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Cooling rate effects model description

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 Cooling rate effects model description is mentioned: [Pg.1314]    [Pg.96]    [Pg.1115]    [Pg.938]    [Pg.1284]    [Pg.1285]    [Pg.1119]    [Pg.88]    [Pg.747]    [Pg.291]   
See also in sourсe #XX -- [ Pg.54 , Pg.55 ]




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