In the thesis we tested the effect of time-temperature regimes on the thermal stability of different chocolates, using the DSC method. We established, that the differences in chocolate composition affect their phase transitions. We tested the effect of holding temperatures during cooling (30 min) and established, that temperatures 15 and 17,5 °C have the biggest impact on the melting temperature. When we doubled
the holding time at 15 °C, the phase transition temperature of the chocolate sample increased. Among different cooling rates, the lowest (1 °C/min) was found to be the most appropriate. These conclusions could be useful in the food supply chain where sudden temperature changes are common, if more thorough analysis would be done. In order to provide the appropriate conditions, the differences in phase and structural
properties must be taken into consideration. Since globalization is on the rise and food supply chains are becoming longer, the subject of our research is important in guaranteeing the optimal properties of chocolate in the manufacturing process and later in preserving its original properties.
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