Effect of particle size in chocolate shell on oil migration and fat bloom development

Journal of Food Engineering

Volumn 146, Issue , 2015, Pages 172-181

  Dahlenborg, Hanna ^a,b   Millqvist Fureby, Anna ^a   Bergenståhl, Björn ^b  

^a SP TECHNICAL RESEARCH INSTITUTE OF SWEDEN   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Chocolate; Cocoa butter; Fat bloom; Migration; Particle size; Surface structure

Indexed keywords

BLOOMS (METAL); DIFFUSION IN LIQUIDS; DIFFUSION IN SOLIDS; OIL SHALE; SURFACE STRUCTURE;

CHOCOLATE; COCOA BUTTER; CONVECTIVE FLOW; CRYSTAL NETWORKS; FAT BLOOM; MIGRATION; MOLECULAR DIFFUSION; SURFACE TOPOLOGY;

PARTICLE SIZE;

EID: 84907941033     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.09.008     Document Type: Article

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