Abstract
The moulding of chocolate is technically challenging, and is dependent on the solidification of the constituent cocoa fats into the correct polymorphic form (Form V). This gives a product which is attractive to the consumer as well as possessing good demoulding and bloom resistance properties. Form V is produced following a tempering process involving a complex temperature profile in which seed crystals are produced. However, other polymorphs can nucleate and grow during moulding if the cooling rate is excessive. A computational model has thus been developed to predict the temperature in the mould as a function of space and time. The model uses enthalpy-temperature data obtained over a range of cooling rates. It has been validated using thermocouple data taken from a model mould during air cooling over commercially relevant conditions. (C) 2000 Published by Elsevier Science Ltd. All rights reserved.
| Original language | English |
|---|---|
| Pages (from-to) | 3123-3132 |
| Number of pages | 10 |
| Journal | Chemical Engineering Science |
| Volume | 55 |
| Issue number | 16 |
| DOIs | |
| Publication status | Published - 1 Aug 2000 |
Keywords
- Crystallisation
- Finite element
- Food processing
- Heat conduction
- Heat transfer
- Mathematical modelling
ASJC Scopus subject areas
- Chemistry(all)
- Chemical Engineering(all)
- Industrial and Manufacturing Engineering
- Applied Mathematics