Files in this item

FilesDescriptionFormat

application/pdf

application/pdfWang_Melissa.pdf (102kB)
(no description provided)PDF

Description

Title:Ultrasonic Application in Dark Chocolate
Author(s):Wang, Melissa; Rosales, Eliana; Engeseth, Nicki
Contributor(s):Engeseth, Nicki
Subject(s):Food Science and Human Nutrition
chocolate
sonication
Abstract:Chocolate processing involves tempering - a lengthy and expensive process. Previous studies have shown that sonication of chocolate is an acceptable substitute for the tempering process. Sonication involves the application of ultrasonic waves to modify the crystalline structure to yield a desirable quality product. Experiments were conducted to compare varying intensities of amplitude based upon final product quality.
Issue Date:2015-05
Genre:Conference Poster
Type:Image
Language:English
URI:http://hdl.handle.net/2142/77721
Rights Information:Copyright 2015 is held by the authors.
Date Available in IDEALS:2015-05-18


This item appears in the following Collection(s)

Item Statistics