Contribution to the modelling of chocolate tempering process

Journal of Food Engineering

Volumn 88, Issue 4, 2008, Pages 568-575

  Debaste, F ^a   Kegelaers, Y ^b   Liegeois S ^c   Amor, H Ben ^a   Halloin, V ^a  

^a UNIVERSITÉ LIBRE DE BRUXELLES   (Belgium)

^b Puratos Group   (Belgium)

^c Meurice Institute   (Belgium)

Author keywords

Chocolate tempering; Heat transfer

Indexed keywords

CRYSTALLIZATION; GRAIN (AGRICULTURAL PRODUCT); HEAT TRANSFER; MATHEMATICAL MODELS; MELTING; THERMAL CONDUCTIVITY;

CHOCOLATE TEMPERING PROCESSES; COOLING RATES;

FOOD PRODUCTS;

THEOBROMA; THEOBROMA CACAO;

EID: 43849106815     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.03.019     Document Type: Article

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