Storage-induced caking of cocoa powder

Petit, Jérémy; Michaux, Florentin; Jacquot, C.; Montes, E. Chávez; Dupas, Julien; Girard, Vincent; Gianfrancesco, Alessandro; Scher, Joël; Gaiani, Claire

doi:10.1016/j.jfoodeng.2016.12.005

Cited by 29 publications

(10 citation statements)

References 35 publications

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“…Water activity of B. senegalensis and H. sabdariffa powders increased significantly (p \ 0.05) when particle size was decreased. This was consistent with the fact that the higher specific surface area of fine particles (due to their higher surface-to-volume ratio) offered a larger contact area with the surrounding air and increased interactions with air humidity, enhancing water absorption and thus increasing water activity (Petit et al, 2017). This observation was also confirmed by Cid-Ortega and Guerrero-Beltrán (2014) on H. sabdariffa powders, who showed that water activity of finer particles (500 lm) was greater than for larger particles (1000 lm).…”

Section: Water Activitysupporting

confidence: 82%

“…Studies have been conducted to understand the influence of particle size on powder physical and flow properties (Maeda et al, 2017;Siliveru et al, 2017). However, conclusions were rather different depending on the intrinsic properties of plant materials such as surface properties (Petit et al, 2017;Szulc and Lenart, 2016), granulometric and shape properties of produced powder (mean particle size, with of particle size distribution, shape and surface roughness) and process conditions employed during powder production (Kim et al, 2009). For instance, Singh and Prasad (2013) reported an increase in aerated bulk density with particle size for Moringa oleifera leaf powders, while Sharma et al (2013) observed an opposite trend for mango pulp powders.…”

Section: Introductionmentioning

confidence: 99%

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Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders

Deli

Petit

Nguimbou

et al. 2019

Food Sci Biotechnol

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This study aimed at evaluating the effect of successive grinding and sieving processes on the physicochemical properties of powders obtained from Boscia senegalensis seeds, Dichostachys glomerata fruits and Hibiscus sabdariffa calyxes. Plant powders were fractionated into four granulometric classes and their properties were compared to those of unsieved powders. Mean particle size exerted a significant influence (p \ 0.05) on the plant powders properties. The smaller the particle size of the powder fraction, the higher the protein, lipid and ash contents and the lower the carbohydrate and fiber contents. The decrease in particle size increased particle sphericity and elongation and enhanced flowability of B. senegalensis and D. glomerata powders, whereas an inverse tendency seemed to be observed for H. sabdariffa powders. Water absorption capacity, water solubility index and dispersibility were improved for finer particles for all plants. Sieve fractionation is a novel approach for improving physicochemical properties of plant powders.

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Section: Water Activitysupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Effect of sieved fractionation on the physical, flow and hydration properties of Boscia senegalensis Lam., Dichostachys glomerata Forssk. and Hibiscus sabdariffa L. powders

Deli

Petit

Nguimbou

et al. 2019

Food Sci Biotechnol

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“…The tested cocoa powder contains a large amount of fat (21.3%) which may be at the origin of the initial drop of Hr for low temperature variations. Indeed, previous studies have evidenced that caking induced by molten fat can arise between 30 • C and 40 • C for cocoa powders [31]. The plateau in Hr for tempera-ture higher than 35 • C indicates caking state may already have occurred.…”

Section: Resultsmentioning

confidence: 94%

Packing dynamics of powders at high temperature

Neveu¹,

Francqui²,

Lumay

2021

EPJ Web Conf.

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In industrial powder processing, precise control of environmental temperature is difficult especially for large production facilities. A better knowledge of powder behavior modification due to temperature variation will help to improve product quality and consistency. From a fundamental point of view, the effect of temperature on powder flow and packing dynamics is still poorly understood. In particular, because temperature modifies the complex interplay between the different forces acting at the contact between the grains. The packing dynamics of a set of different powders (lactose, cacao and dried milk powder) has been investigated with a tapping experiment. After the filling procedure, the sample is heated and the evolution of the density is measured after each tap. We show that the packing dynamics is drastically influenced even for low temperature changes. Slight increase of temperature affects both the packing kinematics and the packing range characterised by the classical Hausner ratio analysis. Finally, the different physical mechanisms that could explain these modifications are discussed. The results of this preliminary study demonstrate the importance of temperature in powder behaviour and strongly motivate further investigations.

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“…TEM was used to study the protein network of casein in milk through an automated image analysis algorithm, using several TEM micrographs as a dataset (Silva et al 2015). Petit et al, (2017) studied in detail the mechanism of caking in cocoa powder particles (shown in Figure 4). The double staining technique used in this work, with uranyl acetate and lead citrate, assisted with the characterization of the fat phase in cocoa particles, as uranyl ions are reported to interact preferentially with lipids.…”

Section: Transmission Electron Microscopy (Tem)mentioning

confidence: 99%