Lipid migration in crystalline fat suspensions: Investigation of possible pathways and mechanisms
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This thesis discusses potential pathways and driving forces for lipid transport through crystalline fat suspensions such as chocolate. Observation of macroscopic migration indicated that structure plays a major role. Microtomography images of chocolates confirmed the presence of voids, which might act as preferred pathway. Small angle X-ray scattering manifested that lipids migrate through pores in the short-term and the fat phase in the long-term. Migration rates were approximated with a model based on viscous flow driven by capillary pressure. More information on material properties is neede...
This thesis discusses potential pathways and driving forces for lipid transport through crystalline fat suspensions such as chocolate. Observation of macroscopic migration indicated that structure plays a major role. Microtomography images of chocolates confirmed the presence of voids, which might act as preferred pathway. Small angle X-ray scattering manifested that lipids migrate through pores in the short-term and the fat phase in the long-term. Migration rates were approximated with a model based on viscous flow driven by capillary pressure. More information on material properties is needed to verify that model. Diese Arbeit diskutiert potentielle Wege und Ursachen für den Transport von Lipiden durch Fettsuspensionen wie Schokolade. Makroskopische Untersuchungen zeigten, dass die Struktur den Transport stark beeinflusst. Mikrotomografieaufnahmen und Kleinwinkelstreuung bestätigten ein Vorhandensein von Hohlräumen in Schokolade und deren Komponenten, die bevorzugte Wege für den Lipidtransport sein könnten. Migrationsgeschwindigkeiten wurden mit einem Modell basierend auf der Darcy und Lucas-Washburn-Gleichung berechnet. Genaue Kenntnisse zu den Materialeigenschaften sind essenziell, um dieses Modell zu bestätigen.
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