کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277466 | 464357 | 2013 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Rheological, textural and calorimetric modifications of dark chocolate during process
ترجمه فارسی عنوان
تغییر شکل های رولوژیک، بافتی و کالریمتریک شکلات تیره در طی فرآیند
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کلمات کلیدی
شکلات تیره، مراحل فرآیند، خواص رئولوژیکی، بافت، خواص حرارتی،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The influence of several process steps on the rheological, textural and calorimetric characteristics of dark chocolate was evaluated. Samples were obtained at each phase of the manufacturing process: mixing, pre-refining, refining, conching and tempering. Rheological fundamental and empirical properties and thermal characteristics were evaluated on samples. Samples showed marked shear thinning behaviour with yield stress strictly related with the different process steps. Fundamental measurements results were well fitted by the power-law model. From the mixing to the refining samples underwent a drastic significantly (p < 0.05) increase of all considered fundamental (yield stress, apparent viscosity, Gâ², Gâ³ and K index), empirical (firmness, consistency, cohesiveness, viscosity index) and thermal parameters (T onset, T end, ÎH). This could be attributed to the reduction of samples particle size that involve an increase of the contact point between them. Subsequently, the addition of fat and lecithin in conching and tempering phase, covering the sugar and cocoa particles, reduced interactions and caused a significantly (p < 0.05) decrease in all rheological, textural and thermal parameters.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 119, Issue 1, November 2013, Pages 173-179
Journal: Journal of Food Engineering - Volume 119, Issue 1, November 2013, Pages 173-179
نویسندگان
Virginia Glicerina, Federica Balestra, Marco Dalla Rosa, Santina Romani,