Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods

Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods

Barely explored in the prior literature, ruby chocolate was investigated in this study to explore its thermal properties. The fatty acid composition of ruby chocolate (RC) fat was determined using gas chromatography. Differential scanning calorimetry (DSC) was successfully used to determine the melt...

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Bibliographic Details
Main Authors:	Ewa Ostrowska-Ligęza, Karolina Dolatowska-Żebrowska, Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Iga Piasecka, Agata Górska
Format:	Article
Language:	English
Published:	MDPI AG 2023-04-01
Series:	Applied Sciences
Subjects:	ruby chocolate differential scanning calorimetry thermogravimetry pressurized differential scanning calorimetry
Online Access:	https://www.mdpi.com/2076-3417/13/9/5221

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