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Your search keyword '"Behrens, Stefan"' showing total 2 results
Start Over Author "Behrens, Stefan" Topic conjugated heat transfer
2 results on '"Behrens, Stefan"'

1. Numerische Untersuchung des Abkühlverhaltens von eingetafelten Schokoladenprodukten.

Author

Lörcher, Marc, Behrens, Stefan, Böttger, Arne, Lange, Claudia, Schräer, Christian, Luo, Xing, and Kabelac, Stephan

Subjects
*HEAT transfer, *TEMPERING, *CRYSTALLIZATION, *CHOCOLATE
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 that has been pre‐crystallized 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 and therefore the resulting streaming profile and temperature profile are numerically studied in this work. [ABSTRACT FROM AUTHOR]

Published
2023
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2. Numerical Investigation of the Cooling Behavior of Molded Chocolate Products.

Author

Lörcher, Marc, Behrens, Stefan, Böttger, Arne, Lange, Claudia, Schräer, Christian, Luo, Xing, and Kabelac, Stephan

Subjects
*CHOCOLATE, *COMPUTATIONAL fluid dynamics, *MANUFACTURING processes
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. [ABSTRACT FROM AUTHOR]

Published
2022
Full Text
View/download PDF

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