Rapid fat determination in plant control of cacao products: centrifuge method
In most cases the centrifuge method compares favorably with the official method. The speed of the centrifuge was set at 2500 r.p.m., but it could easily be increased, depending on the type and condition of the equipment. In progressing through the range of chocolates, from a light-sweet, dark-sweet, semisweet, bitter'sweet to a chocolate liquor, the time required to obtain a clear extratc increases. Time is gained in this method, however, by evaporating the extracts while subsequent extractions are being made. Although the results given by the indirect method are good, unusual care was exercised in these comparative analyses. In normal plant control, the results are not as close, particularly in the case of cocoas, where the high cocoa matter content is sometimes associated with relatively high moistures.
| Main Author: | |
|---|---|
| Format: | biblioteca |
| Published: |
1950
|
| Subjects: | CACAO, SUBPRODUCTOS, CONTENIDO DE LIPIDOS, GRASAS, CENTRIFUGACION, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|