Propiedades físico-químicas de la manteca de cacao de Brasil y mezclas industriales. Parte II - Microestructura, comportamiento polimórfico y características de la cristalización
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https://doi.org/10.3989/gya.069111Palabras clave:
Cinética de la cristalización, Manteca de cacao, Microestructura, PolimorfismoResumen
En este trabajo se presenta el comportamiento de la microestructura y la cristalización de mantecas de cacao representativas de las mezclas industriales, y de la manteca de cacao original de tres regiones geográficas diferentes de Brasil. Las muestras se evaluaron de acuerdo a la microestructura, la cinética de cristalización y el comportamiento polimórfico. La evaluación de estos parámetros nos permite establecer relaciones entre la composición química y el comportamiento de la cristalización de las muestras, así como las diferencias sobre la adecuación del potencial tecnológico e industrial para su aplicación en las regiones tropicales.
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