Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 1903-1910 |
| Seitenumfang | 8 |
| Fachzeitschrift | Chemical Engineering and Technology |
| Jahrgang | 45 |
| Ausgabenummer | 10 |
| Frühes Online-Datum | 22 Aug. 2022 |
| Publikationsstatus | Veröffentlicht - Okt. 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.
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in: Chemical Engineering and Technology, Jahrgang 45, Nr. 10, 10.2022, S. 1903-1910.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Numerical Investigation of the Cooling Behavior of Molded Chocolate Products
AU - Lörcher, Marc
AU - Behrens, Stefan
AU - Böttger, Arne
AU - Lange, Claudia
AU - Schräer, Christian
AU - Luo, Xing
AU - Kabelac, Stephan
PY - 2022/10
Y1 - 2022/10
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 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.
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 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.
KW - Chocolate gloss
KW - Computational fluid dynamics
KW - Conjugated heat transfer
KW - Crystallization
KW - Tempering
UR - http://www.scopus.com/inward/record.url?scp=85137532756&partnerID=8YFLogxK
U2 - 10.1002/ceat.202200284
DO - 10.1002/ceat.202200284
M3 - Article
AN - SCOPUS:85137532756
VL - 45
SP - 1903
EP - 1910
JO - Chemical Engineering and Technology
JF - Chemical Engineering and Technology
SN - 0930-7516
IS - 10
ER -