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Photopyroelectric Calorimeter for Phase Transitions Monitoring: Application to Chocolate

Published online by Cambridge University Press:  01 February 2011

E. I. Martínez-Ordoñez ,
E. Marín ,
J. A. I. Díaz-Góngora  and
A. Calderón
E. I. Martínez-Ordoñez
Affiliation:
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Instituto Politécnico Nacional, Legaria 694, Col. Irrigación, C.P. 11500, México D.F., México
E. Marín*
Affiliation:
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Instituto Politécnico Nacional, Legaria 694, Col. Irrigación, C.P. 11500, México D.F., México
J. A. I. Díaz-Góngora
Affiliation:
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Instituto Politécnico Nacional, Legaria 694, Col. Irrigación, C.P. 11500, México D.F., México
A. Calderón
Affiliation:
Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Instituto Politécnico Nacional, Legaria 694, Col. Irrigación, C.P. 11500, México D.F., México
*
1 Corresponding author: emarinm@ipn.mx
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Abstract

In this work we report about the design and construction of a simple and cheap calorimeter for phase transitions monitoring using Peltier elements and based in the well known inverse (front) photopyroelectric method for thermophysical characterization of materials. We describe its application for the detection of phase transitions in chocolate samples, as an alternative, for example, to the most widely used and more expensive Differential Scanning Calorimetry technique. The manufacture of chocolate requires an understanding of the chemistry and the physical properties of the product. Thus the involved problems during the confection process are those of the so-called materials science. Among them, those related with tempering are of particular importance. Because the fats in cocoa butter experience the so-called polymorphous crystallization, the primary purpose of tempering is to assure that only the best form is present in the final product. One way to characterize this is by measurement of the temperature dependence of the thermal properties of the chocolate and the monitoring of the temperature at which phase transitions take place. We show that the photopyroelectric method, aided with Peltier cells temperature control, can be a useful choice for this purpose.

Type
Research Article
Information
MRS Online Proceedings Library (OPL) , Volume 1242: Symposium 4 – Materials Characterization , 2009 , S4-P17
Copyright
Copyright © Materials Research Society 2010

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References

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