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Numerical Investigation of the Cooling Behavior of Molded Chocolate Products.
- Source :
-
Chemical Engineering & Technology . Oct2022, Vol. 45 Issue 10, p1903-1910. 8p. - Publication Year :
- 2022
-
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]
- Subjects :
- *CHOCOLATE
*COMPUTATIONAL fluid dynamics
*MANUFACTURING processes
Subjects
Details
- Language :
- English
- ISSN :
- 09307516
- Volume :
- 45
- Issue :
- 10
- Database :
- Academic Search Index
- Journal :
- Chemical Engineering & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 159179763
- Full Text :
- https://doi.org/10.1002/ceat.202200284