Mathematical Modelling and Validation of Oil Migration on a Model Chocolate System Using Magnetic Resonance Imaging MRI

Date

2016-08-25

Author

Çıkrıkcı, Sevil
Öztop, Mecit Halil

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https://hdl.handle.net/11511/88137

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Mathematical modelling and validation of oil migration on a model chocolate system using magnetic resonance imaging (MRI) Cikrikci, S.; Öztop, Halil Mecit (2016-08-23) Oil migration is a common problem in chocolate confectionery products leading to quality defects, particularly fat bloom. Magnetic resonance imaging (MRI) is among the most novel techniques as being a non-destructive method to monitor and quantify migration. The main objective of this study was to model oil migration of peanut butter over dark chocolate layer system stored at 30°C with the predictions of a Fickian-based mathematical model. For this purpose, signal intensity (SI) values of chocolate layers c...
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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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Citation Formats

S. Çıkrıkcı and M. H. Öztop, “Mathematical Modelling and Validation of Oil Migration on a Model Chocolate System Using Magnetic Resonance Imaging MRI,” 2016, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/88137.