Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation

Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation

For the first time, the novel experimental technique Temperature Modulated Optical Refractometry (TMOR) was employed for cocoa butter thermal transitions characterization. The average refractive index (N<sub>MEAN</sub>), the volume (v) change, and the volumetric expansion coefficient (&l...

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Bibliographic Details
Main Authors: Julia Rocha Gouveia, Kelly Cristina de Lira Lixandrão, Lara Basílio Tavares, Paulo Henrique Lixandrão Fernando, Guilherme Elias Saltarelli Garcia, Demetrio Jackson dos Santos
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
cocoa butter
thermal transitions
refractive index
tmor
Online Access:https://www.mdpi.com/2304-8158/8/10/449

Internet

https://www.mdpi.com/2304-8158/8/10/449

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