2.6 Melting characteristics
Meltdown characteristics of ice cream were investigated according to the method
used by Mendez-Velasco and Goff (2011). Samples for the meltdown test (260 mL),
which were stored at −25 °C, were removed carefully from the containers and
weighed on a scale. The samples were suspended on rectangular stainless steel wire
mesh grids (15×11.5 cm, hole size of 2.5×2.5 mm) supported on tripods and allowed
to melt at room temperature (~22 °C). The weight of drained material through
the wire mesh was recorded every 10 min for 100 min. This weight was plotted
as a function of time. Meltdown rates were calculated from the slope of each
meltdown chart.