraceutical substances classification is the method of high performance liquid chromatography (HPLC. Aims: To develop a procedure for the determination of FOS by HPLC in raw materials and a prebiotic ice cream. Methods: For the chromatographic separation, an HPLC was used with a refractive index detector (IR. The separation was performed using two columns coupled Sugar-pak I™ using an isocratic procedure with water type 1 at 0.35 mL/min. Kestose (GF2, nistose (GF3 and fructofuranosylnystose (GF4 were used as standards. Robustness was assessed by applying the Youden and Steiner test. Results: Good linear correlations were obtained (y = 14191.4470 x + 285684.2, r2 = 0.9904 within the concentration range of 8.0-12.0 mg/mL. The FOS recoveries were 99.5% with the intra-day and inter-day relative standard deviation (RSD less than 0.8%. The robustness test showed that the temperature parameters of the column and flow velocity are critical factors in the method. Conclusions: This reliable, simple and cost-effective method could be applied to the routine monitoring of FOS (GF2, GF3, and GF4 in raw materials and prebiotic ice creams.

  16. 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.

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

    Science.gov (United States)

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

    2002-01-01

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

  18. 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.

  19. 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. Published by Elsevier B.V.

  20. 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% (Pice cream was mixed with the charcoal...

  1. 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.

  2. 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.

  3. 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

  4. 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.

  5. 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.

  6. 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*

  7. 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.

  8. 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.

  9. Global ice sheet modeling

    Energy Technology Data Exchange (ETDEWEB)

    Hughes, T.J.; Fastook, J.L. [Univ. of Maine, Orono, ME (United States). Institute for Quaternary Studies

    1994-05-01

    The University of Maine conducted this study for Pacific Northwest Laboratory (PNL) as part of a global climate modeling task for site characterization of the potential nuclear waste respository site at Yucca Mountain, NV. The purpose of the study was to develop a global ice sheet dynamics model that will forecast the three-dimensional configuration of global ice sheets for specific climate change scenarios. The objective of the third (final) year of the work was to produce ice sheet data for glaciation scenarios covering the next 100,000 years. This was accomplished using both the map-plane and flowband solutions of our time-dependent, finite-element gridpoint model. The theory and equations used to develop the ice sheet models are presented. Three future scenarios were simulated by the model and results are discussed.

  10. Global ice sheet modeling

    International Nuclear Information System (INIS)

    Hughes, T.J.; Fastook, J.L.

    1994-05-01

    The University of Maine conducted this study for Pacific Northwest Laboratory (PNL) as part of a global climate modeling task for site characterization of the potential nuclear waste respository site at Yucca Mountain, NV. The purpose of the study was to develop a global ice sheet dynamics model that will forecast the three-dimensional configuration of global ice sheets for specific climate change scenarios. The objective of the third (final) year of the work was to produce ice sheet data for glaciation scenarios covering the next 100,000 years. This was accomplished using both the map-plane and flowband solutions of our time-dependent, finite-element gridpoint model. The theory and equations used to develop the ice sheet models are presented. Three future scenarios were simulated by the model and results are discussed

  11. The Survey on Contamination Value of Staphylococcus aureus, Coliform and E.coli in Traditional Ice Cream Offered in Ahvaz Market

    Directory of Open Access Journals (Sweden)

    M Ekhtelat

    2011-11-01

    Full Text Available The diseases due of the consumption septic and unsafe nutrition are one of the major problems in developed and developing countries yet. Ice cream is a dairy product which favors the growth of microorganisms. Production of non-pasteurized hand made ice cream as traditional ice cream is very popular in Iran. In attention to more consumption of ice cream in warm seasons, especially in tropical areas, this study was conducted from the aspect of indicator microorganisms in ice cream. In this research, totally 120 samples were collected during summer of 2009 from different part of Ahvaz. According to reference methods and in order to examine Coliform and E.coli and Staphylococcus aureus contamination of samples, selective media and finally biochemical test were carried out. The results showed that 94 (78.33% and 13 (10.83% samples were contaminated to coliform and E.coli respectively, while 38 (31.67% out of 120 samples were contaminated to coagulase positive Staphylococcus aureus. The result of this study showed that in attention the standard limits, the most of the examined ice creams were not allowed for consumption. Therefore, the more seriously monitoring to prevent bacterial contaminations should be considered by responsible authorities.

  12. Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream

    Directory of Open Access Journals (Sweden)

    M. B. Akın

    2015-05-01

    Full Text Available In this study, the effects of addition of different amounts of ascorbic acid and glucose oxidase on the properties of symbiotic ice cream were investigated. Ice-cream containing inulin (2 % (w/w was produced by mixing fortified milk fermented with probiotic strains with the ice-cream mixes containing different ascorbic acid and glucose oxidase concentrations (0.025, 0.05, 0.1 (w/w. The cultures were grown (37 °C, 12 h in UHT skimmed milk. The fermented milk was added to the ice-cream mix up to a level of 10 % w/w. Increasing the concentration of ascorbic acid stimulated the growth of Lactobacillus acidophilus LA-5 (L. acidophilus and Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12. On contrary, increasing the concentration of glucose oxidase negatively affected the growth of L. acidophilus and Bifidobacterium BB-12. However, both, ascorbic acid and glucose oxidase concentration had no effect on physical and sensory properties of ice cream. The results suggested that the addition of ascorbic acid stimulated the growth of L. acidophilus and Bifidobacterium BB-12 and could be recommended for ice cream production.

  13. 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.

  14. 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 compared with results from previous investigations showing a maximum adsorption capacity to the two activated charcoal-water slurries at about 0.62-0.72 g paracetamol/g activated charcoal. Activated charcoal (Carbomix or Norit Ready-To-Use), simulated gastric (pH 1.2) or intestinal (pH 7.2) fluid......, 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...

  15. 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.

  16. 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.

  17. The Survey on the Bacterial Contamination of Traditional & Pasteurized ice Cream Produced in Arak City (summer and fall 2011)

    OpenAIRE

    M Rezaei; M Parviz; MR Javanmard

    2014-01-01

    Introduction: Ice-cream, being full of nutrients and enjoying favorable conditions may cause poisoning and intestinal diseases for the consumers in case of not considering rules of hygiene in the stages of production, maintenance and delivery.It is in fact considered as one of the dairy products providing a suitable environment for the development of different kinds of microorganisms. The purpose of this study was to investigate bacterial contamination found in traditional (unpasteurized) and...

  18. 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.

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

    Science.gov (United States)

    Goraya, Rajpreet Kaur; Bajwa, Usha

    2018-05-01

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

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

    Science.gov (United States)

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

    2017-10-19

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

  1. 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.

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

    Directory of Open Access Journals (Sweden)

    Filiz Yangılar

    2016-11-01

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

  3. 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.

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

  5. Optimizing a portable biosensor system for bacterial detection in milk based mix for ice cream

    Directory of Open Access Journals (Sweden)

    A. Biscotti

    2018-04-01

    Full Text Available One of the primary focuses of the food industry is providing products compliant with safety standards. The microbiological analysis helps in the identification of the presence of pathogen microorganisms in the food. The analysis with Agar Plate is the classic method. This approach guarantees a high accuracy, but it needs a long detection time (twenty-four to forty-eight hours, beyond high costs and skilled technician. In recent times have been proposed many different methods to have a faster response, and between them there is the impedance method. One of its features is that it is fast, in fact it requires between three to fourteen hours to obtain a reliable measurement. The system is accurate, and suitable to be executed automatically. To test this method has been used UHT Ice Cream Mix. A known volume of mix has been inoculated with increasing percentage of cultures of E. coli. The measurement of the impedance of the inoculated mix has been done by an electronic board designed for the application, and by applying a sinusoidal voltage to the test tube. The signal was digitally generated by the microprocessor, and supplied externally through a D.A. converter. The signal was then filtered to delete from its spectrum the high frequency components typical of the digitally generated signals. The data obtained from impedance instrument showed a reliable correspondence with those from the plate count. By working in less time compared to traditional methods, this tool is well suited for in-situ preliminary analysis in commercial and professional foodservice environment.

  6. 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.

  7. 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.

  8. The Study of Alginate and Whey Protein Hydrolyzed Suplementation Utilization for Cell Release and Microencapsulated Lactobacillus Acidophilus Viability in Probiotic Ice Cream

    Directory of Open Access Journals (Sweden)

    Purwadi Purwadi

    2013-10-01

    Full Text Available The objectives of this research were to increase viability and activity of L. acidophilus encapsulated with alginate and whey protein hydrolyzed for cell release and microencapsulated Lactobacillus acidophilus viability in probiotic ice cream. The methods used were factorial experiment using Completely Randomized Design. Data was analysed with Variance Analysis. The results showed that the interaction between alginate and whey protein hydrolyzed supplemented could be increased the function of CaCl2 and also encapsulated L. acidophilus viability. The used alginate of 1% and whey protein hydrolyzed supplemented of 0,5% produced encapsulated L. acidophilus viability higher than before, but however, the utilization of alginate of 1% and whey protein hydrolyzed supplemented of 0% could release a few cell. Therefore, the utilization of alginate 1% and whey protein hydrolyzed supplemented 0,5% in ice cream produced L. acidophilus highest than other.   Keywords :   Lactobacillus acidophilus, microencapsulation, alginate, whey protein hydrolyzed, cell release, ice cream

  9. 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.

  10. 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

  11. 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.

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

    OpenAIRE

    Pederiva,Norma B. Barbini de; Guzmán,Ana M. Stefanini de

    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...

  13. 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. © The Author(s) 2014.

  14. 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.

  15. 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.

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

    Science.gov (United States)

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

    2018-04-16

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

  17. Use of the Bovine Udder Skin model to evaluate the tolerability of Mesem cosmetic cream.

    Science.gov (United States)

    Raak, Christa; Molsberger, Friedrich; Pittermann, Wolfgang; Bertram, Mathias; Robens, Sibylle; Ostermann, Thomas

    2017-09-01

    Observational studies of Mesem cream (based on Mesembryanthemum crystallinum L. plant extract) found that it had positive effects on skin hydration and smoothing of the skin. However, some patients reported skin irritation effects. The current study evaluated the skin tolerability of Mesem cream, as compared to the carrier cream (without the active ingredient), by using the isolated perfused bovine udder skin model. The primary outcomes investigated were cytotoxicity (i.e. cell viability), assessed with the MTT assay, and irritancy and inflammation, assessed by measuring PGE₂ tissue levels. A total reaction score was calculated by combining the results for each parameter. In the case of a single topical application, significant differences were found between the carrier cream and the Mesem cream. While the application of carrier cream resulted in low cytotoxicity (-8.4% change in viability, as compared to the untreated control), the Mesem cream was more cytotoxic (-18.7% change). In addition, one hour after application, PGE₂ levels were higher in Mesem cream-treated skin, as compared to carrier cream-treated skin (16.6% versus 11.3%). Further experiments (tape-stripped skin and repeated application) also found significant differences between the two creams in the results obtained. Evaluation of the effectiveness, safety and tolerability of phyto-cosmetic products is important. Our results confirmed the findings of two previous human observational studies (the human patch test and open application study). Future experiments to understand the underlying principles of its effectiveness, safety and tolerability should include extracts of M. crystallinum L. juice, as well as the Mesem cream itself. 2017 FRAME.

  18. 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.

  19. 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.

  20. 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

  1. Modelling the Antarctic Ice Sheet

    DEFF Research Database (Denmark)

    Pedersen, Jens Olaf Pepke; Holm, A.

    2015-01-01

    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...... the DAIS model will be presented. G. Shaffer (2014) Formulation, calibration and validation of the DAIS model (version 1), a simple Antarctic ice sheet model sensitive to variations of sea level and ocean subsurface temperature, Geosci. Model Dev., 7, 1803‐1818...

  2. Modelling snow ice and superimposed ice on landfast sea ice in Kongsfjorden, Svalbard

    Directory of Open Access Journals (Sweden)

    Caixin Wang

    2015-08-01

    Full Text Available Snow ice and superimposed ice formation on landfast sea ice in a Svalbard fjord, Kongsfjorden, was investigated with a high-resolution thermodynamic snow and sea-ice model, applying meteorological weather station data as external forcing. The model shows that sea-ice formation occurs both at the ice bottom and at the snow/ice interface. Modelling results indicated that the total snow ice and superimposed ice, which formed at the snow/ice interface, was about 14 cm during the simulation period, accounting for about 15% of the total ice mass and 35% of the total ice growth. Introducing a time-dependent snow density improved the modelled results, and a time-dependent oceanic heat flux parameterization yielded reasonable ice growth at the ice bottom. Model results suggest that weather conditions, in particular air temperature and precipitation, as well as snow thermal properties and surface albedo are the most critical factors for the development of snow ice and superimposed ice in Kongsfjorden. While both warming air and higher precipitation led to increased snow ice and superimposed ice forming in Kongsfjorden in the model runs, the processes were more sensitive to precipitation than to air temperature.

  3. 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.

  4. Ice flow Modelling of the Greenland Ice Sheet

    DEFF Research Database (Denmark)

    Nielsen, Lisbeth Tangaa

    Models of ice flow have a range of application in glaciology, including investigating the large-scale response of ice sheets to changes in climate, assimilating data to estimate unknown conditions beneath the ice sheet, and in interpreting proxy records obtained from ice cores, among others. In t...... a steady state with respect to the reference climate at the end of the simulation and that the mass balance of the ice sheet at this time was more sensitive to recent climate fluctuations than the temperature forcing in the early or mid-Holocene.......Models of ice flow have a range of application in glaciology, including investigating the large-scale response of ice sheets to changes in climate, assimilating data to estimate unknown conditions beneath the ice sheet, and in interpreting proxy records obtained from ice cores, among others....... In this PhD project, the use of ice flow models for the interpretation of the age-structure of the Greenland ice sheet, i.e. the depth within the ice, at which ice deposited at given times are found at present day. Two different observational data sets of this archive were investigated. Further, paleo...

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

    Science.gov (United States)

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

    2017-11-07

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

  6. Ice shelf fracture parameterization in an ice sheet model

    Directory of Open Access Journals (Sweden)

    S. Sun

    2017-11-01

    Full Text Available Floating ice shelves exert a stabilizing force onto the inland ice sheet. However, this buttressing effect is diminished by the fracture process, which on large scales effectively softens the ice, accelerating its flow, increasing calving, and potentially leading to ice shelf breakup. We add a continuum damage model (CDM to the BISICLES ice sheet model, which is intended to model the localized opening of crevasses under stress, the transport of those crevasses through the ice sheet, and the coupling between crevasse depth and the ice flow field and to carry out idealized numerical experiments examining the broad impact on large-scale ice sheet and shelf dynamics. In each case we see a complex pattern of damage evolve over time, with an eventual loss of buttressing approximately equivalent to halving the thickness of the ice shelf. We find that it is possible to achieve a similar ice flow pattern using a simple rule of thumb: introducing an enhancement factor ∼ 10 everywhere in the model domain. However, spatially varying damage (or equivalently, enhancement factor fields set at the start of prognostic calculations to match velocity observations, as is widely done in ice sheet simulations, ought to evolve in time, or grounding line retreat can be slowed by an order of magnitude.

  7. Multiscale Models of Melting Arctic Sea Ice

    Science.gov (United States)

    2014-09-30

    Sea ice reflectance or albedo , a key parameter in climate modeling, is primarily determined by melt pond and ice floe configurations. Ice - albedo ...determine their albedo - a key parameter in climate modeling. Here we explore the possibility of a conceptual sea ice climate model passing through a...bifurcation points. Ising model for melt ponds on Arctic sea ice Y. Ma, I. Sudakov, and K. M. Golden Abstract: The albedo of melting

  8. 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.

  9. 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.

  10. Modelling ice-ocean interaction in ice shelf crevasses

    Science.gov (United States)

    Jordan, J. R.; Holland, P.; Piggott, M. D.; Jenkins, A.; Kimura, S.

    2013-12-01

    Ocean freezing within ice shelf basal crevasses could potentially act as a stabilising influence on ice shelves, however ice-ocean interaction and ocean dynamics within these crevasses are as yet poorly understood. To this end, an idealised two-dimensional model of an ice shelf basal crevasse has been developed using Fluidity-ICOM, a finite element ocean model using an unstructured mesh. A model of frazil ice formation and deposition has been incorporated into Fluidity-ICOM to better represent the freezing process. Model results show that freezing at the top of crevasses leads to the formation of an unstable overturning circulation due to the rejection of dense, salty water. The strength of this circulation, which is increased by the formation of frazil ice, is found to be the dominant factor influencing the total freezing rate. Frazil ice precipitation is found to be responsible for roughly one sixth of ice formation on the top of the basal crevasse, with direct freezing, enhanced by the complex dynamics of the overturning circulation, responsible for the rest. Increasing the frazil crystal radii used in the model has little impact on the amount of frazil ice deposition but does increase the amount of direct freezing. Significant melting and freezing was found to occur on the walls of the crevasse due to the strong overturning circulation. With previous modelling approaches it has not been possible to simulate this strong circulation, with water rising up one side of the crevasse and down the other.

  11. Use of CREAMS model in experimental designs for shallow land burial of low level wastes

    International Nuclear Information System (INIS)

    Devaurs, M.

    1985-01-01

    A state-of-the art model developed by the US Department of Agriculture called CREAMS (A Field Scale Model for Chemicals, Runoff, and Erosion from Agricultural Management Systems) is used to simulate the hydrologic processes in soil and rock covers at shallow land waste disposal sites. Application of the CREAMS model in management of soil moisture and percolation at waste disposal sites is discussed for diverse topsoil-backfill-cobble-gravel trench cap designs tested at different field scales. 8 references, 7 figures, 3 tables

  12. 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

  13. Comparison of sorbitol MacConkey and hemorrhagic coli agars for recovery of Escherichia coli O157:H7 from brie, ice cream, and whole milk.

    Science.gov (United States)

    Hammack, T S; Feng, P; Amaguaña, R M; June, G A; Sherrod, P S; Andrews, W H

    1997-01-01

    The relative efficacies of hemorrhagic coli (HC) agar and several formulations of sorbitol MacConkey (SorMac) agar, with and without 0.1% (w/v) 4-methyllumbelliferyl-beta-D-glucuronide (MUG), in recovering unstressed and heat-stressed Escherichia coli O157:H7 from Brie cheese, ice cream, and whole milk were determined. Recovery of unstressed E. coli O157:H7 was determined quantitatively by spread-plating diluted samples onto different agars and performing plate counts. Recovery of stressed E. coli O157:H7 was determined qualitatively by enriching samples in modified trypticase soy broth, streaking the incubated enrichments, and isolating E. coli O157:H7 colonies from the agars. HC agar and the SorMac agar formulations did not differ significantly in their ability to recover unstressed E. coli O157:H7 from ice cream and whole milk; however, HC agar recovered significantly more unstressed E. coli O157:H7 from Brie cheese than did the SorMac agar formulations. Bacteriological Analytical Manual and Oxoid SorMac agar formulations made from individual ingredients, did not differ significantly in recovering unstressed E. coli O157:H7 from Brie cheese. The efficiency of the commercially available Oxoid SorMac agar could not be determined because of overgrowth by indigenous microflora. HC and SorMac agars did not differ significantly in recovering stressed E. coli O157:H7 from Brie cheese, ice cream, and whole milk. MUG had no apparent effect on recovery of either stressed or unstressed E. coli O157:H7 from the dairy foods examined.

  14. 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.

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

    OpenAIRE

    Yi eChen; Emma eAllard; Anna eWooten; Minji eHur; Ishani eSheth; Anna eLassri; Thomas S Hammack; Dumitru eMacarisin

    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. Mil...

  16. The Effect of Customer Satisfaction, Customer Loyalty, and Brand Commitment on Word of Mouth of Wall€™s Ice Cream in Manado

    OpenAIRE

    Pandowo, Merinda Pandowo; Kindangen, Citra Pingkan

    2014-01-01

    Food and beverage products and the followed improvement in industry are familiar for common people in every part of this world. The aim of this research is to analyze the effect of customer satisfaction, customer loyalty, and brand commitment on word of mouth. To achieve the objectives, the research method used is causal research by using multiple regression analysis as the analytical tool. The population of this research is the consumers in Manado who ever taste wall€™s Ice cream with sample...

  17. 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)

  18. Prevalence of Listeria monocytogenes in traditional ice cream, Yazd, IRAN (1394 and compared to other studies in different parts of Iran

    Directory of Open Access Journals (Sweden)

    Negar Hamidian

    2017-07-01

    Full Text Available 1-Mortazavi S, Gods rohani M, Juyande H. milk and dairy products technology. The University Ferdowsi Mashhad; 1996. p. 266. 2-Azadnia P, Ghasemi M, Abbasi M, Taarof N, Jashni M. Microbial Quality of Traditional Ice Cream Produced by Small-Scale Manufacturers in Khormoj and Its Comparison with the Iranian National Standard. Journal of Animal and Veterinary Advances 2011;10(6:742-4. 3- Ziabari Mirnezami H. What do you know about milk (Milk chemical technology: Tehran University; 1996. 4-Movassagh MH, Movassagh A, Mahmoodi H, Servatkhah F, Sourorbakhsh MR. Microbiological contamination of the traditional chocolate Ice cream sold in the Northwest Region of Iran. Global Veterinaria 2011;6(3:269-71. 5-Karim G, Razavilar V, Akhonndzade A. survey contamination of traditional ice cream to bacteria causing the infection and food poisoning[persian]. Tehran University Faculty of Veterinary 1374;50:71-8. 6-Kanbakan U, Con A, Ayar A. Determination of microbiological contamination sources during ice cream production in Denizli, Turkey. Food Control 2004;15(6:463-70. 7- Fallah AA, Saei-Dehkordi SS, Rahnama M, Tahmasby H, Mahzounieh M. Prevalence and antimicrobial resistance patterns of  Listeria  species isolated from poultry products marketed in Iran. Food Control 2012;28(2:327-32. 8-Farber J, Peterkin P. Listeria monocytogenes, a food-borne pathogen. Microbiological reviews 1991;55(3:476. 9-Navratilova P, Schlegelova J, Sustackova A, Napravnikova E, Lukasova J, Klimova E. Prevalence of Listeria monocytogenes in milk, meat and foodstuff of animal origin and the phenotype of antibiotic resistance of isolated strains. Veterinarni Medicina-UZPI 2004;49. 10-Williams SK, Roof S, Boyle EA, Burson D, Thippareddi H, Geornaras I, et al. Molecular ecology of Listeria monocytogenes and other Listeria species in small and very small ready-to-eat meat processing plants. J Food Prot 2011;74(1:63-77. 11-Halter E, Neuhaus K, Scherer S. Listeria weihenstephanensis sp. nov

  19. 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

  20. 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

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

  3. 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.

  4. 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

  5. The IceCube Computing Infrastructure Model

    CERN Multimedia

    CERN. Geneva

    2012-01-01

    Besides the big LHC experiments a number of mid-size experiments is coming online which need to define new computing models to meet the demands on processing and storage requirements of those experiments. We present the hybrid computing model of IceCube which leverages GRID models with a more flexible direct user model as an example of a possible solution. In IceCube a central datacenter at UW-Madison servers as Tier-0 with a single Tier-1 datacenter at DESY Zeuthen. We describe the setup of the IceCube computing infrastructure and report on our experience in successfully provisioning the IceCube computing needs.

  6. 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

  7. 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 ...

  8. 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

  9. 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.

  10. PENGARUH PENAMBAHAN UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK ES KRIM SUSU KAMBING PERANAKAN ETAWA [The Influence of Purple Sweet Potato Increment og Organoleptic Characteristic of Goat Milk Ice Cream of Etawa Generation

    Directory of Open Access Journals (Sweden)

    Susilawati Susilawati

    2014-12-01

    Full Text Available Goat milk is perishable foodstuffs and has  low shelf life. One way to preserve it is process goat milk into ice cream. This is usefulforreducingthe damagenutritiongoat milk. Purple sweet potatoes which contain some anthosianin can be added to inprove the texture. However, the amount of purple sweet potato  added will affect the texture and body of icecream.  Therfore this research is needed. This research was purposed to find concentration of purple sweet potato that will produce the best ice cream especially on organoleptic characteristic. The experiment was arranged in  Latin Square design in single factor that consist of 5 levels  concentrations of purple sweet potato paste. There were 0% (reference, 10%, 20%, 30%, and 40% (b/b with 5 replications. Data were analyzed using analysis of variance . furtehre tested using the HSD Test in 5% level of signiificance. The The results showed that addition of  30%  sweet potato paste produced the best quality of goat milk ice cream of Etawa . The score of aroma was 3,5 (not specific goat milk, the taste’s score was 3,47 (sweet, color’s score was 2,8 (rather purple, texture’s score was 3,5 (soft, and the overall  of acceptance was 3,203 (rather like. This ice cream contained water, protein, fat, ash, crude fiber, and total carbohidrate as amuch as 66,98%, protein was 5,5%, 11,86%, 1,34%, 0,3% and 14,2%. Keyword : goat milk, ice cream, purple sweet potato

  11. Evaluation of a nonsteroidal topical cream in a guinea pig model of Malassezia furfur infection.

    Science.gov (United States)

    Nalamothu, Vijendra; O'Leary, Ann L; Kandavilli, Sateesh; Fraser, Joanne; Pandya, Vishvabhavan

    2009-01-01

    Malassezia furfur is an important causal factor for seborrheic dermatitis, and topical antifungal therapy is an effective treatment approach. This study assessed the antifungal activity of Promiseb Topical Cream (Promius Pharma, LLC, Bridgewater, NJ), a novel nonsteroidal prescription medical device cream, in the M furfur-infected skin model for guinea pigs. Guinea pigs (N = 28) were divided into 4 groups and infected with M furfur for 7 days. On day 8, the first group of animals was sacrificed. The scrapings of inoculation site on each animal were tested for the presence of the organism, and the skin was excised for quantitation of M furfur. The second group was left untreated. The remaining 2 groups were treated with one of the test agents (Promiseb) and the positive control product (ciclopirox olamine cream, 0.77%; Loprox, Medicis, Scottsdale, AZ) each once daily for 3 days. At the end of treatment, animals were sacrificed and analyzed similarly to the first group. M furfur was recovered from all animals in the first group. Visual signs of infection, such as erythema and edema, were not observed in the infected animals at the end of the study. In the animals treated for 3 days with the test agents, the M furfur counts were reduced to below the limit of quantitation. Both test agents were equally effective in substantially reducing the density of M furfur compared with the untreated control.

  12. Modelling the Early Weichselian Eurasian Ice Sheets: role of ice shelves and influence of ice-dammed lakes

    Directory of Open Access Journals (Sweden)

    V. Peyaud

    2007-07-01

    Full Text Available During the last glaciation, a marine ice sheet repeatedly appeared in Eurasia. The floating part of this ice sheet was essential to its rapid extension over the seas. During the earliest stage (90 kyr BP, large ice-dammed lakes formed south of the ice sheet. These lakes are believed to have cooled the climate at the margin of the ice. Using an ice sheet model, we investigated the role of ice shelves during the inception and the influence of ice-dammed lakes on the ice sheet evolution. Inception in Barents sea seems due to thickening of a large ice shelf. We observe a substantial impact of the lakes on the evolution of the ice sheets. Reduced summer ablation enhances ice extent and thickness, and the deglaciation is delayed by 2000 years.

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

    Directory of Open Access Journals (Sweden)

    Yi Chen

    Full Text Available 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

  14. 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

  15. 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.

  16. Wave-Ice interaction in the Marginal Ice Zone: Toward a Wave-Ocean-Ice Coupled Modeling System

    Science.gov (United States)

    2015-09-30

    1 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. Wave-Ice interaction in the Marginal Ice Zone: Toward a...scattering of waves by interaction with ice in the Marginal Ice Zone (MIZ). The wave model physics developed here will later be part of an operational...10.5670/oceanog.2014.73. Liu, A.K., B. Holt, and P.W. Vachon, 1991: Wave propagation in the Marginal Ice Zone: Model predictions and comparisons

  17. A new formulation of cannabidiol in cream shows therapeutic effects in a mouse model of experimental autoimmune encephalomyelitis.

    Science.gov (United States)

    Giacoppo, Sabrina; Galuppo, Maria; Pollastro, Federica; Grassi, Gianpaolo; Bramanti, Placido; Mazzon, Emanuela

    2015-10-21

    The present study was designed to investigate the efficacy of a new formulation of alone, purified cannabidiol (CBD) (>98 %), the main non-psychotropic cannabinoid of Cannabis sativa, as a topical treatment in an experimental model of autoimmune encephalomyelitis (EAE), the most commonly used model for multiple sclerosis (MS). Particularly, we evaluated whether administration of a topical 1 % CBD-cream, given at the time of symptomatic disease onset, could affect the EAE progression and if this treatment could also recover paralysis of hind limbs, qualifying topical-CBD for the symptomatic treatment of MS. In order to have a preparation of 1 % of CBD-cream, pure CBD have been solubilized in propylene glycoland basic dense cream O/A. EAE was induced by immunization with myelin oligodendroglial glycoprotein peptide (MOG35-55) in C57BL/6 mice. After EAE onset, mice were allocated into several experimental groups (Naïve, EAE, EAE-1 % CBD-cream, EAE-vehicle cream, CTRL-1 % CBD-cream, CTRL-vehicle cream). Mice were observed daily for signs of EAE and weight loss. At the sacrifice of the animals, which occurred at the 28(th) day from EAE-induction, spinal cord and spleen tissues were collected in order to perform histological evaluation, immunohistochemistry and western blotting analysis. Achieved results surprisingly show that daily treatment with topical 1 % CBD-cream may exert neuroprotective effects against EAE, diminishing clinical disease score (mean of 5.0 in EAE mice vs 1.5 in EAE + CBD-cream), by recovering of paralysis of hind limbs and by ameliorating histological score typical of disease (lymphocytic infiltration and demyelination) in spinal cord tissues. Also, 1 % CBD-cream is able to counteract the EAE-induced damage reducing release of CD4 and CD8α T cells (spleen tissue localization was quantified about 10,69 % and 35,96 % of positive staining respectively in EAE mice) and expression of the main pro-inflammatory cytokines as well as several other

  18. Variational Ridging in Sea Ice Models

    Science.gov (United States)

    Roberts, A.; Hunke, E. C.; Lipscomb, W. H.; Maslowski, W.; Kamal, S.

    2017-12-01

    This work presents the results of a new development to make basin-scale sea ice models aware of the shape, porosity and extent of individual ridges within the pack. We have derived an analytic solution for the Euler-Lagrange equation of individual ridges that accounts for non-conservative forces, and therefore the compressive strength of individual ridges. Because a region of the pack is simply a collection of paths of individual ridges, we are able to solve the Euler-Lagrange equation for a large-scale sea ice field also, and therefore the compressive strength of a region of the pack that explicitly accounts for the macro-porosity of ridged debris. We make a number of assumptions that have simplified the problem, such as treating sea ice as a granular material in ridges, and assuming that bending moments associated with ridging are perturbations around an isostatic state. Regardless of these simplifications, the ridge model is remarkably predictive of macro-porosity and ridge shape, and, because our equations are analytic, they do not require costly computations to solve the Euler-Lagrange equation of ridges on the large scale. The new ridge model is therefore applicable to large-scale sea ice models. We present results from this theoretical development, as well as plans to apply it to the Regional Arctic System Model and a community sea ice code. Most importantly, the new ridging model is particularly useful for pinpointing gaps in our observational record of sea ice ridges, and points to the need for improved measurements of the evolution of porosity of deformed ice in the Arctic and Antarctic. Such knowledge is not only useful for improving models, but also for improving estimates of sea ice volume derived from altimetric measurements of sea ice freeboard.

  19. Endangered species toxicity extrapolation using ICE models

    Science.gov (United States)

    The National Research Council’s (NRC) report on assessing pesticide risks to threatened and endangered species (T&E) included the recommendation of using interspecies correlation models (ICE) as an alternative to general safety factors for extrapolating across species. ...

  20. The last British-Irish Ice Sheet: A data-rich environment for ice sheet modelling

    Science.gov (United States)

    Ely, Jeremy; Clark, Chris; Hindmarsh, Richard; Bradley, Sarah

    2017-04-01

    In order to simulate the future dynamics of the Greenland and Antarctic ice sheets, robust numerical models validated by observations of past ice sheet behaviour are required. The extent and dynamics of contemporary ice sheets have been observed at a decadal scale. But a much longer record of ice sheet behaviour (10 ka) can be collated by studying the evidence left behind by palaeo-ice sheets. Extensive geomorphological and geochronological evidence for the past behaviour of the last British-Irish Ice Sheet has been gathered through over 150 years of research and BRITICE-CHRONO, a recent consortium project. This large volume of empirical evidence makes the last British-Irish Ice Sheet one of the best constrained palaeo-ice sheets in the world, and a data-rich environment for ice sheet modelling experiments. Yet, integrating this data and its associated uncertainty and abstraction into ice sheet modelling experiments remains challenging. Here we summarise the available geomorphological and geochronological data and discuss how this will be integrated into ice sheet modelling experiments. Several packages of data, each with its own associated level of interpretation (ranging from raw data to empirically reconstructed ice sheet margins), will be made available to the ice-sheet modelling community. Furthermore, we demonstrate our approach to simulating the empirically reconstructed behaviour of the British-Irish Ice Sheet through a series of ice sheet modelling experiments which account for relative sea level change, and uncertainty in empirically reconstructed ice sheet extent.

  1. Simulation Tools Model Icing for Aircraft Design

    Science.gov (United States)

    2012-01-01

    the years from strictly a research tool to one used routinely by industry and other government agencies. Glenn contractor William Wright has been the architect of this development, supported by a team of researchers investigating icing physics, creating validation data, and ensuring development according to standard software engineering practices. The program provides a virtual simulation environment for determining where water droplets strike an airfoil in flight, what kind of ice would result, and what shape that ice would take. Users can enter geometries for specific, two-dimensional cross sections of an airfoil or other airframe surface and then apply a range of inputs - different droplet sizes, temperatures, airspeeds, and more - to model how ice would build up on the surface in various conditions. The program s versatility, ease of use, and speed - LEWICE can run through complex icing simulations in only a few minutes - have contributed to it becoming a popular resource in the aviation industry.

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. Development and optimization of sweet cream butter from buffaloes ...

    African Journals Online (AJOL)

    ajl yemi

    2011-11-28

    Nov 28, 2011 ... making methods for getting good quality and yield of butter by standardizing cream fat levels and altering churning ... Key words: Butter quality, churning temperature, optimization, cottage scale, sweet cream. INTRODUCTION ..... fruit concentration on the physical properties of vanilla and fruit ice cream-type ...

  7. 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 consumptions was significantly higher in cases compared to controls. Females in the case group had a higher daily energy intake compared to their counterparts in the control group, 1812 ± 331 and 1590 ± 148 kcal respectively (p Body Mass Index, and body fat percentage between case and control groups (p > 0.05). Glycemic load diet and frequencies of milk and ice cream intake were positively associated with acne vulgaris.

  8. Evaluation of the Escherichia coli (E.coli Strains based on protein profiles obtained from traditional Ice cream in Isfahan City

    Directory of Open Access Journals (Sweden)

    Maryam Ranjbar

    2016-06-01

    Full Text Available Introduction: Bacterial strains present in food products undergo different thermal processes such as coldness and warmth. Such cases cause a shock in bacteria and force the bacteria to produce proteins and partly, develop a change in the production of enzyme. This can give the strain a special characteristic, knowledge of this characteristic will contribute to a timely and more precise identification. Materials and methods: During this time more than 100 samples have been examined, out of which, 48 Indol positive isolation samples were examined by phenotypic tests and sodium dodecyle sulphate polyacrylamide gel electrophoresis (SDS- PAGE. Results: – The results of numerical analysis of phenotypic characteristics and protein patterns showed that only 79% of the collected isolates (phenon 1 and 2 could be identified as E.coli compared with reference strains. E.coli strains from ice creams were showed some Variation in banding patterns. Major differences were observed in protein bands between 23.59 - and 20.79 -kDa molecular mass range which the isolates were compared with reference strains. Discussion and conclusion: Our study concluded that food’s bacterial strains are influenced by temperatures in different processes and also it could stimulate the production of proteins or change the enzymes. Therefore, The reason of taking care of the issues is that changes in the proteins’ structures can lead to change in the biochemical properties, and finally this change can misguide us. Further research is being performed to characterize these atypical strains by molecular methods.

  9. Modeling the formation and deposition of frazil ice beneath Filchner-Ronne Ice Shelf

    Science.gov (United States)

    Bombosch, Andreas; Jenkins, Adrian

    1995-04-01

    Large areas of the Filchner-Ronne Ice Shelf are underlain by layers of marine ice, which form when supercooled seawater circulating beneath the ice shelf freezes. The freezing process initially produces a suspension of disc-shaped frazil ice crystals, and these are subs quently deposited onto the ice shelf base in areas where the flow of water is slack enough. This has been modeled assuming that the freezing takes place within buoyant plumes of Ice Shelf Water ascending the ice shelf base from source regions near the grounding lines of the major inlet glaciers. The deposition of the majority of the suspended frazil ice is found to occur in spatially discrete bursts, where peak rates of accumulation at the ice shelf base exceed 1 m yr-1 of solid ice. There is a good correlation between the location of the zones of crystal deposition and the position of the upstream limits of the marine ice layers. The high rates of localized accumulation account for the rapid buildup observed in the layer thickness, which then gradually declines as the marine ice is carried downstream with the flow of the ice shelf. Model results also suggest an origin for the ice platelets observed at depth in the water column near the Filchner Ice Shelf.

  10. Modeling ocean wave propagation under sea ice covers

    Science.gov (United States)

    Zhao, Xin; Shen, Hayley H.; Cheng, Sukun

    2015-02-01

    Operational ocean wave models need to work globally, yet current ocean wave models can only treat ice-covered regions crudely. The purpose of this paper is to provide a brief overview of ice effects on wave propagation and different research methodology used in studying these effects. Based on its proximity to land or sea, sea ice can be classified as: landfast ice zone, shear zone, and the marginal ice zone. All ice covers attenuate wave energy. Only long swells can penetrate deep into an ice cover. Being closest to open water, wave propagation in the marginal ice zone is the most complex to model. The physical appearance of sea ice in the marginal ice zone varies. Grease ice, pancake ice, brash ice, floe aggregates, and continuous ice sheet may be found in this zone at different times and locations. These types of ice are formed under different thermal-mechanical forcing. There are three classic models that describe wave propagation through an idealized ice cover: mass loading, thin elastic plate, and viscous layer models. From physical arguments we may conjecture that mass loading model is suitable for disjoint aggregates of ice floes much smaller than the wavelength, thin elastic plate model is suitable for a continuous ice sheet, and the viscous layer model is suitable for grease ice. For different sea ice types we may need different wave ice interaction models. A recently proposed viscoelastic model is able to synthesize all three classic models into one. Under suitable limiting conditions it converges to the three previous models. The complete theoretical framework for evaluating wave propagation through various ice covers need to be implemented in the operational ocean wave models. In this review, we introduce the sea ice types, previous wave ice interaction models, wave attenuation mechanisms, the methods to calculate wave reflection and transmission between different ice covers, and the effect of ice floe breaking on shaping the sea ice morphology

  11. Sports cream overdose

    Science.gov (United States)

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

  12. Recent Progress in Greenland Ice Sheet Modelling

    NARCIS (Netherlands)

    Goelzer, Heiko; Robinson, Alexander; Seroussi, Helene; Van De Wal, Roderik S.w.

    2017-01-01

    Purpose of Review This paper reviews the recent literature on numerical modelling of the dynamics of the Greenland ice sheet with the goal of providing an overview of advancements and to highlight important directions of future research. In particular, the review is focused on large-scale modelling

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

    Science.gov (United States)

    2014-09-30

    Arctic sea ice has experienced since at least the beginning of the satellite era are believed to be caused by ice - albedo temperature feedback...dimensional (2D) ocean surface wave interactions with sea ice in a contemporary 3D Arctic ice /ocean model. To accomplish this primary goal, the objectives...of how ocean waves and sea ice interact, for use in operational models of the Arctic Basin and the adjacent seas ; – improve the forecasting

  14. 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...

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

    Directory of Open Access Journals (Sweden)

    V. Dulière

    2007-06-01

    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 first step towards real data assimilation into NEMO-LIM, a global sea ice-ocean model.

  16. Modelling the Martian CO2 Ice Clouds

    Science.gov (United States)

    Listowski, Constantino; Määttänen, A.; Montmessin, F.; Lefèvre, F.

    2012-10-01

    Martian CO2 ice cloud formation represents a rare phenomenon in the Solar System: the condensation of the main component of the atmosphere. Moreover, on Mars, condensation occurs in a rarefied atmosphere (large Knudsen numbers, Kn) that limits the growth efficiency. These clouds form in the polar winter troposphere and in the mesosphere near the equator. CO2 ice cloud modeling has turned out to be challenging: recent efforts (e.g. [1]) fail in explaining typical small sizes (80 nm-130 nm) observed for mesospheric clouds [2]. Supercold pockets (TWood, S. E., (1999), Ph.D. thesis, UCLA [6] Young, J. B., J. Geophys. Res., 36, 294-2956, 1993

  17. Pelvic reconstructions following peri-acetabular bone tumour resections using a cementless ice-cream cone prosthesis with dual mobility cup.

    Science.gov (United States)

    Issa, Samir-Pierre; Biau, David; Babinet, Antoine; Dumaine, Valérie; Le Hanneur, Malo; Anract, Philippe

    2018-01-27

    Despite numerous reconstructive techniques and prosthetic devices, pelvic reconstructions following peri-acetabular malignant tumours resections are highly challenging. In the present study, we describe our experience with the Integra® (Lépine, Genay, France) ice-cream cone prosthesis in such indications. The objective was to assess the mid-term outcomes of this device. Twenty-four patients' chart with peri-acetabular malignant tumours, who underwent types II or II + III peri-acetabular resections according to Enneking and Dunham with subsequent reconstruction using the Integra® prosthesis between February 2009 and February 2015, were reviewed. Seventeen cases were primary surgeries and seven cases were revisions (i.e., failures of previous reconstructions for pelvic tumours). All living patients with the prosthesis implanted were functionally assessed, using the musculoskeletal tumour society (MSTS) and Postel-Merle d'Aubigné (PMA) scores. After a mean follow-up of 49 ± 26 months (range, 8 to 94 months), 21 patients were alive (88%), including 15 patients continuously disease-free (63%). MSTS and PMA scores averaged 72 ± 13% (range, 43 to 87%) and 14.6 ± 2.6 (range, 9 to 18), respectively. Fourteen patients (58%) presented at least one complication during follow-up, including four cases of deep infection (17%), four cases of dislocation (17%), and two mechanical failures (8%). At 5 years, the implant survival rate was 75%. In comparison to previous reconstructive techniques that we used in similar indications, functional and oncologic outcomes were improved with the Integra® implant. However, as commonly observed in pelvic bone tumour surgery, complication rates remain significant. Therapeutic, Level IV-Retrospective Cases Series.

  18. 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

    Background: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. Objective: This study aimed to investigate the anti-inflammatory effect and keratinocyte differentiation-inducing activity of baicalin in vivo. Methods: 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. Results: 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. Conclusions: 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. PMID:25932143

  19. 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...

  20. Polarimetric SAR interferometry applied to land ice: modeling

    DEFF Research Database (Denmark)

    Dall, Jørgen; Papathanassiou, Konstantinos; Skriver, Henning

    2004-01-01

    depths. The validity of the scattering models is examined using L-band polarimetric interferometric SAR data acquired with the EMISAR system over an ice cap located in the percolation zone of the Greenland ice sheet. Radar reflectors were deployed on the ice surface prior to the data acquisition in order......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...... scattering models are similar to the oriented-volume model and the random-volume-over-ground model used in vegetation studies, but the ice models are adapted to the different geometry of land ice. Also, due to compaction, land ice is not uniform; a fact that must be taken into account for large penetration...

  1. Formulation, stability study, and pre-clinical evaluation of a vaginal cream containing curcumin in a rat model of vulvovaginal candidiasis.

    Science.gov (United States)

    de Souza Fernandes, Lígia; Amorim, Yuri Martins; Silva, Elton Libério da; Silva, Samuel Calixto; Santos, Alécia Junia Aparecida; Peixoto, Franciele Natália; Pires, Luara Moniele Neves; Sakamoto, Raquel Yumi; Pinto, Flávia do Carmo Horta; Scarpa, Maria Virgínia Costa; Gonzaga de Freitas Araújo, Marcelo

    2018-03-08

    Owing to the growing resistance among isolates of Candida species to usual antifungal agents and the well-known therapeutic potential of curcumin, the purpose of this study was to develop and validate a vaginal formulation containing this substance and to evaluating its effectiveness in the treatment of experimental vulvovaginal candidiasis METHODS: Curcumin was incorporated in a vaginal cream in three concentrations (0.01, 0.1 and 1.0%). The different concentrations of the cream and its controls were intravaginally administered in an immunosuppressed rat model to evaluate the efficacy in the treatment of experimental vulvovaginal candidiasis. Samples of the cream were also subjected to centrifugation and physical stability tests and an analytical method for quantification of curcumin was validated based on HPLC RESULTS: The formulation was stable and the HPLC method could be considered suitable for the quantitative determination of curcumin in the cream. After six days of pre-clinical study, the number of infected animals was 1/6 in all groups treated with curcumin vaginal cream and the fungal burden showed a progressive reduction. Reduction of the inflammatory infiltrate was observed in the group treated with 1.0% cream CONCLUSION: Vaginal cream containing curcumin could be considered a promising effective antifungal medicine in the treatment of vulvovaginal candidiasis. This article is protected by copyright. All rights reserved. This article is protected by copyright. All rights reserved.

  2. Inception of the Laurentide Ice Sheet using asynchronous coupling of a regional atmospheric model and an ice model

    Science.gov (United States)

    Birch, L.; Cronin, T.; Tziperman, E.

    2017-12-01

    The climate over the past 0.8 million years has been dominated by ice ages. Ice sheets have grown about every 100 kyrs, starting from warm interglacials, until they spanned continents. State-of-the-art global climate models (GCMs) have difficulty simulating glacial inception, or the transition of Earth's climate from an interglacial to a glacial state. It has been suggested that this failure may be related to their poorly resolved local mountain topography, due to their coarse spatial resolution. We examine this idea as well as the possible role of ice flow dynamics missing in GCMs. We investigate the growth of the Laurentide Ice Sheet at 115 kya by focusing on the mountain glaciers of Canada's Baffin Island, where geologic evidence indicates the last inception occurred. We use the Weather Research and Forecasting model (WRF) in a regional, cloud-resolving configuration with resolved mountain terrain to explore how quickly Baffin Island could become glaciated with the favorable yet realizable conditions of 115 kya insolation, cool summers, and wet winters. Using the model-derived mountain glacier mass balance, we force an ice sheet model based on the shallow-ice approximation, capturing the ice flow that may be critical to the spread of ice sheets away from mountain ice caps. The ice sheet model calculates the surface area newly covered by ice and the change in the ice surface elevation, which we then use to run WRF again. Through this type of iterated asynchronous coupling, we investigate how the regional climate responds to both larger areas of ice cover and changes in ice surface elevation. In addition, we use the NOAH-MP Land model to characterize the importance of land processes, like refreezing. We find that initial ice growth on the Penny Ice Cap causes regional cooling that increases the accumulation on the Barnes Ice Cap. We investigate how ice and topography changes on Baffin Island may impact both the regional climate and the large-scale circulation.

  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. 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.

  6. 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.

  7. 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.

  8. 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

  9. Ice films follow structure zone model morphologies

    International Nuclear Information System (INIS)

    Cartwright, Julyan H.E.; Escribano, Bruno; Sainz-Diaz, C. Ignacio

    2010-01-01

    Ice films deposited at temperatures of 6-220 K and at low pressures in situ in a cryo-environmental scanning electron microscope show pronounced morphologies at the mesoscale consistent with the structure zone model of film growth. Water vapour was injected directly inside the chamber at ambient pressures ranging from 10 -4 Pa to 10 2 Pa. Several different substrates were used to exclude the influence of their morphology on the grown films. At the lowest temperatures the ice, which under these conditions is amorphous on the molecular scale, shows the mesoscale morphologies typical of the low-temperature zones of the structure zone model (SZM), including cauliflower, transition, spongelike and matchstick morphologies. Our experiments confirm that the SZM is independent of the chemical nature of the adsorbate, although the intermolecular interactions in water (hydrogen bonds) are different to those in ceramics or metals. At higher temperatures, on the other hand, where the ice is hexagonal crystalline on the molecular scale, it displays a complex palmlike morphology on the mesoscale.

  10. Ice films follow structure zone model morphologies

    Energy Technology Data Exchange (ETDEWEB)

    Cartwright, Julyan H.E. [Instituto Andaluz de Ciencias de la Tierra, CSIC-Universidad de Granada, E-18071 Granada (Spain); Escribano, Bruno, E-mail: bruno.escribano.salazar@gmail.co [Instituto Andaluz de Ciencias de la Tierra, CSIC-Universidad de Granada, E-18071 Granada (Spain); Sainz-Diaz, C. Ignacio [Instituto Andaluz de Ciencias de la Tierra, CSIC-Universidad de Granada, E-18071 Granada (Spain)

    2010-04-02

    Ice films deposited at temperatures of 6-220 K and at low pressures in situ in a cryo-environmental scanning electron microscope show pronounced morphologies at the mesoscale consistent with the structure zone model of film growth. Water vapour was injected directly inside the chamber at ambient pressures ranging from 10{sup -4} Pa to 10{sup 2} Pa. Several different substrates were used to exclude the influence of their morphology on the grown films. At the lowest temperatures the ice, which under these conditions is amorphous on the molecular scale, shows the mesoscale morphologies typical of the low-temperature zones of the structure zone model (SZM), including cauliflower, transition, spongelike and matchstick morphologies. Our experiments confirm that the SZM is independent of the chemical nature of the adsorbate, although the intermolecular interactions in water (hydrogen bonds) are different to those in ceramics or metals. At higher temperatures, on the other hand, where the ice is hexagonal crystalline on the molecular scale, it displays a complex palmlike morphology on the mesoscale.

  11. 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

  12. 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.

  13. 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.

  14. Modeling the Fracture of Ice Sheets on Parallel Computers

    Energy Technology Data Exchange (ETDEWEB)

    Waisman, Haim [Columbia Univ., New York, NY (United States); Tuminaro, Ray [Sandia National Lab. (SNL-NM), Albuquerque, NM (United States)

    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.

  15. Towards Improving Sea Ice Predictabiity: Evaluating Climate Models Against Satellite Sea Ice Observations

    Science.gov (United States)

    Stroeve, J. C.

    2014-12-01

    The last four decades have seen a remarkable decline in the spatial extent of the Arctic sea ice cover, presenting both challenges and opportunities to Arctic residents, government agencies and industry. After the record low extent in September 2007 effort has increased to improve seasonal, decadal-scale and longer-term predictions of the sea ice cover. Coupled global climate models (GCMs) consistently project that if greenhouse gas concentrations continue to rise, the eventual outcome will be a complete loss of the multiyear ice cover. However, confidence in these projections depends o HoHoweon the models ability to reproduce features of the present-day climate. Comparison between models participating in the World Climate Research Programme Coupled Model Intercomparison Project Phase 5 (CMIP5) and observations of sea ice extent and thickness show that (1) historical trends from 85% of the model ensemble members remain smaller than observed, and (2) spatial patterns of sea ice thickness are poorly represented in most models. Part of the explanation lies with a failure of models to represent details of the mean atmospheric circulation pattern that governs the transport and spatial distribution of sea ice. These results raise concerns regarding the ability of CMIP5 models to realistically represent the processes driving the decline of Arctic sea ice and to project the timing of when a seasonally ice-free Arctic may be realized. On shorter time-scales, seasonal sea ice prediction has been challenged to predict the sea ice extent from Arctic conditions a few months to a year in advance. Efforts such as the Sea Ice Outlook (SIO) project, originally organized through the Study of Environmental Change (SEARCH) and now managed by the Sea Ice Prediction Network project (SIPN) synthesize predictions of the September sea ice extent based on a variety of approaches, including heuristic, statistical and dynamical modeling. Analysis of SIO contributions reveals that when the

  16. Application of GRACE to the Evaluation of an Ice Flow Model of the Greenland Ice Sheet

    Science.gov (United States)

    Schlegel, N.; Wiese, D. N.; Watkins, M. M.; Larour, E. Y.; Box, J. E.; Fettweis, X.; van den Broeke, M. R.; Morlighem, M.; Boening, C.; Seroussi, H. L.

    2014-12-01

    Quantifying Greenland's future contribution to sea level rise is a challenging task and requires accurate estimates of ice flow sensitivity to climate change. Transient ice flow models are promising tools for estimating future ice sheet behavior. However, confidence in these types of future projections is low, especially because evaluation of model historical runs is so challenging due to the scarcity of continental-wide data for validation. For more than a decade, NASA's GRACE has continuously acquired time-variable measurements of the Earth's gravity field and has provided unprecedented surveillance of mass balance of the ice sheets, offering an opportunity for ice sheet model evaluation. Here, we take advantage of a new high-resolution (~300 km) monthly mascon solution for the purpose of mass balance comparison with an independent, historical ice flow model simulation using the Ice Sheet System Model (ISSM). The comparison highlights which regions of the ice sheet differ most from GRACE. Investigation of regional differences in trends and seasonal amplitudes between simulations forced with three different Regional Climate Model (RCM)-based estimates of surface mass balance (SMB) allows us to make conclusions about the relative contributions of various error sources in the model hindcast. This study constitutes the first regional comparison of GRACE data and an ice sheet model. Conclusions will aid in the improvement of RCM SMB estimates as well as ice sheet simulation estimates of present and future rates of sea level rise. This work was performed at the California Institute of Technology's Jet Propulsion Laboratory under a contract with the National Aeronautics and Space Administration's Cryosphere Program and President's and Director's Fund Program.

  17. 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.

  18. Global ice sheet/RSL simulations using the higher-order Ice Sheet System Model.

    Science.gov (United States)

    Larour, E. Y.; Ivins, E. R.; Adhikari, S.; Schlegel, N.; Seroussi, H. L.; Morlighem, M.

    2017-12-01

    Relative sea-level rise is driven by processes that are intimately linked to the evolution ofglacial areas and ice sheets in particular. So far, most Earth System models capable of projecting theevolution of RSL on decadal to centennial time scales have relied on offline interactions between RSL andice sheets. In particular, grounding line and calving front dynamics have not been modeled in a way that istightly coupled with Elasto-Static Adjustment (ESA) and/or Glacial-Isostatic Adjustment (GIA). Here, we presenta new simulation of the entire Earth System in which both Greenland and Antarctica ice sheets are tightly coupledto an RSL model that includes both ESA and GIA at resolutions and time scales compatible with processes suchas grounding line dynamics for Antarctica ice shelves and calving front dynamics for Greenland marine-terminatingglaciers. The simulations rely on the Ice Sheet System Model (ISSM) and show the impact of higher-orderice flow dynamics and coupling feedbacks between ice flow and RSL. We quantify the exact impact of ESA andGIA inclusion on grounding line evolution for large ice shelves such as the Ronne and Ross ice shelves, as well asthe Agasea Embayment ice streams, and demonstate how offline vs online RSL simulations diverge in the long run,and the consequences for predictions of sea-level rise.This work was performed at the California Institute of Technology's Jet Propulsion Laboratory undera contract with the National Aeronautics and Space Administration's Cryosphere Science Program.

  19. Polarimetric Signatures of Sea Ice. Part 1; Theoretical Model

    Science.gov (United States)

    Nghiem, S. V.; Kwok, R.; Yueh, S. H.; Drinkwater, M. R.

    1995-01-01

    Physical, structural, and electromagnetic properties and interrelating processes in sea ice are used to develop a composite model for polarimetric backscattering signatures of sea ice. Physical properties of sea ice constituents such as ice, brine, air, and salt are presented in terms of their effects on electromagnetic wave interactions. Sea ice structure and geometry of scatterers are related to wave propagation, attenuation, and scattering. Temperature and salinity, which are determining factors for the thermodynamic phase distribution in sea ice, are consistently used to derive both effective permittivities and polarimetric scattering coefficients. Polarimetric signatures of sea ice depend on crystal sizes and brine volumes, which are affected by ice growth rates. Desalination by brine expulsion, drainage, or other mechanisms modifies wave penetration and scattering. Sea ice signatures are further complicated by surface conditions such as rough interfaces, hummocks, snow cover, brine skim, or slush layer. Based on the same set of geophysical parameters characterizing sea ice, a composite model is developed to calculate effective permittivities and backscattering covariance matrices at microwave frequencies for interpretation of sea ice polarimetric signatures.

  20. Polarimetric signatures of sea ice. 1: Theoretical model

    Science.gov (United States)

    Nghiem, S. V.; Kwok, R.; Yueh, S. H.; Drinkwater, M. R.

    1995-01-01

    Physical, structral, and electromagnetic properties and interrelating processes in sea ice are used to develop a composite model for polarimetric backscattering signatures of sea ice. Physical properties of sea ice constituents such as ice, brine, air, and salt are presented in terms of their effects on electromagnetic wave interactions. Sea ice structure and geometry of scatterers are related to wave propagation, attenuation, and scattering. Temperature and salinity, which are determining factors for the thermodynamic phase distribution in sea ice, are consistently used to derive both effective permittivities and polarimetric scattering coefficients. Polarmetric signatures of sea ice depend on crystal sizes and brine volumes, which are affected by ice growth rates. Desalination by brine expulsion, drainage, or other mechanisms modifies wave penetration and scattering. Sea ice signatures are further complicated by surface conditions such as rough interfaces, hummocks, snow cover, brine skim, or slush layer. Based on the same set of geophysical parameters characterizing sea ice, a composite model is developed to calculate effective permittivities and backscattering covariance matrices at microwave frequencies to interpretation of sea ice polarimetric signatures.

  1. A network model for characterizing brine channels in sea ice

    Directory of Open Access Journals (Sweden)

    R. M. Lieblappen

    2018-03-01

    Full Text Available The brine pore space in sea ice can form complex connected structures whose geometry is critical in the governance of important physical transport processes between the ocean, sea ice, and surface. Recent advances in three-dimensional imaging using X-ray micro-computed tomography have enabled the visualization and quantification of the brine network morphology and variability. Using imaging of first-year sea ice samples at in situ temperatures, we create a new mathematical network model to characterize the topology and connectivity of the brine channels. This model provides a statistical framework where we can characterize the pore networks via two parameters, depth and temperature, for use in dynamical sea ice models. Our approach advances the quantification of brine connectivity in sea ice, which can help investigations of bulk physical properties, such as fluid permeability, that are key in both global and regional sea ice models.

  2. 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

  3. Application of Empirical Peleg Model to Study the Water Adsorption of Full Cream Milk in Drying Process

    Science.gov (United States)

    Hashib, S. Abd; Rosli, H.; Suzihaque, M. U. H.; Zaki, N. A. Md; Ibrahim, U. K.

    2017-06-01

    The ability of spray dryer in producing full cream milk at different inlet temperatures and the effectiveness of empirical model used in order to interpret the drying process data is evaluated in this study. In this study, a lab-scale spray dryer was used to dry full cream milk into powder with inlet temperature from 100 to 160°C with a constant pump speed 4rpm. Peleg empirical model was chosen in order to manipulate the drying data into the mathematical equation. This research was carry out specifically to determine the equilibrium moisture content of full cream milk powder at various inlet temperature and to evaluate the effectiveness of Peleg empirical model equation in order to describe the moisture sorption curves for full cream milk. There were two conditions set for this experiments; in the first condition (C1), further drying process of milk powder in the oven at 98°C to 100°C while the second condition (C2) is mixing the milk powder with different salt solutions like Magnesium Chloride (MgCl), Potassium Nitrite (KNO2), Sodium Nitrite (NaNO2) and Ammonium Sulfate ((NH4)2SO4). For C1, the optimum temperature were 160°C with equilibrium moisture content at 3.16 weight dry basis and slowest sorption rates (dM/dt) at 0.0743 weight dry basis/hr. For C2, the best temperature for the mixture of dry samples with MgCl is at 115°C with equilibrium moisture content and sorption rates is -78.079 weight dry basis and 0.01 weight dry basis/hr. The best temperature for the mixture of milk powder with KNO2 is also at 115°C with equilibrium moisture content and sorption rates at -83.9645 weight dry basis and 0.0008 weight dry basis/hr respectively. For mixture of dry samples with NaNO2, the best temperature is 160°C with equilibrium moisture content and sorption rates at 84.1306 weight dry basis and 0.0013 weight dry basis/hr respectively. Lastly, the mixture of dry samples with ((NH4)2SO4 where the best temperature is at 115°C with equilibrium moisture content -83

  4. Sensitivity of ice flow in Greenland to errors in model forcing, using the Ice Sheet System Model

    Science.gov (United States)

    Schlegel, N.; Larour, E. Y.; Seroussi, H.; Morlighem, M.; Halkides, D. J.

    2013-12-01

    A clear understanding of how ice sheets respond to climate change requires an examination ice sheet model uncertainty. This includes the quantification of uncertainties associated with model forcing, as well as the clarification of exactly what error sources most influence modeled ice flow dynamics. The Ice Sheet System Model (ISSM) is a finite-element model capable of simulating transient ice flow on an anisotropic mesh that can be refined to higher resolutions. This model also considers longitudinal stresses in the areas of enhanced ice flow, offering a distinct advantage in terms of modeling fast-flowing outlet glaciers. With use of established uncertainty quantification capabilities within ISSM, we compare the sensitivity of ice flow within key basins of the Greenland Ice Sheet to errors in various forcing, including surface mass balance components and temperature. We investigate how these errors propagate through the model as uncertainties in estimates of Greenland ice discharge. This work was performed at the California Institute of Technology's Jet Propulsion Laboratory under a contract with the National Aeronautics and Space Administration's Modeling, Analysis and Prediction (MAP) Program.

  5. 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.

  6. A review of ice accretion data from a model rotor icing test and comparison with theory

    Science.gov (United States)

    Britton, Randall K.; Bond, Thomas H.

    1991-01-01

    An experiment was conducted by the Helicopter Icing Consortium (HIC) in the NASA Lewis Icing Research Tunnel (IRT) in which a 1/6 scale fuselage model of a UH-60A Black Hawk helicopter with a generic rotor was subjected to a wide range of icing conditions. The HIC consists of members from NASA, Bell Helicopter, Boeing Helicopter, McDonnell Douglas Helicopters, Sikorsky Aircraft, and Texas A&M University. Data was taken in the form of rotor torque, internal force balance measurements, blade strain gage loading, and two dimensional ice shape tracings. A review of the ice shape data is performed with special attention given to repeatability and correctness of trends in terms of radial variation, rotational speed, icing time, temperature, liquid water content, and volumetric median droplet size. Moreover, an indepth comparison between the experimental data and the analysis of NASA's ice accretion code LEWICE is given. Finally, conclusions are shown as to the quality of the ice accretion data and the predictability of the data base as a whole. Recommendations are also given for improving data taking technique as well as potential future work.

  7. 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

  8. SPH Modelling of Sea-ice Pack Dynamics

    Science.gov (United States)

    Staroszczyk, Ryszard

    2017-12-01

    The paper is concerned with the problem of sea-ice pack motion and deformation under the action of wind and water currents. Differential equations describing the dynamics of ice, with its very distinct mateFfigrial responses in converging and diverging flows, express the mass and linear momentum balances on the horizontal plane (the free surface of the ocean). These equations are solved by the fully Lagrangian method of smoothed particle hydrodynamics (SPH). Assuming that the ice behaviour can be approximated by a non-linearly viscous rheology, the proposed SPH model has been used to simulate the evolution of a sea-ice pack driven by wind drag stresses. The results of numerical simulations illustrate the evolution of an ice pack, including variations in ice thickness and ice area fraction in space and time. The effects of different initial ice pack configurations and of different conditions assumed at the coast-ice interface are examined. In particular, the SPH model is applied to a pack flow driven by a vortex wind to demonstrate how well the Lagrangian formulation can capture large deformations and displacements of sea ice.

  9. 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

  10. 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.

  11. 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...

  12. Probabilistic Modeling and Risk Assessment of Cable Icing

    DEFF Research Database (Denmark)

    Roldsgaard, Joan Hee

    This dissertation addresses the issues related to icing of structures with special emphasis on bridge cables. Cable supported bridges in cold climate suffers for ice accreting on the cables, this poses three different undesirable situations. Firstly the changed shape of the cable due to ice...... accretion can lead to large amplitude vibrations, which might reduce the fatigue life of the cables significantly. Secondly ice shedding from the cables pose a safety issue for the users of the bridge, which leads to the third issue. The third issue is regarding the consequences of the ice shedding from...... the bridge cables, which can cause socioeconomically expensive closures of bridges and traffic disruptions. The objective is to develop a simple model that can be used to assess the occurrence probability of ice accretion on bridge cables from readily available meteorological variables. This model is used...

  13. Topical bioequivalence of acyclovir creams using dermal microdialysis in pigs: a new model to evaluate bioequivalence for topical formulations.

    Science.gov (United States)

    Wei, Huilin; Wang, Shuqi; Xu, Feng; Xu, Lanfang; Zheng, Jiarun; Chen, Yun

    2012-07-01

    The aim was to evaluate the bioequivalence of topically applied Acyclovir (ACV) creams using dermal microdialysis (DMD) in a pig model. Three ACV creams (3%), ACV1, ACV2 and ACV3, were topically administrated on the dorsum of pigs, and the DMD sampling technique was used to continuously collect microdialysate. The concentration of ACV in microdialysate was measured by HPLC and the concentration-time profiles were used to calculate pharmacokinetic parameters. The results showed that 90% confidence interval (CI) of the ratio of AUC(0-4 h) of ACV2 and ACV3 was between 88.2 and 105.7%, which was within the acceptance range (80-125%). Ninety percent CI of the ratio of C(max) of ACV2 and ACV3 was between 87.4 and 124.4%, which was within the acceptance range (80-125%). These data indicate that ACV2 and ACV3 used in this study were bioequivalent. This study demonstrates that the pig model coupled with DMD sampling can potentially provide a cost-effective strategy to evaluate topical drug delivery and its associated pharmacokinetic studies.

  14. 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.

  15. Biological darkening of ice: measurements and models

    Science.gov (United States)

    Cook, J.; Tedstone, A.; Hodson, A. J.; Williamson, C.; McCutcheon, J.; Tranter, M.

    2017-12-01

    Biological growth occurs in the ablation zones of glaciers and ice sheets, resulting in a reduction of the ice albedo. Given the critical role of albedo in determining the surface energy balance - and therefore melt rate - of a mass of ice, understanding and quantifying biological albedo reduction is fundamental to predicting future ice dynamics. This may be particularly important on ablating ice on the western Greenland Ice Sheet, where a `dark ice zone' of varying spatial extent may be partly or mostly explained by biological growth. However, our ability to quantify and predict the contribution of biological impurities to the overall energy balance of glacial systems is currently limited by a lack of understanding of the mechanisms of biological darkening, difficulties in determining the spatial extent of biological impurities and uncertainty in isolating biological from non-biological albedo reduction. Here, new spectral measurements are presented for ice containing varying amounts of biological impurities which were obtained on the ground using a field spectrometer and from the air using a purpose built UAV on the Greenland Ice Sheet in summer 2016 and 2017. Distinctive spectral signatures are identified and used to map the spatial extent of algal blooms on the ice surface. A new radiative transfer scheme (BioSNICAR) for predicting the albedo of snow or ice discolored by microbial life is also described, offering insight into the mechanisms of biological darkening. Together, these demonstrate the critical role played by pigmented algae in darkening ice surfaces and provide a framework for predicting biological albedo reduction in future climate scenarios.

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

    Science.gov (United States)

    2015-09-30

    The first investigates how the brine volume gradient between the surface and underside of the sea ice affects its rigidity and flexural strength and... Auckland , December 2014. Montiel, F. Transmission of ocean waves through a row of randomly perturbed circular ice floes. Minisymposium on Wave Motions of...2014 AUT Mathematical Sciences Symposium, Auckland , December 2014. Mosig, J. E. M. Rheological models of flexural-gravity waves in an ice covered ocean

  17. Wave-induced stress and breaking of sea ice in a coupled hydrodynamic discrete-element wave-ice model

    Science.gov (United States)

    Herman, Agnieszka

    2017-11-01

    In this paper, a coupled sea ice-wave model is developed and used to analyze wave-induced stress and breaking in sea ice for a range of wave and ice conditions. The sea ice module is a discrete-element bonded-particle model, in which ice is represented as cuboid grains floating on the water surface that can be connected to their neighbors by elastic joints. The joints may break if instantaneous stresses acting on them exceed their strength. The wave module is based on an open-source version of the Non-Hydrostatic WAVE model (NHWAVE). The two modules are coupled with proper boundary conditions for pressure and velocity, exchanged at every wave model time step. In the present version, the model operates in two dimensions (one vertical and one horizontal) and is suitable for simulating compact ice in which heave and pitch motion dominates over surge. In a series of simulations with varying sea ice properties and incoming wavelength it is shown that wave-induced stress reaches maximum values at a certain distance from the ice edge. The value of maximum stress depends on both ice properties and characteristics of incoming waves, but, crucially for ice breaking, the location at which the maximum occurs does not change with the incoming wavelength. Consequently, both regular and random (Jonswap spectrum) waves break the ice into floes with almost identical sizes. The width of the zone of broken ice depends on ice strength and wave attenuation rates in the ice.

  18. 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

  19. Predictive model for ice formation on superhydrophobic surfaces.

    Science.gov (United States)

    Bahadur, Vaibhav; Mishchenko, Lidiya; Hatton, Benjamin; Taylor, J Ashley; Aizenberg, Joanna; Krupenkin, Tom

    2011-12-06

    The prevention and control of ice accumulation has important applications in aviation, building construction, and energy conversion devices. One area of active research concerns the use of superhydrophobic surfaces for preventing ice formation. The present work develops a physics-based modeling framework to predict ice formation on cooled superhydrophobic surfaces resulting from the impact of supercooled water droplets. This modeling approach analyzes the multiple phenomena influencing ice formation on superhydrophobic surfaces through the development of submodels describing droplet impact dynamics, heat transfer, and heterogeneous ice nucleation. These models are then integrated together to achieve a comprehensive understanding of ice formation upon impact of liquid droplets at freezing conditions. The accuracy of this model is validated by its successful prediction of the experimental findings that demonstrate that superhydrophobic surfaces can fully prevent the freezing of impacting water droplets down to surface temperatures of as low as -20 to -25 °C. The model can be used to study the influence of surface morphology, surface chemistry, and fluid and thermal properties on dynamic ice formation and identify parameters critical to achieving icephobic surfaces. The framework of the present work is the first detailed modeling tool developed for the design and analysis of surfaces for various ice prevention/reduction strategies. © 2011 American Chemical Society

  20. 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 ...

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

    Directory of Open Access Journals (Sweden)

    S. De Munck

    2017-07-01

    Full Text Available 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.

  2. Modelling wave-induced sea ice break-up in the marginal ice zone.

    Science.gov (United States)

    Montiel, F; Squire, V A

    2017-10-01

    A model of ice floe break-up under ocean wave forcing in the marginal ice zone (MIZ) is proposed to investigate how floe size distribution (FSD) evolves under repeated wave break-up events. A three-dimensional linear model of ocean wave scattering by a finite array of compliant circular ice floes is coupled to a flexural failure model, which breaks a floe into two floes provided the two-dimensional stress field satisfies a break-up criterion. A closed-feedback loop algorithm is devised, which (i) solves the wave-scattering problem for a given FSD under time-harmonic plane wave forcing, (ii) computes the stress field in all the floes, (iii) fractures the floes satisfying the break-up criterion, and (iv) generates an updated FSD, initializing the geometry for the next iteration of the loop. The FSD after 50 break-up events is unimodal and near normal, or bimodal, suggesting waves alone do not govern the power law observed in some field studies. Multiple scattering is found to enhance break-up for long waves and thin ice, but to reduce break-up for short waves and thick ice. A break-up front marches forward in the latter regime, as wave-induced fracture weakens the ice cover, allowing waves to travel deeper into the MIZ.

  3. 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.

  4. 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 A.; Saba, Jack; Tezaur, Irina; Guerber, Jeffrey R.; Chambers, Don P.; Evans, Katherine J.; hide

    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 less than 1 meter). This is likely due to their short period of record, biases inherent to 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

  5. 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.

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

    International Nuclear Information System (INIS)

    Gjoesteen, Janne K. Oekland

    2002-01-01

    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

  7. 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

  8. 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

  9. 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

  10. 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.

  11. Reproducing Sea-Ice Deformation Distributions With Viscous-Plastic Sea-Ice Models

    Science.gov (United States)

    Bouchat, A.; Tremblay, B.

    2016-02-01

    High resolution sea-ice dynamic models offer the potential to discriminate between sea-ice rheologies based on their ability to reproduce the satellite-derived deformation fields. Recent studies have shown that sea-ice viscous-plastic (VP) models do not reproduce the observed statistical properties of the strain rate distributions of the RADARSAT Geophysical Processor System (RGPS) deformation fields [1][2]. We use the elliptical VP rheology and we compute the probability density functions (PDFs) for simulated strain rate invariants (divergence and maximum shear stress) and compare against the deformations obtained with the 3-day gridded products from RGPS. We find that the large shear deformations are well reproduced by the elliptical VP model and the deformations do not follow a Gaussian distribution as reported in Girard et al. [1][2]. On the other hand, we do find an overestimation of the shear in the range of mid-magnitude deformations in all of our VP simulations tested with different spatial resolutions and numerical parameters. Runs with no internal stress (free-drift) or with constant viscosity coefficients (Newtonian fluid) also show this overestimation. We trace back this discrepancy to the elliptical yield curve aspect ratio (e = 2) having too little shear strength, hence not resisting enough the inherent shear in the wind forcing associated with synoptic weather systems. Experiments where we simply increase the shear resistance of the ice by modifying the ellipse ratio confirm the need for a rheology with an increased shear strength. [1] Girard et al. (2009), Evaluation of high-resolution sea ice models [...], Journal of Geophysical Research, 114[2] Girard et al. (2011), A new modeling framework for sea-ice mechanics [...], Annals of Glaciology, 57, 123-132

  12. 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

  13. 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.

  14. 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.

  15. Explicit prediction of ice clouds in general circulation models

    Science.gov (United States)

    Kohler, Martin

    1999-11-01

    Although clouds play extremely important roles in the radiation budget and hydrological cycle of the Earth, there are large quantitative uncertainties in our understanding of their generation, maintenance and decay mechanisms, representing major obstacles in the development of reliable prognostic cloud water schemes for General Circulation Models (GCMs). Recognizing their relative neglect in the past, both observationally and theoretically, this work places special focus on ice clouds. A recent version of the UCLA - University of Utah Cloud Resolving Model (CRM) that includes interactive radiation is used to perform idealized experiments to study ice cloud maintenance and decay mechanisms under various conditions in term of: (1) background static stability, (2) background relative humidity, (3) rate of cloud ice addition over a fixed initial time-period and (4) radiation: daytime, nighttime and no-radiation. Radiation is found to have major effects on the life-time of layer-clouds. Optically thick ice clouds decay significantly slower than expected from pure microphysical crystal fall-out (taucld = 0.9--1.4 h as opposed to no-motion taumicro = 0.5--0.7 h). This is explained by the upward turbulent fluxes of water induced by IR destabilization, which partially balance the downward transport of water by snowfall. Solar radiation further slows the ice-water decay by destruction of the inversion above cloud-top and the resulting upward transport of water. Optically thin ice clouds, on the other hand, may exhibit even longer life-times (>1 day) in the presence of radiational cooling. The resulting saturation mixing ratio reduction provides for a constant cloud ice source. These CRM results are used to develop a prognostic cloud water scheme for the UCLA-GCM. The framework is based on the bulk water phase model of Ose (1993). The model predicts cloud liquid water and cloud ice separately, and which is extended to split the ice phase into suspended cloud ice (predicted

  16. Calibration of sea ice dynamic parameters in an ocean-sea ice model using an ensemble Kalman filter

    Science.gov (United States)

    Massonnet, F.; Goosse, H.; Fichefet, T.; Counillon, F.

    2014-07-01

    The choice of parameter values is crucial in the course of sea ice model development, since parameters largely affect the modeled mean sea ice state. Manual tuning of parameters will soon become impractical, as sea ice models will likely include more parameters to calibrate, leading to an exponential increase of the number of possible combinations to test. Objective and automatic methods for parameter calibration are thus progressively called on to replace the traditional heuristic, "trial-and-error" recipes. Here a method for calibration of parameters based on the ensemble Kalman filter is implemented, tested and validated in the ocean-sea ice model NEMO-LIM3. Three dynamic parameters are calibrated: the ice strength parameter P*, the ocean-sea ice drag parameter Cw, and the atmosphere-sea ice drag parameter Ca. In twin, perfect-model experiments, the default parameter values are retrieved within 1 year of simulation. Using 2007-2012 real sea ice drift data, the calibration of the ice strength parameter P* and the oceanic drag parameter Cw improves clearly the Arctic sea ice drift properties. It is found that the estimation of the atmospheric drag Ca is not necessary if P* and Cw are already estimated. The large reduction in the sea ice speed bias with calibrated parameters comes with a slight overestimation of the winter sea ice areal export through Fram Strait and a slight improvement in the sea ice thickness distribution. Overall, the estimation of parameters with the ensemble Kalman filter represents an encouraging alternative to manual tuning for ocean-sea ice models.

  17. 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.

  18. Modelling the marine advance of the last Cordilleran ice sheet

    Science.gov (United States)

    Seguinot, Julien; Rogozhina, Irina

    2014-05-01

    Marine advance of the last Cordilleran ice sheet onto the north-eastern Pacific continental shelf may have caused rapid fluctuations of sea level and potentially impacted upon human migration into North America. However the position of the former ice front was critically controlled by a process that remains poorly understood: glacier calving. Geomorphological reconstructions show that part of the presently oceanic areas were ice-covered, allowing for downstream formation of the well-studied Puget and Juan de Fuca lobes. Here we use a numerical glacier model (PISM) to reconstruct the former marine front of the Cordilleran ice sheet and its impact on upstream ice dynamics. Our simulations show that the use of a thickness-based calving law leads to a strong deficit of marine ice cover in the areas where existing reconstructions suggest its advance. In contrast, a physically-based parametrization of glacier calving using the main components of the strain rate tensor (eigencalving; A. Levermann, T. Albrecht, R. Winkelmann, M. A. Martin, M. Haseloff, and I. Joughin, The Cryosphere, 6, 273-286, 2012) reproduces the geomorphologically inferred ice extent.

  19. Climate models agree remarkably well on Arctic sea ice reductions

    Science.gov (United States)

    Christensen, Jens H.; Yang, Shuting; Langen, Peter L.; Thejl, Peter; Boberg, Fredrik

    2017-04-01

    Coupled global climate models have been used to provide future climate projections as major tools based on physical laws that govern the dynamics and thermodynamics of the climate system. However, while climate models in general predict declines in Arctic sea ice cover (i.e., ice extent and volume) from late 20th century through the next decades in response to increase of anthropogenic forcing, models show wide inter-model spread in hindcast with simulated sea ice extend as low as 50% or as high as 200% of the observed present day conditions. Likewise models show a wide range in the timing of projected sea ice decline, raising the question of uncertainty in model predicted polar climate and casting doubt on the robustness of the findings based on multi-model approaches, such as provided by the Coupled Model Intercomparison Project phase 5 (CMIP5). Constrained estimates of when global mean temperature pass a certain threshold leading to a new sea ice state in the Arctic with summer time open water conditions are in increasing demand both for scientific reasons, but also from policymakers and stakeholders in general. Climate models are used to pursue this, but due to model inadequacies or 'errors' mentioned above, as well as a wide spread in possible future projections, uncertainties due to model deficiencies have been seen as the main source of uncertainty in providing the demanded information with sufficient accuracy. As an effort within the ERC-Synergy project Ice2Ice, here we demonstrate that relating relative changes in sea ice area with global mean temperature change from individual models using all available information from the CMIP5 archives from historical and the RCP4.5 and RCP8.0 future scenarios, together with the observed variation from 1979-2015 shows that i) simulated and observed sea ice area cannot at the 95% level be seen as coming from different statistical populations; ii) the Arctic could as a combination of natural variability and anthropogenic

  20. Greenland Ice Sheet Mass Loss from GRACE Monthly Models

    DEFF Research Database (Denmark)

    Sørensen, Louise Sandberg; Forsberg, René

    2010-01-01

    , as is the case with those estimated from GRACE data. In this chapter we have used a generalized inversion method to estimate the Greenland ice sheet mass change from the monthly global gravity solutions, provided by three different GRACE processing centers; CSR, JPL and GFZ. In order to derive mass change from...... 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......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...

  1. The Potsdam Parallel Ice Sheet Model (PISM-PIK – Part 1: Model description

    Directory of Open Access Journals (Sweden)

    R. Winkelmann

    2011-09-01

    Full Text Available We present the Potsdam Parallel Ice Sheet Model (PISM-PIK, developed at the Potsdam Institute for Climate Impact Research to be used for simulations of large-scale ice sheet-shelf systems. It is derived from the Parallel Ice Sheet Model (Bueler and Brown, 2009. Velocities are calculated by superposition of two shallow stress balance approximations within the entire ice covered region: the shallow ice approximation (SIA is dominant in grounded regions and accounts for shear deformation parallel to the geoid. The plug-flow type shallow shelf approximation (SSA dominates the velocity field in ice shelf regions and serves as a basal sliding velocity in grounded regions. Ice streams can be identified diagnostically as regions with a significant contribution of membrane stresses to the local momentum balance. All lateral boundaries in PISM-PIK are free to evolve, including the grounding line and ice fronts. Ice shelf margins in particular are modeled using Neumann boundary conditions for the SSA equations, reflecting a hydrostatic stress imbalance along the vertical calving face. The ice front position is modeled using a subgrid-scale representation of calving front motion (Albrecht et al., 2011 and a physically-motivated calving law based on horizontal spreading rates. The model is tested in experiments from the Marine Ice Sheet Model Intercomparison Project (MISMIP. A dynamic equilibrium simulation of Antarctica under present-day conditions is presented in Martin et al. (2011.

  2. 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

  3. 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.

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

    DEFF Research Database (Denmark)

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

    2005-01-01

    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...... at the surface in one year will refreeze in the corresponding annual layer, and that no additional melting or refreezing occurs in deeper layers. With this assumption, further densification is solely controlled by compaction of the firn fraction of the annual layer. Comparison of modelled and observed depth...

  5. Response to Filchner-Ronne Ice Shelf Cavity Warming in a Coupled Ocean-Ice Sheet Model

    Science.gov (United States)

    Goeller, S.; Timmermann, R.

    2017-12-01

    The ice flow at the margins of the mostly marine-based West Antarctic Ice Sheet (WAIS) is moderated by large ice shelves. Their buttressing effect significantly controls the mass balance of the WAIS and thus its contribution to global sea level rise. The stability of these ice shelves results from the balance of surface accumulation, ice flow from the adjacent ice sheet, calving and basal melting or freezing due to the ocean heat flux. We developed the Regional Antarctic and Global Ocean model RAnGO to study the above interactions between the world ocean and the WAIS, focussing on the Filchner-Ronne Ice Shelf (FRIS) in this study. RAnGO is composed of the global Finite Element Sea ice Ocean Model (FESOM) and the three-dimensional thermomechanical finite difference ice flow model RIMBAY, where the ice flow model RIMBAY provides the ocean model FESOM with the geometry of the FRIS sub-shelf cavity and receives basal melting or freezing rates in return. Following a complex model spin-up, we investigate the impact of the A1B warming scenario on the dynamics and mass balance of the WAIS for the next 200 years. In this scenario, model results indicate a possible redirection of a warm coastal current into the Filchner Trough and thus underneath the FRIS by the end of this century. As a consequence, our coupled modeling approach reveals not only a substantial thinning of the ice shelf but also a considerable impact on the adjacent grounded ice. In a comprehensive analysis, we compare coupled and uncoupled model runs for a 20th century forcing and the A1B warming scenario. Thus, we are able to isolate the gain of the coupling and the effects of global warming. Our findings reveal a future grounding line retreat underneath Institute, Foundation and Support Force Ice Stream, whereas the grounding line positions at other regions of the FRIS remain stable. In particular, model results indicate an accelerated future ice flow within Institute and Support Force Ice Stream as an

  6. Towards coupling of regional atmosphere models to ice sheet models by mass balance gradients - application to the Greenland Ice Sheet

    NARCIS (Netherlands)

    Helsen, M.M.; van de Wal, R.S.W.; van den Broeke, M.R.; van de Berg, W.J.; Oerlemans, J.

    2012-01-01

    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,

  7. 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.

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

    Science.gov (United States)

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

    2008-07-01

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

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

    International Nuclear Information System (INIS)

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

    2008-01-01

    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 CREAM and ICE in gLite. We also discuss recent work towards enhancing CREAM with a BES and JSDL compliant interface

  10. Geodynamic Modeling of Planetary Ice-Oceans: Evolution of Ice-Shell Thickness in Convecting Two-Phase Systems

    Science.gov (United States)

    Allu Peddinti, D.; McNamara, A. K.

    2016-12-01

    Along with the newly unveiled icy surface of Pluto, several icy planetary bodies show indications of an active surface perhaps underlain by liquid oceans of some size. This augments the interest to explore the evolution of an ice-ocean system and its surface implications. The geologically young surface of the Jovian moon Europa lends much speculation to variations in ice-shell thickness over time. Along with the observed surface features, it suggests the possibility of episodic convection and conduction within the ice-shell as it evolved. What factors would control the growth of the ice-shell as it forms? If and how would those factors determine the thickness of the ice-shell and consequently the heat transfer? Would parameters such as tidal heating or initial temperature affect how the ice-shell grows and to what significance? We perform numerical experiments using geodynamical models of the two-phase ice-water system to study the evolution of planetary ice-oceans such as that of Europa. The models evolve self-consistently from an initial liquid ocean as it cools with time. The effects of presence, absence and magnitude of tidal heating on ice-shell thickness are studied in different models. The vigor of convection changes as the ice-shell continues to thicken. Initial modeling results track changes in the growth rate of the ice-shell as the vigor of the convection changes. The magnitude and temporal location of the rate change varies with different properties of tidal heating and values of initial temperature. A comparative study of models is presented to demonstrate how as the ice-shell is forming, its growth rate and convection are affected by processes such as tidal heating.

  11. An energy balance model for the Greenland ice sheet

    NARCIS (Netherlands)

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

    1994-01-01

    The sensitivity of the mass balance of the Greenland Ice Sheet is studied by means of an energy balance model. The model calculates the shortwave and longwave radiation and the turbulent fluxes on a grid with a grid point spacing of 20 km. Special attention is given to the parameterization of the

  12. 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

  13. Modelling last glacial cycle ice dynamics in the Alps

    Science.gov (United States)

    Seguinot, Julien; Jouvet, Guillaume; Huss, Matthias; Funk, Martin; Preusser, Frank

    2017-04-01

    The European Alps, cradle of pioneer glacial studies, are one of the regions where geological markers of past glaciations are most abundant and well-studied. Such conditions make the region ideal for testing numerical glacier models based on approximated ice flow physics against field-based reconstructions, and vice-versa. Here, we use the Parallel Ice Sheet Model (PISM) to model the entire last glacial cycle (120-0 ka) in the Alps, with a horizontal resolution of 1 km. Climate forcing is derived using present-day climate data from WorldClim and the ERA-Interim reanalysis, and time-dependent temperature offsets from multiple paleo-climate proxies, among which only the EPICA ice core record yields glacial extent during marine oxygen isotope stages 4 (69-62 ka) and 2 (34-18 ka) in agreement to geological reconstructions. Despite the low variability of this Antarctic-based climate forcing, our simulation depicts a highly dynamic ice cap, showing that alpine glaciers may have advanced many times over the foreland during the last glacial cycle. Cumulative basal sliding, a proxy for glacial erosion, is modelled to be highest in the deep valleys of the western Alps. Finally, the Last Glacial Maximum advance, often considered synchronous, is here modelled as a time-transgressive event, with some glacier lobes reaching their maximum as early as 27 ka, and some as late as 21 ka. Modelled ice thickness is about 900 m higher than observed trimline elevations, yet our simulation predicts little erosion at high elevation due to cold ice conditions.

  14. 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

    -track interferometric synthetic aperture radar (SAR) and a bedrock topography derived from an airborne 60 MHz ice-penetrating radar. The extent of the delineation was calculated from a water-pressure potential as a function of the ice-sheet surface and bedrock elevations and a hydraulic factor κ describing the relative......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...

  15. 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.

  16. Generation of a new Greenland Ice Sheet Digital Elevation Model

    DEFF Research Database (Denmark)

    Nagarajan, Sudhagar; Csatho, Beata M; Schenk, Anton F

    Currently available Digital Elevation Models(DEMs) of the Greenland Ice Sheet (GrIS) were originally derived from radar altimetry data, e.g. Bamber (Bamber et al., 2001) and later improved by photoclinometry to fill the regions between orbits (Scambos and Haran, 2002). The elevation error...... of these DEMs is a few meters in the higher part (above 2000 m) of the ice sheet, but it can be as much as 50-100 meters in marginal regions. The relatively low resolution and accuracy poses a problem, especially for ice sheet modeling. Although accurate elevation data have been collected by airborne...... m)), a high resolution, consistent DEM of GrIS is not yet available. This is due to various problems, such as different error sources in the data and different dates of data acquisition. In order to overcome these difficulties, we generated a multi-resolution DEM of GrIS, reflecting June 2008...

  17. Greenland ice sheet contribution to sea-level rise from a new-generation ice-sheet model

    Directory of Open Access Journals (Sweden)

    F. Gillet-Chaulet

    2012-12-01

    Full Text Available Over the last two decades, the Greenland ice sheet (GrIS has been losing mass at an increasing rate, enhancing its contribution to sea-level rise (SLR. The recent increases in ice loss appear to be due to changes in both the surface mass balance of the ice sheet and ice discharge (ice flux to the ocean. Rapid ice flow directly affects the discharge, but also alters ice-sheet geometry and so affects climate and surface mass balance. Present-day ice-sheet models only represent rapid ice flow in an approximate fashion and, as a consequence, have never explicitly addressed the role of ice discharge on the total GrIS mass balance, especially at the scale of individual outlet glaciers. Here, we present a new-generation prognostic ice-sheet model which reproduces the current patterns of rapid ice flow. This requires three essential developments: the complete solution of the full system of equations governing ice deformation; a variable resolution unstructured mesh to resolve outlet glaciers and the use of inverse methods to better constrain poorly known parameters using observations. The modelled ice discharge is in good agreement with observations on the continental scale and for individual outlets. From this initial state, we investigate possible bounds for the next century ice-sheet mass loss. We run sensitivity experiments of the GrIS dynamical response to perturbations in climate and basal lubrication, assuming a fixed position of the marine termini. We find that increasing ablation tends to reduce outflow and thus decreases the ice-sheet imbalance. In our experiments, the GrIS initial mass (imbalance is preserved throughout the whole century in the absence of reinforced forcing, allowing us to estimate a lower bound of 75 mm for the GrIS contribution to SLR by 2100. In one experiment, we show that the current increase in the rate of ice loss can be reproduced and maintained throughout the whole century. However, this requires a very unlikely

  18. Modelling the dynamics of overhead cables with ice

    Energy Technology Data Exchange (ETDEWEB)

    Kollar, L.E.; Farzaneh, M. [Quebec Univ., Chicoutimi, PQ (Canada). Industrial Chair on Atmospheric Icing of Power Network Equipment

    2005-07-01

    An overview of dynamic behaviour modelling of overhead cables was presented, and directions for future work were provided, with particular reference to galloping vibrations due to ice shedding and conductor breakage. A review of the environmental conditions leading to aeolian vibrations, galloping and wake-induced oscillations was presented. Details of theoretical models developed to investigate galloping were outlined, including one-degree-of-freedom (1DOF) models and subsequent improvements in torsional galloping, where aerodynamic coefficients are formulated as functions of the angle of attack to determine aerodynamic force or torque; a 3-degrees-of-freedom (3DOF) hybrid model of galloping of a bundle conductor using finite element mode shapes; and a finite element model of a 2-span transmission line and several ice shedding scenarios where 2-D 2-node isoparametric truss elements with large kinematics were used for cable modelling. Experimental and theoretical studies concerning line behaviour during cable breakage and tower collapse were reviewed. A technique for calculating maximum impact load following the breakage of conductors or insulators was presented. Investigations on the dynamic response of broken wires were reviewed. Various strategies for future research included the elaboration of a finite element model of a single span of transmission line examined under different loads, as well as a means of defining ice as a different material by including its properties in a model so that the effect of vibrations on the ice and on the cable can be considered separately. In addition, extending a model of cable-ice composition for more than 1 span of a transmission line was suggested, as well as the inclusion of characteristics of the tower at the supporting end of the cable to allow the simulation of the effects of developing vibrations. 23 refs., 3 figs.

  19. 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.

  20. 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.

  1. 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.

  2. Solid-liquid interfacial free energy of ice Ih, ice Ic, and ice 0 within a mono-atomic model of water via the capillary wave method.

    Science.gov (United States)

    Ambler, Michael; Vorselaars, Bart; Allen, Michael P; Quigley, David

    2017-02-21

    We apply the capillary wave method, based on measurements of fluctuations in a ribbon-like interfacial geometry, to determine the solid-liquid interfacial free energy for both polytypes of ice I and the recently proposed ice 0 within a mono-atomic model of water. We discuss various choices for the molecular order parameter, which distinguishes solid from liquid, and demonstrate the influence of this choice on the interfacial stiffness. We quantify the influence of discretisation error when sampling the interfacial profile and the limits on accuracy imposed by the assumption of quasi one-dimensional geometry. The interfacial free energies of the two ice I polytypes are indistinguishable to within achievable statistical error and the small ambiguity which arises from the choice of order parameter. In the case of ice 0, we find that the large surface unit cell for low index interfaces constrains the width of the interfacial ribbon such that the accuracy of results is reduced. Nevertheless, we establish that the interfacial free energy of ice 0 at its melting temperature is similar to that of ice I under the same conditions. The rationality of a core-shell model for the nucleation of ice I within ice 0 is questioned within the context of our results.

  3. Incorporation of ice sheet models into an Earth system model: Focus ...

    Indian Academy of Sciences (India)

    Oleg Rybak

    2018-03-06

    Mar 6, 2018 ... Elaboration of a modern Earth system model (ESM) requires incorporation of ice sheet dynamics. Coupling of an ice sheet model (ICM) to an AOGCM is complicated by essential differences in spatial and temporal scales of cryospheric, atmospheric and oceanic components. To overcome this difficulty, we ...

  4. WenTong HuoXue Cream Can Inhibit the Reduction of the Pain-Related Molecule PLC-β3 in the Dorsal Root Ganglion of a Rat Model of Diabetic Peripheral Neuropathy

    Directory of Open Access Journals (Sweden)

    Chengcheng Feng

    2018-01-01

    Full Text Available WenTong HuoXue Cream (WTHX-Cream has been shown to effectively alleviate clinical symptoms of diabetic peripheral neuropathy (DPN. This study investigated the gene and protein expression of the pain-related molecule PLC-β3 in the dorsal root ganglion (DRG of DPN rats. 88 specific pathogen-free male Wistar rats were randomly divided into placebo (10 rats and DPN model (78 rats groups, and the 78 model rats were used to establish the DPN model by intraperitoneal injection of streptozotocin and were then fed a high-fat diet for 8 weeks. These rats were randomly divided into the model group, the high-, medium-, and low-dose WTHX-Cream + metformin groups, the metformin group, the capsaicin cream group, and the capsaicin cream + metformin group. After 4 weeks of continuous drug administration, the blood glucose, body weight, behavioral indexes, and sciatic nerve conduction velocity were measured. The pathological structure of the DRG and the sciatic nerve were observed. PLC-β3 mRNA and protein levels in the DRG of rats were measured. Compared with the model group, the high-dose WTHX-Cream group showed increased sciatic nerve conduction velocity, improved sciatic nerve morphological changes, and increased expression of PLC-β3 mRNA and protein in the DRG. This study showed that WTHX-Cream improves hyperalgesia symptoms of DPN by inhibiting the reduction of PLC-β3 mRNA and protein expression in the diabetic DRG of DPN rats.

  5. Cream concentrated latex for foam rubber products

    Science.gov (United States)

    Suksup, R.; Imkaew, C.; Smitthipong, W.

    2017-12-01

    Fresh natural latex (around 40% rubber and 60% water) can be transformed to concentrated natural latex (around 60% rubber and 40% water) in order to realise economical transportation and easier latex product’s preparation. The concentrated natural latex is an extremely valuable material. It can be applied for many types of products, for example, foam rubber as pillow and mattress, elastic band, etc. Industrially, the concentrated natural latex can be prepared by centrifugation which requires an enormous expensive machine. From the eco-friendly products point of view, most of rubber entrepreneurs in the world try to develop a green rubber product. So, the main objective of this study is to prepare the cream concentrated latex without any sophisticated machine. Thus, we work on a simple, cheap and green method that does not use any expensive machine but uses water-based chemical as sodium alginate to prepare the cream concentrated latex. The optimal amount of sodium alginate in the latex was studied. The main characteristics of the cream concentrated latex were tested by various technics, such as alkalinity, total solid content (TSC), dry rubber content (DRC), etc. We found that there are no significant differences of results between fresh natural latex and cream concentrated latex, except for the TSC and DRC. The TSC and DRC of cream latex are higher than those of fresh natural latex. Finally, we propose a model of natural rubber particle and sodium alginate to form the cream concentrated latex.

  6. Stochastic Climate Forcing for Ice-Sheet Models

    Science.gov (United States)

    Nuterman, Roman; Jochum, Markus

    2017-04-01

    Climate oscillations from glacial periods, with large parts of the continents covered with ice, to warm interglacials like the present one, are observed in various paleoclimatic records over the past few million years. According to Milankovitch theory, which is commonly assumed, these glacial cycles are linked to changes in insolation due to periodic changes of external earth-orbital forcing. However, this relationship is far from understood, because the insolation variations are so small that enhancing feedbacks must be at play. Moreover, there are several shortcomings in the Milankovitch theory: first, the duration of the glacial cycles changed at the so-called Mid-Pleistocene transition from 41,000 years to approximately 100,000 years and second, the interglacial of 400,000 years ago should not have happened. Thus, the current phasing and magnitude of the glacial cycles are far from being well understood and the external perturbation might only play a minor role in comparison to internal stochastic variations or internal oscillations. Although modern Ice-Sheet Models (ISM) are able to simulate evolution of ice-sheets at the entire glacial or interglacial time scales, the state-of-the-art Earth System Models (ESM) are too computationally expensive for such long integrations. Therefore, a constant climate forcing is usually used in the ice-sheet models. However, this approach does not take into account the stochastic nature of climate. At the same time, ESM models provide valuable information on natural climate variability, which then can be used for building stochastic climate models able to generate both continuous and discrete climate variables with stochastic atmospheric processes. In this study, we present a stochastic climate model, built from large sets of Community Earth System Model (CESM) integrations with both internal and external climate forcing, and able to generate synthetic climate forcing (such as temperature and precipitation fields) of any

  7. An Integrative Wave Model for the Marginal Ice Zone Based on a Rheological Parameterization

    Science.gov (United States)

    2015-09-30

    1 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. An Integrative Wave model for the Marginal Ice Zone...people.clarkson.edu/~hhshen LONG-TERM GOALS To enhance wave forecasting models such as WAVEWATCH III (WW3) so that they can predict the marginal ice zone (MIZ...Antarctic marginal ice zone were used to evaluate the viscoelastic ice damping models. The 2012 data came from two buoys separated by over 100km

  8. Anisotropic mesh adaptation for marine ice-sheet modelling

    Science.gov (United States)

    Gillet-Chaulet, Fabien; Tavard, Laure; Merino, Nacho; Peyaud, Vincent; Brondex, Julien; Durand, Gael; Gagliardini, Olivier

    2017-04-01

    Improving forecasts of ice-sheets contribution to sea-level rise requires, amongst others, to correctly model the dynamics of the grounding line (GL), i.e. the line where the ice detaches from its underlying bed and goes afloat on the ocean. Many numerical studies, including the intercomparison exercises MISMIP and MISMIP3D, have shown that grid refinement in the GL vicinity is a key component to obtain reliable results. Improving model accuracy while maintaining the computational cost affordable has then been an important target for the development of marine icesheet models. Adaptive mesh refinement (AMR) is a method where the accuracy of the solution is controlled by spatially adapting the mesh size. It has become popular in models using the finite element method as they naturally deal with unstructured meshes, but block-structured AMR has also been successfully applied to model GL dynamics. The main difficulty with AMR is to find efficient and reliable estimators of the numerical error to control the mesh size. Here, we use the estimator proposed by Frey and Alauzet (2015). Based on the interpolation error, it has been found effective in practice to control the numerical error, and has some flexibility, such as its ability to combine metrics for different variables, that makes it attractive. Routines to compute the anisotropic metric defining the mesh size have been implemented in the finite element ice flow model Elmer/Ice (Gagliardini et al., 2013). The mesh adaptation is performed using the freely available library MMG (Dapogny et al., 2014) called from Elmer/Ice. Using a setup based on the inter-comparison exercise MISMIP+ (Asay-Davis et al., 2016), we study the accuracy of the solution when the mesh is adapted using various variables (ice thickness, velocity, basal drag, …). We show that combining these variables allows to reduce the number of mesh nodes by more than one order of magnitude, for the same numerical accuracy, when compared to uniform mesh

  9. South polar permanent CO2 ice cap presentation in the Global Mars Multiscale Model

    Science.gov (United States)

    Fazel-Rastgar, Farahnaz

    2018-02-01

    The atmospheric influence caused by the Martian permanent south CO2 ice cap is examined to improve the Global Mars Multiscale Model (GM3) to see if it can significantly improve the representation of south polar meteorology. However, the seasonal carbon dioxide ice in the polar regions is presented in the surface ice simulation by the Global Mars Multiscale Model but the model does not produce a permanent south CO2 ice cap, and the physics code must modify to capture the realistic physical such as ice process detail; probably makes a bias in terms of total CO2 ice and meteorological processes in the model aside from ice formation. The permanent south CO2 ice cap in the model can significantly improve the representation of south polar meteorology for example in predicted surface temperatures, surface pressures, horizontal and zonal winds over the south cap and possible initiation of dust storms at south polar region during the southern summer period.

  10. Homogeneous ice nucleation evaluated for several water models

    Science.gov (United States)

    Espinosa, J. R.; Sanz, E.; Valeriani, C.; Vega, C.

    2014-11-01

    In this work, we evaluate by means of computer simulations the rate for ice homogeneous nucleation for several water models such as TIP4P, TIP4P/2005,TIP4P/ICE, and mW (following the same procedure as in Sanz et al. [J. Am. Chem. Soc. 135, 15008 (2013)]) in a broad temperature range. We estimate the ice-liquid interfacial free-energy, and conclude that for all water models γ decreases as the temperature decreases. Extrapolating our results to the melting temperature, we obtain a value of the interfacial free-energy between 25 and 32 mN/m in reasonable agreement with the reported experimental values. Moreover, we observe that the values of γ depend on the chosen water model and this is a key factor when numerically evaluating nucleation rates, given that the kinetic prefactor is quite similar for all water models with the exception of the mW (due to the absence of hydrogens). Somewhat surprisingly the estimates of the nucleation rates found in this work for TIP4P/2005 are slightly higher than those of the mW model, even though the former has explicit hydrogens. Our results suggest that it may be possible to observe in computer simulations spontaneous crystallization of TIP4P/2005 at about 60 K below the melting point.

  11. Modelling circulation in an ice-covered lake

    Directory of Open Access Journals (Sweden)

    Boris Arkhipov

    2010-12-01

    Full Text Available In deep ice-covered lakes with temperatures below 4 °C the heat flux from the bottom sediment results in a horizontal density gradient and a consequent flow along the bottom slope. Measurements in Lake Pääjärvi, Finland, show a stable temperature field where a heat gain through the bottom and a heat loss through the ice nearly balance each other. The circulation is thermal with low velocities (less than 1.5 cm s–1. We used the 3D hydrodynamic Princeton Ocean Model as a tool to simulate the water circulation and the temperature distribution under the ice. The model forcing was based on field temperature measurements. The model simulations suggest that in midwinter the velocity field of the upper water layers is anticyclonic while that of deep layers is cyclonic. Comparison with current measurements at one site showed good agreement between the modelled and observed results. On the basis of the modelled results it is possible to better understand the distributions of some micro-organisms and the accumulation of oxygen depleted waters in the deepest part of the lake.

  12. Assessment of CREAMS [Chemicals, Runoff, and Erosion from Agricultural Management Systems] and ERHYM-II [Ekalaka Rangeland Hydrology and Yield Model] computer models for simulating soil water movement on the Idaho National Engineering Laboratory

    International Nuclear Information System (INIS)

    Laundre, J.W.

    1990-05-01

    The major goal of radioactive waste management is long-term containment of radioactive waste. Long-term containment is dependent on understanding water movement on, into, and through trench caps. Several computer simulation models are available for predicting water movement. Of the several computer models available, CREAMS (Chemicals, Runoff, and Erosion from Agricultural Management Systems) and ERHYM-II (Ekalaka Rangeland Hydrology and Yield Model) were tested for use on the Idaho National Engineering Laboratory (INEL). The models were calibrated, tested for sensitivity, and used to evaluate some basic trench cap designs. Each model was used to postdict soil moisture, evapotranspiration, and runoff of two watersheds for which such data were already available. Sensitivity of the models was tested by adjusting various input parameters from high to low values and then comparing model outputs to those generated from average values. Ten input parameters of the CREAMS model were tested for sensitivity. 17 refs., 23 figs., 20 tabs

  13. Modeling the morphogenesis of brine channels in sea ice.

    Science.gov (United States)

    Kutschan, B; Morawetz, K; Gemming, S

    2010-03-01

    Brine channels are formed in sea ice under certain constraints and represent a habitat of different microorganisms. The complex system depends on a number of various quantities as salinity, density, pH value, or temperature. Each quantity governs the process of brine channel formation. There exists a strong link between bulk salinity and the presence of brine drainage channels in growing ice with respect to both the horizontal and vertical planes. We develop a suitable phenomenological model for the formation of brine channels both referring to the Ginzburg-Landau theory of phase transitions as well as to the chemical basis of morphogenesis according to Turing. It is possible to conclude from the critical wave number on the size of the structure and the critical parameters. The theoretically deduced transition rates have the same magnitude as the experimental values. The model creates channels of similar size as observed experimentally. An extension of the model toward channels with different sizes is possible. The microstructure of ice determines the albedo feedback and plays therefore an important role for large-scale global circulation models.

  14. Data-Driven Modeling and Prediction of Arctic Sea Ice

    Science.gov (United States)

    Kondrashov, Dmitri; Chekroun, Mickael; Ghil, Michael

    2016-04-01

    We present results of data-driven predictive analyses of sea ice over the main Arctic regions. Our approach relies on the Multilayer Stochastic Modeling (MSM) framework of Kondrashov, Chekroun and Ghil [Physica D, 2015] and it leads to probabilistic prognostic models of sea ice concentration (SIC) anomalies on seasonal time scales. This approach is applied to monthly time series of state-of-the-art data-adaptive decompositions of SIC and selected climate variables over the Arctic. We evaluate the predictive skill of MSM models by performing retrospective forecasts with "no-look ahead" for up to 6-months ahead. It will be shown in particular that the memory effects included intrinsically in the formulation of our non-Markovian MSM models allow for improvements of the prediction skill of large-amplitude SIC anomalies in certain Arctic regions on the one hand, and of September Sea Ice Extent, on the other. Further improvements allowed by the MSM framework will adopt a nonlinear formulation and explore next-generation data-adaptive decompositions, namely modification of Principal Oscillation Patterns (POPs) and rotated Multichannel Singular Spectrum Analysis (M-SSA).

  15. Towards a CFD Model for Prediction of Wind Turbine Power Losses due to Icing in Cold Climate

    DEFF Research Database (Denmark)

    Pedersen, Marie Cecilie; Sørensen, Henrik

    Icing induced power losses is an important issue when operating wind turbines in cold climate. This paper presents a concept of modelling ice accretion on wind turbines using Computational Fluid Dynamics (CFD). The modelling concept works towards unifying the processes of modelling ice accretion...... and the aerodynamic analysis of the iced object into one CFD-based icing model. Modelling of icing and obtaining ice shapes in combination with mesh update by surface boundary displacement was demonstrated in the paper. It has been done by expressing in-cloud icing in CFD by an Eulerian multiphase model, implementing...

  16. Regular network model for the sea ice-albedo feedback in the Arctic.

    Science.gov (United States)

    Müller-Stoffels, Marc; Wackerbauer, Renate

    2011-03-01

    The Arctic Ocean and sea ice form a feedback system that plays an important role in the global climate. The complexity of highly parameterized global circulation (climate) models makes it very difficult to assess feedback processes in climate without the concurrent use of simple models where the physics is understood. We introduce a two-dimensional energy-based regular network model to investigate feedback processes in an Arctic ice-ocean layer. The model includes the nonlinear aspect of the ice-water phase transition, a nonlinear diffusive energy transport within a heterogeneous ice-ocean lattice, and spatiotemporal atmospheric and oceanic forcing at the surfaces. First results for a horizontally homogeneous ice-ocean layer show bistability and related hysteresis between perennial ice and perennial open water for varying atmospheric heat influx. Seasonal ice cover exists as a transient phenomenon. We also find that ocean heat fluxes are more efficient than atmospheric heat fluxes to melt Arctic sea ice.

  17. Impact of a deferred recruitment model in a randomised controlled trial in primary care (CREAM study).

    Science.gov (United States)

    Shepherd, Victoria; Thomas-Jones, Emma; Ridd, Matthew J; Hood, Kerenza; Addison, Katy; Francis, Nick A

    2017-11-10

    Recruitment of participants is particularly challenging in primary care, with less than a third of randomised controlled trials (RCT) achieving their target within the original time frame. Participant identification, consent, randomisation and data collection can all be time-consuming. Trials recruiting an incident, as opposed to a prevalent, population may be particularly affected. This paper describes the impact of a deferred recruitment model in a RCT of antibiotics for children with infected eczema in primary care, which required the recruitment of cases presenting acutely. Eligible children were identified by participating general practitioners (GPs) and referred to a study research nurse, who then visited them at home. This allowed the consent and recruitment processes to take place outside the general practice setting. Information was recorded about patients who were referred and recruited, or if not, the reasons for non-recruitment. Data on recruitment challenges were collected through semi-structured interviews and questionnaires with a sample of participating GPs. Data were thematically analysed to identify key themes. Of the children referred to the study 34% (58/171) were not recruited - 48% (28/58) because of difficulties arranging a baseline visit within the defined time frame, 31% (18/58) did not meet the study inclusion criteria at the time of nurse assessment, and 21% (12/58) declined participation. GPs had positive views about the recruitment process, reporting that parents valued and benefitted from additional contact with a nurse. GPs felt that the deferred recruitment model did not negatively impact on the study. GPs and parents recognised the benefits of deferred recruitment, but these did not translate into enhanced recruitment of participants. The model resulted in the loss of a third of children who were identified by the GP as eligible, but not subsequently recruited to the study. If the potential for improving outcomes in primary care

  18. Modeling the evolution of the Laurentide Ice Sheet from MIS 3 to the Last Glacial Maximum: an approach using sea level modeling and ice flow dynamics

    Science.gov (United States)

    Weisenberg, J.; Pico, T.; Birch, L.; Mitrovica, J. X.

    2017-12-01

    The history of the Laurentide Ice Sheet since the Last Glacial Maximum ( 26 ka; LGM) is constrained by geological evidence of ice margin retreat in addition to relative sea-level (RSL) records in both the near and far field. Nonetheless, few observations exist constraining the ice sheet's extent across the glacial build-up phase preceding the LGM. Recent work correcting RSL records along the U.S. mid-Atlantic dated to mid-MIS 3 (50-35 ka) for glacial-isostatic adjustment (GIA) infer that the Laurentide Ice Sheet grew by more than three-fold in the 15 ky leading into the LGM. Here we test the plausibility of a late and extremely rapid glaciation by driving a high-resolution ice sheet model, based on a nonlinear diffusion equation for the ice thickness. We initialize this model at 44 ka with the mid-MIS 3 ice sheet configuration proposed by Pico et al. (2017), GIA-corrected basal topography, and mass balance representative of mid-MIS 3 conditions. These simulations predict rapid growth of the eastern Laurentide Ice Sheet, with rates consistent with achieving LGM ice volumes within 15 ky. We use these simulations to refine the initial ice configuration and present an improved and higher resolution model for North American ice cover during mid-MIS 3. In addition we show that assumptions of ice loads during the glacial phase, and the associated reconstructions of GIA-corrected basal topography, produce a bias that can underpredict ice growth rates in the late stages of the glaciation, which has important consequences for our understanding of the speed limit for ice growth on glacial timescales.

  19. The modelled liquid water balance of the Greenland Ice Sheet

    Science.gov (United States)

    Steger, Christian R.; Reijmer, Carleen H.; van den Broeke, Michiel R.

    2017-11-01

    Recent studies indicate that the surface mass balance will dominate the Greenland Ice Sheet's (GrIS) contribution to 21st century sea level rise. Consequently, it is crucial to understand the liquid water balance (LWB) of the ice sheet and its response to increasing surface melt. We therefore analyse a firn simulation conducted with the SNOWPACK model for the GrIS and over the period 1960-2014 with a special focus on the LWB and refreezing. Evaluations of the simulated refreezing climate with GRACE and firn temperature observations indicate a good model-observation agreement. Results of the LWB analysis reveal a spatially uniform increase in surface melt (0.16 m w.e. a-1) during 1990-2014. As a response, refreezing and run-off also indicate positive changes during this period (0.05 and 0.11 m w.e. a-1, respectively), where refreezing increases at only half the rate of run-off, implying that the majority of the additional liquid input runs off the ice sheet. This pattern of refreeze and run-off is spatially variable. For instance, in the south-eastern part of the GrIS, most of the additional liquid input is buffered in the firn layer due to relatively high snowfall rates. Modelled increase in refreezing leads to a decrease in firn air content and to a substantial increase in near-surface firn temperature. On the western side of the ice sheet, modelled firn temperature increases are highest in the lower accumulation zone and are primarily caused by the exceptional melt season of 2012. On the eastern side, simulated firn temperature increases are more gradual and are associated with the migration of firn aquifers to higher elevations.

  20. Adjoint-based sensitivities and data assimilation with a time-dependent marine ice sheet model

    Science.gov (United States)

    Goldberg, Dan; Heimbach, Patrick

    2013-04-01

    To date, assimilation of observational data using large-scale ice models has consisted only of time-dependent inversions of surface velocities for basal traction, bed elevation, or ice stiffness. These inversions are for the most part based on control methods (Macayeal D R, 1992, A tutorial on the use of control methods in ice sheet modeling), which involve generating and solving the adjoint of the ice model. Quite a lot has been learned about the fast-flowing parts of the Antarctic Ice Sheet from such inversions. Still, there are limitations to these "snapshot" inversions. For instance, they cannot capture time-dependent dynamics, such as propagation of perturbations through the ice sheet. They cannot assimilate time-dependent observations, such as surface elevation changes. And they are problematic for initializing time-dependent ice sheet models, as such initializations may contain considerable model drift. We have developed an adjoint for a time-dependent land ice model, with which we will address such issues. The land ice model implements a hybrid shallow shelf-shallow ice stress balance and can represent the floating, fast-sliding, and frozen bed regimes of a marine ice sheet. The adjoint is generated by a combination of analytic methods and the use of automated differentiation (AD) software. Experiments with idealized geometries have been carried out; adjoint sensitivities reveal the "vulnerable" regions of ice shelves, and preliminary inversions of "synthetic" observations (e.g. simultaneous inversion of basal traction and topography) yield encouraging results.

  1. Modeling the Thermal Interactions of Meteorites Below the Antarctic Ice

    Science.gov (United States)

    Oldroyd, William Jared; Radebaugh, Jani; Stephens, Denise C.; Lorenz, Ralph; Harvey, Ralph; Karner, James

    2017-10-01

    Meteorites with high specific gravities, such as irons, appear to be underrepresented in Antarctic collections over the last 40 years. This underrepresentation is in comparison with observed meteorite falls, which are believed to represent the actual population of meteorites striking Earth. Meteorites on the Antarctic ice sheet absorb solar flux, possibly leading to downward tunneling into the ice, though observations of this in action are very limited. This descent is counteracted by ice sheet flow supporting the meteorites coupled with ablation near mountain margins, which helps to force meteorites towards the surface. Meteorites that both absorb adequate thermal energy and are sufficiently dense may instead reach a shallow equilibrium depth as downward melting overcomes upward forces during the Antarctic summer. Using a pyronometer, we have measured the incoming solar flux at multiple depths in two deep field sites in Antarctica, the Miller Range and Elephant Moraine. We compare these data with laboratory analogues and model the thermal and physical interactions between a variety of meteorites and their surroundings. Our Matlab code model will account for a wide range of parameters used to characterize meteorites in an Antarctic environment. We will present the results of our model along with depth estimates for several types of meteorites. The recovery of an additional population of heavy meteorites would increase our knowledge of the formation and composition of the solar system.

  2. Parameterisation of sea and lake ice in numerical weather prediction models of the German Weather Service

    Directory of Open Access Journals (Sweden)

    Dmitrii Mironov

    2012-04-01

    Full Text Available A bulk thermodynamic (no rheology sea-ice parameterisation scheme for use in numerical weather prediction (NWP is presented. The scheme is based on a self-similar parametric representation (assumed shape of the evolving temperature profile within the ice and on the integral heat budget of the ice slab. The scheme carries ordinary differential equations (in time for the ice surface temperature and the ice thickness. The proposed sea-ice scheme is implemented into the NWP models GME (global and COSMO (limited-area of the German Weather Service. In the present operational configuration, the horizontal distribution of the sea ice is governed by the data assimilation scheme, no fractional ice cover within the GME/COSMO grid box is considered, and the effect of snow above the ice is accounted for through an empirical temperature dependence of the ice surface albedo with respect to solar radiation. The lake ice is treated similarly to the sea ice, except that freeze-up and break-up of lakes occurs freely, independent of the data assimilation. The sea and lake ice schemes (the latter is a part of the fresh-water lake parameterisation scheme FLake show a satisfactory performance in GME and COSMO. The ice characteristics are not overly sensitive to the details of the treatment of heat transfer through the ice layer. This justifies the use of a simplified but computationally efficient bulk approach to model the ice thermodynamics in NWP, where the ice surface temperature is a major concern whereas details of the temperature distribution within the ice are of secondary importance. In contrast to the details of the heat transfer through the ice, the cloud cover is of decisive importance for the ice temperature as it controls the radiation energy budget at the ice surface. This is particularly true for winter, when the long-wave radiation dominates the surface energy budget. During summer, the surface energy budget is also sensitive to the grid-box mean ice

  3. The modelled liquid water balance of the Greenland Ice Sheet

    Directory of Open Access Journals (Sweden)

    C. R. Steger

    2017-11-01

    Full Text Available Recent studies indicate that the surface mass balance will dominate the Greenland Ice Sheet's (GrIS contribution to 21st century sea level rise. Consequently, it is crucial to understand the liquid water balance (LWB of the ice sheet and its response to increasing surface melt. We therefore analyse a firn simulation conducted with the SNOWPACK model for the GrIS and over the period 1960–2014 with a special focus on the LWB and refreezing. Evaluations of the simulated refreezing climate with GRACE and firn temperature observations indicate a good model–observation agreement. Results of the LWB analysis reveal a spatially uniform increase in surface melt (0.16 m w.e. a−1 during 1990–2014. As a response, refreezing and run-off also indicate positive changes during this period (0.05 and 0.11 m w.e. a−1, respectively, where refreezing increases at only half the rate of run-off, implying that the majority of the additional liquid input runs off the ice sheet. This pattern of refreeze and run-off is spatially variable. For instance, in the south-eastern part of the GrIS, most of the additional liquid input is buffered in the firn layer due to relatively high snowfall rates. Modelled increase in refreezing leads to a decrease in firn air content and to a substantial increase in near-surface firn temperature. On the western side of the ice sheet, modelled firn temperature increases are highest in the lower accumulation zone and are primarily caused by the exceptional melt season of 2012. On the eastern side, simulated firn temperature increases are more gradual and are associated with the migration of firn aquifers to higher elevations.

  4. Sea ice thermohaline dynamics and biogeochemistry in the Arctic Ocean: Empirical and model results

    Science.gov (United States)

    Duarte, Pedro; Meyer, Amelie; Olsen, Lasse M.; Kauko, Hanna M.; Assmy, Philipp; Rösel, Anja; Itkin, Polona; Hudson, Stephen R.; Granskog, Mats A.; Gerland, Sebastian; Sundfjord, Arild; Steen, Harald; Hop, Haakon; Cohen, Lana; Peterson, Algot K.; Jeffery, Nicole; Elliott, Scott M.; Hunke, Elizabeth C.; Turner, Adrian K.

    2017-07-01

    Large changes in the sea ice regime of the Arctic Ocean have occurred over the last decades justifying the development of models to forecast sea ice physics and biogeochemistry. The main goal of this study is to evaluate the performance of the Los Alamos Sea Ice Model (CICE) to simulate physical and biogeochemical properties at time scales of a few weeks and to use the model to analyze ice algal bloom dynamics in different types of ice. Ocean and atmospheric forcing data and observations of the evolution of the sea ice properties collected from 18 April to 4 June 2015, during the Norwegian young sea ICE expedition, were used to test the CICE model. Our results show the following: (i) model performance is reasonable for sea ice thickness and bulk salinity; good for vertically resolved temperature, vertically averaged Chl a concentrations, and standing stocks; and poor for vertically resolved Chl a concentrations. (ii) Improving current knowledge about nutrient exchanges, ice algal recruitment, and motion is critical to improve sea ice biogeochemical modeling. (iii) Ice algae may bloom despite some degree of basal melting. (iv) Ice algal motility driven by gradients in limiting factors is a plausible mechanism to explain their vertical distribution. (v) Different ice algal bloom and net primary production (NPP) patterns were identified in the ice types studied, suggesting that ice algal maximal growth rates will increase, while sea ice vertically integrated NPP and biomass will decrease as a result of the predictable increase in the area covered by refrozen leads in the Arctic Ocean.

  5. Population dose assessment: characteristics of PC CREAM

    International Nuclear Information System (INIS)

    Alonso, Maria T.; Curti, Adriana R.

    2000-01-01

    This paper presents the main features of the PC CREAM, a program for performing radiological impact assessments due to radioactive discharges into the environment during the operation of radioactive and nuclear facilities. PC CREAM is a suite of six programs that can be used to estimate individual and collective radiation doses. The methodology of PC CREAM is based on updated environmental and dosimetric models, including ICRP 60 recommendations. The models include several exposure pathways and the input files are easy to access. The ergonomics of the program improves the user interaction and makes easier the input of local data. This program is useful for performing sensitivity analysis, siting studies and validation of model comparing the activity concentration output data with environmental monitoring data. The methodology of each module is described as well as the output data. (author)

  6. A New Discrete Element Sea-Ice Model for Earth System Modeling

    Energy Technology Data Exchange (ETDEWEB)

    Turner, Adrian Keith [Los Alamos National Lab. (LANL), Los Alamos, NM (United States)

    2017-03-10

    Sea ice forms a frozen crust of sea water oating in high-latitude oceans. It is a critical component of the Earth system because its formation helps to drive the global thermohaline circulation, and its seasonal waxing and waning in the high north and Southern Ocean signi cantly affects planetary albedo. Usually 4{6% of Earth's marine surface is covered by sea ice at any one time, which limits the exchange of heat, momentum, and mass between the atmosphere and ocean in the polar realms. Snow accumulates on sea ice and inhibits its vertical growth, increases its albedo, and contributes to pooled water in melt ponds that darken the Arctic ice surface in the spring. Ice extent and volume are subject to strong seasonal, inter-annual and hemispheric variations, and climatic trends, which Earth System Models (ESMs) are challenged to simulate accurately (Stroeve et al., 2012; Stocker et al., 2013). This is because there are strong coupled feedbacks across the atmosphere-ice-ocean boundary layers, including the ice-albedo feedback, whereby a reduced ice cover leads to increased upper ocean heating, further enhancing sea-ice melt and reducing incident solar radiation re ected back into the atmosphere (Perovich et al., 2008). A reduction in perennial Arctic sea-ice during the satellite era has been implicated in mid-latitude weather changes, including over North America (Overland et al., 2015). Meanwhile, most ESMs have been unable to simulate observed inter-annual variability and trends in Antarctic sea-ice extent during the same period (Gagne et al., 2014).

  7. 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...

  8. Formation of Ice Giant Satellites During Thommes Model Mirgration

    Science.gov (United States)

    Fuse, Christopher; Spiegelberg, Josephine

    2018-01-01

    Inconsistencies between ice giant planet characteristics and classic planet formation theories have led to a re-evaluation of the formation of the outer Solar system. Thommes model migration delivers proto-Uranus and Neptune from orbits interior to Saturn to their current locations. The Thommes model has also been able to reproduce the large Galilean and Saturnian moons via interactions between the proto-ice giants and the gas giant moon disks.As part of a series of investigations examining the effects of Thommes model migration on the formation of moons, N-body simulations of the formation of the Uranian and Neptunian satellite systems were performed. Previous research has yielded conflicting results as to whether satellite systems are stable during planetary migration. Some studies, such as Beaugé (2002) concluded that the system was not stable over the proposed duration of migration. Conversely, Fuse and Neville (2011) and Yokoyama et al. (2011) found that moons were retained, though the nature of the resulting system was heavily influenced by interactions with planetesimals and other large objects. The results of the current study indicate that in situ simulations of the Uranus and Neptune systems can produce stable moons. Whether with current orbital parameters or located at pre-migration, inner Solar system semi-major axes, the simulations end with 5.8 ± 0.15 or 5.9 ± 0.7 regular satellites around Uranus and Neptune, respectively. Preliminary simulations of a proto-moon disk around a single planet migrating via the Thommes model have failed to retain moons. Furthermore, simulations of ejection of the current Uranian satellite system retained at most one moon. Thus, for the Thommes model to be valid, it is likely that moon formation did not begin until after migration ended. Future work will examine the formation of gas and ice giant moons through other migration theories, such as the Nice model (Tsiganis et al. 2006).

  9. On the nature of the sea ice albedo feedback in simple models.

    Science.gov (United States)

    Moon, W; Wettlaufer, J S

    2014-08-01

    We examine the nature of the ice-albedo feedback in a long-standing approach used in the dynamic-thermodynamic modeling of sea ice. The central issue examined is how the evolution of the ice area is treated when modeling a partial ice cover using a two-category-thickness scheme; thin sea ice and open water in one category and "thick" sea ice in the second. The problem with the scheme is that the area evolution is handled in a manner that violates the basic rules of calculus, which leads to a neglected area evolution term that is equivalent to neglecting a leading-order latent heat flux. We demonstrate the consequences by constructing energy balance models with a fractional ice cover and studying them under the influence of increased radiative forcing. It is shown that the neglected flux is particularly important in a decaying ice cover approaching the transitions to seasonal or ice-free conditions. Clearly, a mishandling of the evolution of the ice area has leading-order effects on the ice-albedo feedback. Accordingly, it may be of considerable importance to reexamine the relevant climate model schemes and to begin the process of converting them to fully resolve the sea ice thickness distribution in a manner such as remapping, which does not in principle suffer from the pathology we describe.

  10. Simulating the ice-thickness distribution in a coupled climate model

    Science.gov (United States)

    Bitz, C. M.; Holland, M. M.; Weaver, A. J.; Eby, M.

    2001-02-01

    Climate simulations in a global coupled model are investigated using a dynamic-thermodynamic sea ice and snow model with sophisticated thermodynamics and a subgrid scale parameterization for multiple ice thicknesses. In addition to the sea ice component, the model includes a full primitive-equation ocean and a simple energy-moisture balance atmosphere. We introduce a formulation of the ice thickness distribution that is Lagrangian in thickness-space. The method is designed to use fewer thickness categories because it adjusts to place resolution where it is needed most and it is free of diffusive effects that tend to smooth Eulerian distributions. Experiments demonstrate that the model does reasonably well in simulating the mean Arctic climate. We find the climate of the Arctic and northern North Atlantic is sensitive to resolving the ice-thickness distribution when comparing the model results to a simulation with a two-level sea ice model. The ice-thickness distribution causes ice export through Fram Strait to be more variable and more strongly linked to meridional overturning in the North Atlantic Ocean. The Lagrangian formulation of the ice-thickness distribution allows for the inclusion of a vertical temperature profile with relative ease compared to an Eulerian method. We find ice growth rates and ocean surface salinity differ in our model with a well-resolved vertical temperature profile in the ice and snow and an explicit brine-pocket parameterization compared to a simulation with Semtner zero-layer thermodynamics. Although these differences are important for the climate of the Arctic, the effects of an ice thickness distribution are more dramatic and extend into the northern North Atlantic. Sensitivity experiments indicate that five ice-thickness categories with ˜50-cm vertical temperature resolution capture the effects of the ice-thickness distribution on the heat and freshwater exchange across the surface in the presence of sea ice in these simulations.

  11. Genótipos melhorados de mamão (Carica papaya L.: avaliação tecnológica dos frutos na forma de sorvete Improved genotypes of papaya (Carica papaya L.: technological evaluation as ice-cream

    Directory of Open Access Journals (Sweden)

    Ligia R.R. Santana

    2003-12-01

    Full Text Available O presente trabalho teve como objetivo a avaliação tecnológica na forma de sorvete, de frutos de cinco genótipos selecionados de mamão (CMF012, CMF020, CMF023, CMF031, CMF047, provenientes do Banco Ativo de Germoplasma da Embrapa Mandioca e Fruticultura, Cruz das Almas, Bahia. Estes genótipos foram identificados em estudos anteriores por apresentarem cor atraente, sabor agradável e valores elevados de sólidos solúveis (ºBrix. As amostras de sorvete foram submetidas à avaliação sensorial para os atributos aparência, cor, aroma, sabor e textura, através de testes afetivos, utilizando-se escala hedônica estruturada de nove pontos. Realizou-se determinações de pH, acidez total titulável, sólidos solúveis (ºBrix, "ratio", ácido ascórbico, sólidos totais, cinzas, proteínas, lipídeos, açúcares totais, redutores e não-redutores. Os resultados das avaliações sensoriais e físico-químicas foram analisados através de ANOVA e teste de Tukey. Os sorvetes demonstraram elevada aceitação, obtendo médias correspondentes ao conceito "gostei moderadamente" para todos os atributos avaliados. Os genótipos CMF020 e CMF031 destacaram-se alcançando média correspondente ao termo da escala hedônica "gostei muito" para o atributo sabor. Os provadores não indicaram prevalência entre os produtos quanto à aparência, cor e textura; portanto, os genótipos pouco atraentes como fruto de mesa, poderão ser aproveitados na indústria para elaboração de sorvete. Além disso, podem ser considerados como uma sobremesa valiosa e nutritiva, pois apresentaram níveis satisfatórios de carboidratos e razoáveis de vitamina C e proteínas. O estudo demonstrou que o sorvete de mamão é uma excelente alternativa para o aproveitamento da fruta.The objective of the present work was to evaluate as an alternative of consumption the ice-cream of five selective papaya genotypes (CMF012, CMF020, CMF023, CMF031, CMF047 obtained from the Active

  12. MIZMAS: Modeling the Evolution of Ice Thickness and Floe Size Distributions in the Marginal Ice Zone of the Chukchi and Beaufort Seas

    Science.gov (United States)

    2015-09-30

    Size Distributions in the Marginal Ice Zone of the Chukchi and Beaufort Seas Jinlun Zhang Applied Physics Laboratory, University of Washington...high-resolution coupled sea ice–ocean modeling and assimilation system that is capable of accurately predicting sea ice conditions in the marginal ice...the scientific objectives, we plan to develop, implement, and validate a new coupled ice– ocean Marginal Ice Zone Modeling and Assimilation System

  13. Response to Filchner-Ronne Ice Shelf cavity warming in a coupled ocean-ice sheet model - Part 1: The ocean perspective

    OpenAIRE

    Timmermann, Ralph; Goeller, Sebastian

    2017-01-01

    The Regional Antarctic ice and Global Ocean (RAnGO) model has been developed to study the interaction between the world ocean and the Antarctic ice sheet. The coupled model is based on a global implementation of the Finite Element Sea-ice Ocean Model (FESOM) with a mesh refinement in the Southern Ocean, particularly in its marginal seas and in the sub-ice-shelf cavities. The cryosphere is represented by a regional setup of the ice flow model RIMBAY comprising the Filchner–Ro...

  14. Large-scale Modeling of the Greenland Ice Sheet on Long Timescales

    DEFF Research Database (Denmark)

    Solgaard, Anne Munck

    this threshold towards colder temperatures in line with a recent study, but the new threshold value depends on the choice of method. It was found using the adaptive patterns that the Greenland ice sheet can reform under present-day conditions. A further study where additional coupling between the ice-sheet model...... is investigated as well as its early history. The studies are performed using an ice-sheet model in combination with relevant forcing from observed and modeled climate. Changes in ice-sheet geometry influences atmospheric flow (and vice versa) hereby changing the forcing patterns. Changes in the overall climate...... for the build-up of the Greenland ice sheet that lead to the intensification of the Northern Hemisphere glaciations at the end of the Pliocene. A study of output from the climate model, EC-EARTH, reveals some of the challenges faced when using this to force ice-sheet evolution or when full coupling of ice...

  15. Numerical modelling of thermodynamics and dynamics of sea ice in the Baltic Sea

    Directory of Open Access Journals (Sweden)

    A. Herman

    2011-04-01

    Full Text Available In this paper, a numerical dynamic-thermo-dynamic sea-ice model for the Baltic Sea is used to analyze the variability of ice conditions in three winter seasons. The modelling results are validated with station (water temperature and satellite data (ice concentration as well as by qualitative comparisons with the Swedish Meteorological and Hydrological Institute ice charts. Analysis of the results addresses two major questions. One concerns effects of meteorological forcing on the spatio-temporal distribution of ice concentration in the Baltic. Patterns of correlations between air temperature, wind speed, and ice-covered area are demonstrated to be different in larger, more open sub-basins (e.g., the Bothnian Sea than in the smaller ones (e.g., the Bothnian Bay. Whereas the correlations with the air temperature are positive in both cases, the influence of wind is pronounced only in large basins, leading to increase/decrease of areas with small/large ice concentrations, respectively. The other question concerns the role of ice dynamics in the evolution of the ice cover. By means of simulations with the dynamic model turned on and off, the ice dynamics is shown to play a crucial role in interactions between the ice and the upper layers of the water column, especially during periods with highly varying wind speeds and directions. In particular, due to the fragmentation of the ice cover and the modified surface fluxes, the ice dynamics influences the rate of change of the total ice volume, in some cases by as much as 1 km3 per day. As opposed to most other numerical studies on the sea-ice in the Baltic Sea, this work concentrates on the short-term variability of the ice cover and its response to the synoptic-scale forcing.

  16. An assessment of key model parametric uncertainties in projections of Greenland Ice Sheet behavior

    Directory of Open Access Journals (Sweden)

    P. J. Applegate

    2012-05-01

    Full Text Available Lack of knowledge about the values of ice sheet model input parameters introduces substantial uncertainty into projections of Greenland Ice Sheet contributions to future sea level rise. Computer models of ice sheet behavior provide one of several means of estimating future sea level rise due to mass loss from ice sheets. Such models have many input parameters whose values are not well known. Recent studies have investigated the effects of these parameters on model output, but the range of potential future sea level increases due to model parametric uncertainty has not been characterized. Here, we demonstrate that this range is large, using a 100-member perturbed-physics ensemble with the SICOPOLIS ice sheet model. Each model run is spun up over 125 000 yr using geological forcings and subsequently driven into the future using an asymptotically increasing air temperature anomaly curve. All modeled ice sheets lose mass after 2005 AD. Parameters controlling surface melt dominate the model response to temperature change. After culling the ensemble to include only members that give reasonable ice volumes in 2005 AD, the range of projected sea level rise values in 2100 AD is ~40 % or more of the median. Data on past ice sheet behavior can help reduce this uncertainty, but none of our ensemble members produces a reasonable ice volume change during the mid-Holocene, relative to the present. This problem suggests that the model's exponential relation between temperature and precipitation does not hold during the Holocene, or that the central-Greenland temperature forcing curve used to drive the model is not representative of conditions around the ice margin at this time (among other possibilities. Our simulations also lack certain observed physical processes that may tend to enhance the real ice sheet's response. Regardless, this work has implications for other studies that use ice sheet models to project or hindcast the behavior of the Greenland Ice

  17. High Artic Glaciers and Ice Caps Ice Mass Change from GRACE, Regional Climate Model Output and Altimetry.

    Science.gov (United States)

    Ciraci, E.; Velicogna, I.; Fettweis, X.; van den Broeke, M. R.

    2016-12-01

    The Arctic hosts more than the 75% of the ice covered regions outside from Greenland and Antarctica. Available observations show that increased atmospheric temperatures during the last century have contributed to a substantial glaciers retreat in all these regions. We use satellite gravimetry by the NASA's Gravity Recovery and Climate Experiment (GRACE), and apply a least square fit mascon approach to calculate time series of ice mass change for the period 2002-2016. Our estimates show that arctic glaciers have constantly contributed to the sea level rise during the entire observation period with a mass change of -170+/-20 Gt/yr equivalent to the 80% of the total ice mass change from the world Glacier and Ice Caps (GIC) excluding the Ice sheet peripheral GIC, which we calculated to be -215+/-32 GT/yr, with an acceleration of 9+/-4 Gt/yr2. The Canadian Archipelago is the main contributor to the total mass depletion with an ice mass trend of -73+/-9 Gt/yr and a significant acceleration of -7+/-3 Gt/yr2. The increasing mass loss is mainly determined by melting glaciers located in the northern part of the archipelago.In order to investigate the physical processes driving the observed ice mass loss we employ satellite altimetry and surface mass balance (SMB) estimates from Regional climate model outputs available for the same time period covered by the gravimetry data. We use elevation data from the NASA ICESat (2003-2009) and ESA CryoSat-2 (2010-2016) missions to estimate ice elevation changes. We compare GRACE ice mass estimates with time series of surface mass balance from the Regional Climate Model (RACMO-2) and the Modèle Atmosphérique Régional (MAR) and determine the portion of the total mass change explained by the SMB signal. We find that in Iceland and in the and the Canadian Archipelago the SMB signal explains most of the observed mass changes, suggesting that ice discharge may play a secondary role here. In other region, e.g. in Svalbar, the SMB signal

  18. Improved Upper Ocean/Sea Ice Modeling in the GISS GCM for Investigating Climate Change

    Science.gov (United States)

    1997-01-01

    This project built on our previous results in which we highlighted the importance of sea ice in overall climate sensitivity by determining that for both warming and cooling climates, when sea ice was not allowed to change, climate sensitivity was reduced by 35-40%. We also modified the Goddard Institute for Space Studies (GISS) 8 deg x lO deg atmospheric General Circulation Model (GCM) to include an upper-ocean/sea-ice model involving the Semtner three-layer ice/snow thermodynamic model, the Price et al. (1986) ocean mixed layer model and a general upper ocean vertical advection/diffusion scheme for maintaining and fluxing properties across the pycnocline. This effort, in addition to improving the sea ice representation in the AGCM, revealed a number of sensitive components of the sea ice/ocean system. For example, the ability to flux heat through the ice/snow properly is critical in order to resolve the surface temperature properly, since small errors in this lead to unrestrained climate drift. The present project, summarized in this report, had as its objectives: (1) introducing a series of sea ice and ocean improvements aimed at overcoming remaining weaknesses in the GCM sea ice/ocean representation, and (2) performing a series of sensitivity experiments designed to evaluate the climate sensitivity of the revised model to both Antarctic and Arctic sea ice, determine the sensitivity of the climate response to initial ice distribution, and investigate the transient response to doubling CO2.

  19. Load Shifting and Storage of Cooling Energy through Ice Bank or Ice Slurry Systems: modelling and experimental analysis

    Energy Technology Data Exchange (ETDEWEB)

    Grozdek, Marino

    2009-10-15

    Ice based Cool Thermal Energy Storage (CTES) systems have attracted much attention during last few decades. The reasons are mainly of economical and environmental nature. Compared to conventional refrigeration and air-conditioning systems without cool thermal energy storage, implementation of CTES will increase environmental standards and overall efficiency of the energy systems as it contributes to the phase-out of synthetic refrigerants and reduces peak loads in electricity grids. For the application of a cool thermal energy storages in refrigeration installations and HVAC systems in industry and building sector, it is necessary to have appropriate design tools in order to sufficiently accurate predict their performance. In this thesis theoretical and experimental investigations of two ice based cool thermal energy storage systems, namely static, indirect, external melt, ice-on-coil, i.e. ice bank system and dynamic, ice slurry cool thermal energy storage system are carried out. An ice bank storage technology for cooling purposes is known for a long time. The main drawbacks which are hindering its wider use are the system complexity, high first costs, system efficiency which is highly dependant on design, control and monitoring of the system, etc. On the other hand, ice slurry technology was not well studied until recently, while in the current scientific literature there are still differences between results and conclusions reported by different investigators. The aim of the present thesis is to extend the knowledge in the field of ice based CTES systems, thereby contributing in the development and wider utilization of those systems. In the first part of the thesis a computer application, named 'BankaLeda' is presented. It enables simulation of an ice bank system performance. In order to verify developed simulation model an experimental evaluation has been performed. Field measurements have been conducted on a two module silo which was installed as a

  20. Response to Filchner–Ronne Ice Shelf cavity warming in a coupled ocean–ice sheet model – Part 1: The ocean perspective

    Directory of Open Access Journals (Sweden)

    R. Timmermann

    2017-09-01

    Full Text Available The Regional Antarctic ice and Global Ocean (RAnGO model has been developed to study the interaction between the world ocean and the Antarctic ice sheet. The coupled model is based on a global implementation of the Finite Element Sea-ice Ocean Model (FESOM with a mesh refinement in the Southern Ocean, particularly in its marginal seas and in the sub-ice-shelf cavities. The cryosphere is represented by a regional setup of the ice flow model RIMBAY comprising the Filchner–Ronne Ice Shelf and the grounded ice in its catchment area up to the ice divides. At the base of the RIMBAY ice shelf, melt rates from FESOM's ice-shelf component are supplied. RIMBAY returns ice thickness and the position of the grounding line. The ocean model uses a pre-computed mesh to allow for an easy adjustment of the model domain to a varying cavity geometry. RAnGO simulations with a 20th-century climate forcing yield realistic basal melt rates and a quasi-stable grounding line position close to the presently observed state. In a centennial-scale warm-water-inflow scenario, the model suggests a substantial thinning of the ice shelf and a local retreat of the grounding line. The potentially negative feedback from ice-shelf thinning through a rising in situ freezing temperature is more than outweighed by the increasing water column thickness in the deepest parts of the cavity. Compared to a control simulation with fixed ice-shelf geometry, the coupled model thus yields a slightly stronger increase in ice-shelf basal melt rates.

  1. Bottom Fixed Platform Dynamics Models Assessing Surface Ice Interactions for Transitional Depth Structures in the Great Lakes: FAST8 – IceDyn

    Energy Technology Data Exchange (ETDEWEB)

    Karr, Dale G. [Univ. of Michigan, Ann Arbor, MI (United States); Yu, Bingbin [Principle Power, Inc., Emeryville, CA (United States); Sirnivas, Senu [National Renewable Energy Lab. (NREL), Golden, CO (United States)

    2015-04-01

    To create long-term solutions for offshore wind turbines in a variety of environmental conditions, CAE tools are needed to model the design-driving loads that interact with an offshore wind turbine system during operation. This report describes our efforts in augmenting existing CAE tools used for offshore wind turbine analysis with a new module that can provide simulation capabilities for ice loading on the system. This augmentation was accomplished by creating an ice-loading module coupled to FAST8, the CAE tool maintained by the NREL for simulating land-based and offshore wind turbine dynamics. The new module includes both static and dynamic ice loading that can be applied during a dynamic simulation of the response of an offshore wind turbine. The ice forces can be prescribed, or influenced by the structure’s compliant response, or by the dynamics of both the structure and the ice floe. The new module covers ice failure modes of spalling, buckling, crushing, splitting, and bending. The supporting structure of wind turbines can be modeled as a vertical or sloping form at the waterline. The Inward Battered Guide Structure (IBGS) foundation designed by Keystone Engineering for the Great Lakes was used to study the ice models coupled to FAST8. The IBGS foundation ice loading simulations in FAST8 were compared to the baseline simulation case without ice loading. The ice conditions reflecting those from Lake Huron at Port Huron and Lake Michigan at North Manitou were studied under near rated wind speed of 12 m/s for the NREL 5-MW reference turbine. Simulations were performed on ice loading models 1 through 4 and ice model 6 with their respective sub-models. The purpose of ice model 5 is to investigate ice loading on sloping structures such as ice-cones on a monopile and is not suitable for multi-membered jacketed structures like the IBGS foundation. The key response parameters from the simulations, shear forces and moments from the tower base and IBGS foundation

  2. Incorporation of ice sheet models into an Earth system model: Focus on methodology of coupling

    Science.gov (United States)

    Rybak, Oleg; Volodin, Evgeny; Morozova, Polina; Nevecherja, Artiom

    2018-03-01

    Elaboration of a modern Earth system model (ESM) requires incorporation of ice sheet dynamics. Coupling of an ice sheet model (ICM) to an AOGCM is complicated by essential differences in spatial and temporal scales of cryospheric, atmospheric and oceanic components. To overcome this difficulty, we apply two different approaches for the incorporation of ice sheets into an ESM. Coupling of the Antarctic ice sheet model (AISM) to the AOGCM is accomplished via using procedures of resampling, interpolation and assigning to the AISM grid points annually averaged meanings of air surface temperature and precipitation fields generated by the AOGCM. Surface melting, which takes place mainly on the margins of the Antarctic peninsula and on ice shelves fringing the continent, is currently ignored. AISM returns anomalies of surface topography back to the AOGCM. To couple the Greenland ice sheet model (GrISM) to the AOGCM, we use a simple buffer energy- and water-balance model (EWBM-G) to account for orographically-driven precipitation and other sub-grid AOGCM-generated quantities. The output of the EWBM-G consists of surface mass balance and air surface temperature to force the GrISM, and freshwater run-off to force thermohaline circulation in the oceanic block of the AOGCM. Because of a rather complex coupling procedure of GrIS compared to AIS, the paper mostly focuses on Greenland.

  3. PROPRIEDADES TERMOFÍSICAS DE SOLUÇÕES MODELO SIMILARES A CREME DE LEITE THERMOPHYSICAL PROPERTIES OF MODEL SOLUTIONS SIMILAR TO CREAM

    Directory of Open Access Journals (Sweden)

    Silvia Cristina Sobottka Rolim de MOURA

    2001-08-01

    Full Text Available A demanda de creme de leite UHT tem aumentado significativamente. Diversas empresas diversificaram e aumentaram sua produção, visto que o consumidor, cada vez mais exigente, almeja cremes com ampla faixa de teor de gordura. O objetivo do presente trabalho foi determinar a densidade, viscosidade aparente e difusividade térmica, de soluções modelo similares a creme de leite, na faixa de temperatura de 30 a 70°C, estudando a influência do teor de gordura e da temperatura nas propriedades físicas dos produtos. O delineamento estatístico aplicado foi o planejamento 3X5, usando níveis de teor de gordura e temperatura fixos em 15%, 25% e 35%; 30°C, 40°C, 50°C, 60°C e 70°C, respectivamente (STATISTICA 6.0. Manteve-se constante a quantidade de carboidrato e de proteína, ambos em 3%. A densidade foi determinada pelo método de deslocamento de fluidos em picnômetro; a difusividade térmica com base no método de Dickerson e a viscosidade aparente foi determinada em reômetro Rheotest 2.1. Os resultados de cada propriedade foram analisados através de método de superfície de resposta. No caso destas propriedades, os dados obtidos apresentaram resultados significativos, indicando que o modelo representou de forma confiável a variação destas propriedades com a variação da gordura (% e da temperatura (°C.The requirement of UHT cream has been increased considerably. Several industries varied and increased their production, since consumers, more and more exigent, are demanding creams with a wide range of fat content. The objective of the present research was to determine the density, viscosity and thermal diffusivity of model solutions similar to cream. The range of temperature varied from 30°C to 70°C in order to study the influence of fat content and temperature in the physical properties of cream. The statistic method applied was the factorial 3X5 planning, with levels of fat content and temperature fixed in 15%, 25% and 35%; 30

  4. Level-Ice Melt Ponds in the Los Alamos Sea Ice Model, CICE

    Science.gov (United States)

    2012-12-06

    interface back to sea level. That is, we utilize Archimedes ’ Principle written in terms of the draft d, qihi þ qshs þ q0hp ¼ qwd 6 qwhi; to determine an...Scaling Laws in Ice Mechanics and Ice Dynamics, Solid Mechanics and Its Applications , vol. 94. Kluwer, pp. 289–299. Hunke, E.C., 2010. Thickness

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

    NARCIS (Netherlands)

    Olaizola, M.; van de Wal, R.S.W.; Helsen, M.M.; de Boer, B.

    2012-01-01

    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

  6. A balanced water layer concept for subglacial hydrology in large scale ice sheet models

    Science.gov (United States)

    Goeller, S.; Thoma, M.; Grosfeld, K.; Miller, H.

    2012-12-01

    There is currently no doubt about the existence of a wide-spread hydrological network under the Antarctic ice sheet, which lubricates the ice base and thus leads to increased ice velocities. Consequently, ice models should incorporate basal hydrology to obtain meaningful results for future ice dynamics and their contribution to global sea level rise. Here, we introduce the balanced water layer concept, covering two prominent subglacial hydrological features for ice sheet modeling on a continental scale: the evolution of subglacial lakes and balance water fluxes. We couple it to the thermomechanical ice-flow model RIMBAY and apply it to a synthetic model domain inspired by the Gamburtsev Mountains, Antarctica. In our experiments we demonstrate the dynamic generation of subglacial lakes and their impact on the velocity field of the overlaying ice sheet, resulting in a negative ice mass balance. Furthermore, we introduce an elementary parametrization of the water flux-basal sliding coupling and reveal the predominance of the ice loss through the resulting ice streams against the stabilizing influence of less hydrologically active areas. We point out, that established balance flux schemes quantify these effects only partially as their ability to store subglacial water is lacking.

  7. A balanced water layer concept for subglacial hydrology in large-scale ice sheet models

    Directory of Open Access Journals (Sweden)

    S. Goeller

    2013-07-01

    Full Text Available There is currently no doubt about the existence of a widespread hydrological network under the Antarctic Ice Sheet, which lubricates the ice base and thus leads to increased ice velocities. Consequently, ice models should incorporate basal hydrology to obtain meaningful results for future ice dynamics and their contribution to global sea level rise. Here, we introduce the balanced water layer concept, covering two prominent subglacial hydrological features for ice sheet modeling on a continental scale: the evolution of subglacial lakes and balance water fluxes. We couple it to the thermomechanical ice-flow model RIMBAY and apply it to a synthetic model domain. In our experiments we demonstrate the dynamic generation of subglacial lakes and their impact on the velocity field of the overlaying ice sheet, resulting in a negative ice mass balance. Furthermore, we introduce an elementary parametrization of the water flux–basal sliding coupling and reveal the predominance of the ice loss through the resulting ice streams against the stabilizing influence of less hydrologically active areas. We point out that established balance flux schemes quantify these effects only partially as their ability to store subglacial water is lacking.

  8. Modelling the High-speed Injector for Diesel ICE

    Science.gov (United States)

    Buryuk, V. V.; Kayukov, S. S.; Gorshkalev, A. A.; Belousov, A. V.; Gallyamov, R. E.; Zvyagintsev, V. A.

    2018-01-01

    The article describes the results of research on the option of improving the operation speed of the electro-hydraulically driven injectors (Common Rail) for diesel ICE. The injector investigated in this article is a modified serial injector Common Rail-type with solenoid. The model and the injector parameters are represented in the package LMS Imagine. Lab AMESim with the detailed description of the substantiation and background for the research. Following the research results, the advantages of the proposed approach to analysing the operation speed were detected with outlining the direction of future studies.

  9. Sea ice as a source of sea salt aerosol to Greenland ice cores: a model-based study

    Directory of Open Access Journals (Sweden)

    R. H. Rhodes

    2017-08-01

    Full Text Available Growing evidence suggests that the sea ice surface is an important source of sea salt aerosol and this has significant implications for polar climate and atmospheric chemistry. It also suggests the potential to use ice core sea salt records as proxies for past sea ice extent. To explore this possibility in the Arctic region, we use a chemical transport model to track the emission, transport, and deposition of sea salt from both the open ocean and the sea ice, allowing us to assess the relative importance of each. Our results confirm the importance of sea ice sea salt (SISS to the winter Arctic aerosol burden. For the first time, we explicitly simulate the sea salt concentrations of Greenland snow, achieving values within a factor of two of Greenland ice core records. Our simulations suggest that SISS contributes to the winter maxima in sea salt characteristic of ice cores across Greenland. However, a north–south gradient in the contribution of SISS relative to open-ocean sea salt (OOSS exists across Greenland, with 50 % of winter sea salt being SISS at northern sites such as NEEM (77° N, while only 10 % of winter sea salt is SISS at southern locations such as ACT10C (66° N. Our model shows some skill at reproducing the inter-annual variability in sea salt concentrations for 1991–1999, particularly at Summit where up to 62 % of the variability is explained. Future work will involve constraining what is driving this inter-annual variability and operating the model under different palaeoclimatic conditions.

  10. Wave propagation in the marginal ice zone - Model predictions and comparisons with buoy and synthetic aperture radar data

    Science.gov (United States)

    Liu, Antony K.; Holt, Benjamin; Vachon, Paris W.

    1991-01-01

    Ocean wave dispersion relation and viscous attenuation by a sea ice cover are studied for waves propagating into the marginal ice zone (MIZ). The Labrador ice margin experiment (LIMEX), conducted on the MIZ off the east coast of Newfoundland, Canada in March 1987, provided aircraft SAR imagery, ice property and wave buoy data. Wave energy attenuation rates are estimated from SAR data and the ice motion package data that were deployed at the ice edge and into the ice pack, and compared with a model. It is shown that the model data comparisons are quite good for the ice conditions observed during LIMEX 1987.

  11. On the influence of model physics on simulations of Arctic and Antarctic sea ice

    Directory of Open Access Journals (Sweden)

    F. Massonnet

    2011-09-01

    Full Text Available Two hindcast (1983–2007 simulations are performed with the global, ocean-sea ice models NEMO-LIM2 and NEMO-LIM3 driven by atmospheric reanalyses and climatologies. The two simulations differ only in their sea ice component, while all other elements of experimental design (resolution, initial conditions, atmospheric forcing are kept identical. The main differences in the sea ice models lie in the formulation of the subgrid-scale ice thickness distribution, of the thermodynamic processes, of the sea ice salinity and of the sea ice rheology. To assess the differences in model skill over the period of investigation, we develop a set of metrics for both hemispheres, comparing the main sea ice variables (concentration, thickness and drift to available observations and focusing on both mean state and seasonal to interannual variability. Based upon these metrics, we discuss the physical processes potentially responsible for the differences in model skill. In particular, we suggest that (i a detailed representation of the ice thickness distribution increases the seasonal to interannual variability of ice extent, with spectacular improvement for the simulation of the recent observed summer Arctic sea ice retreats, (ii the elastic-viscous-plastic rheology enhances the response of ice to wind stress, compared to the classical viscous-plastic approach, (iii the grid formulation and the air-sea ice drag coefficient affect the simulated ice export through Fram Strait and the ice accumulation along the Canadian Archipelago, and (iv both models show less skill in the Southern Ocean, probably due to the low quality of the reanalyses in this region and to the absence of important small-scale oceanic processes at the models' resolution (~1°.

  12. Modelling of Ice Storms and their Impact on a part of the Swedish Transmission Network

    OpenAIRE

    Ahlberg, Jesper

    2006-01-01

    In this master thesis a weather model to simulate an ice storm is developed. Precipitation, wind and movement are modelled by mathematical functions to create a realistic model. The weather model is used to calculate wind and ice loads on power lines. Two dierent models for the ice accretion on the power lines are used and compared. Data from two storms in Sweden in 1995 and 1999 are studied. In the simulations, the precipitation is assumed to fall as freezing rain instead of snow. The ice an...

  13. Evidence for link between modelled trends in Antarctic sea ice and underestimated westerly wind changes.

    Science.gov (United States)

    Purich, Ariaan; Cai, Wenju; England, Matthew H; Cowan, Tim

    2016-02-04

    Despite global warming, total Antarctic sea ice coverage increased over 1979-2013. However, the majority of Coupled Model Intercomparison Project phase 5 models simulate a decline. Mechanisms causing this discrepancy have so far remained elusive. Here we show that weaker trends in the intensification of the Southern Hemisphere westerly wind jet simulated by the models may contribute to this disparity. During austral summer, a strengthened jet leads to increased upwelling of cooler subsurface water and strengthened equatorward transport, conducive to increased sea ice. As the majority of models underestimate summer jet trends, this cooling process is underestimated compared with observations and is insufficient to offset warming in the models. Through the sea ice-albedo feedback, models produce a high-latitude surface ocean warming and sea ice decline, contrasting the observed net cooling and sea ice increase. A realistic simulation of observed wind changes may be crucial for reproducing the recent observed sea ice increase.

  14. Multicomponent modelling of summer acceleration at the margin of the Greenland Ice Sheet

    Science.gov (United States)

    Koziol, C. P.; Arnold, N. S.

    2017-12-01

    Increasing surface runoff from the Greenland Ice Sheet due to a warming climate not only accelerates ice mass loss by altering surface mass balance, but may also lead to increased dynamic losses. This is because surface melt draining to the bed can reduce ice-bed coupling, leading to faster ice flow. Understanding the impact of surface melt on ice dynamics is important for constraining the contribution of the Greenland Ice Sheet to sea level rise. The aim of this research is to numerically model the influence of surface runoff on ice velocities during the summer melt season. A multicomponent model integrating the main components of the ice sheet system is presented and applied to the Russell Glacier Area. This model consists of a surface hydrology model, interfaced with a coupled subglacial hydrology model/ice flow model. A key challenge for simulations applying a coupled ice-flow/hydrology model is state and parameter initialization. This challenge is addressed by a workflow for incorporating modelled subglacial water pressures into inversions of basal drag. The subglacial hydrology model is run for a winter season, and the output is used to invert for basal drag at the start of the melt season. The coupled ice-flow/hydrology model is initialized using this workflow and driven using output from the supraglacial hydrology model. Three recent melt seasons are modelled. To a first order, predicted ice velocities match measured velocities at multiple GPS sites. This affirms the conceptual model that summer velocity patterns are driven by transitions between distributed and channelized subglacial hydrological systems.

  15. Roles of wind stress and thermodynamic forcing in recent trends in Antarctic sea ice and Southern Ocean SST: An ocean-sea ice model study

    Science.gov (United States)

    Kusahara, Kazuya; Williams, Guy D.; Massom, Robert; Reid, Phillip; Hasumi, Hiroyasu

    2017-11-01

    In contrast to a strong decrease in Arctic sea ice extent, overall Antarctic sea ice extent has modestly increased since 1979. Several hypotheses have been proposed for the net Antarctic sea ice expansion, including atmosphere/ocean circulation and temperature changes, sea ice-atmospheric-ocean feedback, increased precipitation, and enhanced basal meltwater from ice shelves. Concomitant with this positive trend in Antarctic sea ice, sea surface temperatures (SSTs) over the Southern Ocean south of approximately 45°S have cooled over this period. However, the mechanisms responsible for the Antarctic sea ice expansion and the SST cooling trend remain poorly defined. Here, we conduct comprehensive sensitivity experiments using a coupled ocean-sea ice model with a steady-state ice shelf component in order to investigate the main drivers of recent trends in Antarctic sea ice and SST over the Southern Ocean. The results suggest that Antarctic sea ice expansion is mostly explained by trends in the thermodynamic surface forcing, notably cooling and drying and a reduction in longwave radiation. Similarly, thermodynamic forcing is found to be the main driver of the zonal SST cooling trend. While apparently less influential on sea ice extent and SST, wind stress plays a key role in sea ice motion, thickening coastal sea ice, and thinning and decreasing the concentration of ice in mid-pack regions of the Amundsen-eastern Ross seas and 65-95°E in winter-spring. Furthermore, the model suggests that ocean-ice shelf interaction does not significantly influence the observed trends in Antarctic sea ice coverage and Southern Ocean SST in recent decades.

  16. Integrating Observations and Models to Better Understand a Changing Arctic Sea Ice Cover

    Science.gov (United States)

    Stroeve, J. C.

    2017-12-01

    TThe loss of the Arctic sea ice cover has captured the world's attention. While much attention has been paid to the summer ice loss, changes are not limited to summer. The last few winters have seen record low sea ice extents, with 2017 marking the 3rdyear in a row with a new record low for the winter maximum extent. More surprising is the number of consecutive months between January 2016 through April 2017 with ice extent anomalies more than 2 standard deviations below the 1981-2010 mean. Additionally, October 2016 through April 2017 saw 7 consecutive months with record low extents, something that had not happened before in the last 4 decades of satellite observations. As larger parts of the Arctic Ocean become ice-free in summer, regional seas gradually transition from a perennial to a seasonal ice cover. The Barents Sea is already only seasonally ice covered, whereas the Kara Sea has recently lost most of its summer ice and is thereby starting to become a seasonally ice covered region. These changes serve as harbinger for what's to come for other Arctic seas. Given the rapid pace of change, there is an urgent need to improve our understanding of the drivers behind Arctic sea ice loss, the implications of this ice loss and to predict future changes to better inform policy makers. Climate models play a fundamental role in helping us synthesize the complex elements of the Arctic sea ice system yet generally fail to simulate key features of the sea ice system and the pace of sea ice loss. Nevertheless, modeling advances continue to provide better means of diagnosing sea ice change, and new insights are likely to be gained with model output from the 6th phase of the Coupled Model Intercomparison Project (CMIP6). The CMIP6 Sea-Ice Model Intercomparison Project (SIMIP) aim is to better understand biases and errors in sea ice simulations so that we can improve our understanding of the likely future evolution of the sea ice cover and its impacts on global climate. To

  17. The multiphase physics of sea ice: a review for model developers

    Directory of Open Access Journals (Sweden)

    E. C. Hunke

    2011-11-01

    Full Text Available Rather than being solid throughout, sea ice contains liquid brine inclusions, solid salts, microalgae, trace elements, gases, and other impurities which all exist in the interstices of a porous, solid ice matrix. This multiphase structure of sea ice arises from the fact that the salt that exists in seawater cannot be incorporated into lattice sites in the pure ice component of sea ice, but remains in liquid solution. Depending on the ice permeability (determined by temperature, salinity and gas content, this brine can drain from the ice, taking other sea ice constituents with it. Thus, sea ice salinity and microstructure are tightly interconnected and play a significant role in polar ecosystems and climate. As large-scale climate modeling efforts move toward "earth system" simulations that include biological and chemical cycles, renewed interest in the multiphase physics of sea ice has strengthened research initiatives to observe, understand and model this complex system. This review article provides an overview of these efforts, highlighting known difficulties and requisite observations for further progress in the field. We focus on mushy layer theory, which describes general multiphase materials, and on numerical approaches now being explored to model the multiphase evolution of sea ice and its interaction with chemical, biological and climate systems.

  18. The multiphase physics of sea ice: a review for model developers

    Science.gov (United States)

    Hunke, E. C.; Notz, D.; Turner, A. K.; Vancoppenolle, M.

    2011-11-01

    Rather than being solid throughout, sea ice contains liquid brine inclusions, solid salts, microalgae, trace elements, gases, and other impurities which all exist in the interstices of a porous, solid ice matrix. This multiphase structure of sea ice arises from the fact that the salt that exists in seawater cannot be incorporated into lattice sites in the pure ice component of sea ice, but remains in liquid solution. Depending on the ice permeability (determined by temperature, salinity and gas content), this brine can drain from the ice, taking other sea ice constituents with it. Thus, sea ice salinity and microstructure are tightly interconnected and play a significant role in polar ecosystems and climate. As large-scale climate modeling efforts move toward "earth system" simulations that include biological and chemical cycles, renewed interest in the multiphase physics of sea ice has strengthened research initiatives to observe, understand and model this complex system. This review article provides an overview of these efforts, highlighting known difficulties and requisite observations for further progress in the field. We focus on mushy layer theory, which describes general multiphase materials, and on numerical approaches now being explored to model the multiphase evolution of sea ice and its interaction with chemical, biological and climate systems.

  19. Representing grounding line migration in synchronous coupling between a marine ice sheet model and a z-coordinate ocean model

    Science.gov (United States)

    Goldberg, D. N.; Snow, K.; Holland, P.; Jordan, J. R.; Campin, J.-M.; Heimbach, P.; Arthern, R.; Jenkins, A.

    2018-05-01

    Synchronous coupling is developed between an ice sheet model and a z-coordinate ocean model (the MITgcm). A previously-developed scheme to allow continuous vertical movement of the ice-ocean interface of a floating ice shelf ("vertical coupling") is built upon to allow continuous movement of the grounding line, or point of floatation of the ice sheet ("horizontal coupling"). Horizontal coupling is implemented through the maintenance of a thin layer of ocean ( ∼ 1 m) under grounded ice, which is inflated into the real ocean as the ice ungrounds. This is accomplished through a modification of the ocean model's nonlinear free surface evolution in a manner akin to a hydrological model in the presence of steep bathymetry. The coupled model is applied to a number of idealized geometries and shown to successfully represent ocean-forced marine ice sheet retreat while maintaining a continuous ocean circulation.

  20. An Ice Model That is Consistent with Composite Rheology in GIA Modelling

    Science.gov (United States)

    Huang, P.; Patrick, W.

    2017-12-01

    There are several popular approaches in constructing ice history models. One of them is mainly based on thermo-mechanical ice models with forcing or boundary conditions inferred from paleoclimate data. The second one is mainly based on the observed response of the Earth to glacial loading and unloading, a process called Glacial Isostatic Adjustment or GIA. The third approach is a hybrid version of the first and second approaches. In this presentation, we will follow the second approach which also uses geological data such as ice flow, terminal moraine data and simple ice dynamic for the ice sheet re-construction (Peltier & Andrew 1976). The global ice model ICE-6G (Peltier et al. 2015) and all its predecessors (Tushingham & Peltier 1991, Peltier 1994, 1996, 2004, Lambeck et al. 2014) are constructed this way with the assumption that mantle rheology is linear. However, high temperature creep experiments on mantle rocks show that non-linear creep laws can also operate in the mantle. Since both linear (e.g. diffusion creep) and non-linear (e.g. dislocation) creep laws can operate simultaneously in the mantle, mantle rheology is likely composite, where the total creep is the sum of both linear and onlinear creep. Preliminary GIA studies found that composite rheology can fit regional RSL observations better than that from linear rheology(e.g. van der Wal et al. 2010). The aim of this paper is to construct ice models in Laurentia and Fennoscandia using this second approa