A STEPSCAN differential scanning calorimetry study of the thermal behavior of chocolate

被引：9

作者：

Baichoo, Nameeta ^{[1
]}

MacNaughtan, William ^{[1
]}

Mitchell, John R. ^{[1
]}

Farhat, Imad A. ^{[1
]}

机构：

[1] Univ Nottingham, Div Food Sci, Loughborough LE12 5RD, Leics, England

来源：

FOOD BIOPHYSICS | 2006年 / 1卷 / 04期

关键词：

chocolate; STEPSCAN DSC; temperature-modulated DSC; crystallization; recrystallization; polymorphism;

D O I：

10.1007/s11483-006-9018-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

STEPSCAN differential scanning calorimetry, a form of temperature-modulated differential scanning calorimetry (DSC), was used to study the thermal transitions occurring during the heating of chocolate of varying thermal histories. Conventional DSC thermograms acquired during heating of chocolate can be complex, with the observation of a series of overlapping endothermic and exothermic events. STEPSCAN DSC was used to deconvolute the total heat flow into reversing (rapid) and nonreversing (slow) components, which were assigned to melting and recrystallization events, respectively. Such a separation is usually difficult using conventional DSC. The recrystallization events were more pronounced in rapidly cooled samples where the polymorphic form V had been nucleated through tempering. Because of the presence of artifacts, STEPSCAN can only provide a crude separation of reversing and nonreversing signals in this system. The general applicability and limitations of STEPSCAN DSC as well as the effects of prenucleation and rate of cooling of chocolate are discussed.

引用

页码：169 / 177

页数：9

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