Thermogravimetric characterization of dark chocolate
Thermogravimetric characterization of dark chocolate
复制标题
黑巧克力的热重表征
DOI：
10.1007/s10973-013-3495-3
复制
发表时间：
2014
影响因子：
4.4
通讯作者：
J. Finamore
中科院分区：
文献类型：
--
作者：
S. Materazzi;S. D. A. Curtis;S. Ciprioti;R. Risoluti;J. Finamore
黑巧克力是一种复杂的食品，其中糖晶体和可可颗粒被可可脂包围。热重法和衍生热重法被认为是快速、廉价和敏感的工具，可以确定黑巧克力的成分，从而确认生产商申报的可可百分比或检查生产周期。
Dark chocolate is a complex food product in which sugar crystals and cocoa particles are surrounded by cocoa butter. Thermogravimetry and derivative thermogravimetry are proposed as fast, cheap, and sensitive tools to determine the composition of dark chocolate and consequently to confirm the cocoa percent declared by the producer or to check the production cycle.