Negative pressure induced cavity formation during cocoa butter crystallization

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 10, 2013, Pages 1509-1516

  Lencki, Robert W ^a   Craven, R John ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cavitation; Cocoa butter; Crystallization; Density; Negative pressure; Pore formation

Indexed keywords

COCOA BUTTER; CONTINUOUS PHASE; CRYSTALLIZATION CONDITIONS; MACROSCOPIC DENSITY; MACROSCOPIC SAMPLE; NEGATIVE PRESSURE EFFECT; NEGATIVE PRESSURES; PORE FORMATION;

CAVITATION; CHEMICAL ENGINEERING; CRYSTALLIZATION; DENSITY (SPECIFIC GRAVITY);

COCOA;

THEOBROMA; THEOBROMA CACAO;

EID: 84885419712     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2294-0     Document Type: Article

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