Characterization of Different Types of Crystallization from Cocoa Butter by Using Terahertz Spectroscopy
Source abstract
Abstract
Three different cocoa butter polymorphs have been determined by X-ray diffraction (XRD) and terahertz spectroscopy in the range of 0–11 THz. Specific procedures to produce different types of crystallization were detailed. The results from XRD analysis showed that the three polymorphic forms of cocoa butter were α, β′ (III), and β (V) forms. Terahertz spectroscopy showed different features according to different types of crystallization forms. An observable sharp peak at 6.80 THz can be detected from β (V) type and original samples, whilst α type presented the broad peak at this frequency, respectively. Peaks at 4.25 THz and 5.21 THz were detected in β type (V) form, whilst no noticeable peaks were observed from other samples at those frequencies. This study innovatively showed a great potential to apply terahertz spectroscopy to control the tempering during chocolate manufacturing.
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Research context
OpenAlex topics: Food Chemistry and Fat Analysis · Biochemical Analysis and Sensing Techniques · Fermentation and Sensory Analysis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
RIKEN Centre for Advanced Photonics, RIKEN, 519-1399 Aramaki-Aoba, Aoba-ku, Sendai 980-0845, Miyagi, Japan
Department of Physics, Tohoku University, 6-3 Aramaki-Aoba, Aoba-ku, Sendai 980-0845, Miyagi, Japan
Funding
Special Postdoctoral Researcher Program at Riken
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