The Experts below are selected from a list of 45 Experts worldwide ranked by ideXlab platform
G. W. Halek - One of the best experts on this subject based on the ideXlab platform.
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Partitioning of Printing Ink Solvents on Chocolate
Journal of Food Science, 2006Co-Authors: Duek-jun An, G. W. HalekAbstract:Partitioning (Kp) of printing ink solvents was studied in three types of Chocolate with different fat content and degrees of crystallinity. At 25°C, Chocolate Liquor (48% fat and medium crystallinity) showed a higher Kp than chips (25% fat and higher crystallinity), but cream (29% fat and lowest crystallinity) showed the highest Kp. Order appeared to depend on degree of crystallinity. At 35°C and 45°C as samples became increasingly molten, effect of crystallinity diminished and order of increasing Kp depended on fat content. Kp order of solvents was the same in all Chocolates and temperatures: toluene > isopropanol > methyl ethyl ketone > ethyl acetate > hexane in accord with Hildebrand solubility parameter differences.
Stacy Reed - One of the best experts on this subject based on the ideXlab platform.
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Sensory Analysis of Chocolate Liquor
The Manufacturing Confectionary\r, 2010Co-Authors: Stacy ReedAbstract:Written by Stacy Reed Flavor is the most important organoleptic property of a food: if food didn't taste good, people wouldn't eat it. Human beings use all five senses to perceive flavor, and the most important sense used to describe the flavor of a food is taste. The basic sense of taste uses receptor cells, which are located within our tongue's taste buds and are able to perceive all five basic tastes. The scientific disciplines of sensory science and flavor chemistry use experimental design and the human senses to aid businesses in making educated decisions about their products; therefore, it is important that a food manufacturer—such as a confectioner—strives to control all variability in their raw materials and processes, so that they may produce finished products with consistent flavor. Sensory testing in the form of daily tastings of both semi-processed and finished product can assure manufacturers that their products meet specific flavor requirements. Cocoa beans from the tree Theobroma cacao are a very complex raw ingredient used to make the Chocolate Liquor used in Chocolate and for cocoa powder manufacturing. The complexity of the cocoa bean's flavor mystifies Chocolate manufacturers and flavor chemists still today. Currently, more than 500 flavor compounds have been identified from cocoa products, and identifying the source of each of these flavors is a science in itself. Each lot of cocoa beans should be evaluated for flavor prior to processing because the reproducibility of consistent flavor may vary greatly from lot to lot. A confectioner should never take for granted that their cocoa beans have been harvested, transported, and processed precisely the same as they always have been in the past; therefore, manufacturers have to be able to adapt and adjust formulations to avoid undesirable changes in the flavor profile of their finished products, which makes Chocolate and cocoa powder manufacturing somewhat of an art. WHAT AFFECTS THE FLAVOR OF COCOA BEANS AND Chocolate Liquor? The flavor of the cocoa bean and its liquefied state—known as Chocolate Liquor—can be dissected based upon origin practices, shipping/storage environment, and processing conditions. At origin, the growing season, weather during harvest and farming practices can all affect the quality of cocoa beans. It is believed that Safra (main crop, or approximately October through April) produces a better quality bean than the Temporao (mid-crop, or approximately May through September). Mid-crop tends to produce beans with higher mold levels, and the beans tend to be smaller, lower in fat and of lower flavor quality versus main crop beans; thus, Chocolate manufacturers prefer beans grown during the main crop season. The weather during crop seasons can also affect bean quality and flavor. For example, In West Africa, Harmattan Season occurs during main-crop (November through March/April), in which a trade wind blows from the North, resulting in cold night
Duek-jun An - One of the best experts on this subject based on the ideXlab platform.
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Partitioning of Printing Ink Solvents on Chocolate
Journal of Food Science, 2006Co-Authors: Duek-jun An, G. W. HalekAbstract:Partitioning (Kp) of printing ink solvents was studied in three types of Chocolate with different fat content and degrees of crystallinity. At 25°C, Chocolate Liquor (48% fat and medium crystallinity) showed a higher Kp than chips (25% fat and higher crystallinity), but cream (29% fat and lowest crystallinity) showed the highest Kp. Order appeared to depend on degree of crystallinity. At 35°C and 45°C as samples became increasingly molten, effect of crystallinity diminished and order of increasing Kp depended on fat content. Kp order of solvents was the same in all Chocolates and temperatures: toluene > isopropanol > methyl ethyl ketone > ethyl acetate > hexane in accord with Hildebrand solubility parameter differences.
Lien Damayanti - One of the best experts on this subject based on the ideXlab platform.
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COCOA PROCESSING INDUSTRY FEASIBILITY ANALYSIS (CASE STUDY IN HOUSE OF Chocolate DEPARTMENT OF INDUSTRY CENTRAL SULAWESI PROVINCE) IN PALU
AGROLAND: The Agricultural Sciences Journal, 2017Co-Authors: Evyana Marwati Bangkele, Made Antara, Lien DamayantiAbstract:This study aims to determine the appropriateness of the establishment of cocoa processing industry (Rumah Coklat Office of Industry and Trade of Central Sulawesi Province) in Palu based on market aspects, technical aspects, aspects of the organization and management as well as financial aspects. The research was conducted in the city of Palu, namely Rumah Coklat Industry and Trade Office of Central Sulawesi province were carried out from July to September 2016. The method used was survey used data sourced from Rumah Coklat Department of Industry and Trade of Central Sulawesi province and institutions associated with the study and the results of research conducted by the Center for R & D relating to the cacao processing. Data collected was processed and analyzed the aspects of the market, technical, organizational and management aspects and financial aspects. The results showed that the business of processing cocoa into Chocolate and Chocolate converture liqour from the aspect of the market is feasible to set up because it has a fairly large market opportunities, both domestic market and overseas markets. Based on a technical aspect, the business of processing cocoa into Chocolate liqour and Chocolate converture feasible to implement in Palu because of the availability of raw materials, labor, buildings and facilities equipment, the need for production machinery and equipment, the capacity of production capacity and the production process is relatively easy to be fulfilled and realized. Based on the aspect of organization and management, processing of Chocolate is feasible. Because the needs of the labor management section and production section is obtained in accordance with the wishes of the company, as well as the maintenance of legality companies easily obtained. Financial aspects of the analysis results obtained by period of return on investment or payback period is 7 years. NPV is Rp. 182,141,428. IRR is about 14 and PI is 1.08%. BEP amounted to 58.28% of total sales or Rp. 323,561,529. as well as the results of the sensitivity analysis shows that this cocoa processing business into Chocolate Liquor and converture very sensitive to the price of raw materials cocoa and the amount of the sale. Based on the calculation and analysis can be concluded that the cocoa processing industry namely Rumah Coklat Office of Industry and Trade of the Province of Central Sulawesi in Palu meet the eligibility criteria and eligible to be run the business.
Robert A. Martin - One of the best experts on this subject based on the ideXlab platform.
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The Identification of 7-Methylxanthine in Cacao Products
Journal of Liquid Chromatography & Related Technologies, 2006Co-Authors: M. D. Aleo, Richard M. Sheeley, W. Jeffrey Hurst, Robert A. MartinAbstract:Abstract High performance liquid chromatography has been employed to separate and identify 7-methylxanthine in aqueous extracts of defatted Chocolate Liquor. The alkaloid was identified by comparison of its behavior in a variety of solvent systems with that of an authentic sample, and through absorbance ratios at 254 and 280 nm.