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In-situ viscoelastic characterization and modeling of ice cream


Abd Rahman, Nur 'Aliaa and Muhamad Parid, Dzieda and Abdul Razak, Siti Zubaidah and Mat Johari, Amiruddin and Talib, Ahmad Tarmezee and P. Mohammed, Mohd Afandi and Samsu Baharuddin, Azhari and Wakisaka, Minato (2019) In-situ viscoelastic characterization and modeling of ice cream. Journal of Food Engineering, 263. pp. 96-101. ISSN 0260-8774


Hard ice cream has been mechanically characterized in-situ by using compression stress relaxation tests. However, the main challenge in the study of ice cream mechanics is the need to perform analyses at low temperatures (−20 °C). Therefore, in this study, a customized compression test device was developed, which can be used for experimental analysis at low temperatures (−20 °C) inside a freezer. The viscoelastic behavior of hard ice cream was analyzed using the test device, as observed from the reduction of stress at holding deformation. Viscoelastic modeling was then performed using the finite element method by using user material subroutine. The model agreed to the tests results at small deformation (1mm deformation), but it required the use of a softening function at large deformation. The findings of this study suggest the non-linear viscoelastic behavior of hard ice cream under low temperatures.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1016/j.jfoodeng.2019.05.039
Publisher: Elsevier
Keywords: Mechanical characterization; Ice cream; Compression test device; Viscoelastic behavior
Depositing User: Azhar Abdul Rahman
Date Deposited: 20 Oct 2020 18:40
Last Modified: 20 Oct 2020 18:40
Altmetrics: http://altmetrics.com-details.php?domain=psair.upm.edu.my&doi=10.1016/j.jfoodeng.2019.05.039
URI: http://psasir.upm.edu.my/id/eprint/80283
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