Mechanisms and kinetics of crystallizazion of mixtures of triglycerides for confectionary applications
Reference persons ELENA SIMONE
Thesis type EXPERIMENTAL
Description The project aims at characterizing the thermodynamic and kinetics of crystallization of mixtures of triglycerides of different origins (e.g., shea butter, sunflower oil, palm oil and mid fraction). A correct and detailed understanding of the mechanism of crystallization is essential for the formulation of new confectionary products that are more sustainable and that have better nutritional properties.
Deadline 29/10/2023 PROPONI LA TUA CANDIDATURA