Avalanche Researchers Expect to Develop Long-Lasting Tasty Ice Cream
It seems that sooner or later Nestle would be able to understand a lot about how ice crystals merge and grow. For the research, scientists at the Institute for Snow and Avalanche Research in Davos, Switzerland, have scanned samples of ice-cream stored in a freezer. The X-ray machine used in this trial is not so common and is among those few in the world that can capture tiny images of the crystals at sub-zero temperatures.
It is being expected that the team would be able to find out why tasty ice cream lose its actual taste with time.
Though efforts were made to peep inside the ice-cream to understand the mystery earlier too, it is know that some avalanche experts have joined hands to get an answer for the same.
Published in the journal Soft Matter, the study made it clear that while ice-cream is transported, sold and stored, the white frost of ice-crystals are seen forming on the surface of the ice cream with change in the temperature in the freezer.
While the home freezers are set at -18 degree C, the temperature changes from thereon and this is what is found to be main reason that ice-creams do lose their actual taste in couple of days.
“It fluctuates by a couple of degrees in either direction, which causes parts of the ice cream to melt and then freeze again”, said Dr. Dubois, who confirmed that temperature of the freezer doesn’t always remain at one point and this is what causes the ice cream to change its taste.
The team claimed that though it was known how the ice crystals in ice cream grow gradually, they are expecting that they would soon find ways to slow down the process to ensure that there is no change in the taste of the ice cream stored, and one can enjoy the actual flavor.
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