The materials science of chocolate

被引：25

作者：

Fryer, P ^{[1
]}

Pinschower, K ^{[1
]}

机构：

[1] Univ Birmingham, Birmingham B15 2TT, W Midlands, England

来源：

MRS BULLETIN | 2000年 / 25卷 / 12期

关键词：

D O I：

10.1557/mrs2000.250

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

The complexity of chocolate's polymorphic system and the crystals that are produced make this an active area of food materials research. The key practical problem for the chocolate maker and for the process engineer is that the thermodynamically stable form (Form VI) is not the one that the consumer finds attractive. The complexity of the chemistry is such that it is crucial to get the right crystal form. This involves precise control of the temperature-time-shear history of the material in a tempering process.

引用

页码：25 / 29

页数：5

共 28 条

[1] POLYMORPHISM OF POP AND SOS .3. SOLVENT CRYSTALLIZATION OF BETA-2-POLYMORPHS AND BETA-1-POLYMORPHS [J].