Seeding effects on solidification behavior of cocoa butter and dark chocolate. I. Kinetics of solidification

1989 ◽  
Vol 66 (12) ◽  
pp. 1757-1762 ◽  
Author(s):  
Iwao Hachiya ◽  
Tetsuo Koyano ◽  
Kiyotaka Sato
Keyword(s):  
Cocoa Butter ◽  
Dark Chocolate ◽  
Solidification Behavior ◽  
Kinetics Of ◽  
Seeding Effects

scholarly journals Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate

2019 ◽  
Vol 10 (1) ◽  
pp. 149
Author(s):  
Thais Lomonaco Teodoro Da Silva ◽  
Renato Grimaldi ◽  
Lireny Aparecida Guaraldo Gonçalves
Keyword(s):  
Cocoa Butter ◽  
Crystallization Behavior ◽  
Dark Chocolate ◽  
Cocoa Butter Equivalent ◽  
Cocoa Butter Crystallization

A new viewpoint to the mechanism for the effects of melt overheating on solidification of Pb-Bi alloys

2009 ◽  
Vol 24 (7) ◽  
pp. 2378-2384 ◽  
Author(s):  
Fang-Qiu Zu ◽  
Jie Chen ◽  
Xian-Fen Li ◽  
Li-Na Mao ◽  
Yong-Chi Liu
Keyword(s):  
Electrical Resistivity ◽  
Liquid Structure ◽  
Structure Change ◽  
Anomalous Temperature Dependence ◽  
Solidification Behavior ◽  
Anomalous Temperature ◽  
Thermodynamics And Kinetics ◽  
Kinetics Of ◽  
Insight Into ◽  
Kinetics Of Crystal Growth

The effects of melt overheating treatment on solidification of Pb-Bi alloys were studied from the viewpoint of liquid-liquid structure change (LLSC). Anomalous temperature dependence of internal friction, electrical resistivity, and entropy of liquid Pb-Bi alloys suggested that discontinuous LLSC occurred within about 520–740 °C, based on which the solidification experiments were carried out with different states of Pb-Bi melts. The results revealed that the LLSC affected the solidification behavior and microstructures significantly, that is, the enlarged undercooling, increased nucleation rate, and refined and improved morphologies were brought about when solidifying from the melt experienced LLSC. It is assumed that the LLSC changed the energy constitution of the melt system, and further affected the effective partition coefficient, thermodynamics, and kinetics of crystal growth, then finally altered the solidification behavior and solidified microstructures. This work brings a novel insight into the effect of melt overheating treatment on solidification, by which it could be more effective to manipulate melts.

scholarly journals Solidification Behavior of Cocoa Butter

1988 ◽  
Vol 37 (6) ◽  
pp. 431-436 ◽  
Author(s):  
Iwao HACHIYA ◽  
Tetsuo KOYANO ◽  
Kiyotaka SATO
Keyword(s):  
Cocoa Butter ◽  
Solidification Behavior
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