2017
DOI: 10.1016/j.jfoodeng.2016.12.005
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Storage-induced caking of cocoa powder

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Cited by 29 publications
(10 citation statements)
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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%
See 1 more Smart Citation
“…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%
“…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%
“…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%