Chocolate dried

In this case water can be regarded as partially bounded (moisture). A simple Hahn-echo sequence with two acquisition windows can simultaneously quantify the moisture and the oil or fat content (Figure 1). After some tens of ps, the FID signal is made up essentially of water and oil, whereas the echo with an echo time of about 7 ms correlates to H spins of oil. This is because of the comparably fast transverse relaxation time of the bound water protons. The measuring protocol is successfully applied to a whole variety of products as chocolate, dried dairies, oil seeds. ... 

The analytical method is very easy and consists of extracting, out of the food sample, the dry or rigid part which contains the radicals induced by the radiation process (bones in meat, shells in nuts, part of the food in dried fruits, chocolate. ), drying this part (water prevents the ESR analysis because of the 0-H dipole, which absorbs the microwave energy) under reduced pressure at 50°C max in order to avoid modification of the food... 

If cold saturated ethanolic solutions of the recrystallised tetrahydrocarbazole and of picric acid are mixed and stirred, the chocolate-brown picrate of the carbazole slowly crystallises. After it has been filtered off at the pump, washed with a small quantity of ethanol, and dried, it has m.p. 145-146°. 

Several standard methods for the quantitative analysis of food samples are based on measuring the sample s mass following a selective solvent extraction. For example, the crude fat content in chocolate can be determined by extracting with ether for 16 h in a Soxhlet extractor. After the extraction is complete, the ether is allowed to evaporate, and the residue is weighed after drying at 100 °C. This analysis has also been accomplished indirectly by weighing a sample before and after extracting with supercritical GO2. 

A more complex flavor development occurs in the production of chocolate. The chocolate beans are first fermented to develop fewer complex flavor precursors upon roasting, these give the chocolate aroma. The beans from unfermented cocoa do not develop the chocolate notes (84—88) (see Chocolate and cocoa). The flavor development process with vanilla beans also allows for the formation of flavor precursors. The green vanilla beans, which have Htfle aroma or flavor, are scalded, removed, and allowed to perspire, which lowers the moisture content and retards the enzymatic activity. This process results in the formation of the vanilla aroma and flavor, and the dark-colored beans that after drying are the product of commerce. 

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

Flavorings. Various spices are employed to provide distinctive flavors in many bakery foods. Similarly, flavors and colors, both natural and artificial, are used to enhance bakery products in terms of both eating properties and appearance (6,15). Cocoa, chocolate, and many varieties of fmit, as well as some vegetables, (fresh, frozen, canned, and dried) are used in the food product or in fillings or icings. 

Bismuth pentafluoride is an active fluorinating agent. It reacts explosively with water to form ozone, oxygen difluoride, and a voluminous chocolate-brown precipitate, possibly a hydrated bismuth(V) oxyfluoride. A similar brown precipitate is observed when the white soHd compound bismuth oxytrifluoride [66172-91 -6] BiOF, is hydrolyzed. Upon standing, the chocolate-brown precipitate slowly undergoes reduction to yield a white bismuth(Ill) compound. At room temperature BiF reacts vigorously with iodine or sulfur above 50°C it converts paraffin oil to fluorocarbons at 150°C it fluorinates uranium tetrafluoride to uranium pentafluoride and at 180°C it converts Br2 to bromine trifluoride, BrF, and bromine pentafluoride, BrF, and chlorine to chlorine fluoride, GIF. It apparently does not react with dry oxygen. 

The Food and Agricultural Organization (FAO) and the World Health Organization (WHO) jointiy sponsor the Codex Alimentarius Commission, which conducts a program for developing worldwide food standards. The Codex Committee for Cocoa Products and Chocolate has developed standards for chocolate (Codex Standard 87-1981), and cocoa powders and dry cocoa—sugar mixtures (Codex Standard 105-1981). As a member of the Codex Alimentarius Commission, the United States is obligated to consider all Codex standards for acceptance. 

Production. The main difference in the production of sweet and milk chocolate is that in the production of milk chocolate, water must be removed from the milk. Many milk chocolate producers in the United States use spray-dried milk powder. Others condense fresh whole milk with sugar, and either dry it, producing milk cmmb, or blend it with chocolate Hquor and then dry it, producing milk chocolate cmmb. These cmmbs are mixed with... 

Several other kinds of conches also are used today. The popular rotary conche can handle chocolate paste in a dry stage direct from the refiners (23). The recently developed continuous conche actually Hquifies and conches in several stages and can produce up to 3600 kg of chocolate per hour in a floor area of only 34 m. ... 

At this stage of manufacture, chocolate may be stored for future use in bulk Hquid form if usage is expected to be within one to two weeks, or at 43—50°C in a hot water jacketed agitated tank or in soHd block form where it can be stored for as long as 6 to 12 months. Blocks typically weigh between 3 and 30 kg. Storage conditions for block chocolate should be cool and dry, ie, 7 to 18°C and 40 to 45% relative humidity. If chocolate has been stored in block form, it can be remelted to temperatures up to 50°C and then processed in the same manner as freshly made Hquid chocolate. 

Soybean-based ice cream products, technologically feasible, are generally not in use because of flavor problems. An acceptable ice cream has been made by replacing 50% of the nonfat milk soHds with a dried soy protein isolate made up of cheese whey (21). Chocolate flavor has been widely used to mask the flavor of soybean proteins in ice cream (see Flavors and spices). 

Newell and Elvehjem (22) found no inhibition of growth in 21-day-old rats fed a diet containing 86.3 parts of whole milk and 11.7 parts of chocolate syrup for 16 weeks. Cocoa furnished 1.05% of the diet, which equals about 7-8% cocoa on the dry basis. 

The kukersites mined from the Estonia deposit have a light chocolate-brown colour in dry condition (10YR 6/4, i.e., light yellowish brown Munsell Color Company 1994), with a conchoidal fracture oblique to the lamination. The density is less than 2.1 g/cm3, but varies depending on the content of clastic material and carbonate minerals versus organic matter. 

Tellurium Dibromide, TeBr2.—Just as the tetrachloride can be reduced to the dichloride, so can tellurium tetrabromide be made to yield the dibromide by treatment in dry ether solution in the dark with finely divided tellurium. The solution so obtained is chocolate-brown in colour and is decomposed by water 8... 

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