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.
Worcester Polytechnic Institute
Major Qualifying Project
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.