Chocolate Swelling during Storage Caused by Fat or Moisture Migration

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Standard

Chocolate Swelling during Storage Caused by Fat or Moisture Migration. / Svanberg, L.; Lorén, N.; Ahrné, L.

I: Journal of Food Science, Bind 77, Nr. 11, 2012, s. E328-E334.

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

Harvard

Svanberg, L, Lorén, N & Ahrné, L 2012, 'Chocolate Swelling during Storage Caused by Fat or Moisture Migration', Journal of Food Science, bind 77, nr. 11, s. E328-E334. https://doi.org/10.1111/j.1750-3841.2012.02945.x

APA

Svanberg, L., Lorén, N., & Ahrné, L. (2012). Chocolate Swelling during Storage Caused by Fat or Moisture Migration. Journal of Food Science, 77(11), E328-E334. https://doi.org/10.1111/j.1750-3841.2012.02945.x

Vancouver

Svanberg L, Lorén N, Ahrné L. Chocolate Swelling during Storage Caused by Fat or Moisture Migration. Journal of Food Science. 2012;77(11):E328-E334. https://doi.org/10.1111/j.1750-3841.2012.02945.x

Author

Svanberg, L. ; Lorén, N. ; Ahrné, L. / Chocolate Swelling during Storage Caused by Fat or Moisture Migration. I: Journal of Food Science. 2012 ; Bind 77, Nr. 11. s. E328-E334.

Bibtex

@article{16ebe626052d477499926894a9b30565,
title = "Chocolate Swelling during Storage Caused by Fat or Moisture Migration",
abstract = "Quantification of swelling in dark chocolate subjected to fat or moisture migration was conducted using a new method based on confocal chromatic displacement sensor. The nondestructive method allowed for the height profile of dark chocolate samples to be scanned with a sensitivity of ± 2.8 μm. By performing multiple scans on each sample prior to and after being subjected to fat or moisture migration, the induced swelling could be quantified. Applying the new method on confectionery systems revealed that fat and moisture migration generate different swelling behavior/kinetics in dark chocolate during storage. Moisture migration resulted in a rapid swelling once a water activity of 0.8 was reached in the chocolate, probably by interaction and absorption of moisture by the particulate solids. Fat migration also affected the swelling behavior in chocolate, possibly by inducing phase transitions in the continuous cocoa butter phase. Migrating fat also proved to induce a more pronounced swelling than the same amount of absorbed moisture which further consolidated that the observed swelling caused by fat or moisture migration is a result of significant different mechanisms.",
keywords = "Chocolate, Fat migration, Moisture migration, Structure, Swelling",
author = "L. Svanberg and N. Lor{\'e}n and L. Ahrn{\'e}",
year = "2012",
doi = "10.1111/j.1750-3841.2012.02945.x",
language = "English",
volume = "77",
pages = "E328--E334",
journal = "Journal of Food Science",
issn = "0022-1147",
publisher = "Wiley-Blackwell",
number = "11",

}

RIS

TY - JOUR

T1 - Chocolate Swelling during Storage Caused by Fat or Moisture Migration

AU - Svanberg, L.

AU - Lorén, N.

AU - Ahrné, L.

PY - 2012

Y1 - 2012

N2 - Quantification of swelling in dark chocolate subjected to fat or moisture migration was conducted using a new method based on confocal chromatic displacement sensor. The nondestructive method allowed for the height profile of dark chocolate samples to be scanned with a sensitivity of ± 2.8 μm. By performing multiple scans on each sample prior to and after being subjected to fat or moisture migration, the induced swelling could be quantified. Applying the new method on confectionery systems revealed that fat and moisture migration generate different swelling behavior/kinetics in dark chocolate during storage. Moisture migration resulted in a rapid swelling once a water activity of 0.8 was reached in the chocolate, probably by interaction and absorption of moisture by the particulate solids. Fat migration also affected the swelling behavior in chocolate, possibly by inducing phase transitions in the continuous cocoa butter phase. Migrating fat also proved to induce a more pronounced swelling than the same amount of absorbed moisture which further consolidated that the observed swelling caused by fat or moisture migration is a result of significant different mechanisms.

AB - Quantification of swelling in dark chocolate subjected to fat or moisture migration was conducted using a new method based on confocal chromatic displacement sensor. The nondestructive method allowed for the height profile of dark chocolate samples to be scanned with a sensitivity of ± 2.8 μm. By performing multiple scans on each sample prior to and after being subjected to fat or moisture migration, the induced swelling could be quantified. Applying the new method on confectionery systems revealed that fat and moisture migration generate different swelling behavior/kinetics in dark chocolate during storage. Moisture migration resulted in a rapid swelling once a water activity of 0.8 was reached in the chocolate, probably by interaction and absorption of moisture by the particulate solids. Fat migration also affected the swelling behavior in chocolate, possibly by inducing phase transitions in the continuous cocoa butter phase. Migrating fat also proved to induce a more pronounced swelling than the same amount of absorbed moisture which further consolidated that the observed swelling caused by fat or moisture migration is a result of significant different mechanisms.

KW - Chocolate

KW - Fat migration

KW - Moisture migration

KW - Structure

KW - Swelling

U2 - 10.1111/j.1750-3841.2012.02945.x

DO - 10.1111/j.1750-3841.2012.02945.x

M3 - Journal article

C2 - 23163904

AN - SCOPUS:84869850016

VL - 77

SP - E328-E334

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 11

ER -

ID: 202132096