Ibhotela le-cocoa lakhiwa izinhlobonhlobo zama-fatty acids, futhi isilinganiso salo sokwakheka sibangela ngokuqondile umehluko kwamanye amafutha aqinile namafutha.Ibhotela likakhokho likhona ngendlela ecwebezelayo, futhi amafomu ecrystalline anomumo nobukhulu obuhlukene emazingeni okushisa ahlukene, isici esaziwa ngokuthi i-polymorph.wethucrystallization.Bangu4 izinhlobo zekristaluibhotela le-cocoa:

Ikristalu yohlobo lwe-γ: Indawo encibilikayo ingu-16~18°C, futhi ishintsha ibe uhlobo lwe-α cishe imizuzwana emi-3.Ayizinzile ngokwedlulele futhi kunzima ukuyisebenzisa, ngakho ayinakwa ngokuqondile.

Amakristalu ohlobo lwe-α (uhlobo lwe-I kanye nohlobo lwe-II): Indawo encibilikayo ngu-17~23°C, futhi ishintsha ibe amakristalu ohlobo lwe-β' ngehora elilodwa ekamelweni lokushisa.Ukuthungwa okuthambile, okuyi-crumbly, kulula ukuncibilika akufanelekile ukusetshenziswa.

Ikristalu yohlobo lwe-β' (uhlobo III nohlobo IV): indawo encibilikayo ingu-25~28°C, futhi ishintsha ibe yikristalu yohlobo luka-β ekamelweni lokushisa inyanga eyodwa.Ukuthungwa kuqinile, akushwabanisi, futhi kuncibilika kalula.

Amakristalu ohlobo lwe-β (uhlobo lwe-V nohlobo lwe-VI): Indawo encibilikayo ingu-33~36°C, futhi ukuthungwa kuqinile futhi kuyashwabana.Phakathi kwazo, i-crystal yohlobo lwe-V iyisakhiwo esihle kakhulu sekhwalithi ephezulu, ngoba izinzile futhi inokubukeka okucwebezelayo;ikristalu yohlobo lwe-VI ezinzile kakhulu enephuzu eliphakeme lokuncibilika inezinhlayiya ezimahhadla, ukunambitheka okubi, namachashaza kawoyela azovela phezulu.Ngemva kwesikhathi eside, i-chocolate surface izovelahisigwedlo.

Ngaphandle kwamakristalu ohlobo lwe-V, amanye amakristalu asesimweni esingavamile, awakho ikhono lokuxhuma ngokuphumelelayo, anezakhiwo zangaphakathi ezikhululekile nezibuthakathaka kanye nenethiwekhi yamafutha angalingani, engakwazi ukugcina isimo esizinzile, okwenza ushokoledi ophelile ube brittle futhi ube buthuntu, futhi okubi kakhulu.iyaqina, noma incibilike ngaphezu kwezinga lokushisa legumbi.Ukuma kwe-crystal emise okwe-V kuyi-Hexagon ene-hexagonal, engahlelwa ngokuphumelelayo futhi ihlanganiswe ukuze yakhe ukuhleleka okuqinile, ngaleyo ndlela yenza isakhiwo seshokoledi sizinze futhi siqine.Lena indima ebalulekile yokulawula izinga lokushisa.

Inhloso yokushisa ushokoledi ukufaka ibhotela le-cocoa ngaphambili kushokoledi, okubalulekile ekucubunguleni ushokoledi.Ngesikhathi sokushisa, ibhotela le-cocoa kushokoledi lakha i-polymorphous Crystallization ezinzile.Ngakho-ke umkhiqizo oqediwe uzoba nombala ogqamile kanye nokuthungwa okunzima.Kuyasiza futhi ukuthi ushokoledi unciphe ngesikhathi sokupholisa, okwenza kube lula ukungabunjwa.

Uma ushokoledi uqala ukupholisa ekushiseni okusebenzayo okufanelekile ngemva nje kokuncibilika (40-45 ° C), umkhiqizo ophelile ngeke ube nombala okhanyayo.Uma uthatha isikhathi sokupholisa kahle ushokoledi ezingeni lokushisa elifanele lokusebenza, uqinisekile ukuthi uthola isiphetho osifunayo.

Imishini yokushisa inqwaba ye-LST kanye nemishini yokushisa eqhubekayo iklanywe ngokuvumelana nesimo se-crystallization sebhotela likakhokho.Umphumela wokulungiswa kwezinga lokushisa muhle, ukulawula kwe-PLC, futhi izinga lokushisa lokushintsha izinga lokushisa lingasethwa ngokusho kwemikhiqizo ehlukene, isibonelo, ushokoledi omnyama 45-50 ° C kuya ku-28-29 ° C, emuva ku-30-31 ° C, ushokoledi wobisi. 45-48°C kuya ku-27- 28°C emuva ku-29-30°C, ushokoledi omhlophe45-48°C kuya ku-26-27°C buyela ku-28-29 ° C.Izindaba ezilandelayo zethula imishini yokushisa inqwaba kanye nemishini yokushisa eqhubekayo ngokuningiliziwe.