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- Title
Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy.
- Authors
Feng, Chao-Hui; Otani, Chiko; Hoshina, Hiromichi
- Abstract
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.
- Subjects
TERAHERTZ spectroscopy; CRYSTALLIZATION; COCOA butter; X-ray diffraction
- Publication
Applied Sciences (2076-3417), 2024, Vol 14, Issue 1, p35
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app14010035