GRAPH -ANALYTICAL METHOD OF CALCULATION FOR THE DETERMINATION OF THE PROPORTION OF THE SOLID AND LIQUID PHASE IN FONDANT
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
This paper presents graphic-analytical method for determining the ratio between the solid phase (Fs) and the liquid phase (Fl) in fondant. In the graph are plotted on the abscissa different values of the sugar concentration in the sugar solution, glucose syrup and water, and the ordinate the temperature of the syrup (to). By completing it in the superior part with the series of experimental boiling curves of sugar solutions, glucose syrup and water, it can serve not only toillustrating the formation process of the fondant in the installation of manufactured fondant, and also at its calculation. The curves are also plotted Z which is the ratio of the amount of glucose syrup and the amount of water. The ratio of Fs and Fl in the fondant depends on the factors mentioned above: temperature, ratioZ and ratio . On the graph the solubility of sugar from the syrop with the temperature of boiling illustrated by segment 1-4; the crystallization of the sugar in fondant recipient by segment 6-7; and the amount of liquid phase is proportional to the segment 6-8. They conducted three practical tests of fondant and using graphic-analytical method we determined the ratio of liquid and solid phase. Depending on the value of these reports, we set the destination of the fondant of the three samples (fondant for fondant bonbons –in coverand nucleus, and for candy salon).
Authors and Affiliations
Magda Gabriela Bratu
Keywords
Related Articles
- EP ID EP203611
- DOI -
- Views 133
- Downloads 0
DISTANCE BASED RESPONSE SURFACE METHODOLOGY AND EXTRUSION PROCESS OPTIMIZATION FOR DEVELOPMENT OF GLUTEN FREE SNACK
Extruded snack products are the most abundantly consumed products amongst the world as they are cheaper, easily available and have great tastes. Gluten free extruded snacks are not abundantly present in the market. This...
CHEMICAL COMPOSITION, COLOUR, FUNCTIONAL AND PASTING PROPERTIES OF ORANGE-FLESHED SWEET POTATO, PLEUROTUS TUBERREGIUM SCLEROTIUM AND THEIR FLOUR BLENDS
Increasing emphasis is being laid on the search for readily available agricultural products which can compete favourably with or surpass wheat in terms of functionality and nutritional composition. Fresh orange-fleshed s...
COMPARATIVE STUDY ON CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF WHITE CHEESE PRODUCED BY TRADITIONAL AND MODERN FACTORIES
This study was carried out to compare the chemical composition and some microbiological properties of Sudanese white cheese produced in traditional and modern factories. Forty white cheese samples (20 samples for each) w...
PROXIMATE, FUNCTIONAL AND PASTING PROPERTIES OF WHEAT – YAM FLOUR AS A FUNCTION OF PERCENTAGE LEVEL OF YAM (D. alata AND D. cayenensis) FLOUR SUBSTITUTION
This work studied the effect of percentage substitution of yam flour into wheat flour on the proximate, functional and pasting properties of the resulting composite flour using D. alata and D. cayenensis. The yam tubers...
MODELING THE SENSORY SHELF LIFE OF MANGO JUICE STORED AT UNCERTAIN CONDITION USING pH FACTOR
Sensory shelf-life of mango juice stored at uncertain condition were modelled using responses of pH factor. Fresh mango juice without additives from healthy ripe mangoes fruits initially pre-heated (800 - 900C) for 10min...