Numerische Untersuchung des Abkühlverhaltens von eingetafelten Schokoladenprodukten

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

doi:10.1002/cite.202200012

Numerische Untersuchung des Abkühlverhaltens von eingetafelten Schokoladenprodukten

Translated title of the contribution: Numerical Investigation of the Cooling Behavior of Molded Chocolate Products

Marc Lörcher^*
, Stefan Behrens
, Arne Böttger
, Claudia Lange
, Christian Schräer
, Xing Luo
, Stephan Kabelac

^*Corresponding author for this work

Institute of Thermodynamics

August Storck KG

Research output: Contribution to journal › Article › Research › peer review

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.

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
DOIs	https://doi.org/10.1002/cite.202200012
Publication status	Published - 23 May 2023

ASJC Scopus subject areas

General Chemistry
General Chemical Engineering
Industrial and Manufacturing Engineering

Access to Document

10.1002/cite.202200012

Cite this

@article{939da3484bd543dc9300a2a7a7655868,

title = "Numerische Untersuchung des Abk{\"u}hlverhaltens von eingetafelten Schokoladenprodukten",

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.",

keywords = "CFD, Chocolate, Conjugated heat transfer, Crystallization, Tempering",

author = "Marc L{\"o}rcher and Stefan Behrens and Arne B{\"o}ttger and Claudia Lange and Christian Schr{\"a}er and Xing Luo and Stephan Kabelac",

year = "2023",

month = may,

day = "23",

doi = "10.1002/cite.202200012",

language = "Deutsch",

volume = "95",

pages = "925--933",

journal = "Chemie Ingenieur Technik",

issn = "0009-286X",

publisher = "John Wiley and Sons Inc.",

number = "6",

}

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 - https://www.scopus.com/pages/publications/85134664391

U2 - 10.1002/cite.202200012

DO - 10.1002/cite.202200012

M3 - Artikel

AN - SCOPUS:85134664391

SN - 0009-286X

VL - 95

SP - 925

EP - 933

JO - Chemie Ingenieur Technik

JF - Chemie Ingenieur Technik

IS - 6

ER -

Numerische Untersuchung des Abkühlverhaltens von eingetafelten Schokoladenprodukten

Abstract

ASJC Scopus subject areas

Access to Document

Other files and links

Cite this