Chocolate

Chocolate

Reaction Kinetics

Published in Shyam S. Sablani, M. Shafiur Rahman, Ashim K. Datta, Arun S. Mujumdar, Handbook of Food and Bioprocess Modeling Techniques, 2006

Maria C. Giannakourou, Petros S. Taoukis

Other physical changes frequently occurring in frozen foods or carbohydrate-containing foods include crystal growth and undesirable crystal size and location change.5 Fat bloom, the whitish, greasy haze found in cocoa butter of chocolate is an example of the migration and recrystallization of fat and appropriate chocolate tempering is necessary to minimize its detrimental effect on chocolate quality.2

Low-cost automation for artificial drying of cocoa beans: A case study in the Amazon

View Article

Journal Information

Published in Drying Technology, 2022

Wagner Vitor dos Santos Furtado, Oziel Almada Vaz Júnior, Adonney Allan de Oliveira Veras, Pablo Henrique Caracciolo Gomes de Sá, Arlindo Modesto Antunes

Dating back to 1678, the first cocoa crop (Theobroma cacao L.) in the Brazilian Amazon produced an income from this crop equivalent to its value today; thus, its cultivation was of great interest to Portuguese settlers and the first product exported from farms in the Amazon rainforest. There is no doubt regarding the importance of cocoa production from the analysis of economic and cultural bias, in which the relevance of its exploitation, both nationally and internationally, is notorious. From its products and by-products, one obtains the popular chocolate, as well as other derivatives, such as cocoa butter, liquor, and cocoa powder.[1,2]

Explore chapters and articles related to this topic

Reaction Kinetics

Low-cost automation for artificial drying of cocoa beans: A case study in the Amazon