Modelling the effect of storage temperature on the viscoelastic properties and quality of ice cream

• Viscoelastic and sensorial properties of ice cream were mathematically modelled.
• The developed models were validated under different dynamic temperature conditions.
• Viscoelastic properties were good correlated with sensorial ice crystal perception.
• The developed models can be used for the prediction of ice cream quality.

The quality of ice cream is highly correlated to the storage temperature since continuous temperature fluctuations can lead to significant defects of ice cream texture related to ice crystals recrystallization. The objective of the present work was to investigate the effect of storage temperature on viscoelastic properties of ice cream and correlate it with sensory quality. Oscillatory thermo-rheometry (OTR) tests were used to measure the viscoelastic properties of ice cream. Storage modulus (G′) and damping factor (tan δ) were found to be strongly affected by storage temperature. Damping factor was found to be also strongly affected by storage time where an exponential decrease of tan δ was identified with increasing storage time. For all measured quality indices, kinetic modelling of ice cream quality loss was conducted; temperature dependence of the respective quality loss rate constants was also evaluated.