Modelling two-step isothermal fat crystallization

Journal of Food Engineering

Volumn 75, Issue 4, 2006, Pages 551-559

  Foubert, Imogen ^a   Dewettinck, Koen ^a   Janssen, Goele ^a   Vanrolleghem, Peter A ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

mediated crystallization; Fat; Mathematical modelling; Time resolved X ray diffraction; Two step crystallization

Indexed keywords

COMPUTER SIMULATION; CRYSTALLIZATION; DATA ACQUISITION; MATHEMATICAL MODELS; X RAY DIFFRACTION ANALYSIS;

FAT CRYSTALLIZATION; TIME-RESOLVED X-RAY DIFFRACTION; TWO-STEP CRYSTALLIZATION;

OILS AND FATS;

CRYSTALLIZATION; DATA PROCESSING; FATS; MATHEMATICAL MODELS; X RAY DIFFRACTION;

THEOBROMA; THEOBROMA CACAO;

EID: 33644596963     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.04.038     Document Type: Article

References (6)

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6. Vanhoutte, B. (2002). Milk fat crystallisation: fractionation and texturisation. PhD thesis, Ghent University, Belgium.