Using Differential Scanning Calorimetry To Explore the Phase Behavior of Chocolate
Using Differential Scanning Calorimetry To Explore the Phase Behavior of Chocolate
复制标题
使用差示扫描量热法探索巧克力的相行为
DOI：
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发表时间：
2016
期刊：
影响因子：
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通讯作者：
Michael J. Smith
中科院分区：
文献类型：
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作者：
Michael J. Smith
巧克力无疑是最熟悉且商业上最成功的由植物资源制成的产品之一。这一成功是建立在数十年对从可可豆中提取的复杂化学物质混合物转化为商业产品的程序的仔细优化和创新的基础上的。巧克力良好的公众形象使其既被用作化学教学的迷人辅助工具，又被用作分析化学课程“真实世界”样品的便捷来源。本实验的目的是利用差示扫描量热法探索不同类型巧克力的融化行为。学生通过对样品进行特定的热处理来改变可可脂多晶型物的分布。对这些样品的热分析图的解释有助于学生了解低熔点在化妆品、制药和食品行业实际应用中的复杂性和重要性。
Chocolate is certainly one of the most familiar and commercially successful products made from plant resources. This success has been built on many decades of careful optimization and innovation in the procedures used to transform the complex mixture of chemical substances extracted from cocoa beans into commercial products. The favorable public image of chocolate has led to it being used both as a captivating aid to teaching chemistry and a convenient source of “real-world” samples for analytical chemistry classes. The objective of this experiment is to explore the melting behavior of different types of chocolate using differential scanning calorimetry. Students change the distribution of cocoa butter polymorphs by subjecting samples to specific thermal treatments. Interpretation of the thermograms of these samples helps students to understand the complexity and importance that low-melting phases have in real-world applications in cosmetics, pharmaceutics, and the food industry.