Electrohydrodynamic spraying quality of different chocolate formulations |
| |
| Institution: | 1. Specialist Virology Centre, Royal Infirmary Edinburgh, UK;2. Infection and Immunity, Roslin Institute, University of Edinburgh, UK;1. Applied Photonics Laboratory, Department of Electronics Engineering, Indian School of Mines, Dhanbad 826004, Jharkhand, India;2. Applied Photonics Laboratory, Department of Electrical Communication Engineering, Indian Institute of Science, Bangalore 560012, India |
| |
| Abstract: | The objective of this research was to determine the effect of ingredients in chocolate (cocoa liquor, cocoa butter, sucrose, milk powder) and tempering on electrohydrodynamic spraying quality. As cocoa butter increased, the droplet size generally decreased, because the viscosity decreased. As cocoa liquor increased, the droplet size and resistivity decreased and then increased, while the viscosity only decreased. Similarly, as sucrose decreased and milk powder correspondingly increased, the droplet size decreased, because the resistivity decreased, but the viscosity did not change. The droplet size and viscosity of chocolate increased during tempering, but the resistivity did not change. |
| |
| Keywords: | Viscosity Electrohydrodynamics Resistivity Ingredients |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
