Case study – Comparison of rheological characterization methods for preparations for ice cream with pieces
Agribusiness
Customer type: Group
Service contact: R&D
The Customer wishes to improve its instrumental techniques for characterizing the texture of its fillings and marbling for ice creams and calls on RHEONIS to adapt and recommend instrumental protocols in rheometry.
Adapt and compare different instrumental approaches in advanced rheometry
In response to this request, RHEONIS implements its know-how of rheometric techniques and in particular protocols for textured products with pieces, by approaches of scissomemetry, viscoelastic measurement and penetrometry (Texture Profile Analysis).
The stages of the study were therefore as follows:
- Implementation of sample preparation protocols
- Adaptation of instrumental protocols and measurement geometries
- Customer product behavior study
- Repeatability analysis and data exploitation
- Comparative conclusions and recommendations
Intervention System Gauge
Recommend optimal protocols adaptable to Customer instrumentation
The study made it possible to evaluate and compare the performance of different instrumental approaches for anticipating process behavior (emptying phase and priming of pumps) and application (keeping in shape) of Customer products. The conclusions make it possible to recommend approaches adapted to the Customer instrumentation and ways of improvement.
The advantages of instrumental decision support studies
Variety of protocols and measurement geometries in rheometry and physical measurement
Search for discriminating physical parameters and adapted variabilities
Comparative analysis and conclusions on optimal techniques
Implementation of technical specifications
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Last Updated on April 7, 2022 by Vincent Billot