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- Title
Numerical Investigation of the Cooling Behavior of Molded Chocolate Products.
- Authors
Lörcher, Marc; Behrens, Stefan; Böttger, Arne; Lange, Claudia; Schräer, Christian; Luo, Xing; Kabelac, Stephan
- Abstract
In addition to taste and melting behavior, the gloss is an important quality criterion of chocolate products. Differences considering the gloss on products can be attributed to different causes in the production process. The chocolate which has been precrystallized by shearing and supercooling is further cooled, crystallized, and transported as a solid chocolate out of the cooling process. The cooling of the chocolate is largely unexplored in a paternoster refrigerator. Therefore, the resulting flow profile and temperature profile are numerically studied in this work.
- Subjects
CHOCOLATE; COMPUTATIONAL fluid dynamics; MANUFACTURING processes
- Publication
Chemical Engineering & Technology, 2022, Vol 45, Issue 10, p1903
- ISSN
0930-7516
- Publication type
Article
- DOI
10.1002/ceat.202200284