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A STEPSCAN Differential Scanning Calorimetry Study of the Thermal Behavior of Chocolate

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Abstract

STEPSCAN differential scanning calorimetry, a form of temperature-modulated differential scanning calorimetry (DSC), was used to study the thermal transitions occurring during the heating of chocolate of varying thermal histories. Conventional DSC thermograms acquired during heating of chocolate can be complex, with the observation of a series of overlapping endothermic and exothermic events. STEPSCAN DSC was used to deconvolute the total heat flow into reversing (rapid) and nonreversing (slow) components, which were assigned to melting and recrystallization events, respectively. Such a separation is usually difficult using conventional DSC. The recrystallization events were more pronounced in rapidly cooled samples where the polymorphic form V had been nucleated through tempering. Because of the presence of artifacts, STEPSCAN can only provide a crude separation of reversing and nonreversing signals in this system. The general applicability and limitations of STEPSCAN DSC as well as the effects of prenucleation and rate of cooling of chocolate are discussed.

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Authors and Affiliations

  1. Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, College Road, Loughborough, LE12 5RD, UK

    Nameeta Baichoo, William MacNaughtan, John R. Mitchell & Imad A. Farhat

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  1. Nameeta Baichoo
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  2. William MacNaughtan
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  3. John R. Mitchell
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  4. Imad A. Farhat
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Correspondence to Imad A. Farhat.

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Baichoo, N., MacNaughtan, W., Mitchell, J.R. et al. A STEPSCAN Differential Scanning Calorimetry Study of the Thermal Behavior of Chocolate. Food Biophysics 1, 169–177 (2006). https://doi.org/10.1007/s11483-006-9018-z

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  • DOI: https://doi.org/10.1007/s11483-006-9018-z

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