date:Mar 06, 2013
ast laboratory scale research that has revealed the sensitivity of cocoa butter shear crystallization process to the Ultrasound Doppler-based velocity profile (UVP) and pressure drop (PD) technique.
It will conduct further laboratory tests with the UVP-PD and Ultrasound attenuation (USA) technique, UVPPD + USA to specify the parameters required for the industrial system that can be used as a tool in chocolate manufacturing facilities.
ULTRACHOC project coordinator Adriana Delgado said that the