Analysis of Whipping Rate of Cream

Abstract

The kinetics of the whipping process was examined on the basis of the texture of whipped cream by use of a batch mixer. The degree of progress of whipping was represented by the firmness of the whipped cream as measured during the course of whipping under various conditions. The whipping rate was found to be expressed by an autocatalytic-type equation and the rate constant was expressed as the function of temperature and the rotational speed of the mixer.