From:  Effect of storage temperature on frozen dessert quality using scanning electron microscopy and a trained sensory panel

 Pore size for dairy-based frozen dessert samples stored for 12 weeks at four different temperatures.

Weeks of storageStorage temperature (°C)Average diameter (µm)% increase from day 0Range (µm)
0–28.923.7 ± 12.6e,12.2–48.8
4–12.2107.6 ± 30.8a354.049.5–166.5
4–1568.3 ± 39.7bc188.22.2–49.4
4–17.834.8 ± 15.2de46.89.2–61.1
4–28.932.0 ± 16.2de35.05.5–59.6
8–12.2105.0 ± 39.8a343.036.3–177.7
8–1574.8 ± 39.4bc215.62.2–150.5
8–17.856.3 ± 18.9cd137.621.5–90.5
8–28.956.8 ± 20.9cd139.720.6–93.3
12–12.284.1 ± 30.5b254.936.6–131.4
12–1574.5 ± 37.9bc214.313.1–137.0
12–17.858.6 ± 22.6cd147.325.5–92.4
12–28.947.7 ± 14.4d101.336.6–80.7

a–eMeans with different superscripts are significantly different (p < 0.05) (n = 6). 1Based on measurements (µm) from SEM micrographs (n = 6).