Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 4, 2008, Pages 527-533

  Afoakwa, Emmanuel Ohene ^a,b   Paterson, Alistair ^a   Fowler, Mark ^b   Vieira, Joselio ^b  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate; Fat crystallization; Particle size distribution; Response surface methodology; Tempering

Indexed keywords

COOLANTS; HEAT EXCHANGERS; LIGHT TRANSMISSION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PROCESSING; REGRESSION ANALYSIS; SIZE DISTRIBUTION; SURFACE PROPERTIES;

CENTRAL COMPOSITE ROTATABLE DESIGN; CHOCOLATE; CONTROLLED TEMPERATURE; CRYSTALLIZATION BEHAVIOURS; FAT CRYSTALLIZATION; QUALITY CHARACTERISTIC; RESPONSE SURFACE METHODOLOGY; STEPWISE REGRESSION ANALYSIS;

TEMPERING;

THEOBROMA; THEOBROMA CACAO;

EID: 49949104277     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.02.002     Document Type: Article

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