Faculty Advisor
Shivkumar, Satya
Abstract
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.
Publisher
Worcester Polytechnic Institute
Date Accepted
April 2008
Major
Mechanical Engineering
Project Type
Major Qualifying Project
Copyright Statement
All authors have granted to WPI a nonexclusive royalty-free license to distribute copies of the work, subject to other agreements. Copyright is held by the author or authors, with all rights reserved, unless otherwise noted.
Accessibility
Unrestricted
Advisor Department
Mechanical Engineering
COinS