Thermogravimetric characterization of dark chocolate
| Autor: | S. De Angelis Curtis, Roberta Risoluti, J. Finamore, Stefano Materazzi, S. Vecchio Ciprioti |
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| Rok vydání: | 2013 |
| Předmět: |
Thermogravimetry
WEEE Mixed plastic waste Acrylonitrile-butadiene-styrene plastics High impact polystyrene Polybutadiene terephthalate Pyrolysis kinetics Thermogravimetric analysis food Chemistry Production cycle Food science Physical and Theoretical Chemistry Dark chocolate Condensed Matter Physics Sugar food.food |
| Zdroj: | Journal of Thermal Analysis and Calorimetry. 116:93-98 |
| ISSN: | 1588-2926 1388-6150 |
| DOI: | 10.1007/s10973-013-3495-3 |
| Popis: | Dark chocolate is a complex food product in which sugar crystals and cocoa particles are surrounded by cocoa butter. Thermogravimetry and derivative thermogravimetry are proposed as fast, cheap, and sensitive tools to determine the composition of dark chocolate and consequently to confirm the cocoa percent declared by the producer or to check the production cycle. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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