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http://repositoriodigital.ipn.mx/handle/123456789/11024| Título : | Photopyroelectric Calorimeter for Phase Transitions Monitoring: Application to Chocolate |
| Palabras clave : | Photopyroelectric Calorimeter Chocolate |
| Fecha de publicación : | 16-ene-2013 |
| Editorial : | Materials Research Society |
| Descripción : | In this work we report about the design and construction of a simple and cheap
calorimeter for phase transitions monitoring using Peltier elements and based in the well known
inverse (front) photopyroelectric method for thermophysical characterization of materials. We
describe its application for the detection of phase transitions in chocolate samples, as an
alternative, for example, to the most widely used and more expensive Differential Scanning
Calorimetry technique. The manufacture of chocolate requires an understanding of the chemistry
and the physical properties of the product. Thus the involved problems during the confection
process are those of the so-called materials science. Among them, those related with tempering
are of particular importance. Because the fats in cocoa butter experience the so-called
polymorphous crystallization, the primary purpose of tempering is to assure that only the best
form is present in the final product. One way to characterize this is by measurement of the
temperature dependence of the thermal properties of the chocolate and the monitoring of the
temperature at which phase transitions take place. We show that the photopyroelectric method,
aided with Peltier cells temperature control, can be a useful choice for this purpose Research article of proceedings of XVIII International Materials Research Congress Instituto Politecnico NAcional and CONACYT, Mexico |
| URI : | http://www.repositoriodigital.ipn.mx/handle/123456789/11024 |
| Otros identificadores : | 978-1-60511-219-0 http://hdl.handle.net/123456789/536 |
| Aparece en las colecciones: | Doctorado |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| 2010 v1242-s4-p17 Chocolate.pdf | 332.85 kB | Adobe PDF | Visualizar/Abrir |
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