How to delay the melting of an ice cream, a sherbet, a sorbet ?
Melting depends on the thermal conductivity and of the heat capacity. But without changing the composition of the ice cream, one cannot change one or the other.
On the other hand, a foamy structure around the ice cream can be very protective. For example, if you heat some whipped egg white with a burner at 1000°C, a thermometer inside the foam shows that the temperature increases very slowly.
lundi 31 octobre 2016
dimanche 23 octobre 2016
An open article is freshly published in the scientific journal called Notes Académiques de l'Académie d'agriculture de France (N3AF).
N3AF-2016 (8) : Methodological advances in scientific publication by Hervé This
Please have a look at (http://www.academie-agriculture.fr/publications/n3af)