東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Effects of Time and Temperature Duri...

Clark, Caitlin.

FindBook

Google Book

Amazon

博客來

Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate./
作者:	Clark, Caitlin.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
面頁冊數:	65 p.
附註:	Source: Masters Abstracts International, Volume: 81-09.
Contained By:	Masters Abstracts International81-09.
標題:	Food science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=27541787
ISBN:	9781392661611

Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate.
Clark, Caitlin.

Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 65 p.

Source: Masters Abstracts International, Volume: 81-09.

Thesis (M.S.)--Colorado State University, 2019.

This item must not be sold to any third party vendors.

Small-batch chocolate-makers use distinct equipment and process steps from that of large-scale industry leaders. Only one of these steps is unique to small-batch chocolate-making and is known as melanging-a refining process that takes place in a stone wet-grinder. Despite being essential to flavor and overall quality development, it has never been studied, and all data on its application to chocolate are anecdotal.This research evaluated the melanging step at three different temperatures in order to determine, via Head Space Solid Phase Micro Extraction (SPME) coupled with GC-MS, which volatile flavor-active compounds are formed or lost during the melanging process and how the time and temperature affect the volatile composition of the chocolate mass. Univariate statistical analysis on the 36 samples (3 temperatures, 4 time points, and 3 technical replicates) was performed using analysis of variance (ANOVA) and multivariate statistical analysis was performed using principal component analysis (PCA) and orthogonal partial least squares (OPLS). These analyses found that time, rather than temperature, accounted for most of the variation among samples. Some trends among chemical classes were identified, and certain indicator compounds were highlighted for their particular relevance to the system. Pyrazines displayed the strongest pattern of any annotated chemical class. As a rule, these compounds started with moderate to high abundance at 0 hours and decreased to extremely low levels by 24 hours. However, most classes of chemical compounds analyzed in this study did not follow strong patterns of behavior predicted by chemical class.Particle size and pH were also measured for each sample. Majority particle size was found to be below 25 microns generally at all time points beyond 8 hours, and pH for all samples had a mean of 5.25 with a standard deviation of 0.177. Analysis showed significant temperature-dependent p-values for several compounds, but significant time-dependent p-values were apparent for a greater number of compounds. For compounds which showed dependency on both time and temperature, the time-dependent p-value was much smaller in most cases. Both PCA and OPLS analyses suggested the same trends.It was determined first, that melanging is a viable method to carry out successful chocolate refining. The final flavor of chocolate made in a melanger is far more dependent on time spent in the melanger than on the temperature of the chocolate system. In addition, classes of chemical compounds did not behave according to unified patterns of behavior in melanging systems (with the exception of nitrogen heterocycles, which decreased in relative abundance). Finally, literature previously published on conching may be successfully extrapolated to melanging.

ISBN: 9781392661611Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Chocolate

Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate.
LDR:03917nmm a2200373 4500 001 2273702
005 20201109124835.5
008 220629s2019 ||||||||||||||||| ||eng d
020 $a 9781392661611
035 $a (MiAaPQ)AAI27541787
035 $a AAI27541787
040 $a MiAaPQ $c MiAaPQ
100 1 $a Clark, Caitlin. $3 3551153
245 1 0 $a Effects of Time and Temperature During Melanging on the Volatile Profile of Dark Chocolate.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2019
300 $a 65 p.
500 $a Source: Masters Abstracts International, Volume: 81-09.
500 $a Advisor: Stone, Martha.
502 $a Thesis (M.S.)--Colorado State University, 2019.
506 $a This item must not be sold to any third party vendors.
520 $a Small-batch chocolate-makers use distinct equipment and process steps from that of large-scale industry leaders. Only one of these steps is unique to small-batch chocolate-making and is known as melanging-a refining process that takes place in a stone wet-grinder. Despite being essential to flavor and overall quality development, it has never been studied, and all data on its application to chocolate are anecdotal.This research evaluated the melanging step at three different temperatures in order to determine, via Head Space Solid Phase Micro Extraction (SPME) coupled with GC-MS, which volatile flavor-active compounds are formed or lost during the melanging process and how the time and temperature affect the volatile composition of the chocolate mass. Univariate statistical analysis on the 36 samples (3 temperatures, 4 time points, and 3 technical replicates) was performed using analysis of variance (ANOVA) and multivariate statistical analysis was performed using principal component analysis (PCA) and orthogonal partial least squares (OPLS). These analyses found that time, rather than temperature, accounted for most of the variation among samples. Some trends among chemical classes were identified, and certain indicator compounds were highlighted for their particular relevance to the system. Pyrazines displayed the strongest pattern of any annotated chemical class. As a rule, these compounds started with moderate to high abundance at 0 hours and decreased to extremely low levels by 24 hours. However, most classes of chemical compounds analyzed in this study did not follow strong patterns of behavior predicted by chemical class.Particle size and pH were also measured for each sample. Majority particle size was found to be below 25 microns generally at all time points beyond 8 hours, and pH for all samples had a mean of 5.25 with a standard deviation of 0.177. Analysis showed significant temperature-dependent p-values for several compounds, but significant time-dependent p-values were apparent for a greater number of compounds. For compounds which showed dependency on both time and temperature, the time-dependent p-value was much smaller in most cases. Both PCA and OPLS analyses suggested the same trends.It was determined first, that melanging is a viable method to carry out successful chocolate refining. The final flavor of chocolate made in a melanger is far more dependent on time spent in the melanger than on the temperature of the chocolate system. In addition, classes of chemical compounds did not behave according to unified patterns of behavior in melanging systems (with the exception of nitrogen heterocycles, which decreased in relative abundance). Finally, literature previously published on conching may be successfully extrapolated to melanging.
590 $a School code: 0053.
650 4 $a Food science. $3 3173303
650 4 $a Materials science. $3 543314
653 $a Chocolate
653 $a Conching
653 $a Flavor
653 $a Melanger
653 $a Melanging
653 $a Volatile
690 $a 0359
690 $a 0794
710 2 $a Colorado State University. $b Food Science and Human Nutrition. $3 3350676
773 0 $t Masters Abstracts International $g 81-09.
790 $a 0053
791 $a M.S.
792 $a 2019
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=27541787