Student Work

Effect of Shear on Crystallization of Chocolate

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The objective of this research was to determine the effect of shearing on the crystal structure of chocolate. The crystal structure was examined with various techniques including x-ray diffraction, differential scanning calorimetry, thermal analysis and optical microscopy. This report found that shearing during tempering increases crystallinity in chocolate.

  • This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
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Identifier
  • E-project-121407-205815
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Year
  • 2007
Date created
  • 2007-12-14
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Permanent link to this page: https://digital.wpi.edu/show/tb09j746k