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

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Bezpečnosť a kvalita potravín - zborník vedeckých prác

ISBN

978-80-8266-028-2

ISSN

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e-ISSN

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Počet stran výsledku

5

Strana od-do

254-258

Název nakladatele

Garmond Nitra

Místo vydání

Nitra

Místo konání akce

Piešťany

Datum konání akce

29. 3. 2023

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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