Date of Award


Document Type


Degree Name

Master of Science (MS)


Food, Nutrition, and Culinary Science

Committee Chair/Advisor

Dr. Paul Dawson

Committee Member

Dr. John McGregor

Committee Member

Sara Cothran


The effect of storage temperature over 12 weeks was studied using dairy and non-dairy frozen desserts. Research was conducted to determine if higher freezer temperatures affect frozen dessert quality to reduce energy use associated with lower freezer temperatures. Samples were analyzed for ice crystal pore size using micrographs, grittiness by a trained sensory panel and weight loss during storage. Ice crystal size was determined using scanning electron microscopy and grittiness was measured on a 5-point ranking scale, with 1 being least gritty and 5 being most gritty. Weight loss was determined by measuring sample weights before and after the 12-week period. Dairy and non-dairy frozen dessert samples were not the same formulation and varied slightly in fat content, however, anecdotal comparisons were made by observing both trends over time. Samples were stored at -28.9OC (control), -17.8O C, -15O C, and -12.2O C and analyzed at 0 weeks, 4 weeks, 8 weeks, and 12 weeks. The significance level for all data was determined using α = 0.05. With a few exceptions, the highest storage temperature produced the grittiest ice cream with the largest ice crystal pore sizes. Non-dairy ice cream, containing a slightly higher fat content of 14%, had better resistance to higher temperatures and showed smaller growth in pore size. Samples stored at -12.2 OC and -15.0 OC after 8 weeks had significantly larger pore sizes and were grittier than samples stored at -17.8OC and -28.9 OC.



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