Study of physical properties of commercial cocoa powders by acoustic and mechanical evaluation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F23%3A63568518" target="_blank" >RIV/70883521:28110/23:63568518 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Study of physical properties of commercial cocoa powders by acoustic and mechanical evaluation
Original language description
Cocoa powder is one of the most essential ingredients in the bakery and chocolate industry. The complexity of cocoa powder lies in its cocoa fat content. The main aim of this paper was to understand the flowability of cocoa powder with respect to its fat content and the structure of the particles. Three commercial cocoa powders were analysed for their structure (SEM), particle size (sieve analysis), porosity (sound absorption performance), and cocoa fat crystal behaviour (modulated differential scanning calorimetry (MDSC)). The results obtained showed that the highly cohesive cocoa powder samples exhibited low flowability compared to the sample with more cohesivity. This was supported by the results of acoustic measurements, SEM, and particle size analysis simultaneously. MDSC results revealed a transition of metastable β’ cocoa butter crystalline modification around the melting point of 28°C whereas the melting of stable β polymorph was in the range 29° to 34° C.
Czech name
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Czech description
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Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Bezpečnosť a kvalita potravín - zborník vedeckých prác
ISBN
978-80-8266-028-2
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
254-258
Publisher name
Garmond Nitra
Place of publication
Nitra
Event location
Piešťany
Event date
Mar 29, 2023
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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