Energy reduction during chocolate conching using a reciprocating multihole extruder

Keyphrases

• Agglomerates 16%
• Chocolate 100%
• Cocoa 16%
• Cocoa Butter 16%
• Energy Reduction 100%
• Energy Saving 16%
• Experimental Data Analysis 16%
• Extruder 100%
• Fat Reduction 16%
• Flavor Development 16%
• Further Processing 33%
• Making Process 16%
• Milk Powder 16%
• Mixer 66%
• Mixing Characteristics 16%
• Multi-hole 100%
• Physical Constraints 16%
• Premixed 33%
• Viscosity 33%

Agricultural and Biological Sciences

• Chocolate 100%
• Cocoa Butter 16%
• Conching 100%
• Dried Milk 16%
• Extruders 100%

Food Science

• Cocoa Butter 50%
• Conching 100%
• Dried Milk 50%
• Fat Reduction 50%
• Flavor Development 50%