. Ice structuring protein generally helps in
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The sole function of ice structuring proteins in nature is to protect organisms from the cellular damage that occurs by freezing. Ice is a major component of ice cream and water ice and, as such, has a major effect on the physical and sensory properties of these products.
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As summarized by Kiani and Sun (2011), freezing process involved three stages: (1) cooling the product to its freezing point (pre-cooling or chilling stage); (2) removing the latent heat of crystallization (phase transition stage); (3) cooling the product to the final storage temperature (tempering stage).
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