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Full-Text Articles in Food Science
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 …
Effects Of Tempering And Fat Crystalization Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolate Systems., Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Joselio Vieira
Effects Of Tempering And Fat Crystalization Behaviours On Microstructure, Mechanical Properties And Appearance In Dark Chocolate Systems., Emmanuel Ohene Afoakwa, Alistaiar Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Fat crystallisation behaviours in dark chocolates from varying particle size distribution (PSD) (D90 of 18, 25, 35 and 50 µm) was studied, yielding products from different temper regimes (optimal temper, over-temper and under-temper), and their effects on mechanical properties and appearance evaluated. Microstructures of derived products were determined using stereoscopic binocular microscopy. Wide variations in mechanical properties and appearance were noted in products from different particle size and temper regimes. Particle size (PS) was inversely related with texture and colour, with the greatest effects noted in hardness, stickiness and lightness at all temper regimes. Over-tempering caused significant increases in product …