Influence of local convective heat flux on solidification, contraction and wall detachment behavior of molded chocolate during air cooling-Reference-Cited by-同舟云学术

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Influence of local convective heat flux on solidification, contraction and wall detachment behavior of molded chocolate during air cooling

Published:2021-03 Issue: Volume:68 Page:102629
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Grob Lucas,Papadea Konstantina,Braun Peter,Windhab Erich J.

Funder

Innosuisse - Schweizerische Agentur für Innovationsförderung

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference23 articles.

1. Industrial chocolate manufacture and use,2008

2. Ultrasonic in-line characterization of suspensions;Birkhofer,2007

3. Heat and mass transfer: Fundamentals and applications;Çengel,2007

4. Thermal conductivity of chocolate;Clegg,2001

5. Controlled crystallization of complex confectionery fats;Ehlers,2012

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The rheology and foamability of crystal-melt suspensions composed of triacylglycerols;Soft Matter;2022

2. Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate;Food & Function;2022

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