The Chocolate Tempering Process

The higher the number, the more thermally stable the structure is. The melting properties of cocoa butter and chocolate are very important, as the melting is what delivers the ‘feel’ and taste of the chocolate to the mouth. It becomes important to characterize and understand the melting properties of the chocolate as it is related to essential consumer aspects. One of the best analytical techniques for this purpose is differential scanning calorimetry (DSC). Differential Scanning Calorimetry measures the heat flow into or from a sample under heating, cooling or isothermal conditions.

The ice which is going from solid to liquid, is absorbing the heat energy from the other ingredients/ice cream. In addition, the ice is sprinkled with rock salt, which lowers the freezing point of the ice. The freezing point being when a substance becomes solid. When the ice melts, even more heat is absorbed from the the ice cream mixture. All of the heat that the ice absorbs makes the ice melt, lowering the freezing point;meanwhile, the ice cream mixture is changing from a liquid phase to the more solid form, ice cream.

Question: This lab investigates the question how does changing the amount of sugar affect the growth rate of rock candy? Purpose: This is important to investigate because it has to do with solutions and growth rate and so finding a way to increase the growth rate in a shorter amount of time would be ideal and important. Although the use of sugar will not be the same for every solution, this would just be something for other tests to be based off of. Another importance of this experiment is to show the effects and properties of supersaturation using crystal growth. Background: To be soluble it means an object or substance can be dissolved, this is especially true of sugar when making rock candy.

The yeast that was used in making this mixture contained enzymes. Due to the presence of the glucose, the enzymes had already started to respire. The enzymes in this respiring yeast would have broken down the glucose into carbon dioxide and ethanol. When stoppering the boiling tubes with the rubber bungs which had delivery tubes attached to them, it was ensured that they were of a sufficiently tight fit in order to make them airtight. This was done to prevent oxygen and other gases in the atmosphere from entering into the boiling tube.

If we increase the temperature of the water, then the Sugar Candy requires less time to fully dissolve. This was the hypothesis that arised before the experiment began. By conducting the experiment and then analysing all the data and pieces of information from the experiment, it is fairly safe to say that the hypothesis is true. On the other hand, it is very important to state that this statement must be taken with a grain of salt. As mentioned in the background information of the introduction, solution of the solute in the solvent is mainly due to polarity.

Cream liqueur is also made composes of several other added ingredients which may include sugar, full fat milk powder, non-fat milk solids, sugar, flavourings, colouring, preservatives and a thickening agent such as sodium caseinate, which also acts as a stabilizer to prevent the cream and alcohol from separating. The addition of trisodium citrate is to further improve stability Range of composition of a standard cream liqueur Component Composition ( wt %) Milk fat 12-16 Added sugar 15-20 Sodium Caseinate 2.6-3.5 Non- fat milk solids 1.0-3.5 Ethanol 14 Water 46-51 From research it 's proven that a number of problems can be encountered when using conventional agitators such as the blender used in the lab. (silverson.com, 2014) • Long mixing times are required to completely wet out, disperse and/or dissolve the ingredients. • Sodium caseiante and milk powder are very cohesive and have a tendency to form a large mass which blenders cannot easily break down into a solution. • Caseinates are difficult to dissolve and will rapidly increase in viscosity, especially if added directly to the cream.

The results of the study pertaining to comparative evaluation of two different packaging materials on quality of avocado milk shake powder are summarized in this chapter. Samples were kept in room temperature also to estimate the changes in normal pace. Accelerated shelf life studies are helpful in getting indicators of quality deterioration in short period of time so that the actual shelf life can be predicted based on the moisture uptake, permeability of packaging material, area of package exposed to storage environment and other factors. The two packaging materials selected in this study are 1) Non transparent 3 ply laminate PFP (paper45 GSM, Foil 20 μ, LDPE 37.45μ) Transparent Poly propylene film. (76.8μm) The product was analyzed periodically during storage for parameters like moisture, acidity, water activity, colour, TBARS, FFA, Browning Index etc.

During anaerobic respiration, glucose is transformed in the products of ethanol and carbon dioxide. However, during aerobic respiration saccharomyces cerevisiae uses glucose and oxygen to produce carbon dioxide and water. Saccharomyces cerevisiae,commonly used in the dough of baked goods, goes through both aerobic and anaerobic respiration. Typically, during the baking process yeast performs aerobic respiration first. When the oxygen in the dough is completely used,the process of anaerobic respiration,is initiated.

Allow the wax in the cassette to solidify on the cold plate, and then place it in ice for 10 min until the wax is fully solidified. Note (you can store it in -4 OC until it processed) 4. Remove the cassette from the ice and separate the plastic cassette containing the wax and spheroids from the metal mold. 1.5 Section the Embedded Spheroid-Containing Plug and Create a Slide After the spheroid-containing plug has been embedded in paraffin, follow these

When water is added to the dough mixture containing D-glucono-δ-lactone and sodium bicarbonate, they dissolve. D-glucono-δ-lactone hydrolyses to gluconic acid, which then reacts with the sodium bicarbonate to produce CO2. Refrigeration adversely affects baker’s yeast making it unsuitable for use in a refrigerated pizza crust. Additionally, D-glucono-δ-lactone can prevent discoloration of the dough during storage. 2.