Effect of Different Storage Temperatures on the Quality and Shelf Life of Ice Cream

Abstract:

This research studied the impact on the quality of ice cream when stored at -12, -15, -18, -22 ℃ and fluctuating temperatures by testing the melting rate, water loss and volume contraction of the ice cream. Applicating the Arrhenius equation combined with the Q10 model with -2, -5, -8 ℃ for accelerated testing, the research predicted the shelf life of ice cream by measuring the water loss during storage. The results show that the melting rates of ice cream increased, water loss and volume contraction occurred seriously during storage. The shelf lives of products at -12, -15, -18, -22 ℃ were 45, 79, 233, 601 d.