Mint Oil, Micro Bubble and Chocolate Preparation - Dissertation Example

Mint oil is made from a highly aromatic herb. In the making of micro bubble with mint oil using ultrasonic, the mint oil is prepared first before making the bubble. The ingredients needed include mint leaves, cooking mallet, coconut or palm oils, cheesecloth and a stirring utensil (Aart et al., 2013). The mint leaves are grinded using grinder and mixed with a liquid to produce oil. This liquid is then passed through ultrasonic waves. The waves propagates through the waves in alternating high and low-pressure cycles.

The coconut and the cooking mallet have different rates of pressure. This results in the formation of the mint oils. The density of the mint oil is controlled using the addition of water into the solution (Jager et al, 2014). Depending on the size of the micro bubbles needed, the mint oil should be placed on a simple plate with holes of certain sizes or a woven fabric. This will make the gases to follow in small and discrete packets leading to formation of bubbles. The small sized boundary conditions and edge effects of the little holes with time will prevent the gas from flowing through.

The gas should also be non-reactive with the mint oil. This will lead to production of small bubbles from the mint oil. This should be carried out at the right temperature so that the different states are maintained, for example, if the temperature is too high it will affect the gas forming the micro bubbles and thus compromise the quality of the bubbles (Ferrara, Pollard & Borden, 2007). Using Absorption and Centrifugation Methods to Making Chocolate with Microspheres In making chocolate you will need things like cocoa powder, buffer softened at room temperature, sugar, milk, powder sugar and water.

Put the cocoa powder in water then heat in a large sauté pan. Add garlic and stir the mixture over the heat. The sugar is then added then stirred completely until the sugar dissolves in the sugar solution. Then add water into the solution then heat until all the water is absorbed. After the absorption, what remains is chocolate (Germain et al, 2005). The chocolate then should be passed through a certain temperature to control its hardness. Absorption is one of the best ways of making chocolate because you can easily control the hardness or softness of the chocolate.

However, there is a standard state the chocolate should be maintained to produce a high quality. Centrifugation is a method of separating mixtures using centripetal force by spinning a centrifuge. When using the centrifuge method to make chocolate with microspheres a centrifuge tube is need for the process. After the mixtures of the ingredients have been complied, they are then poured into a centrifuge tube which then filters liquids and what remains is chocolate. To make mint oil you will need the mint leaves.

The mint leaves you will have to grind them the add oil in them. You have to grind the mint so that the leaves produces a juice that will be the mint oil. You will need an ultrasonic machine that have alternating pressures to separate the mint oil and chocolate and in the end you will separately have a chocolate with mint oil (Lutrario, 2014). References Aart, K., Depypere, F., Graef, V., Schall, P., Fall, A., Bonn, D., & Dewettinck, K. (2013). Dark chocolates compositional effects revealed by oscillatory rheology.

European Food Research & Technology, 236(6), 931-942 Ferrara, K., Pollard, R., & Borden, M. (2007). Ultrasound microbubble contrast agents: fundamentals and application to gene and drug delivery. Annu. Rev. Biomed. Eng., 9, 415-447. Germain, V., Brioude, A., Ingert, D., & Pileni, M. P. (2005). Silver nanodisks: Size selection via centrifugation and optical properties. Journal Of Chemical Physics, 122(12) Jirovetz, L., Buchbauer, G., Bail, S., Denkova, Z., Slavchev, A., Stoyanova, A., & . Geissler, M. (2009). Antimicrobial Activities of Essential Oils of Mint and Peppermint as Well as Some of Their Main Compounds.

Journal Of Essential Oil Research, 21(4), 363-366. Lutrario, J. (2014). A-Z of chocolate. Restaurant Magazine, (244), 40-45.