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

 Pore size for non-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)
0–28.937.8 ± 10.6bc,119.0–57.1
4–12.250.9 ± 17.8ab72.024.5–77.5
4–1540.3 ± 10.7bc43.922.1–58.2
4–17.846.3 ± 19.7b59.815.5–76.5
4–28.926.5 ± 11.4c7.410.2–44.3
8–12.269.2 ± 25.3a120.415.2–98.3
8–1551.1 ± 17.2ab72.525.4–77.4
8–17.854.4 ± 21.9ab81.219.5–88.5
8–28.943.8 ± 12.3bc53.232.5–55.5
12–12.269.7 ± 25.5a121.728.3–112.2
12–1557.6 ± 17.4ab89.729.5–86.5
12–17.851.6 ± 23.2ab73.814.2–90.2
12–28.944.2 ± 8.3bc54.232.2–56.5

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