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Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy

Dahlenborg, Hanna LU ; Millqvist-Fureby, Anna; Bergenståhl, Björn LU and Kalnin, Daniel J. E. (2011) In Journal of the American Oil Chemists Society 88(6). p.773-783
Abstract
In this study we establish the use of optical non-contact profilometry combined with low vacuum scanning electron microscopy (LV SEM) for the investigation of lipid surfaces. We illustrate, by using profilometry, a methodology for investigation of chocolate surface topology as a function of time, in the same area of interest. Both qualitative and quantitative data analysis has been performed for profilometry data. Further, relating these results to LV SEM images provides complementary topological information and hence a useful toolkit for the study of the chocolate surface prior and post fat bloom formation. For the demonstration of the successful combination of these two analytical techniques, white chocolate pralines were stored at two... (More)
In this study we establish the use of optical non-contact profilometry combined with low vacuum scanning electron microscopy (LV SEM) for the investigation of lipid surfaces. We illustrate, by using profilometry, a methodology for investigation of chocolate surface topology as a function of time, in the same area of interest. Both qualitative and quantitative data analysis has been performed for profilometry data. Further, relating these results to LV SEM images provides complementary topological information and hence a useful toolkit for the study of the chocolate surface prior and post fat bloom formation. For the demonstration of the successful combination of these two analytical techniques, white chocolate pralines were stored at two temperature-controlled conditions (at 18 A degrees C, and cycled between 15 and 25 A degrees C). Surface properties were then investigated during 36 weeks of storage. The surface images and the roughness parameters indicated distinct development of surface characteristics for the two storage conditions. From the results it is suggested that some imperfections, in the form of pores or protrusions, could play a role in fat bloom development and that there may be different main mechanisms of fat migration taking place for the different storage environments. In the present work, a positive correlation of profilometry data to chocolate surface characteristics and early bloom development has been established. There are indications that early prediction of fat bloom can be possible, however further work needs to be done to quantify prediction of fat bloom. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Chocolate, Surface structure, Surface topology, Roughness, Waviness, Fat bloom, Oil migration, Scanning electron microscopy, Optical, profilometry
in
Journal of the American Oil Chemists Society
volume
88
issue
6
pages
773 - 783
publisher
The American Oil Chemists' Society
external identifiers
  • wos:000289736100005
  • scopus:79958779609
ISSN
0003-021X
DOI
10.1007/s11746-010-1721-8
language
English
LU publication?
yes
id
12664843-f7ee-456f-9578-359d3b8d062d (old id 1964912)
date added to LUP
2011-05-23 12:59:48
date last changed
2017-10-01 03:09:07
@article{12664843-f7ee-456f-9578-359d3b8d062d,
  abstract     = {In this study we establish the use of optical non-contact profilometry combined with low vacuum scanning electron microscopy (LV SEM) for the investigation of lipid surfaces. We illustrate, by using profilometry, a methodology for investigation of chocolate surface topology as a function of time, in the same area of interest. Both qualitative and quantitative data analysis has been performed for profilometry data. Further, relating these results to LV SEM images provides complementary topological information and hence a useful toolkit for the study of the chocolate surface prior and post fat bloom formation. For the demonstration of the successful combination of these two analytical techniques, white chocolate pralines were stored at two temperature-controlled conditions (at 18 A degrees C, and cycled between 15 and 25 A degrees C). Surface properties were then investigated during 36 weeks of storage. The surface images and the roughness parameters indicated distinct development of surface characteristics for the two storage conditions. From the results it is suggested that some imperfections, in the form of pores or protrusions, could play a role in fat bloom development and that there may be different main mechanisms of fat migration taking place for the different storage environments. In the present work, a positive correlation of profilometry data to chocolate surface characteristics and early bloom development has been established. There are indications that early prediction of fat bloom can be possible, however further work needs to be done to quantify prediction of fat bloom.},
  author       = {Dahlenborg, Hanna and Millqvist-Fureby, Anna and Bergenståhl, Björn and Kalnin, Daniel J. E.},
  issn         = {0003-021X},
  keyword      = {Chocolate,Surface structure,Surface topology,Roughness,Waviness,Fat bloom,Oil migration,Scanning electron microscopy,Optical,profilometry},
  language     = {eng},
  number       = {6},
  pages        = {773--783},
  publisher    = {The American Oil Chemists' Society},
  series       = {Journal of the American Oil Chemists Society},
  title        = {Investigation of Chocolate Surfaces Using Profilometry and Low Vacuum Scanning Electron Microscopy},
  url          = {http://dx.doi.org/10.1007/s11746-010-1721-8},
  volume       = {88},
  year         = {2011},
}