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Détermination expérimentale de la chaleur massique et de la masse volumique du chocolat pour enrobage.

Determinação experimental do calor específico e densidade real de chocolate tipo cobertura.

Auteurs : LUCCAS V., VISSOTTO F. Z., VITALI A. de Almeida, QUEIROZ M. B., YONAMINE C. M.

Type d'article : Article

Résumé

The specific heat and the density of coating chocolate (milk, dark and white) were experimentally measured for three kinds of commercial chocolate. The measurements were taken at two different ranges of temperature: 5 to 25 and 20 to 60°C. The density was measured using the liquid dislocation method with a picnometer at 25 and 50°C. The experimental results for the specific heat were compared to calculated values obtained by mathematical models according to the chocolate chemical composition, measured by means of physical-chemical analyses. The values of the real density obtained for different kinds and commercial trade marks of chocolate, showed little variation amongst them, both in the solid and liquid phases, and the average values obtained were 1.3 and 1.2 g/cm3 at 25 and 50°C, respectively. There was a significant change in specific heat, showing dependence of this physical property on the chocolate chemical composition.

Détails

  • Titre original : Determinação experimental do calor específico e densidade real de chocolate tipo cobertura.
  • Identifiant de la fiche : 2000-0306
  • Langues : Portugais
  • Source : Colet. ITAL - vol. 27 - n. 1-2
  • Date d'édition : 01/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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