Controlling Crystallization Behavior of Cocoa Butter by using High intensity ultrasound and Stirring Simultaneous Stimulation

Presentation information

Oral Presentations

B. Oil, Fat, & Lipid Chemistry

Fri. Sep 8, 2023 10:30 AM - 11:30 AM 101 (Education and Resaerch Building 1F)

Chair:Shunji Kato

10:45 AM - 11:00 AM

*Zining Wang¹, Satoru Ueno¹, Haruhiko Koizumi¹ (1. Hiroshima University Graduate School of Integrated Sciences for Life)

Keywords:cocoa butter, high intensity ultrasound, stirring

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