閱讀難度：

Avalanche experts are helping to study how ice cream's structure changes when it is stored in a household freezer, BBC reported.

Nestle is hoping to reveal the exact conditions under which ice crystals merge and grow. When the crystals get big enough they change the texture of ice cream and alter how it feels when it is eaten.

The study has been carried out with the help of scientists at the Institute for Snow and Avalanche Research in Switzerland. Nestle food scientist Dr Cedric Dubois said: "If we can identify the main mechanism, we can find better ways to slow it down."

（點(diǎn)擊BBC網(wǎng)站查看原文）

雪崩研究改善冰淇淋口感

???????據(jù)英國(guó)廣播公司報(bào)道，雪崩專家正幫忙研究冰淇淋保存于家用冰箱，成分結(jié)構(gòu)會(huì)如何變化。

???????雀巢公司希望據(jù)此了解冰晶融合變大的確切條件。因?yàn)楸ё兇蟮揭欢ǔ潭龋苛艿馁|(zhì)地口感也會(huì)隨之變化。

???????瑞士聯(lián)邦雪崩研究院參與了該研究。雀巢食物專家錫德里克·迪布瓦表示：“若能知道其中緣由，我們便能更好的尋求應(yīng)對(duì)辦法，減緩這一過程?！?/p>

(China.org.cn March 29, 2012)