Effects of shear and cooling rates on the crystallization behavior of cocoa butter

Year 2021, Volume: 25 Issue: 2, 120 - 130, 23.06.2021

Gülten Şekeroğlu , Ahmet Kaya

https://doi.org/10.29050/harranziraat.843455

Abstract

The purpose of this study was to determine the effects of shear and cooling-heating rates on the rheological behavior of cocoa butter. Three different shear rates (25, 50 and 100 s^-1) and two different cooling rates (1 and 10 °C.min^-1) were applied for crystallization of cocoa butter at 20, 22 and 24°C. Also, effects of shear and heating-cooling rates were monitored during the cooling and heating cycle between 70-20°C. When the cooling rate was 1 °C.min^-1, viscosity reached the highest value of 0.6 Pa.s with a shear rate of 25 s^-1. A rapid rate of cooling generally led to nucleation at a lower temperature compared to slow cooling. It was observed that crystallization of Form V was improved by shear and induction time of crystallization decreased as the rate of shear increased. The longest induction period was obtained at 24°C. Effect of cooling rate was more significant at low temperatures (P < 0.05). It was also concluded that the crystallization behavior of cocoa butter was dependent on both shear and cooling rates under isothermal conditions.

Keywords

Chocolate, Cocoa butter, Crystallization, Rheological behavior, Viscosity

Supporting Institution

This study is a “SANTEZ”, an Industrial Project [00283.STZ.2008–1], which is supported by Republic of Turkey, Ministry of Science, Industry and Technology, and Şölen Chocolate, Food Industry and Trade, Gaziantep, Turkey.

Project Number

00283.STZ.2008–1

Thanks

This study is a “SANTEZ”, an Industrial Project [00283.STZ.2008–1], which is supported by Republic of Turkey, Ministry of Science, Industry and Technology, and Şölen Chocolate, Food Industry and Trade, Gaziantep, Turkey.

Kakao yağının kristalleşme davranışı üzerinde kayma hızı ve soğutma hızının etkileri

Abstract

Bu çalışmanın amacı kakao yağının akışkanlık özellikleri üzerinde soğutma-ısıtma hızının ve kayma hızının etkisini belirlemektir. Kakao yağının 20, 22 ve 24°C de kristallendirilmesinde üç farklı kayma hızı (25, 50 ve 100 s^-1) ve iki farklı soğutma hızı (1 ve 10 °C.dak^-1) uygulanmıştır. Ayrıca, 70-20°C aralığında uygulanan soğutma ve ısıtma evrelerinde, kayma hızı ve ısıtma-soğutma hızının etkisi takip edilmiştir. Ulaşılan en yüksek viskozite değeri 0.6 Pa.s olup, 1 °C.dak^-1 soğutma hızı ve 25 s^-1 kayma hızı uygulandığında ölçülmüştür. Hızlı soğutma, yavaş soğutmaya göre genellikle daha düşük sıcaklıklarda çekirdeklenme oluşuma yol açmıştır. Kayma hızındaki artışla beraber, Form V tipindeki kristalleşme artarken, kristalleşme indüksiyon süresinin de azaldığı gözlenmiştir. En uzun indüklenme süresi 24°C de elde edilmiştir. Soğutma hızının etkisinin, düşük sıcaklıklarda daha önemli olduğu tespit edilmiştir (P < 0.05). Ayrıca, kakao yağının izotermal koşullardaki kristalleşme davranışında hem kayma hızının hem de soğutma hızının etkili olduğu sonucuna varılmıştır.

Keywords

Çikolata, Kakao yağı, Kristalleşme, Reolojik davranış, Viskozite

Project Number

00283.STZ.2008–1

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