Details
| Original language | English |
|---|---|
| Article number | 110805 |
| Journal | Journal of food engineering |
| Volume | 315 |
| Early online date | 1 Sept 2021 |
| Publication status | Published - Feb 2022 |
Abstract
Migration of water and/or ethanol from praline fillings into the surrounding chocolate, during storage can cause severe quality defects in such products. Therefore, knowledge about migration behaviour is crucial to produce high quality, shelf-stable, confectioneries. We measured contents of water and ethanol in several chocolate, layers differing in their distance to such fillings during storage for 8 weeks at 18 or 26, °C. Fillings were formulated to possess different water activities between 0.65 and 0.75, as well as ethanol contents between 0% and 16%. As could be expected, the higher, storage temperature increases the rate of migration of water as well as ethanol, However, the presence of ethanol in the filling was much more important for the water, migration. It tremendously increased the water contents in the chocolate but also led to, non-linear kinetics of the migration rate during storage. The migration of water could be, successfully modelled using the diffusion model with some adaptations to be able to, describe the special influence of ethanol on water migration and chocolate properties.
Keywords
- Chocolate, Migration, Modelling, Water-ethanol-fillings
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
Research Area (based on ÖFOS 2012)
- TECHNICAL SCIENCES
- Other Technical Sciences
- Food Technology
- Food processing engineering
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In: Journal of food engineering, Vol. 315, 110805, 02.2022.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Alcohol in praline fillings influences the water migration within the surrounding chocolate shell
AU - Franke, Knut
AU - Middendorf, Dana
AU - Heinz, Volker
AU - Bindrich, Ute
N1 - Funding Information: The results were obtained within the frame of an IGF Project of the FEI supported via AiF within the program for promoting the Industrial Collective Research (IGF) of the German Ministry of Economic Affairs and Energy (BMWi), based on a resolution of the German Parliament. Project number was AiF 19255 N. The authors want to thank company Barry Callebaut for kindly providing the chocolate for these investigations.
PY - 2022/2
Y1 - 2022/2
N2 - Migration of water and/or ethanol from praline fillings into the surrounding chocolate, during storage can cause severe quality defects in such products. Therefore, knowledge about migration behaviour is crucial to produce high quality, shelf-stable, confectioneries. We measured contents of water and ethanol in several chocolate, layers differing in their distance to such fillings during storage for 8 weeks at 18 or 26, °C. Fillings were formulated to possess different water activities between 0.65 and 0.75, as well as ethanol contents between 0% and 16%. As could be expected, the higher, storage temperature increases the rate of migration of water as well as ethanol, However, the presence of ethanol in the filling was much more important for the water, migration. It tremendously increased the water contents in the chocolate but also led to, non-linear kinetics of the migration rate during storage. The migration of water could be, successfully modelled using the diffusion model with some adaptations to be able to, describe the special influence of ethanol on water migration and chocolate properties.
AB - Migration of water and/or ethanol from praline fillings into the surrounding chocolate, during storage can cause severe quality defects in such products. Therefore, knowledge about migration behaviour is crucial to produce high quality, shelf-stable, confectioneries. We measured contents of water and ethanol in several chocolate, layers differing in their distance to such fillings during storage for 8 weeks at 18 or 26, °C. Fillings were formulated to possess different water activities between 0.65 and 0.75, as well as ethanol contents between 0% and 16%. As could be expected, the higher, storage temperature increases the rate of migration of water as well as ethanol, However, the presence of ethanol in the filling was much more important for the water, migration. It tremendously increased the water contents in the chocolate but also led to, non-linear kinetics of the migration rate during storage. The migration of water could be, successfully modelled using the diffusion model with some adaptations to be able to, describe the special influence of ethanol on water migration and chocolate properties.
KW - Chocolate
KW - Migration
KW - Modelling
KW - Water-ethanol-fillings
UR - http://www.scopus.com/inward/record.url?scp=85114384401&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2021.110805
DO - 10.1016/j.jfoodeng.2021.110805
M3 - Article
VL - 315
JO - Journal of food engineering
JF - Journal of food engineering
SN - 0260-8774
M1 - 110805
ER -