View in EDS HTML Full Text PDF Full Text

Thermogravimetric characterization of dark and milk chocolates at different processing stages.

Saved in:
Bibliographic Details
Title: Thermogravimetric characterization of dark and milk chocolates at different processing stages.
Authors: Ostrowska-Ligęza, Ewa1 Ewa_ostrowska_ligeza@sggw.pl, Górska, Agata1, Wirkowska-Wojdyła, Magdalena1, Bryś, Joanna1, Dolatowska-Żebrowska, Karolina1, Shamilowa, Maltam2, Ratusz, Katarzyna3
Source: Journal of Thermal Analysis & Calorimetry. Oct2018, Vol. 134 Issue 1, p623-631. 9p.
Subjects: Chocolate processing, Thermogravimetry, Cocoa butter, Milkfat, Chocolate liquor
Abstract: The effect of different processing stages of dark and milk chocolate samples on their thermal properties was investigated. The ingredients of chocolates were investigated too. Thermal behavior was evaluated by means of thermogravimetry (TG) and first-derivative thermogravimetry (DTG). The measurements were made at a temperature range of 50-700 °C with a heating rate of 10 °C min−1. TG and DTG are thermal techniques, which have been taken advantage of research cocoa liquor, sugar, and cocoa butter in chocolates during the different processing stages. The obtained results evidenced possibility of indicating differences between milk fat and cocoa butter contribution and content of cocoa liquor and sugar which differ for dark and milk chocolates. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Thermal Analysis & Calorimetry is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: egs
DbLabel: Engineering Source
An: 131721108
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Thermogravimetric characterization of dark and milk chocolates at different processing stages.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Ostrowska-Ligęza%2C+Ewa%22">Ostrowska-Ligęza, Ewa</searchLink><relatesTo>1</relatesTo><i> Ewa_ostrowska_ligeza@sggw.pl</i><br /><searchLink fieldCode="AR" term="%22Górska%2C+Agata%22">Górska, Agata</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Wirkowska-Wojdyła%2C+Magdalena%22">Wirkowska-Wojdyła, Magdalena</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Bryś%2C+Joanna%22">Bryś, Joanna</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Dolatowska-Żebrowska%2C+Karolina%22">Dolatowska-Żebrowska, Karolina</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Shamilowa%2C+Maltam%22">Shamilowa, Maltam</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Ratusz%2C+Katarzyna%22">Ratusz, Katarzyna</searchLink><relatesTo>3</relatesTo>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Journal+of+Thermal+Analysis+%26+Calorimetry%22">Journal of Thermal Analysis & Calorimetry</searchLink>. Oct2018, Vol. 134 Issue 1, p623-631. 9p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Chocolate+processing%22">Chocolate processing</searchLink><br /><searchLink fieldCode="DE" term="%22Thermogravimetry%22">Thermogravimetry</searchLink><br /><searchLink fieldCode="DE" term="%22Cocoa+butter%22">Cocoa butter</searchLink><br /><searchLink fieldCode="DE" term="%22Milkfat%22">Milkfat</searchLink><br /><searchLink fieldCode="DE" term="%22Chocolate+liquor%22">Chocolate liquor</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The effect of different processing stages of dark and milk chocolate samples on their thermal properties was investigated. The ingredients of chocolates were investigated too. Thermal behavior was evaluated by means of thermogravimetry (TG) and first-derivative thermogravimetry (DTG). The measurements were made at a temperature range of 50-700 °C with a heating rate of 10 °C min−1. TG and DTG are thermal techniques, which have been taken advantage of research cocoa liquor, sugar, and cocoa butter in chocolates during the different processing stages. The obtained results evidenced possibility of indicating differences between milk fat and cocoa butter contribution and content of cocoa liquor and sugar which differ for dark and milk chocolates. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Thermal Analysis & Calorimetry is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=131721108
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1007/s10973-018-7091-4
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 623
    Subjects:
      – SubjectFull: Chocolate processing
        Type: general
      – SubjectFull: Thermogravimetry
        Type: general
      – SubjectFull: Cocoa butter
        Type: general
      – SubjectFull: Milkfat
        Type: general
      – SubjectFull: Chocolate liquor
        Type: general
    Titles:
      – TitleFull: Thermogravimetric characterization of dark and milk chocolates at different processing stages.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Ostrowska-Ligęza, Ewa
      – PersonEntity:
          Name:
            NameFull: Górska, Agata
      – PersonEntity:
          Name:
            NameFull: Wirkowska-Wojdyła, Magdalena
      – PersonEntity:
          Name:
            NameFull: Bryś, Joanna
      – PersonEntity:
          Name:
            NameFull: Dolatowska-Żebrowska, Karolina
      – PersonEntity:
          Name:
            NameFull: Shamilowa, Maltam
      – PersonEntity:
          Name:
            NameFull: Ratusz, Katarzyna
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 10
              Text: Oct2018
              Type: published
              Y: 2018
          Identifiers:
            – Type: issn-print
              Value: 13886150
          Numbering:
            – Type: volume
              Value: 134
            – Type: issue
              Value: 1
          Titles:
            – TitleFull: Journal of Thermal Analysis & Calorimetry
              Type: main
ResultId 1