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Chocolate

A review article by METU Food Engineering Researchers titled as Mathematical Modeling and Use of Magnetic Resonance Imaging (MRI) for Oil Migration in Chocolate Confectionery Systems was published online on Food Engineering Reviews : http://link.springer.com/article/10.1007/s12393-016-9152-4

Oil migration is a common problem in chocolate confectionery products leading to quality defects, particularly fat bloom. Although there are so many methods to monitor and quantify migration, magnetic resonance imaging (MRI) is among the most promising techniques as being non-destructive. This review covered the literature related to basics of migration, mechanisms, and monitoring and modeling migration in chocolate through MRI and also included a brief description about chocolate, chocolate processing, and fundamental concepts in MRI. Additional to literature studies, MRI experiment for a two-layer chocolate system (peanut butter over chocolate layer) stored for 29 days at 30 °C was also performed in a 3T clinical scanner (SIEMENS MAGNETOM Trio, Germany) at UMRAM. During the storage, oil migrated from peanut butter to the chocolate region and resulted in a brighter visualization in chocolate layer starting from the top of chocolate surface. Due to incompatibility of the migrating oil, cocoa butter would be dissolved in the migrating oil and could contribute to signal intensity significantly. In that regard, this review is expected to act as a guide for researchers and industries to use MRI as a tool for monitoring oil migration and as a characterization tool for various applications in food science.