• English
  • Deutsch
  • Log In
    Password Login
    Research Outputs
    Fundings & Projects
    Researchers
    Institutes
    Statistics
Repository logo
Fraunhofer-Gesellschaft
  1. Home
  2. Fraunhofer-Gesellschaft
  3. Konferenzschrift
  4. Grundlagen der Vorkristallisation
 
  • Details
  • Full
Options
1989
Conference Paper
Title

Grundlagen der Vorkristallisation

Other Title
Principles of precrystallization
Abstract
Crystallization is a critical step of the entire process and for quality in chocolate production. Problems may arise from the different nucleation tendencies of cocoa butters, their polymorphism and from the lack of knowledge about appropriate process parameters. The cooling time needed for the nucleation within the chocolate mass depends on the mechanical effects of the tempering unit and on the nucleation tendency of the formulation. Thermoanalytical measurements (DSC) may help to calculate crystallization behaviour and to find the optimal cooking conditions. High shearing of the tempering machine accelerates the crystallization process and forces the development of the desired high-melting modifications of fat-crystals.
Author(s)
Ziegleder, G.
Mainwork
Schoko-Technik '89. Internationale ZDS-Fachtagung SIC-19. Referateband  
Conference
Schoko-Technik 1989  
Language
German
ILV  
Keyword(s)
  • chocolate manufacturing

  • cocoa butter

  • crystallization

  • DSC-Thermoanalyse

  • DSC-thermoanalysis

  • Kakaobutter

  • Keimbildung

  • Kristallisation

  • nucleation

  • Polymorphie

  • polymorphism

  • Scherung

  • Schokolade

  • Schokoladenherstellung

  • shearing

  • Temperierung

  • tempering

  • Cookie settings
  • Imprint
  • Privacy policy
  • Api
  • Contact
© 2024