The Science Of Ice Cream - Brossura

Clarke, Chris

Brossura

ISBN 10: 0854046291 ISBN 13: 9780854046294

Casa editrice: Royal Society of Chemistry, 2004

Riassunto

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream. The first ice cream making machine was invented by Nancy Johnson, of Philadelphia, in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science to A level and provides teachers with ideas for using ice cream to illustrate scientific principles.

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Recensione:

From the reviews:

"It would not be an exaggeration to suggest that ice cream is one of the most complex materials known to man. This familiar treat is, to the scientist, a composite of solid ice and fat particles as well as air bubbles suspended in a viscous solution of sugars, lipids and proteins where all the phases are, at best, in unstable equilibrium. All the time the suspended phases are trying to grow but that would ruin the taste and texture of the ice cream, so the food scientists have to find ways to combat thermodynamics.

It is this heroic struggle of the chef, hand in hand with the scientist that lies at the heart of this excellent review by Chris Clarke.

Clarke uses ice cream to explain a very wide range of topics, from colloids (emulsions, sols gels and foams -yes ice cream is all of these); to the basic thermodynamics of phase transitions and the rheology of complex fluids and polymer solutions. The treatment is generally at a level that could he understood by an A-level student, while retaining interest for all levels. I will draw on some of the examples in a final year undergraduate lecture course on polymer physics later this year.

The book is not just a textbook for those in the ice cream industry (although I’m sure it will become the standard text for ice cream technologists for the foreseeable future); it is also a great book for showing that science is both fun and relevant to our everyday lives.

For me, and I like to think for the author too, the best part is the wonderful list of experiments to try at home, or school ― these bring the dry science to life. The best part is that even if the experiment fails, you will still enjoy eating the results."

By Peter Barham (ChemistryWorld, Vol. 2, No. 5, May 2005)

Su questa edizione

• Editore: Royal Society of Chemistry
• Data di pubblicazione: 2004
• ISBN 10: 0854046291
• ISBN 13: 9780854046294
• Rilegatura: Copertina flessibile
• Numero di pagine: 187