Mathematical Modeling and Use of Magnetic Resonance Imaging (MRI) for Oil Migration in Chocolate Confectionery Systems

Cikrikci S., Oztop M. H.

FOOD ENGINEERING REVIEWS, cilt.9, sa.1, ss.50-70, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 9 Sayı: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s12393-016-9152-4
  • Dergi Adı: FOOD ENGINEERING REVIEWS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.50-70
  • Anahtar Kelimeler: Oil migration, Magnetic resonance imaging (MRI), Mathematical modeling, FAT BLOOM DEVELOPMENT, COCOA BUTTER, MECHANICAL-PROPERTIES, DARK CHOCOLATE, MASS-TRANSFER, PRECRYSTALLIZATION PROCESS, TRIACYLGLYCEROL MIGRATION, MOISTURE MIGRATION, MILK CHOCOLATE, STORAGE
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Oil migration is a common problem in chocolate confectionery products leading to quality defects, particularly fat bloom. Several factors such as contact area, ratio of the two fat phases, type of the fat, solid fat content, presence of non-fat solid particles, particle size, viscosity, structure, concentration gradient of triacylglycerols (TAGs), and storage temperature have all effect on migration rate. Mechanism of oil migration has still not been clearly understood, but possible mechanisms have been suggested and studied in the literature. Diffusion mechanism was demonstrated and modeled in many studies. Although there are so many methods to monitor and quantify migration, magnetic resonance imaging (MRI) is among the most promising techniques as being non-destructive. This review covers the literature related to basics of migration, mechanisms, and monitoring and modeling migration in chocolate through MRI and also includes a brief description about chocolate, chocolate processing, and fundamental concepts in MRI.