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

S. A. WITTINGER, D. E. SMITH

Research output: Contribution to journalArticlepeer-review

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 languageEnglish (US)
Pages (from-to)1117
Number of pages1
JournalJournal of food science
Volume52
Issue number4
DOIs
StatePublished - Jul 1987

Fingerprint Dive into the research topics of 'Adaptation of lnstron to Determine the Surface Tension of Ice Cream Mix'. Together they form a unique fingerprint.

Cite this