Variación de las propiedades físicas de la grasa de cacao con la temperatura

Values of physical properties determined at different temperatures in fat extracted from fresh cacao seeds (Theobroma cacao) are presented. Linear relationships define the effect of temperature on the refraction index, density and surface tension, a logarithmic function was established for viscosity. The values of density and viscosity are used to determine the coefficient of volumetric thermal expansion and activation energy, respectively. Data of specific heat, thermal diffusivity and thermal conductivity are included. In addition a melting and solidification points. The information can be used at ambient temperatures or greater current in the elaboration of chocolate and other cocoa products.