Electrohydrodynamic spraying quality of different chocolate formulations
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- 作者：Shuai Ren ren.313@osu.edu" class="auth_mail" title="E-mail the corresponding author ; Sheryl Barringer ; barringer.11@osu.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Viscosity ; Electrohydrodynamics ; Resistivity ; Ingredients
- 刊名：Journal of Electrostatics
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：84
- 期：Complete
- 页码：121-127
- 全文大小：449 K
文摘
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Electrohydrodynamic (EHD) spraying of chocolate is an effective and economic method for chocolate coating.
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Using intermediate cocoa liquor (9.5–19.5%) decreased the droplet size.
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Increasing cocoa butter decreased the droplet size.