Oil migration in hazelnut paste/chocolate systems using magnetic resonance imaging

Çıkrıkcı, Sevil
Öztop, Halil Mecit
Oil migration in confectionery products results in undesired quality changes of confections such as fat bloom. Oil migration and the resulting bloom formation in chocolate could be an important quality defect in a confectionery product. This study addressed to evaluate mass transfer of liquid oil on two-layer chocolate model systems prepared from hazelnut paste over different dark chocolate formulations by utilizing magnetic resonance imaging (MRI). Through the use of MRI, it becomes easier to predict the rate of migration and the effect of different ingredients on bloom formation. For five chocolate formulations stored at 30 A degrees C over a time frame of 22 days, experimental data acquired through MRI were modeled using a Fickian-based mathematical model to calculate diffusion coefficient (D). Using two different equations for boundary condition at upper chocolate surface, two models were evaluated and logistic type boundary model was shown to fit exhibit a better fit. In addition, associated constants (C-0, beta, t(0)) for time dependent upper boundary conditions were determined. Average diffusivities of all samples varied in the order of 10(-11) m(2)/s. This study addressed the potential use of MRI for visualization and quantification of migration for different chocolate formulations.


Mathematical Modeling and Use of Magnetic Resonance Imaging (MRI) for Oil Migration in Chocolate Confectionery Systems
Cikrikci, SEVİL; Öztop, Halil Mecit (2017-03-01)
Oil migration is a common problem in chocolate confectionery products leading to quality defects, particularly fat bloom. Several factors such as contact area, ratio of the two fat phases, type of the fat, solid fat content, presence of non-fat solid particles, particle size, viscosity, structure, concentration gradient of triacylglycerols (TAGs), and storage temperature have all effect on migration rate. Mechanism of oil migration has still not been clearly understood, but possible mechanisms have been sug...
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Investigating Oil Migration in Two Layer Chocolate Systems with Different Hazelnut Paste and Cream Formulations Over Chocolate Layer by Using Magnetic Resonance Imaging MRI Technique
Çıkrıkcı, Sevil; Öztop, Halil Mecit (null; 2015-08-10)
Oil migration is a common problem in chocolate confectionery products leading to quality defects particularly fat bloom. Although there are so many methods to monitor and quantify migration, Magnetic Resonance Imaging (MRI) is among the most novel technique as being a non-destructive method. The main objective of this study was to quantify oil migration from two different hazelnut pastes (oil percentage as 44% and 38.4%) and one hazelnut cream (oil percentage as 30%) products into one type of dark chocolate...
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Citation Formats
S. Çıkrıkcı and H. M. Öztop, “Oil migration in hazelnut paste/chocolate systems using magnetic resonance imaging,” JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, pp. 1460–1472, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/57684.