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

Accessibility

Unrestricted

Advisor Department

Mechanical Engineering

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