Specific features of rheological behaviour of the ice-cream mixture “Creamy Plombières”

Abstract
Effective viscosity of the ice-cream mixture “Creamy Plombières” has been analysed. A significant role in ice-cream production is attributed to hydrodynamic and thermal processes which include blending of components in a mixture, it heating and pasteurization, filtering, homogenization, and cooling. The course of hydrodynamic and thermal processes depends considerably on the effective viscosity of an ice-cream mixture. The authors present effective viscosity data for the ice-cream mixture “Creamy Plombières” in correlation with the product’s temperature and velocity gradient, which will help to make reliable calculations of the required equipment.