Project: Influence of cooling conditions on migration and fat bloom development on chocolate products: a model based approach
- project duration
- 01-DEC-04 – 30-NOV-07
- The aim of this project is to obtain more insight in the mechanisms of fat bloom development and develop a mathematical model that can predict fat bloom. Special attention will go to the cooling conditions. In order to visually and instrumentally quantify the fat bloom degree a digital image analysis method will be developed.