Experimental study and modelling of the impact of shear on cocoa butter cristalization

Abstract : Cocoa butter cristalization presents polymorphism. This complexify chocolate production and storage. The impact of shear on the kinetic of cristalization and on the polymorphism is still badly known. Understanding and modelling this influence might help to develop enhance processes for chocolate production. The TIPs laboratory has developped a methodology to study this phenomenon and has an important background in food processing, cristallization and shear study. In the present PhD it is propose to rigorously study experimentally the impact of shear on cristalization. The experimental results would then be used to enhanced an cristalisation model that was developped in the laboratory and that can describe the cristalization process. The model could finaly be used to propose innovative and/or optimize chocolate production processes.
Promoteur/Supervisor : Prof. Debaste Frédéric
Email : fdebaste@ulb.ac.be
Site Web/Web site : www.tips-ulb.be
Centre de recherche/Research center : Transfers, Interfaces and Processes
Faculté/Faculty : Brussels School of Engineering (Faculty of Applied Sciences)/Faculté des Sciences appliquées - école polytechnique
Ecole doctorale/Graduate Colleges : Engineering/Sciences de l'ingénieur
Ecole doctorale thématique/Graduate School (French Only): GEnie des PROCédés (GEPROC)

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