Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy
Three different cocoa butter polymorphs have been determined by X-ray diffraction (XRD) and terahertz spectroscopy in the range of 0–11 THz. Specific procedures to produce different types of crystallization were detailed. The results from XRD analysis showed that the three polymorphic forms of cocoa...
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| Format: | Article |
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MDPI AG
2023-12-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/1/35 |
| _version_ | 1797359174747684864 |
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| author | Chao-Hui Feng Chiko Otani Hiromichi Hoshina |
| author_facet | Chao-Hui Feng Chiko Otani Hiromichi Hoshina |
| author_sort | Chao-Hui Feng |
| collection | DOAJ |
| description | Three different cocoa butter polymorphs have been determined by X-ray diffraction (XRD) and terahertz spectroscopy in the range of 0–11 THz. Specific procedures to produce different types of crystallization were detailed. The results from XRD analysis showed that the three polymorphic forms of cocoa butter were α, β′ (III), and β (V) forms. Terahertz spectroscopy showed different features according to different types of crystallization forms. An observable sharp peak at 6.80 THz can be detected from β (V) type and original samples, whilst α type presented the broad peak at this frequency, respectively. Peaks at 4.25 THz and 5.21 THz were detected in β type (V) form, whilst no noticeable peaks were observed from other samples at those frequencies. This study innovatively showed a great potential to apply terahertz spectroscopy to control the tempering during chocolate manufacturing. |
| first_indexed | 2024-03-08T15:12:50Z |
| format | Article |
| id | doaj.art-e714f3f363f646b38b5ed8cdd746a020 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-08T15:12:50Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-e714f3f363f646b38b5ed8cdd746a0202024-01-10T14:50:41ZengMDPI AGApplied Sciences2076-34172023-12-011413510.3390/app14010035Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz SpectroscopyChao-Hui Feng0Chiko Otani1Hiromichi Hoshina2School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, JapanRIKEN Centre for Advanced Photonics, RIKEN, 519-1399 Aramaki-Aoba, Aoba-ku, Sendai 980-0845, Miyagi, JapanRIKEN Centre for Advanced Photonics, RIKEN, 519-1399 Aramaki-Aoba, Aoba-ku, Sendai 980-0845, Miyagi, JapanThree different cocoa butter polymorphs have been determined by X-ray diffraction (XRD) and terahertz spectroscopy in the range of 0–11 THz. Specific procedures to produce different types of crystallization were detailed. The results from XRD analysis showed that the three polymorphic forms of cocoa butter were α, β′ (III), and β (V) forms. Terahertz spectroscopy showed different features according to different types of crystallization forms. An observable sharp peak at 6.80 THz can be detected from β (V) type and original samples, whilst α type presented the broad peak at this frequency, respectively. Peaks at 4.25 THz and 5.21 THz were detected in β type (V) form, whilst no noticeable peaks were observed from other samples at those frequencies. This study innovatively showed a great potential to apply terahertz spectroscopy to control the tempering during chocolate manufacturing.https://www.mdpi.com/2076-3417/14/1/35cocoa buttercrystallizationterahertz spectroscopyX-ray diffractionnoninvasive detection |
| spellingShingle | Chao-Hui Feng Chiko Otani Hiromichi Hoshina Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy Applied Sciences cocoa butter crystallization terahertz spectroscopy X-ray diffraction noninvasive detection |
| title | Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy |
| title_full | Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy |
| title_fullStr | Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy |
| title_full_unstemmed | Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy |
| title_short | Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy |
| title_sort | characterization of different types of crystallization from cocoa butter by using terahertz spectroscopy |
| topic | cocoa butter crystallization terahertz spectroscopy X-ray diffraction noninvasive detection |
| url | https://www.mdpi.com/2076-3417/14/1/35 |
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