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Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation.
Bölük, Esra; Akdeniz, Esra; Gunes, Recep; Palabiyik, Ibrahim; Konar, Nevzat; Toker, Omer Said.
Afiliación
  • Bölük E; Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdag, Turkey.
  • Akdeniz E; Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey.
  • Gunes R; Food R&D, Innovation and Entrepreneurship Application and Research Center, Kirklareli University, Kirklareli, Turkey.
  • Palabiyik I; Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, Tekirdag, Turkey.
  • Konar N; Department of Dairy Technology, Faculty of Agriculture, Ankara University, Ankara, Turkey.
  • Toker OS; Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey.
J Food Sci ; 89(5): 2867-2878, 2024 May.
Article en En | MEDLINE | ID: mdl-38551060
ABSTRACT
In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four-parameter Gompertz model was used to interpret the effect of parameters on pre-crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time-dependent storage modulus (G') data. According to the results, CB crystallization at 26°C with a 1% strain value had the highest growth rate value, the shortest lag time, and the formation of ßv polymorph type. Followingly, polymorphic types of the CB crystals were determined based on the melting points of polymorphs via the temperature ramp step, and the results obtained were correlated with a polarized light microscope. In conclusion, using a rheometer in both the observation of the pre-crystallization process and the determination of polymorph types is very important for research and development studies in the chocolate industry for process and formulation optimization. PRACTICAL APPLICATION This study demonstrates the feasibility of a novel approach for investigating crystallization and oscillatory shear of CB using a rheometer, both for observing crystallization kinetics and determining polymorph type, accompanied by the Gompertz equation to model the crystallization kinetics. According to the results, the effect of process parameters (temperature and shear) on the crystallization behavior of CB can be observed by rheometer, which can provide a detailed perspective for chocolate manufacturers and researchers in research and development studies.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reología / Temperatura / Cristalización Idioma: En Revista: J Food Sci Año: 2024 Tipo del documento: Article País de afiliación: Turquía Pais de publicación: Estados Unidos

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reología / Temperatura / Cristalización Idioma: En Revista: J Food Sci Año: 2024 Tipo del documento: Article País de afiliación: Turquía Pais de publicación: Estados Unidos