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Record W2086091960 · doi:10.1021/cg025580l

Relationship between Crystallization Behavior and Structure in Cocoa Butter

2002· article· en· W2086091960 on OpenAlex

Why this work is in the frame

A frame that forgets how it found something cannot be audited. These are the routes that admitted this work.

affAt least one author lists a Canadian institution in the pinned OpenAlex snapshot.
fundA Canadian funder is recorded on the work.

Bibliographic record

VenueCrystal Growth & Design · 2002
Typearticle
Languageen
FieldAgricultural and Biological Sciences
TopicFood Chemistry and Fat Analysis
Canadian institutionsUniversity of Guelph
FundersNatural Sciences and Engineering Research Council of CanadaOntario Ministry of Food and Agriculture
KeywordsDifferential scanning calorimetryCrystallizationMetastabilityMicrostructureNucleationPhase (matter)CrystallographyMaterials scienceOptical microscopePolymorphism (computer science)DiffractionAnalytical Chemistry (journal)Polarized light microscopyChemistryScanning electron microscopeComposite materialChromatographyThermodynamicsOpticsOrganic chemistry

Abstract

fetched live from OpenAlex

Cocoa butter was crystallized statically from the melt to various temperatures in the range of −20 to 26 °C and annealed for up to 45 days. During this period, the polymorphism of the solid state was monitored using differential scanning calorimetry and powder X-ray diffraction. Moreover, the microstructure of the materials was imaged using polarized light microscopy. Below −15 °C, a mixture of the transient metastable γ and α phases was observed. Between −15 and 20 °C, the material nucleated initially into an α form and then gradually transformed into more stable phases. The lifetime of the α phase was at least 7 days at and below 0 °C and decreased gradually above 0 °C to 30 min at 15 and 20 °C. The α phase transformed into the β‘ phase, which was stable for 28 days between 0 and 15 °C. Above 15 °C, the lifetime of the β‘ phase decreased gradually to 10 h at 24 °C. The β‘ form could be formed directly from the melt above 20 °C. Above 15 °C, the β‘ phase could transform into the β phase. Interestingly, cocoa butter crystals did not nucleate directly from the melt into the β phase and did not form under any conditions below 20 °C. The β polymorph could only be formed via the β‘ form. Microstructural studies indicated that cocoa butter initially nucleated as metastable γ or α phases below 15 °C remained granular in appearance, irrespective of further phase transformations into other more stable forms. The microstructures of the β‘ form could thus appear granular, clustered, and needlelike, depending on whether they were formed through the α form or directly from the melt. The microstructure of the β form was complex and varied, from granular to needlelike to featherlike. Crystallization kinetics was quantified from solid fat content−time curves at the different crystallization temperatures using the Avrami model. Changes in the Avrami exponent and the induction time of crystallization were correlated with certain polymorphic transformations, particularly the β‘ to β transition. Microstructure was quantified using a box-counting fractal dimension. Changes in microstructure as a function of time at 20, 22, and 26 °C correlated with changes in the fractal dimension. A particularly interesting finding in this work was the fact that the fractal dimension was directly related to the rate of nucleation as well as inversely related to the Avrami exponent.

Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.

Full frame distilled prediction

Teacher imitation

Not calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.

metaresearch head score (Codex)0.000
metaresearch head score (Gemma)0.000
Version: codex-gemma-dda1882f352aValidation status: machine_predicted_unvalidated
Candidate categoriesnone
Consensus categoriesnone
DomainCandidate signal: none · Consensus signal: none
Study designCandidate signal: Observational · Consensus signal: Observational
GenreCandidate signal: Empirical · Consensus signal: Empirical
Teacher disagreement score0.197
Threshold uncertainty score0.469

Codex and Gemma teacher scores by category

CategoryCodexGemma
Metaresearch0.0000.000
Meta-epidemiology (narrow)0.0000.000
Meta-epidemiology (broad)0.0000.000
Bibliometrics0.0000.000
Science and technology studies0.0000.000
Scholarly communication0.0000.000
Open science0.0000.000
Research integrity0.0000.000
Insufficient payload (model declined to judge)0.0000.000

Machine scores (provisional)

The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.

Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.

Opus teacher head0.049
GPT teacher head0.221
Teacher spread0.173 · how far apart the two teachers sit on this one work
Validation statusscore_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it