Modelling of the phase change kinetics of cocoa butter in chocolate and application to confectionary manufacturing
Efforts have been devoted over the last decades towards modelling phase change kinetics of fats in chocolate. The fats in chocolate have a number of crystal forms and manufacturers must deliver a product with the right polymorph to the consumer. In this work a simplifed mathematical model was develo...
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University of Birmingham
2010
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.523422 |