D. An, 충청북도 청주시 흥덕구 월명로 SPC팩 연구소, Hean-Su Jang, J. Jeong, Jin-Seong Lee, S. Han, Se-Ho Do
{"title":"巧克力结构变化对巧克力与包装印刷溶剂迁移行为的影响","authors":"D. An, 충청북도 청주시 흥덕구 월명로 SPC팩 연구소, Hean-Su Jang, J. Jeong, Jin-Seong Lee, S. Han, Se-Ho Do","doi":"10.20909/kopast.2019.25.2.47","DOIUrl":null,"url":null,"abstract":"Migration behavior of printing ink solvents on three types of chocolates with different fat content and fat compositions (different crystallinity) was investigated. Even though chocolate cream (29%) has lower fat content (29%) than that of chips (48%), it showed higher degree of migration. However, with increasing temperature, degree of migration was depended on mainly fat content. This result indicated that degree of migration was mainly affected by crystallinity at below melting point of chocolate, but the effect was diminshed as the temperature was close to melting temperature.","PeriodicalId":247892,"journal":{"name":"KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY","volume":"19 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Structure Change of Chocolate on Migration Behavior between Chocolate and Packaging Printing Solvent\",\"authors\":\"D. An, 충청북도 청주시 흥덕구 월명로 SPC팩 연구소, Hean-Su Jang, J. Jeong, Jin-Seong Lee, S. Han, Se-Ho Do\",\"doi\":\"10.20909/kopast.2019.25.2.47\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Migration behavior of printing ink solvents on three types of chocolates with different fat content and fat compositions (different crystallinity) was investigated. Even though chocolate cream (29%) has lower fat content (29%) than that of chips (48%), it showed higher degree of migration. However, with increasing temperature, degree of migration was depended on mainly fat content. This result indicated that degree of migration was mainly affected by crystallinity at below melting point of chocolate, but the effect was diminshed as the temperature was close to melting temperature.\",\"PeriodicalId\":247892,\"journal\":{\"name\":\"KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY\",\"volume\":\"19 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-08-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.20909/kopast.2019.25.2.47\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20909/kopast.2019.25.2.47","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of Structure Change of Chocolate on Migration Behavior between Chocolate and Packaging Printing Solvent
Migration behavior of printing ink solvents on three types of chocolates with different fat content and fat compositions (different crystallinity) was investigated. Even though chocolate cream (29%) has lower fat content (29%) than that of chips (48%), it showed higher degree of migration. However, with increasing temperature, degree of migration was depended on mainly fat content. This result indicated that degree of migration was mainly affected by crystallinity at below melting point of chocolate, but the effect was diminshed as the temperature was close to melting temperature.
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