Aging of cream is an important process to manage production time and to produce butter with consistent quality.
Hardness of butter can be customised by changing the aging parameters of the cream. Cream can be aged at higher temperature with low agitation without altering the butter hardness.
Fat crystallization in cream during aging is an important process that affects churning time, texture, and mouthfeel of butter. During the aging process, liquid oil in the milk fat globules in cream start crystallizing. The amount and size of crystals in cream can be controlled by processing conditions such as crystallization temperature, cooling rate, and agitation rate.
Crystallization of milk fat in cream is essential for butter making to form a continuous fat network during churning. The crystals bind the liquid fat to their surface by adsorption.
The crystallization mechanism relevant for crystallization of milk fat is the nucleation and growth mechanism. Nucleation consists of primary and secondary nucleation. Primary nucleation can occur homogeneously or heterogeneously.
Homogeneous nucleation occurs when nuclei are formed without pre-existing crystals, whereas heterogeneous nucleation occurs when nuclei are formed by foreign substances, such as air bubbles, dirt, or a scratch on the wall. Secondary nucleation is induced by preexisting crystals.
Aging and crystallization of butter
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Showing posts with label crystallization. Show all posts
Showing posts with label crystallization. Show all posts
Wednesday, December 22, 2021
Tuesday, January 29, 2019
Crystallizations of crystalline candies
Crystalline candies have an organized sugar structure that is formed
through the process of crystallization. Crystalline candies such as
fudge or fondant are smooth, creamy and easily chewed.
Crystallization is a complex process with many interrelate factors. The nature of the crystallizing substance is important of crystallization. The rate of crystallization is the speed at which nuclei grow into crystals.
Crystalline candies are evaluated on their smoothness. The sugar crystals are so tiny that they cannot be felt by the tongue.
One of the factors influencing the smoothness of crystalline candies is
the point when crystallization begins. If crystals are formed very
rapidly, the candy will become locked into a fine crystalline structure
that will change very little over time.
When making candy, it is important to use a pan with even heating characteristics to ensure accurate, even temperature readings. A small error of 1 to 2 degrees below the correct temperature will cause the candy to be too soft; conversely cooking at 1 to 2 degrees above the required temperature will create a crumbly or hard product.
In order to control the rate of crystallization and the formation of small crystals and to ensure a smooth texture, interfering agents are incorporated into a sugar formulation. Chemical interfering agents produce invert sugar (glucose and fructose), thereby slowing crystallization and increasing the solubility of solute.
Crystallizations of crystalline candies
Crystallization is a complex process with many interrelate factors. The nature of the crystallizing substance is important of crystallization. The rate of crystallization is the speed at which nuclei grow into crystals.
Crystalline candies are evaluated on their smoothness. The sugar crystals are so tiny that they cannot be felt by the tongue.
When making candy, it is important to use a pan with even heating characteristics to ensure accurate, even temperature readings. A small error of 1 to 2 degrees below the correct temperature will cause the candy to be too soft; conversely cooking at 1 to 2 degrees above the required temperature will create a crumbly or hard product.
In order to control the rate of crystallization and the formation of small crystals and to ensure a smooth texture, interfering agents are incorporated into a sugar formulation. Chemical interfering agents produce invert sugar (glucose and fructose), thereby slowing crystallization and increasing the solubility of solute.
Crystallizations of crystalline candies
Labels:
candy,
crystalline candy,
crystallization
Thursday, January 28, 2016
Ice crystal formation
Freezing is the crystallisation of water, and the freezing point is the temperature at which ice crystals can be sustained in equilibrium with water. The freezing point of water is depressed by the addition of solute.
Unlike pure water ice crystal formation and growth in aqueous solutions occurs over a temperature range. The process begins with a decrease of the temperature below the freezing point of the solution. Once it has arrived at this point, the nucleation or formation of the ice glass nuclei begins. The nuclei are formed for a mechanism of homoemous nucleation or molecular addition.
Once ice crystal nuclei have been formed, the following step is crystal growth. In the stage of crystal growth, different process can be present that include the diffusion of water molecules from the bulk solution toward the ice crystal surface, with subsequent incorporation of these molecules into the crystalline reticule that also include the transfer of of the formation of latent heat from the crystal surface toward the bulk solution.
As ice forms during cooling, only water molecules comprise the ice crystals. As a result, all other components (salts, etc) become concentrated in the remaining solution. As the solution concentration increases, the chemical potential of the water in the solution decreases.
Water will continue to crystallise until the chemical potential of the water in the liquid phase equals the chemical potential of the water in the solid phase. In other words, the remaining solons will reach it equilibrium freezing point.
In meat processing, ice crystals may shorten shelf life by puncturing membranes and causing fluid loss from muscles. They also lower metmyoglobin reducing power, and induce off-colour development and inferior bloom.
Ice crystal formation
Unlike pure water ice crystal formation and growth in aqueous solutions occurs over a temperature range. The process begins with a decrease of the temperature below the freezing point of the solution. Once it has arrived at this point, the nucleation or formation of the ice glass nuclei begins. The nuclei are formed for a mechanism of homoemous nucleation or molecular addition.
Once ice crystal nuclei have been formed, the following step is crystal growth. In the stage of crystal growth, different process can be present that include the diffusion of water molecules from the bulk solution toward the ice crystal surface, with subsequent incorporation of these molecules into the crystalline reticule that also include the transfer of of the formation of latent heat from the crystal surface toward the bulk solution.
As ice forms during cooling, only water molecules comprise the ice crystals. As a result, all other components (salts, etc) become concentrated in the remaining solution. As the solution concentration increases, the chemical potential of the water in the solution decreases.
Water will continue to crystallise until the chemical potential of the water in the liquid phase equals the chemical potential of the water in the solid phase. In other words, the remaining solons will reach it equilibrium freezing point.
In meat processing, ice crystals may shorten shelf life by puncturing membranes and causing fluid loss from muscles. They also lower metmyoglobin reducing power, and induce off-colour development and inferior bloom.
Ice crystal formation
Labels:
crystallization,
freezing,
ice crystal,
mechanism
Thursday, December 25, 2014
Sugar crystallization
Crystallized sugar looks like damp, white sand. It happened often as a result of not being properly melted during cooking. If even one sugar crystal comes into contact with cooked syrup, it can start a chain reaction that turns the whole thing into a mass of sugar crystals.
Crystallization can occur when granulated particles of sugar come in contact with melted particles, or when the melted sugar is agitated too much during cooking.
This can be controlled by a process called inversion. Inversion is a chemical change to regular sugar into another form of sugar that resists crystallizing.
If an acid, such as cream of tartar or lemon juice, is added to a syrup before or during cooking, some of the sugar is inverted. Glucose or corn syrup may also be added to control crystallization in boiling syrup.
Crystallization also may be prevented by brushing down the sides of the pan with water during the cooking process.
Sugar is purposely crystallized during the cooking process for crystalline confections like fondants and fudge because controlled crystallization forms thousands of microscopic sugar crystals that create smooth and creamy texture.
Conversely, crystallization must be avoided during the production of non-crystalline confections such as caramels, hard candies and toffees.
Sugar crystallization
Crystallization can occur when granulated particles of sugar come in contact with melted particles, or when the melted sugar is agitated too much during cooking.
This can be controlled by a process called inversion. Inversion is a chemical change to regular sugar into another form of sugar that resists crystallizing.
If an acid, such as cream of tartar or lemon juice, is added to a syrup before or during cooking, some of the sugar is inverted. Glucose or corn syrup may also be added to control crystallization in boiling syrup.
Crystallization also may be prevented by brushing down the sides of the pan with water during the cooking process.
Sugar is purposely crystallized during the cooking process for crystalline confections like fondants and fudge because controlled crystallization forms thousands of microscopic sugar crystals that create smooth and creamy texture.
Conversely, crystallization must be avoided during the production of non-crystalline confections such as caramels, hard candies and toffees.
Sugar crystallization
Labels:
crystallization,
inversion,
sugar
Thursday, October 27, 2011
Crystallization in food processing
The process of forming crystals from solution is known as crystallization. It is a physical method of separation to obtain the solid in a pure form.
Crystallization is a term that describes several different phenomenon related to the formation of a crystalline lattice structure.
In food industry crystallization process is used for two specific purposes. Firstly, it is used to separate out a solid phase of different composition from liquid phase and one or both the fractions may be valuable.
Alternatively, crystallization is used without effecting separation of fractions in order to control or bring about desirable changes to the texture of the solid product.
Crystallization is often a four step process that includes:
*Generation of a supersaturated state
*Nucleation – formation of nuclei
*Propagation – crystal growth
*Maturation – crystal perfection or continued growth
Controlling crystallization in food processing requires control of the relative rates of nucleation and growth. To make the appropriate number and size of ice cream requires that the proper conditions are met during ice cream manufacture.
To make smooth texture of ice cream, many small crystals must be formed during processing.
Crystallization may serve for the recovery of crystalline products – (sugar, glucose, lactose, citric acid, salt), for the removal of certain undesirable components or for modification of certain food products in order to obtain a desirable structure.
In the process of crystallization of triglycerides, it is a complex phenomenon characterized by fairly slow growth rates and polymorphic transitions of their crystallized phases.
In crystallization of sucrose, it is the final step in the recovery of sugar from sugar cane or sugar beet. Also called ‘sugar boiling’, sugar crystallization of sugar is a complex process requiring precise control, skill and experience.
In principle, crystals are always pure. Impurities, which are sometimes found can be removed by washing.
In fondant processing, the temperature at which the syrup is nucleated is a critical parameter.
If nucleation is induced at temperature other than the optimal temperature, fewer crystals will be form than the maximum number, and the texture of the fondant will be unsatisfactory.
Crystallization in food processing
Crystallization is a term that describes several different phenomenon related to the formation of a crystalline lattice structure.
In food industry crystallization process is used for two specific purposes. Firstly, it is used to separate out a solid phase of different composition from liquid phase and one or both the fractions may be valuable.
Alternatively, crystallization is used without effecting separation of fractions in order to control or bring about desirable changes to the texture of the solid product.
Crystallization is often a four step process that includes:
*Generation of a supersaturated state
*Nucleation – formation of nuclei
*Propagation – crystal growth
*Maturation – crystal perfection or continued growth
Controlling crystallization in food processing requires control of the relative rates of nucleation and growth. To make the appropriate number and size of ice cream requires that the proper conditions are met during ice cream manufacture.
To make smooth texture of ice cream, many small crystals must be formed during processing.
Crystallization may serve for the recovery of crystalline products – (sugar, glucose, lactose, citric acid, salt), for the removal of certain undesirable components or for modification of certain food products in order to obtain a desirable structure.
In the process of crystallization of triglycerides, it is a complex phenomenon characterized by fairly slow growth rates and polymorphic transitions of their crystallized phases.
In crystallization of sucrose, it is the final step in the recovery of sugar from sugar cane or sugar beet. Also called ‘sugar boiling’, sugar crystallization of sugar is a complex process requiring precise control, skill and experience.
In principle, crystals are always pure. Impurities, which are sometimes found can be removed by washing.
In fondant processing, the temperature at which the syrup is nucleated is a critical parameter.
If nucleation is induced at temperature other than the optimal temperature, fewer crystals will be form than the maximum number, and the texture of the fondant will be unsatisfactory.
Crystallization in food processing
Labels:
crystallization,
processing
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