Measuring and modelling the structure of chocolate

Measuring and modelling the structure of chocolate

The cocoa butter present in chocolate exists as six different polymorphs. To achieve the desired crystal form (βV), traditional chocolate manufacturers use relatively slow cooling (

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Bibliographische Detailangaben
Hauptverfasser: Le Révérend Benjamin J D, Fryer, Peter J, Smart, Ian, Bakalis Serafim
Format: Tagungsbericht
Sprache:eng
Schlagworte:
Chocolate
Cocoa butter
Cocoa industry
Cooling systems
Crystal structure
Crystallization
Differential equations
Heat transfer
Mathematical models
Ordinary differential equations
Phase transitions
Single crystals
Subtraction
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Beschreibung
Zusammenfassung:The cocoa butter present in chocolate exists as six different polymorphs. To achieve the desired crystal form (βV), traditional chocolate manufacturers use relatively slow cooling (
ISSN:0094-243X
1551-7616
DOI:10.1063/1.4906671