Cooling chocolate products

Influence of cooling conditions on migration and fat bloom development on chocolate products: a model based approach.

The aim of this project is to obtain a better insight in the mechanisms that take place during fat bloom development. This insight should lead to a mathematical model that can predict fat bloom. The influence of several product and process parameters and their interactions will be incorporated into this model. Special attention will go to the cooling conditions and their influence on fat bloom development. In order to visually and instrumentally quantify the fat bloom degree a digital image analysis method will be developed.

Project duration: 2003-11-01 - 2005-12-30

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Imogen Foubert
Department of Applied Mathematics, Biometrics and Process Control
Coupure Links 653
9000 Gent
Tel: ++32 9 264 6168
Fax: ++32 9 264 6218

Last update: 01 december 2008,

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