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ABSTRACT:tempering is a directed pre-crystallization that consists of shearing chocolate mass at controlled temperaturesto promote cocoa butter crystallization in the most thermodynamically stable polymorphic form,to obtain products with good snap,colour,contraction,gloss and shelf life characteristics,dark chocolates varying in particle size distribution (psd) were processed and tempered using an aasted temperer,tempering influences on products crystallisation were studied using differential scanning calorimetry (dsc) and microscopy to establish relationships with their melting properties and microstructure.