In-line detection method for crystallization, contraction and mold detachment during cooling of confectionery products
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DOI: 10.1016/j.jfoodeng.2020.110322
Abstract: Abstract Cooling processes for confectionery products have been widely assessed in terms of energy efficiency and processing conditions. During cooling, chocolate undergoes a complex polymorphic phase transition and related volume reduction which enables detachment from… read more here.
Keywords: chocolate; wall detachment; mold wall; confectionery products ... See more keywords