Pregled bibliografske jedinice broj: 254480
Identification of crystal phases in cocoa butter under different storage temperatures
Identification of crystal phases in cocoa butter under different storage temperatures // 9th European Symposium on Thermal Analysis and Calorimetry : book of abstract / Malecki, Andrzej (ur.).
Krakov: Wydawnictwo Naukowe Akapit, 2006. str. 57-57 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 254480 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Identification of crystal phases in cocoa butter under different storage temperatures
Autori
Rajić Linarić, Maša ; Sućeska, Muhamed ; Matečić Mušanić, Sanja ; Dasović-Peljušić, Ana
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
9th European Symposium on Thermal Analysis and Calorimetry : book of abstract
/ Malecki, Andrzej - Krakov : Wydawnictwo Naukowe Akapit, 2006, 57-57
Skup
European Symposium on Thermal Analysis and Calorimetry (9 ; 2006)
Mjesto i datum
Kraków, Poljska, 27.08.2006. - 31.08.2006
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
crystal phases; cocoa butter; different storage temperatures
Sažetak
Chocolate has been one of the most popular confectioneries. It is made up of a solid (carbohydrates, proteins, minerals and etc.) and liquid (cocoa butter) components of cocoa beans with sugar, and other solids combined together in a matrix. The main structure of chocolate is given by cocoa powder which crystallizes into six different forms (polymorphs). From the practical point of view, it is important to emphasize that the properties of a good chocolate depend on the crystallization of the cocoa butter. Different crystallization polymorphs exist with different melting points and different arrangements of the triglyceride molecules in cocoa butter. In addition, it is well know that the polymorphs in the cocoa butter depend on the thermal and mechanical conditions during solidification. The quality characteristics of chocolate are predominantly influenced by the physical and chemical properties of cocoa butter, which are affected by the crystal structure in cocoa butter. The aim of this work is to study changes of some thermal properties of chocolate under conditions of accelerated aging at elevated temperatures. We have studied the crystallization of cocoa butter under controlled thermal conditions and determine the various polymorph crystals formed under different storage temperatures. The polymorph crystals formed from these experiments will be analyzed using the modulated differential scanning calorimeter (MDSC) and thermomechanical analyzer (TMA).
Izvorni jezik
Engleski
Znanstvena područja
Kemija
