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The expansion of wafer and its relation to the cracking of chocolate and ‘bakers’ chocolate’coatings *
Author(s) -
BARRON I. F.
Publication year - 1977
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1977.tb00087.x
Subject(s) - wafer , coating , materials science , composite material , cracking , moisture , relative humidity , humidity , atmosphere (unit) , water content , nanotechnology , thermodynamics , physics , geotechnical engineering , engineering
Summary The linear expansion of a wafer was found to be directly proportional to any increase in moisture content over most of the range from 0.5% to the moisture content in equilibrium with the atmosphere to which the wafer was exposed. the average gain in linear dimension of the wafer per 1% increase in moisture content was 0.4%, which was sufficient to cause cracking of the chocolate coating. the time taken for the coating to crack, as a result of adsorption of water vapour from the atmosphere through holes in the coating, was measured as a function of type and thickness of coating, initial moisture content of the wafer and the relative humidity of the atmosphere. the results were examined in relation to commercial attempts to minimize cracking of the coating by prior conditioning of the wafer sheet. It was concluded that cracking will only be inhibited if (i) there is uniform distribution of moisture within the wafer and (ii) there are no holes or flaws in the coating.