Using a bunch of ice-making secrets "ice cream" that was delicious.

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Using a bunch of ice-making secrets "ice cream" that was delicious.
A bunch of experts on the ice to discover the secrets of the ice.
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Images of X-rays reveal the structure of ice cream that changes when the temperature fluctuations. (All photos from BBC News).



Snow avalanche experts use knowledge of the structure changes when stored in a freezer homes to search for "ice cream" that was delicious. By scanning the ice cream with X-rays are commonly used to study ice crystal, which is central to the formation of the erosion.

The Spa at Berkeley (Nestle), ice cream makers are expected to reveal the true state of the ice crystal formation and fusion. The BBC News reports that when ice crystals are large enough to change the texture of ice cream, and encourages it to the surface of the problem when I eat ice cream.

By studying the formation of ice crystals was done with the help of scientists from the Institute for Research on snow and ice erosion (Institute for Snow and Avalanche Research) in Davos, Switzerland

To cross-sectional imaging with X-rays of the Institute of ice in the United Kingdom. In a small number of people who can capture the structure of small things. At temperatures below zero degrees Celsius, which Dr. Sidney Rick Dubois (Dr.Cedric Dubois) Food scientist at Berkeley, said of Thomas. Previously, we were unable to break the ice without it.

At the conclusion of the research reported in the journal Soft Matt Terry (Soft Matter), the South Bay I hope to find a way to combat the deterioration of taste gradually The ice cream was. This is no different from the food that the structure of ice cream will affect the taste.

Dr. Dubois said. This research revealed that the white crystals of ice crystals at the ice cream was caused by temperature changes during transport. Sales and storage. This is the most common household freezer temperature at -18 ° C. The temperature is set constant. The temperature rises by about 2-3 degrees Celsius, which is why some of the ice cream melted and frozen again.

We accelerate the time of the ice crystals are quite a few microns in the sample collected during the study cycle is caused by changes in temperature fluctuation is narrow. It shows that when ice crystals form, it will affect the structure of ice cream. And ice cream and gooey. This process makes the ice cream freeze up and drew even more difficult. It also makes the flavor taste worse.

This study has begun to reveal. "Life cycle" of ice crystals and some of factors that stimulate the growth of the crystals are fused together and stimulate the surface of ice cream flavors, which affects Dr. Dubois said. The researchers note that the formation of ice crystals, the Trust from several factors. If you can identify key mechanism that we have a better way to slow down to taste.