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Chocolate solidification modeling

The processes of chocolate formation are complex, reflected in the thermal and physical changes in chocolate during processing and cooling. A range of modelling and experimental techniques have been used to study the problem of chocolate solidification. It is possible to model conventional processes using the ideas of... [Pg.543]

In the absence of a full kinetic description of the crystallization process, the assumption that the solidification of chocolate can be modeled using effective heat capacity data as a function of temperature and cooling rate is an acceptable engi-... [Pg.221]

See other pages where Chocolate solidification modeling is mentioned: [Pg.535]    [Pg.217]    [Pg.219]    [Pg.219]    [Pg.219]    [Pg.223]    [Pg.721]    [Pg.332]    [Pg.41]   
See also in sourсe #XX -- [ Pg.219 ]



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