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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 114 for “"chocolate"”.
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Delivering functional ingredients in chocolate – the effect of oral preference on chocolate sensory perception
Chocolate has specific rheological behaviour during oral processing that delivers its distinct sensory characteristics. When incorporating functional or flavouring ingredients into chocolate, these properties must be maintained to meet consumer expectation. Water-soluble and fat-soluble ingredients …
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Rheology of chocolate. Rheological studies of chocolate in relation to their flow and mixing properties during manufacture.
… has been carried out into the rheology of chocolate in relation to its flow and mixing features in a real industrial environment. The chocolate manufacturing plant of Rowntree at York provided a base for this study. The project aims were: a) to measure the viscous and time dependent …
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Physical, Perceptual, and Bioactive Components of Chocolate
Chocolate is in essence cocoa mass and sugar suspended in a cocoa butter matrix. Consumers have come to expect the rich, smooth texture and mouthfeel of chocolate, which is due to unique interactions of polymorphic lipid structures of cocoa butter. Various storage conditions may lead to development …
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Walter Baker Chocolate Factory : an adaptive reuse exploration
… old industrial buildings. The Walter Baker Chocolate Factory sits on the boundary line between the Massachusetts towns of Milton and Dorchester, straddling the Neponset River. I discuss the morphology of the existing buildings, and I explore their conversion into an artists' colony. Reuse …
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A study of the phase transitions of sugars found in chocolate
… was to investigate the phase transitions of f chocolate sugars. To achieve this, the chemical purity and the re-crystallisation of both iamorphous lactose and amorphous sucrose in a number of model systems were imonitored. Both amorphous lactose and sucrose were prepared by spray- and freeze- …
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Strategies to influence temperature stability of dark chocolate in tropical regions
Chocolate is a complex matrix, for which the preparation involves several physical and chemical processes, requiring a diverse set of technological operations to obtain the desirable quality and sensory characteristics. Fat bloom formation and melting point are challenging to control in the …
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An investigation of heat stable milk chocolate by addition of glycerol
Glycerol added to milk chocolate (made via the crumb method), in small amounts, can create a heat stable chocolate. Milk chocolate (MC) is a dense suspension consisting of cocoa solids, sugar and milk powder dispersed in a continuous fat phase of cocoa butter and milk fat. Heat stable milk …
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Ultrasonic application as a potential alternative to tempering in dark chocolate manufacturing
Item withdrawn by Laura Spradlin (lspradl2@illinois.edu) on 2014-04-22T13:41:39Z Item was in collections: University of Illinois Theses & Dissertations (ID: 1) No. of bitstreams: 1 Rosales_Eliana.pdf: 2512745 bytes, checksum: 05296c3dc48ff7186159f4dbab00bd73 (MD5)
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Determining the concentration and source of lead in chocolate using lead isotopes
Single-origin dark chocolate samples derived from cocoa grown in developing countries from around the world were analyzed to determine their lead concentrations and the isotopic composition of the lead. The lead isotope ratios were compared with published data from aerosols and volcanic rocks …
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Assessment of magic angle spinning spectroscopy for studying migration in solid milk chocolate
… the mechanisms of liquid lipid migration inside chocolates as it relates to combating fat-bloom defects in confectionery products. [1] This thesis investigates the ability of MAS NMR spectroscopy to adequately resolve chocolate spectra and deliver diffusion data specific to individual chemical …
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Effects of time and temperature during melanging on the volatile profile of dark chocolate
Small-batch chocolate-makers use distinct equipment and process steps from that of large-scale industry leaders. Only one of these steps is unique to small-batch chocolate-making and is known as melanging—a refining process that takes place in a stone wet-grinder. Despite being essential to flavor …
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Colloidal properties of sugar particle dispersions in food oils with relevance to chocolate processing
The influence of oil-soluble surface-active components on the interactions between fine sugar particles dispersed in different triglyceride oils has been investigated at a range of volume fractions. Four techniques were applied: rheology. sedimentation, light microscopy and adsorption. Eight …
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Multiple Layers and Flavors: The “Death of the Author” in Like Water for Chocolate
… in English, Laura Esquivel's <em>Like Water for Chocolate</em> is one of the best known Mexican literary works in the United States. Set against the backdrop of the Mexican Revolution, Esquivel's novel has inspired great diversity of critical analysis among critics and scholars. Based on the …
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Homogenization and crystallization to improve the properties of whole milk powder for chocolate production
… as bread, cakes, cookies, dairy products and chocolate. It is desired, to manufacture chocolate, high free fat content and control of the particle size of the milk powder. The aim of this study was to evaluate the influence of different pressures of homogenization on whole milk powder with the …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
Chocolate flavor complexity depends on many factors, such as cacao bean genotype, environmental growing conditions, postharvest management, and chocolate production. It has been an object of study for more than 100 years, and over the years, more than 600 volatiles have been identified in cocoa …
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