| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277583 | Journal of Food Engineering | 2013 | 12 Pages |
Abstract
⺠Formation of more stable polymorphic phases was independent of cocoa composition. ⺠Negative spherulites defined the time dependent crystal growth. ⺠Spherulites with featherlike microstructures agreed with Avrami indexes of 3-4. ⺠The Carreau model was preferred for predicting flow of molten CL and chocolate. ⺠CL and Chocolate exhibited an experimental yield stress value of around 1 Pa.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Vanessa A. Fernandes, Alejandro J. Müller, Aleida J. Sandoval,