Numerical Investigation of the Cooling Behavior of Molded Chocolate Products,Chemical Engineering & Technology

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Numerical Investigation of the Cooling Behavior of Molded Chocolate Products
Chemical Engineering & Technology ( IF 1.8 ) Pub Date : 2022-08-22 , DOI: 10.1002/ceat.202200284
Marc Lörcher ₁ , Stefan Behrens ₁ , Arne Böttger ₂ , Claudia Lange ₂ , Christian Schräer ₁ , Xing Luo ₂ , Stephan Kabelac ₂

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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.

中文翻译：

模压巧克力产品冷却行为的数值研究

除了味道和融化行为之外，光泽度是巧克力产品的一个重要质量标准。考虑到产品光泽的差异可归因于生产过程中的不同原因。已经通过剪切和过冷预结晶的巧克力进一步冷却、结晶，并作为固体巧克力运输出冷却过程。巧克力的冷却很大程度上是在帕特诺斯特冰箱中探索的。因此，在这项工作中对产生的流动剖面和温度剖面进行了数值研究。

更新日期：2022-08-22

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