Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Life Sciences
Modelling Tempering Behaviour Of Dark Chocolates From Varying Particle Size Distribution And Fat Content Using Response Surface Methodology, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Modelling Tempering Behaviour Of Dark Chocolates From Varying Particle Size Distribution And Fat Content Using Response Surface Methodology, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Central Composite Rotatable Design (CCRD) for K=2 was used to study the combined effects of multi-stage heat exchangers for Stages 1 (14–30 °C) and 2 (12–28 °C) coolant temperatures at constant Stage 3 coolant and holding temperatures during tempering of dark chocolates using laboratory-scale mini-temperer. Quantitative data on chocolate temper index (slope) were obtained for products with varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50 μm) and fat (30% and 35%) content. Regression models generated using stepwise regression analyses were used to plot response surface curves, to study the tempering behaviour of products. The results showed …