Student Work
Effect of Shear on the Crystallization of Chocolate
公开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.
- Creator
- Publisher
- Identifier
- E-project-040108-222943
- Advisor
- Year
- 2008
- Date created
- 2008-04-01
- 地点
- Nancy
- Resource type
- Major
- Rights statement
关系
- 属于 Collection:
项目
Permanent link to this page: https://digital.wpi.edu/show/t435gf384