Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation

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dc.authoridpalabiyik, ibrahim/0000-0001-8850-1819
dc.contributor.authorBoluk, Esra
dc.contributor.authorAkdeniz, Esra
dc.contributor.authorGunes, Recep
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorKonar, Nevzat
dc.contributor.authorToker, Omer Said
dc.date.accessioned2024-10-29T17:58:43Z
dc.date.available2024-10-29T17:58:43Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn this study, the effects of temperature (22, 24, 26, 28, and 30 degrees C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four-parameter Gompertz model was used to interpret the effect of parameters on pre-crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time-dependent storage modulus (G ') data. According to the results, CB crystallization at 26 degrees C with a 1% strain value had the highest growth rate value, the shortest lag time, and the formation of beta(v) polymorph type. Followingly, polymorphic types of the CB crystals were determined based on the melting points of polymorphs via the temperature ramp step, and the results obtained were correlated with a polarized light microscope. In conclusion, using a rheometer in both the observation of the pre-crystallization process and the determination of polymorph types is very important for research and development studies in the chocolate industry for process and formulation optimization.
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu(C)
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (c)
dc.identifier.doi10.1111/1750-3841.17040
dc.identifier.endpage2878
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue5en_US
dc.identifier.pmid38551060
dc.identifier.scopus2-s2.0-85189495389
dc.identifier.scopusqualityQ1
dc.identifier.startpage2867
dc.identifier.urihttps://doi.org/10.1111/1750-3841.17040
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14466
dc.identifier.volume89
dc.identifier.wosWOS:001193167700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectchocolate
dc.subjectcocoa butter
dc.subjectcrystallization
dc.subjectGompertz model
dc.subjectpolymorph
dc.titleDetermination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation
dc.typeArticle

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