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Modelling the cooling kinetics of chocolate coatings with respect to final product quality

  • Published:1998-06 Issue:4 Volume:36 Page:371-384
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Franke Knut

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. A pulsed low resolution NMR study on crystallization and melting processes of cocoa butter;Brosio;Journal of the American Oil Chemists' Society,1980

2. A finite difference model for heat and mass transfer in products with internal heat generation and transformation;Chau;Journal of Food Science,1990

3. Freezing time predictions for different final product temperatures;Cleland;Journal of Food Science,1984

4. Temperaturverlauf beim Abkühlen und Erstarren von Schokoladenmasse-Messen oder Berechnen?;Franke;Süsswaren,1994

5. Temperaturverlauf beim Abkühlen und Erstarren von Schokoladenerzeugnissen-Messen oder Berechnen?;Franke;Süsswaren,1994

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4. Measuring and modelling the structure of chocolate;AIP Conference Proceedings;2015

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