. 2023 Dec 27;61(7):1400–1410. doi: 10.1007/s13197-023-05908-8

Table 2.

Mean equivalent diameter of air bubbles and ice crystals of ice cream during the meltdown testing

Meltdown time (min)	Mean equivalent diameter of ice crystal (µm)		Mean equivalent diameter of air bubbles (µm)		Air volume fraction (%)		Air bubble sphericity
Meltdown time (min)	Ice cream I	Ice cream II	Ice cream I	Ice cream II	Ice cream I	Ice cream II	Ice cream I	Ice cream II
0	75.02 ± 3.14^a	66.43 ± 2.07^a	88.30 ± 4.52^a	117.94 ± 5.15^a	14.06 ± 2.86^a	41.20 ± 3.90^a	0.85 ± 0.04^a	0.77 ± 0.03^a
5	62.86 ± 4.30^b	54.10 ± 2.36^b	81.64 ± 5.84^a	100.36 ± 3.75^b	13.17 ± 1.45^a	32.70 ± 2.61^b	0.84 ± 0.09^a	0.78 ± 0.08^a
10	54.30 ± 2.63^c	45.78 ± 3.92^c	63.25 ± 4.91^b	81.20 ± 5.40^c	10.48 ± 1.23^b	24.25 ± 3.25^c	0.83 ± 0.02^a	0.71 ± 0.10^b

The mean values of separated ice crystals in each ice cream product were evaluated using four replicate samples of 3D images at different time points. Mean values are exemplified by their standard deviations ( $\bar{x}$ ± S.D.). The data with different superscripts for each parameter analysed in each ice cream product indicate that the mean diameters are significantly different at (p < 0.05)