Storage-induced caking of cocoa powder

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• 作者：J. Petit^a ; F. Michaux^a ; C. Jacquot^a ; E. Chá ; vez Montes^b ; J. Dupas^b ; V. Girard^b ; A. Gianfrancesco^c ; J. Scher^a ; C. Gaiani^a ; ^{claire.gaiani@univ-lorraine.fr}
• 关键词：Cocoa powder ; Caking ; Storage ; Fat migration ; Surface composition ; Particle structure
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：199
• 期：Complete
• 页码：42-53
• 全文大小：1683 K
• 卷排序：199

文摘

Storage-induced caking of cocoa powders occurred only if fat is present at particle surface and is in molten state. No influence of powder water activity on caking was observed. Caking mechanism implies the formation of liquid fat bridges between particles, which solidify upon cooling.