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

Presentation information

3）Science on lipids, fats and oils, nutrition, health function and foods

Oral Presentations

Tue. Sep 3, 2024 1:00 PM - 3:30 PM Room D (Bldg.4, 2F)

Chair:Kanji Aoyagi：1:00 - 2:15 PM
Chair:Hironori HONDOH2:15 - 3:30 PM

1:00 PM - 1:15 PM

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

Keywords:cocoa butter, high intensity ultrasound, stirring

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