Numerical Investigation of the Cooling Behavior of Molded Chocolate Products

Research output: Contribution to journalArticleResearchpeer review

Authors

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

Research Organisations

External Research Organisations

  • August Storck KG
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Details

Original languageEnglish
Pages (from-to)1903-1910
Number of pages8
JournalChemical Engineering and Technology
Volume45
Issue number10
Early online date22 Aug 2022
Publication statusPublished - Oct 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.

Keywords

    Chocolate gloss, Computational fluid dynamics, Conjugated heat transfer, Crystallization, Tempering

ASJC Scopus subject areas

Cite this

Numerical Investigation of the Cooling Behavior of Molded Chocolate Products. / Lörcher, Marc; Behrens, Stefan; Böttger, Arne et al.
In: Chemical Engineering and Technology, Vol. 45, No. 10, 10.2022, p. 1903-1910.

Research output: Contribution to journalArticleResearchpeer review

Lörcher, M, Behrens, S, Böttger, A, Lange, C, Schräer, C, Luo, X & Kabelac, S 2022, 'Numerical Investigation of the Cooling Behavior of Molded Chocolate Products', Chemical Engineering and Technology, vol. 45, no. 10, pp. 1903-1910. https://doi.org/10.1002/ceat.202200284
Lörcher, M., Behrens, S., Böttger, A., Lange, C., Schräer, C., Luo, X., & Kabelac, S. (2022). Numerical Investigation of the Cooling Behavior of Molded Chocolate Products. Chemical Engineering and Technology, 45(10), 1903-1910. https://doi.org/10.1002/ceat.202200284
Lörcher M, Behrens S, Böttger A, Lange C, Schräer C, Luo X et al. Numerical Investigation of the Cooling Behavior of Molded Chocolate Products. Chemical Engineering and Technology. 2022 Oct;45(10):1903-1910. Epub 2022 Aug 22. doi: 10.1002/ceat.202200284
Lörcher, Marc ; Behrens, Stefan ; Böttger, Arne et al. / Numerical Investigation of the Cooling Behavior of Molded Chocolate Products. In: Chemical Engineering and Technology. 2022 ; Vol. 45, No. 10. pp. 1903-1910.
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