Modelling temperature distributions in cooling chocolate moulds

Research output: Contribution to journalArticle

Authors

Colleges, School and Institutes

External organisations

  • Birmingham University

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.

Details

Original languageEnglish
Pages (from-to)3123-3132
Number of pages10
JournalChemical Engineering Science
Volume55
Issue number16
Publication statusPublished - 1 Aug 2000

Keywords

  • Crystallisation, Finite element, Food processing, Heat conduction, Heat transfer, Mathematical modelling