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Semi-Solid Processing of Chocolate and Cocoa Butter: The Experimental Correlation of Process Rheology with Microstructure

Paper ID Volume ID Publish Year Pages File Format Full-Text
19297 43058 2006 7 PDF Available
Title
Semi-Solid Processing of Chocolate and Cocoa Butter: The Experimental Correlation of Process Rheology with Microstructure
Abstract

This paper reports experimental observations on changes in process rheology caused by successive processing of chocolate and cocoa butter in a semi-solid state. Experiments were carried out using a multi-pass rheometer where successive extrusion passes were used with different time delays between each pass. The results show that both chocolate and cocoa butter are sensitive to process history. Additional microstructural data was obtained by using an in situ X-ray facility coupled to the multi-pass rheometer and results obtained using this technique indicate that the process rheology changes are coupled with matching changes in the amount of crystal phase present.

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Semi-Solid Processing of Chocolate and Cocoa Butter: The Experimental Correlation of Process Rheology with Microstructure
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 84, Issue 2, June 2006, Pages 95-101
Authors
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us