Research Article
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Effects of shear and cooling rates on the crystallization behavior of cocoa butter

Year 2021, Volume: 25 Issue: 2, 120 - 130, 23.06.2021
https://doi.org/10.29050/harranziraat.843455

Abstract

The purpose of this study was to determine the effects of shear and cooling-heating rates on the rheological behavior of cocoa butter. Three different shear rates (25, 50 and 100 s-1) and two different cooling rates (1 and 10 °C.min-1) were applied for crystallization of cocoa butter at 20, 22 and 24°C. Also, effects of shear and heating-cooling rates were monitored during the cooling and heating cycle between 70-20°C. When the cooling rate was 1 °C.min-1, viscosity reached the highest value of 0.6 Pa.s with a shear rate of 25 s-1. A rapid rate of cooling generally led to nucleation at a lower temperature compared to slow cooling. It was observed that crystallization of Form V was improved by shear and induction time of crystallization decreased as the rate of shear increased. The longest induction period was obtained at 24°C. Effect of cooling rate was more significant at low temperatures (P < 0.05). It was also concluded that the crystallization behavior of cocoa butter was dependent on both shear and cooling rates under isothermal conditions.

Supporting Institution

This study is a “SANTEZ”, an Industrial Project [00283.STZ.2008–1], which is supported by Republic of Turkey, Ministry of Science, Industry and Technology, and Şölen Chocolate, Food Industry and Trade, Gaziantep, Turkey.

Project Number

00283.STZ.2008–1

Thanks

This study is a “SANTEZ”, an Industrial Project [00283.STZ.2008–1], which is supported by Republic of Turkey, Ministry of Science, Industry and Technology, and Şölen Chocolate, Food Industry and Trade, Gaziantep, Turkey.

References

  • Afoakwa, E. O., Paterson, A., & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate. Trends in Food Science and Technology, 18, 290-298. DOI:http://dx.doi.org/10.1016/j.tifs. 2007.02.002
  • Afoakwa, E. O., Paterson, A., Fowler, M., & Vieria, J. (2009a). Influence of tempering and fat crystallization behaviors on microstructural and melting properties in dark chocolate systems. Food Research International, 42, 200–209. DOI:http://dx.doi.org/10.1016/j.foodres.2008.10.007
  • Afoakwa, E. O., Paterson, A., Fowler, M., & Vieria, J. (2009b). Fat bloom development and structure-appearance relationship during storage of under-tempered dark chocolates. Journal of Food Engineering. 91, 571-581. DOI:http://dx.doi.org /10.1016/j.jfoodeng.2008.10.011
  • Altimiras, P., Pyle, L., & Bouchon, P. (2007). Structure-fat migration relationship during storage of cocoa butter model bars: Bloom development and possible mechanisms. Journal of Food Engineering, 80, 600-610.DOI:http://dx.doi.org10.1016/j.jfoodeng.2006.06.022
  • AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC). (1995). Association of Official Analytical Chemists, 16th edition. Arlington, VA, USA.
  • AOCS. American Oil Chemists’ Society. (1989). Solid fat content (SFC) by low-resolution nuclear magnetic resonance- The indirect method. Cd 16-81.
  • Beckett, S.T. (2006). The Science of Chocolate, 2nd Edition, The Royal Society of Chemistry, Cambridge, United Kingdom, pp 85-103.
  • Beckett, S.T. (1999). Industrial Chocolate Manufacture and Use, 3rd Edition, Blackwell Science, Oxford, UK.
  • Brunello, N., McGauley, S. E., & Marangoni, A. G. (2003). Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure. LWT-Food Science and Technology. 36, 525-532. DOI:https://doi.org/10.1016/S0023-6438(03)00053-7
  • Campos, R., & Marangoni, A. G. (2014). Crystallization dynamics of shear worked cocoa Butter. Crystal Growth & Design, 14(3), 1199–1210. https://doi.org/10.1021/cg4017273
  • Dhonsi, D., & Stapley, A. G. F. (2006). The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter. Journal of Food Engineering. 77, 936-942. DOI: https://doi.org/10.1016/j.jfoodeng.2005.08.022
  • Dimick, P. S., & Manning, D. M. (1987). Thermal and compositional properties of cocoa butter during static crystallization. Journal of the American Oil Chemists Society. 64, 1663-1669. DOI: https://doi.org/10.1007/BF02542500
  • Fernandez, V. A., Müller, A. J., & Sandoval, A. J. (2013). Thermal, structural and rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering. 116, 97-108. DOI: https://doi.org/10.1016/j.jfoodeng.2012.12.002
  • Fessas, D., Signorelli, M., & Schiraldi, A. (2005). Polymorphous transitions in cocoa butter. A quantitative DSC study. Journal of Thermal Analysis and Calorimetry. 82, 691-702. DOI: https://doi.org/10.1007/s10973-005-0952-7
  • Foubert, I., Vanrolleghem, P. A., Thas, O., & Dewettinck, K. (2006). Influence of chemical composition on the isothermal cocoa butter crystallization. Journal of Food Science, 69(9), E478–E487. https://doi.org/10.1111/j.1365-2621.2004.tb09933.x
  • Hartel R.W. (2008). The Crystalline State. In: Aguilera J.M., Lillford P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_4
  • Hartel, R. W. (2001). Crystallization in Foods. An Aspen Publication Gaithersburg, MD, USA, pp 34-87.
  • Koyano, T., Hachiya, I., & Sato, K. (1990) "Fat polymorphism and crystal seeding effects on fat bloom stability of dark chocolate," Food Structure: Vol. 9 : No.3 , Article 6. Available at:https://digitalcommons.usu.edu/ foodmicrostructure /vol9/iss3/6
  • Landfeld, A., Novotna, P., Strohalm, J., Houska, M., & Kyhos, K. (2000). Viscosity of cocoa butter. International Journal of Food Properties. 3, 165-169. DOI: https://doi.org/10.1080/10942910009524623
  • Le Révérend, B. J. D., Fryer, P. J., & Bakalis, S. (2009). Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing. Soft Matter, 5(4), 891–902.https://doi.org/10.1039/b809446b
  • Lipp, M., & Anklam, E. (1998a). Review of cocoa butter and alternative fats for use in chocolate-Part A. Compositional data. Food Chemistry. 62, 73-97. DOI:https://doi.org/10.1016/S0308-8146(97)00160-X
  • Lipp, M., & Anklam, E., (1998b). Review of cocoa butter and alternative fats for use in chocolate-Part B. Analytical approaches for identification and determination. Food Chemistry. 62, 99-108. DOI: https://doi.org/10.1016/S0308-8146(97)00161-1
  • Loisel, C., Keller, G., Lecq, G., Bourgaux, C., & Ollivon, M. (1998). Phase transitions and polymorphism of cocoa butter. Journal of the American Oil Chemists Society. 75, 425-439. DOI: https://doi.org/10.1007/s11746-998-0245-y
  • Lonchampt, P., & Hartel, R. W. (2006). Surface bloom on improperly tempered chocolate. European Journal of Lipid Science and Technology. 108, 159-168. DOI: https://doi.org/10.1002/ejlt.200500260
  • MacMillan, S. D., Roberts, K. J., Rossi, A., Wells, M. A., Polgreen, M. C., & Smith, I. H. (2002). In situ small angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions. Crystal Growth and Design. 2 (3), 221-226. DOI: https://doi.org/10.1021/cg0155649
  • Marangoni, A. G. (2005). Fat Crystal Network. Marcel Dekker, New York, USA, pp 21-83.
  • Mazzanti, G., Guthrie, S. E., Sirota, E. B., Marangoni, A. G., & Idziak, S. H. J. (2004). Novel shear-induced phases in cocoa butter. Crystal Growth & Design, 4(3), 409–411. https://doi.org/10.1021/cg034260e
  • Mazzanti, G., Guthrie, S. E., Sirota, E. B., Marangoni, A. G., & Idziak, S. H. J. (2003). Orientation and phase transitions of fat crystals under shear. Crystal Growth and Design. 3, 721-725. DOI: https://doi.org/10.1021/cg034048a
  • Metin, S., & Hartel, R.W. (1998). Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions. Journal of the American Oil Chemists Society. 75, 1617-1624. DOI: https://doi.org/10.1007/s11746-998-0102-z
  • Mohos, F. (2010). Confectionery and Chocolate Engineering, Principles and Applications, 1st edition, John Wiley & Sons, Ltd., Publication, West Sussex, UK.
  • Padar, S., Mehrle, Y. E., & Windhab, E. J. (2009). Shear-induced crystal formation and transformation in cocoa butter. Crystal Growth & Design, 9(9), 4023–4031. https://doi.org/10.1021/cg900194t
  • Perez-Martinez, D., Alvaros-Salas, C., Charo-Alonso, M., Dibildox-Alvarado, E., & Toro-Vazquez, J. F. (2007). The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils. Food Research International. 40, 47-62. DOI: https://doi.org/10.1016/j.foodres.2006.07.016
  • Ramel, P. R., Campos, R., & Marangoni, A. G. (2018). Effects of Shear and Cooling Rate on the Crystallization Behavior and Structure of Cocoa Butter: Shear Applied During the Early Stages of Nucleation. Crystal Growth & Design, 18(2), 1002–1011. https://doi.org/10.1021/acs.cgd.7b01472
  • Rogers M.A., Tang D., Ahmadi L., Marangoni A.G. (2008) Fat Crystal Networks. In: Aguilera J.M., Lillford P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_17
  • Sato, K., & Koyano, T. (2001). Crystallization properties of cocoa butter in Crystallization Processes in Fats and Lipid Systems, ed by Garti, N. and Sato, K., Marcel Dekker Inc, New York, USA, pp 429-456.
  • Schenk, H., & Peschar, R. (2004). Understanding the structure of chocolate. Radiation Physics and Chemistry. 71, 829-835. DOI: https://doi.org/10.1016/j.radphyschem.2004.04.105
  • Sonwai, S., & Mackley, M. R. (2006). The effect of shear on the crystallization of cocoa butter. Journal of the American Oil Chemists Society. 83, 593-596. DOI: https://doi.org 10.1007/s11746-006-1243-6
  • Sonwai, S., & Rousseau, D. (2006). Structure evolution and bloom formation in tempered cocoa butter during long term storage. European Journal of Lipid Science and Technology. 108, 735-745. DOI: https://doi.org/10.1002/ejlt.200600078
  • Spigno, G., Pagella, C., & De Faveri, D. M. (2001). DSC characterization of cocoa butter polymorphs. Italian Journal of Food Science. 13, 275-284.
  • Stapley, A. G. F., Tewkesbury, H., & Fryer, P. J. (1999). The effects of shear and temperature history on the crystallization of chocolate. Journal of the American Oil Chemists Society. 76, 677-685. DOI: https://doi.org/10.1007/s11746-999-0159-3
  • Şekeroğlu, G. (2014). Investigation of fat bloom mechanism in dark chocolate. PhD Thesis. University of Gaziantep. Food Engineering Department.
  • Torbica, A., Jovanovic, O., & Pajin, B. (2005). The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method. European Food Research and Technology, 222(3–4), 385–391. https://doi.org/10.1007/s00217-005-0118-7
  • Toro-Vazquez, J. F., Dibildox-Alvaradom, E., Herrera-Coronado, V., & Charo-Alonso, M. A. (2001). Triacylglyceride crystallization in vegetable oils: application of models, measurements, and limitations in Crystallization and Solidification Properties of Lipids ed by Widlak, N., Hartel, R. and Narine, S., AOCS Press, Champaign, USA, pp 53-78.
  • Toro-Vazquez, J. F., Perez-Martinez, D., Dibildox-Alvarado, E., Charo-Alonso, M., & Reyes-Hernandez, J. (2004). Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions. Journal of the American Oil Chemists Society. 81, 195-202. DOI: https://doi.org/10.1007/s11746-004-0881-z
  • Toro-Vazquez, J. F., Rangel-Vargas, E., Dibildox-Alvarado, E., & Charo-Alonso, M. A. (2005). Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy. European Journal of Lipid Science and Technology. 107, 641-655.DOI: https://doi.org/10.1002/ejlt.200501163
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Kakao yağının kristalleşme davranışı üzerinde kayma hızı ve soğutma hızının etkileri

Year 2021, Volume: 25 Issue: 2, 120 - 130, 23.06.2021
https://doi.org/10.29050/harranziraat.843455

Abstract

Bu çalışmanın amacı kakao yağının akışkanlık özellikleri üzerinde soğutma-ısıtma hızının ve kayma hızının etkisini belirlemektir. Kakao yağının 20, 22 ve 24°C de kristallendirilmesinde üç farklı kayma hızı (25, 50 ve 100 s-1) ve iki farklı soğutma hızı (1 ve 10 °C.dak-1) uygulanmıştır. Ayrıca, 70-20°C aralığında uygulanan soğutma ve ısıtma evrelerinde, kayma hızı ve ısıtma-soğutma hızının etkisi takip edilmiştir. Ulaşılan en yüksek viskozite değeri 0.6 Pa.s olup, 1 °C.dak-1 soğutma hızı ve 25 s-1 kayma hızı uygulandığında ölçülmüştür. Hızlı soğutma, yavaş soğutmaya göre genellikle daha düşük sıcaklıklarda çekirdeklenme oluşuma yol açmıştır. Kayma hızındaki artışla beraber, Form V tipindeki kristalleşme artarken, kristalleşme indüksiyon süresinin de azaldığı gözlenmiştir. En uzun indüklenme süresi 24°C de elde edilmiştir. Soğutma hızının etkisinin, düşük sıcaklıklarda daha önemli olduğu tespit edilmiştir (P < 0.05). Ayrıca, kakao yağının izotermal koşullardaki kristalleşme davranışında hem kayma hızının hem de soğutma hızının etkili olduğu sonucuna varılmıştır.

Project Number

00283.STZ.2008–1

References

  • Afoakwa, E. O., Paterson, A., & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate. Trends in Food Science and Technology, 18, 290-298. DOI:http://dx.doi.org/10.1016/j.tifs. 2007.02.002
  • Afoakwa, E. O., Paterson, A., Fowler, M., & Vieria, J. (2009a). Influence of tempering and fat crystallization behaviors on microstructural and melting properties in dark chocolate systems. Food Research International, 42, 200–209. DOI:http://dx.doi.org/10.1016/j.foodres.2008.10.007
  • Afoakwa, E. O., Paterson, A., Fowler, M., & Vieria, J. (2009b). Fat bloom development and structure-appearance relationship during storage of under-tempered dark chocolates. Journal of Food Engineering. 91, 571-581. DOI:http://dx.doi.org /10.1016/j.jfoodeng.2008.10.011
  • Altimiras, P., Pyle, L., & Bouchon, P. (2007). Structure-fat migration relationship during storage of cocoa butter model bars: Bloom development and possible mechanisms. Journal of Food Engineering, 80, 600-610.DOI:http://dx.doi.org10.1016/j.jfoodeng.2006.06.022
  • AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC). (1995). Association of Official Analytical Chemists, 16th edition. Arlington, VA, USA.
  • AOCS. American Oil Chemists’ Society. (1989). Solid fat content (SFC) by low-resolution nuclear magnetic resonance- The indirect method. Cd 16-81.
  • Beckett, S.T. (2006). The Science of Chocolate, 2nd Edition, The Royal Society of Chemistry, Cambridge, United Kingdom, pp 85-103.
  • Beckett, S.T. (1999). Industrial Chocolate Manufacture and Use, 3rd Edition, Blackwell Science, Oxford, UK.
  • Brunello, N., McGauley, S. E., & Marangoni, A. G. (2003). Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructure. LWT-Food Science and Technology. 36, 525-532. DOI:https://doi.org/10.1016/S0023-6438(03)00053-7
  • Campos, R., & Marangoni, A. G. (2014). Crystallization dynamics of shear worked cocoa Butter. Crystal Growth & Design, 14(3), 1199–1210. https://doi.org/10.1021/cg4017273
  • Dhonsi, D., & Stapley, A. G. F. (2006). The effect of shear rate, temperature, sugar and emulsifier on the tempering of cocoa butter. Journal of Food Engineering. 77, 936-942. DOI: https://doi.org/10.1016/j.jfoodeng.2005.08.022
  • Dimick, P. S., & Manning, D. M. (1987). Thermal and compositional properties of cocoa butter during static crystallization. Journal of the American Oil Chemists Society. 64, 1663-1669. DOI: https://doi.org/10.1007/BF02542500
  • Fernandez, V. A., Müller, A. J., & Sandoval, A. J. (2013). Thermal, structural and rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering. 116, 97-108. DOI: https://doi.org/10.1016/j.jfoodeng.2012.12.002
  • Fessas, D., Signorelli, M., & Schiraldi, A. (2005). Polymorphous transitions in cocoa butter. A quantitative DSC study. Journal of Thermal Analysis and Calorimetry. 82, 691-702. DOI: https://doi.org/10.1007/s10973-005-0952-7
  • Foubert, I., Vanrolleghem, P. A., Thas, O., & Dewettinck, K. (2006). Influence of chemical composition on the isothermal cocoa butter crystallization. Journal of Food Science, 69(9), E478–E487. https://doi.org/10.1111/j.1365-2621.2004.tb09933.x
  • Hartel R.W. (2008). The Crystalline State. In: Aguilera J.M., Lillford P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_4
  • Hartel, R. W. (2001). Crystallization in Foods. An Aspen Publication Gaithersburg, MD, USA, pp 34-87.
  • Koyano, T., Hachiya, I., & Sato, K. (1990) "Fat polymorphism and crystal seeding effects on fat bloom stability of dark chocolate," Food Structure: Vol. 9 : No.3 , Article 6. Available at:https://digitalcommons.usu.edu/ foodmicrostructure /vol9/iss3/6
  • Landfeld, A., Novotna, P., Strohalm, J., Houska, M., & Kyhos, K. (2000). Viscosity of cocoa butter. International Journal of Food Properties. 3, 165-169. DOI: https://doi.org/10.1080/10942910009524623
  • Le Révérend, B. J. D., Fryer, P. J., & Bakalis, S. (2009). Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing. Soft Matter, 5(4), 891–902.https://doi.org/10.1039/b809446b
  • Lipp, M., & Anklam, E. (1998a). Review of cocoa butter and alternative fats for use in chocolate-Part A. Compositional data. Food Chemistry. 62, 73-97. DOI:https://doi.org/10.1016/S0308-8146(97)00160-X
  • Lipp, M., & Anklam, E., (1998b). Review of cocoa butter and alternative fats for use in chocolate-Part B. Analytical approaches for identification and determination. Food Chemistry. 62, 99-108. DOI: https://doi.org/10.1016/S0308-8146(97)00161-1
  • Loisel, C., Keller, G., Lecq, G., Bourgaux, C., & Ollivon, M. (1998). Phase transitions and polymorphism of cocoa butter. Journal of the American Oil Chemists Society. 75, 425-439. DOI: https://doi.org/10.1007/s11746-998-0245-y
  • Lonchampt, P., & Hartel, R. W. (2006). Surface bloom on improperly tempered chocolate. European Journal of Lipid Science and Technology. 108, 159-168. DOI: https://doi.org/10.1002/ejlt.200500260
  • MacMillan, S. D., Roberts, K. J., Rossi, A., Wells, M. A., Polgreen, M. C., & Smith, I. H. (2002). In situ small angle X-ray scattering (SAXS) studies of polymorphism with the associated crystallization of cocoa butter fat using shearing conditions. Crystal Growth and Design. 2 (3), 221-226. DOI: https://doi.org/10.1021/cg0155649
  • Marangoni, A. G. (2005). Fat Crystal Network. Marcel Dekker, New York, USA, pp 21-83.
  • Mazzanti, G., Guthrie, S. E., Sirota, E. B., Marangoni, A. G., & Idziak, S. H. J. (2004). Novel shear-induced phases in cocoa butter. Crystal Growth & Design, 4(3), 409–411. https://doi.org/10.1021/cg034260e
  • Mazzanti, G., Guthrie, S. E., Sirota, E. B., Marangoni, A. G., & Idziak, S. H. J. (2003). Orientation and phase transitions of fat crystals under shear. Crystal Growth and Design. 3, 721-725. DOI: https://doi.org/10.1021/cg034048a
  • Metin, S., & Hartel, R.W. (1998). Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions. Journal of the American Oil Chemists Society. 75, 1617-1624. DOI: https://doi.org/10.1007/s11746-998-0102-z
  • Mohos, F. (2010). Confectionery and Chocolate Engineering, Principles and Applications, 1st edition, John Wiley & Sons, Ltd., Publication, West Sussex, UK.
  • Padar, S., Mehrle, Y. E., & Windhab, E. J. (2009). Shear-induced crystal formation and transformation in cocoa butter. Crystal Growth & Design, 9(9), 4023–4031. https://doi.org/10.1021/cg900194t
  • Perez-Martinez, D., Alvaros-Salas, C., Charo-Alonso, M., Dibildox-Alvarado, E., & Toro-Vazquez, J. F. (2007). The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils. Food Research International. 40, 47-62. DOI: https://doi.org/10.1016/j.foodres.2006.07.016
  • Ramel, P. R., Campos, R., & Marangoni, A. G. (2018). Effects of Shear and Cooling Rate on the Crystallization Behavior and Structure of Cocoa Butter: Shear Applied During the Early Stages of Nucleation. Crystal Growth & Design, 18(2), 1002–1011. https://doi.org/10.1021/acs.cgd.7b01472
  • Rogers M.A., Tang D., Ahmadi L., Marangoni A.G. (2008) Fat Crystal Networks. In: Aguilera J.M., Lillford P.J. (eds) Food Materials Science. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71947-4_17
  • Sato, K., & Koyano, T. (2001). Crystallization properties of cocoa butter in Crystallization Processes in Fats and Lipid Systems, ed by Garti, N. and Sato, K., Marcel Dekker Inc, New York, USA, pp 429-456.
  • Schenk, H., & Peschar, R. (2004). Understanding the structure of chocolate. Radiation Physics and Chemistry. 71, 829-835. DOI: https://doi.org/10.1016/j.radphyschem.2004.04.105
  • Sonwai, S., & Mackley, M. R. (2006). The effect of shear on the crystallization of cocoa butter. Journal of the American Oil Chemists Society. 83, 593-596. DOI: https://doi.org 10.1007/s11746-006-1243-6
  • Sonwai, S., & Rousseau, D. (2006). Structure evolution and bloom formation in tempered cocoa butter during long term storage. European Journal of Lipid Science and Technology. 108, 735-745. DOI: https://doi.org/10.1002/ejlt.200600078
  • Spigno, G., Pagella, C., & De Faveri, D. M. (2001). DSC characterization of cocoa butter polymorphs. Italian Journal of Food Science. 13, 275-284.
  • Stapley, A. G. F., Tewkesbury, H., & Fryer, P. J. (1999). The effects of shear and temperature history on the crystallization of chocolate. Journal of the American Oil Chemists Society. 76, 677-685. DOI: https://doi.org/10.1007/s11746-999-0159-3
  • Şekeroğlu, G. (2014). Investigation of fat bloom mechanism in dark chocolate. PhD Thesis. University of Gaziantep. Food Engineering Department.
  • Torbica, A., Jovanovic, O., & Pajin, B. (2005). The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method. European Food Research and Technology, 222(3–4), 385–391. https://doi.org/10.1007/s00217-005-0118-7
  • Toro-Vazquez, J. F., Dibildox-Alvaradom, E., Herrera-Coronado, V., & Charo-Alonso, M. A. (2001). Triacylglyceride crystallization in vegetable oils: application of models, measurements, and limitations in Crystallization and Solidification Properties of Lipids ed by Widlak, N., Hartel, R. and Narine, S., AOCS Press, Champaign, USA, pp 53-78.
  • Toro-Vazquez, J. F., Perez-Martinez, D., Dibildox-Alvarado, E., Charo-Alonso, M., & Reyes-Hernandez, J. (2004). Rheometry and polymorphism of cocoa butter during crystallization under static and stirring conditions. Journal of the American Oil Chemists Society. 81, 195-202. DOI: https://doi.org/10.1007/s11746-004-0881-z
  • Toro-Vazquez, J. F., Rangel-Vargas, E., Dibildox-Alvarado, E., & Charo-Alonso, M. A. (2005). Crystallization of cocoa butter with and without polar lipids evaluated by rheometry, calorimetry and polarized light microscopy. European Journal of Lipid Science and Technology. 107, 641-655.DOI: https://doi.org/10.1002/ejlt.200501163
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There are 53 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Araştırma Makaleleri
Authors

Gülten Şekeroğlu 0000-0002-5499-1028

Ahmet Kaya 0000-0001-6960-3780

Project Number 00283.STZ.2008–1
Publication Date June 23, 2021
Submission Date December 19, 2020
Published in Issue Year 2021 Volume: 25 Issue: 2

Cite

APA Şekeroğlu, G., & Kaya, A. (2021). Effects of shear and cooling rates on the crystallization behavior of cocoa butter. Harran Tarım Ve Gıda Bilimleri Dergisi, 25(2), 120-130. https://doi.org/10.29050/harranziraat.843455

Indexing and Abstracting 

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10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.