Abstract
Modeling of bloom is essential to evaluate the effectiveness of processes in chocolate and to determine its shelf life. Computer vision and the fractal kinetic method were used to quantify bloom in samples of chocolate coating and cocoa chocolate subjected to a 3- or 6-h temperature cycle. Bloom was also determined by classical methods (L* lightness and whiteness index). In the results, the kinetic bloom rate derived by the fractal kinetic method was higher than that obtained with the L* or white index. Fractal method can be used to determine kinetic bloom and to detect differences in chocolate coating affected by 3 or 6 h of temperature cycle. The bloom rate derived by the fractal method was higher that the mean L* value and whiteness index methods; no differences could be registered between the last two methods. In general, the fractal method can be seen as a new means of quantifying bloom in chocolate and allows registering the bloom faster than the L* value and white index methods.
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Quevedo, R., Valencia, E., Alvarado, F. et al. Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis. Food Bioprocess Technol 6, 1878–1884 (2013). https://doi.org/10.1007/s11947-011-0729-x
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DOI: https://doi.org/10.1007/s11947-011-0729-x