Details
| Translated title of the contribution | Numerical Investigation of the Cooling Behavior of Molded Chocolate Products |
|---|---|
| Original language | German |
| Pages (from-to) | 925-933 |
| Number of pages | 9 |
| Journal | Chemie Ingenieur Technik |
| Volume | 95 |
| Issue number | 6 |
| Publication status | Published - 23 May 2023 |
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.
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In: Chemie Ingenieur Technik, Vol. 95, No. 6, 23.05.2023, p. 925-933.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Numerische Untersuchung des Abkühlverhaltens von eingetafelten Schokoladenprodukten
AU - Lörcher, Marc
AU - Behrens, Stefan
AU - Böttger, Arne
AU - Lange, Claudia
AU - Schräer, Christian
AU - Luo, Xing
AU - Kabelac, Stephan
PY - 2023/5/23
Y1 - 2023/5/23
N2 - 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.
AB - 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.
KW - CFD
KW - Chocolate
KW - Conjugated heat transfer
KW - Crystallization
KW - Tempering
UR - http://www.scopus.com/inward/record.url?scp=85134664391&partnerID=8YFLogxK
U2 - 10.1002/cite.202200012
DO - 10.1002/cite.202200012
M3 - Artikel
AN - SCOPUS:85134664391
VL - 95
SP - 925
EP - 933
JO - Chemie Ingenieur Technik
JF - Chemie Ingenieur Technik
SN - 0009-286X
IS - 6
ER -