1,720,981 research outputs found
Practical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis
No full textThe melting profile of solid fat content (SFC) is an important parameter for many fat-based food products, such as solid matrices, emulsions, and dispersions, since it can provide essential information on product stability, physical appearance, spreadability, mouthfeeling, particles adsorption and coalescence, and on the release of compounds in the encapsulation technology. The current standard techniques to measure SFC, namely, pulsed nuclear magnetic resonance and differential scanning calorimetry (DSC), provide accurate results but require expensive instrumentation and trained personnel. On the other hand, techniques are needed for fast, in situ measurements by generic operators along production lines to control industrial processes. In this paper, a novel technique to measure SFC in vegetable fats and oils is presented that could be implemented in the form of a low-cost, portable electronic system. The method is based on single-wavelength (835 nm) optical measurements during a thermal cycle of the sample under test. The experimental results obtained with such a method are in good/excellent agreement with those provided by DSC (R2 > 0.9), thus indicating that the proposed technique could represent the basis for practical analysis in production environment, in order to evaluate the quality and the properties of liquid and solid fat food materials
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate
No full textMicrostructural and rheological characteristics of dark, milk and white chocolate: A comparative study
No full textPhysico-chemical and microstructural properties of food dispersions
No full textThe macroscopic properties of oily food dispersions, such as rheology, mechanical strength, sensory attributes (e.g. mouth feel, texture and even flavour release) and as well as engineering properties are strongly determined by their microstructure, that is considered a key parameter in the understanding of the foods behaviour . In particular the rheological properties of these matrices are largely influenced by their processing techniques, particle size distribution and composition of ingredients. During chocolate manufacturing, mixtures of sugar, cocoa and fat are heated, cooled, pressurized and refined. These steps not only affect particle size reduction, but also break agglomerates and distribute lipid and lecithin-coated particles through the continuous phase, this considerably modify the microstructure of final chocolate. The interactions between the suspended particles and the continuous phase provide information about the existing network and consequently can be associated to the properties and characteristics of the final dispersions. Moreover since the macroscopic properties of food materials, are strongly determined by their microstructure, the evaluation and study of the microstructural characteristics, can be very important for a through understanding of the food matrices characteristics and to get detailed information on their complexity.
The aim of this study was investigate the influence of formulation and each process step on the microstructural properties of: chocolate type model systems, dark milk and white chocolate types, and cocoa creams. At the same time the relationships between microstructural changes and the resulting physico-chemical properties of: chocolate type dispersions model systems dark milk and white chocolate were investigated.Le proprietà macroscopiche di dispersioni alimentari a base oleosa tra cui quelle reologiche, meccaniche e sensoriali (consistenza, texture, palatabilità, viscosità, stabilità fisica, ecc.) sono fortemente influenzate dalla loro microstruttura che è considerata un parametro chiave nella comprensione del “comportamento macroscopico” degli alimenti. In particolar modo le proprietà reologiche di tali matrici alimentari sono direttamente influenzate sia dalla formulazione che dal processo di produzione. Durante la produzione di cioccolato e/o surrogati a base di cacao, miscele di zucchero, cacao e grassi vengono riscaldate, raffreddate, pressurizzate e raffinate (Beckett 2000). Questi operazioni tecnologiche la contribuiscono a ridurre la dimensione delle particelle, a rompere gli agglomerati e a distribuire grassi e lecitina attorno alle singole particelle, modificandone la loro microstruttura . Poiché le proprietà macroscopiche di tali matrici alimentari sono fortemente determinate dalla loro microstruttura, la valutazione delle caratteristiche microstrutturali risulta essere molto importante al fine di studiare e ottenere dettagliate informazioni sulla loro complessità.
Il presente studio si è proposto pertanto di valutare, mediante tecniche dirette di microscopia ed indirette di laser light diffraction, l’influenza delle diverse formulazioni e di ogni singola fase del processo produttivo sulle proprietà microstrutturali di: sistemi modello a base oleosa, cioccolato fondente, al latte e bianco e surrogati a base di cacao.
Parallelamente sono state investigate le relazioni esistenti tra le caratteristiche micro strutturali delle suddette matrici e le loro proprietà reologiche e chimico-fisiche
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
No full textPractical Determination of Solid Fat Content in Fats and Oils by Single-Wavelength Near-Infrared Analysis
No full textRHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS
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