Adaptation of lnstron to Determine the Surface Tension of Ice Cream Mix

S. A. WITTINGER; D. E. SMITH

doi:10.1111/j.1365-2621.1987.tb14294.x

Adaptation of lnstron to Determine the Surface Tension of Ice Cream Mix

S. A. WITTINGER, D. E. SMITH

Food Science and Nutrition

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4 Scopus citations

Abstract

A study was conducted to compare surface tension values measured by the DuNouy Method using the Cahn Electrobalance (an accepted procedure) with a procedure developed for use with an Instron. Surface tension was measured on a standard ice cream mix. Results indicate that the method developed for the Instron gave results which were not only similar to the Cahn Electrobalance procedure but also more precise.

Original language	English (US)
Pages (from-to)	1117
Number of pages	1
Journal	Journal of food science
Volume	52
Issue number	4
DOIs	https://doi.org/10.1111/j.1365-2621.1987.tb14294.x
State	Published - Jul 1987

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Adaptation of lnstron to Determine the Surface Tension of Ice Cream Mix

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