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Lipid migration in crystalline fat suspensions: Investigation of possible pathways and mechanisms

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Lipid migration in crystalline fat suspensions: Investigation of possible pathways and mechanisms (Volume 8) (English shop)

Svenja Lügger (Author)

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ISBN-13 (Hard Copy) 9783736995178
ISBN-13 (eBook) 9783736985179
Language English
Page Number 172
Edition 1. Aufl.
Book Series SPE-Schriftenreihe
Volume 8
Publication Place Göttingen
Place of Dissertation TU Hamburg-Harburg
Publication Date 2017-04-10
General Categorization Dissertation
Departments Technical mechanics
Mechanical and process engineering
Keywords Chocolate, Cocoa butter, Structure analysis, Fat bloom, Oil migration, SAXS, X-Ray tomography
Description

This thesis discusses potential pathways and driving forces for lipid transport through crystalline fat suspensions such as chocolate. Observation of macroscopic migration indicated that structure plays a major role. Microtomography images of chocolates confirmed the presence of voids, which might act as preferred pathway. Small angle X-ray scattering manifested that lipids migrate through pores in the short-term and the fat phase in the long-term. Migration rates were approximated with a model based on viscous flow driven by capillary pressure. More information on material properties is needed to verify that model.

Diese Arbeit diskutiert potentielle Wege und Ursachen für den Transport von Lipiden durch Fettsuspensionen wie Schokolade. Makroskopische Untersuchungen zeigten, dass die Struktur den Transport stark beeinflusst. Mikrotomografieaufnahmen und Kleinwinkelstreuung bestätigten ein Vorhandensein von Hohlräumen in Schokolade und deren Komponenten, die bevorzugte Wege für den Lipidtransport sein könnten. Migrationsgeschwindigkeiten wurden mit einem Modell basierend auf der Darcy und Lucas-Washburn-Gleichung berechnet. Genaue Kenntnisse zu den Materialeigenschaften sind essenziell, um dieses Modell zu bestätigen.