![]() ![]() Macosko CW, Larson RG (1994) Rheology: principles, measurements, and applications, 109–121 Landfeld A, Novotna P, Strohalm J, Houska M, Kyhos K (2000) Viscosity of cocoa butter. ![]() Jolly MS, Blackburn S, Beckett ST (2003) Energy reduction during chocolate conching using a reciprocating multihole extruder. Adv Enzymol Relat Areas Mol Biol 25:457–492 J Food Sci 72(9):E541–E552įorsyth WG, Quesnel VC (1963) The mechanism of cacao curing. Food Res Int 44(9):2660–2665ĭo TA, Hargreaves JM, Wolf B, Hort J, Mitchell JR (2007) Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. Blackwell Science Ltd., Oxford, pp 182–200ĭe Graef V, Depypere F, Minnaert M, Dewettinck K (2011) Chocolate yield stress as measured by oscillatory rheology. In: Beckett ST (ed) Industrial chocolate manufacture and use. Macromol Symp 283–284:354–360Ĭhevalley J (1999) Chocolate flow properties. Wiley-Blackwell, United Kingdom, pp 224–246Ĭalderas F, Sánchez-Solís A, Maciel A, Manero O (2009) The transient flow of the PET-PEN-Montmorillonite clay nanocomposite. J Food Eng 87(2):181–190īeckett ST (2009) Chocolate flow properties. Eur Food Res Technol 227(4):1215–1223Īfoakwa EO, Paterson A, Fowler M, Vieira J (2008e) Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Eur Food Res Technol 226(6):1259–1268Īfoakwa EO, Paterson A, Fowler M, Vieira J (2008d) Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition. J Food Eng 89(2):128–136Īfoakwa EO, Paterson A, Fowler M (2008c) Effects of particle size distribution and composition on rheological properties of dark chocolate. Food Res Int 41(7):751–757Īfoakwa EO, Paterson A, Fowler M, Vieira J (2008b) Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. Trends Food Sci Technol 18(6):290–298Īfoakwa EO, Paterson A, Fowler M, Vieira J (2008a) Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry. The results indicate that xanthan gum is a good substitute for cocoa butter and provides stability to the final product.Īfoakwa EO, Paterson A, Fowler M (2007) Factors influencing rheological and textural qualities in chocolate–a review. ![]() The best conditions to produce the coating were maturing of 36 h and 35 ☌, showing crossover points around 76 Pa and a 0.505 solids particle dispersion (average particle diameter of 0.364 μm), and a fusion point at 20.04 ☌ with a ΔH f of 1.40 (J/g). Moreover, the final material exhibited crossover points (higher structure material), whereas the commercial brand chocolate used for comparison did not. Particle size distribution of the final material showed less polydispersity and therefore, greater homogeneity fusion points were also generated at around 20 ☌ assuming crystal type I (β’ 2) and II (α). Characterization of the final material through particle size distribution (PSD), differential scanning calorimetry (DSC) and proximal analysis is reported. The objective is to obtain a chocolate coating material with improved flow properties. ![]() An alternative conching process, using a Rotor-Estator (RE) type impeller, is proposed. Continuous flow and linear viscoelasticity rheology of chocolate coating is studied in this work using fat substitute gums (xanthan, GX). ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |