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The Science of Ice Cream by Chris Clarke (Paperback, 2004)

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About this product

Product Information

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.

Product Identifiers

PublisherRoyal Society of Real Chemistry

ISBN-139780854046294

eBay Product ID (ePID)88397351

Product Key Features

Number of Pages204 Pages

Publication NameThe Science of Ice Cream

LanguageEnglish

SubjectEngineering & Technology

Publication Year2004

TypeTextbook

AuthorChris Clarke

SeriesRsc Paperbacks

FormatPaperback

Dimensions

Item Height246 mm

Item Weight520 g

Item Width189 mm

Additional Product Features

Country/Region of ManufactureUnited Kingdom

Title_AuthorChris Clarke