Student Work
Effect of Shear on Crystallization of Chocolate
PublicDownloadable Content
open in viewerThe 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.
- Creator
- Publisher
- Identifier
- E-project-121407-205815
- Advisor
- Year
- 2007
- Date created
- 2007-12-14
- Resource type
- Major
- Rights statement
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Permanent link to this page: https://digital.wpi.edu/show/tb09j746k