The cocoa butter present in chocolate exists as six different polymorphs. To achieve the desired crystal form (βV), traditional chocolate manufacturers use relatively slow cooling (<2°C/min). A newer generation of rapid cooling systems has been suggested requiring further understanding of fat crystallisation. To allow better control and understanding of these processes and newer rapid cooling processes, it is necessary to understand both heat transfer and crystallization kinetics. The proposed model aims to predict the temperature in the chocolate products during processing as well as the crystal structure of cocoa butter throughout the process. A set of ordinary differential equations describes the kinetics of fat crystallisation. The parameters were obtained by fitting the model to a set of DSC curves. The heat transfer equations were coupled to the kinetic model and solved using commercially available CFD software. A method using single crystal XRD was developed using a novel subtraction method to quantify the cocoa butter structure in chocolate directly and results were compared to the ones predicted from the model. The model was proven to predict phase change temperature during processing accurately (±1°C). Furthermore, it was possible to correctly predict phase changes and polymorphous transitions. The good agreement between the model and experimental data on the model geometry allows a better design and control of industrial processes.
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22 January 2015
PROCEEDINGS OF THE INTERNATIONAL CONFERENCE OF COMPUTATIONAL METHODS IN SCIENCES AND ENGINEERING 2010 (ICCMSE-2010)
3–8 October 2010
Kos, Greece
Research Article|
January 22 2015
Measuring and modelling the structure of chocolate
Benjamin J. D. Le Révérend;
Benjamin J. D. Le Révérend
Centre for Formulation Engineering, University of Birmingham, Birmingham,
United Kingdom
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Peter J. Fryer;
Peter J. Fryer
Centre for Formulation Engineering, University of Birmingham, Birmingham,
United Kingdom
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Ian Smart;
Ian Smart
Magna Specialists Confectioners Ltd., Telford,
United Kingdom
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Serafim Bakalis
Serafim Bakalis
Centre for Formulation Engineering, University of Birmingham, Birmingham,
United Kingdom
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AIP Conf. Proc. 1642, 274–277 (2015)
Citation
Benjamin J. D. Le Révérend, Peter J. Fryer, Ian Smart, Serafim Bakalis; Measuring and modelling the structure of chocolate. AIP Conf. Proc. 22 January 2015; 1642 (1): 274–277. https://doi.org/10.1063/1.4906671
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