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Oil Diffusion in Different Cocoa Butters Using Magnetic Resonance Imaging

Wang, Hao, Wang
http://rave.ohiolink.edu/etdc/view?acc_num=osu1461239233

Abstract Details

2016, Master of Science, Ohio State University, Food Science and Technology.
In a multi-component chocolate product, oil migration, from high oil content filling into the chocolate is one of the major contributors to quality loss. Five different cocoa butter samples were used to model and study the effects of chemical composition and processing conditions on oil migration. Samples were crystalized under two different processing conditions. Control samples were crystalized under 0 shear rate and 0.5 °C/min cooling rate. Processed samples were crystalized under 250s-1 shear rate and 4.5 °C/min cooling rate. Crystalized cocoa butter samples were placed in contact with a cream as a source of liquid oil. Using magnetic resonance imaging, the movements of liquid oil into samples were investigated. The sample oil diffusivity was analyzed based on the Fickian diffusion model. Slightly different chemical composition affected cocoa butter’s melting point, solid fat content, microstructure, and resulted in different oil migration rate in the samples from five different origins. Additionally, processing conditions significantly retarded the oil migration rate in cocoa butter system. However, identical trends observed in control and processed samples indicated that different processing conditions would not eliminate the effects of chemical composition in cocoa butter on oil migration kinetics. Overall, minor differences in chemical composition of cocoa butters from different origins affect the oil diffusivity. Processing conditions can help slow down the rate of oil migration in cocoa butter system. However, it would not overcome the effects of chemical composition on oil migration kinetics.
Farnaz Maleky (Advisor)
Melvin Pascall (Committee Member)
Christopher Simons (Committee Member)
104 p.
Agricultural Chemicals
Oil migration, Chemical composition, Cocoa butter

Recommended Citations

Citations

  • Wang, Wang, H. (2016). Oil Diffusion in Different Cocoa Butters Using Magnetic Resonance Imaging [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461239233

    APA Style (7th edition)

  • Wang, Wang, Hao. Oil Diffusion in Different Cocoa Butters Using Magnetic Resonance Imaging . 2016. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1461239233.

    MLA Style (8th edition)

  • Wang, Wang, Hao. "Oil Diffusion in Different Cocoa Butters Using Magnetic Resonance Imaging ." Master's thesis, Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461239233

    Chicago Manual of Style (17th edition)

osu1461239233
923
© 2016, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.