Modelling the rapid cooling and casting of chocolate to predict phase behaviour

Chemical Engineering Science

Volumn 66, Issue 6, 2011, Pages 1077-1086

  Le Reverend B J D ^a   Smart, I ^b   Fryer, P J ^a   Bakalis, S ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b Magna Specialist Confectioners Ltd   (United Kingdom)

Author keywords

Chocolate; Fats; Food processing; Heat transfer; Mathematical modelling; Phase change

Indexed keywords

CASTING PROCESS; CHOCOLATE; COCOA BUTTER; COOLING EFFICIENCY; COOLING RATES; DEPOSITION TEMPERATURES; DESIGN PROCESS; EGG SHELLS; FATS; HIGH TEMPERATURE; INJECTION MOULDING; LOCAL MELTING; LOW RATES; MATHEMATICAL MODELLING; NUMERICAL EXPERIMENTS; NUMERICAL SIMULATION; PHASE BEHAVIOUR; PHASE CHANGE; POLYMER INDUSTRIES; PROCESSING CONDITION; RAPID COOLING; RAPID COOLING PROCESS; STEFAN PROBLEM; THREE-DIMENSIONAL SHAPE;

BEVERAGES; FINITE ELEMENT METHOD; FOOD PROCESSING; INJECTION MOLDING; MANUFACTURE; MATHEMATICAL MODELS; MOLDS; THREE DIMENSIONAL; X RAY DIFFRACTION; YIELD STRESS;

COOLING;

EID: 79551495008     PISSN: 00092509     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ces.2010.12.007     Document Type: Article

References (37)

1. Aasted, L., 1992. Method and apparatus for the production of shells of fat-containing, chocolate-like masses under pressure build-up. Patent 1472229.
2. Beckett S.T. Industrial Chocolate: Manufacture and Use 1989, RSC Publishing.
3. Beckett S.T. The Science of Chocolate 2002, RSC Publishing.
4. Bénard A., Advani S.G. Energy equation and the crystallization kinetics of semi-crystalline polymers: regimes of coupling. International Journal of Heat and Mass Transfer 1995, 38:819-832.
5. Bimbenet, J.J. 2002 Lois de Fourier et de Fick. Dans Génie des procédés alimentaires. Des bases aux applications, (Eds.), Bimbenet J.J., Duquenoy A., Trystram G., 179-194. 1er éd. Dunod.
6. Bolliger S., Breitschuh B., Stranzinger M., Wagner T., Windhab E.J. Comparison of precrystallization of chocolate. Journal of Food Engineering 1998, 35:281-297.
7. Bolliger S., Zeng Y., Windhab E. In-line measurement of tempered cocoa butter and chocolate by means of near-infrared spectroscopy. Journal of the American Oil Chemists' Society 1999, 76:659-667.
8. Braipson-Danthine S., Deroanne C. Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings. Food Research International 2004, 37:941-948.
9. Bricknell J., Hartel R. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. Journal of the American Oil Chemists' Society 1998, 75:1609-1615.
10. Bubnik Z., Kadlec P., Urban D., Bruhns M. Sugar Technologists Manual 1995, Bartens, Berlin, Germany.
11. Carslaw H.S., Jaeger J.C. Conduction of Heat in Solids 1986, Oxford University Press, USA.
12. Cebula D., Smith K. Differential scanning calorimetry of confectionery fats. Pure triglycerides: effects of cooling and heating rate variation. Journal of the American Oil Chemists' Society 1991, 68:591-595.
13. Dragoni M., Tallarico A. The effect of crystallization on the rheology and dynamics of lava flows. Journal of Volcanology and Geothermal Research 1994, 59:241-252.
14. Fessas D., Signorelli M., Schiraldi A. Polymorphous transitions in cocoa butter-a quantitative {DSC} study. Journal of Thermal Analysis and Calorimetry 2005, 82:691-702.
15. Foubert I., Dewettinck K., Janssen G., Vanrolleghem P.A. Modelling two-step isothermal fat crystallization. Journal of Food Engineering 2006, 75:551-559.
16. Foubert I., Vanrolleghem P.A., Vanhoutte B., Dewettinck K. Dynamic mathematical model of the crystallization kinetics of fats. Food Research International 2002, 35:945-956.
17. Fryer P.J., Pinschower K. The materials science of chocolate. MRS Bulletin 2000, 25:25-29.
18. Genovese A., Amarasinghe G., Glewis M., Mainwaring D., Shanks R.A. Crystallisation, melting, recrystallisation and polymorphism of n-eicosane for application as a phase change material. Thermochimica Acta 2006, 443:235-244.
19. Gupta, S.C. (Ed.), 2003. The Stefan problem and its classical formulation. In: North-Holland Series in Applied Mathematics and Mechanics. North-Holland, pp. 1-38 (Chapter 1).
20. Hartel R.W., Bricknell J. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter. Journal of the American Oil Chemists' Society 1998, 75:1609-1616.
21. Hough G., Moro O., Luna J. Thermal conductivity and heat capacity of Dulce de Leche, a typical Argentine dairy product. Journal of Dairy Science 1986, 69(6):1518-1522.
22. Incropera F.P., DeWitt D.P. Fundamentals of Heat and Mass Transfer 2001, John Wiley & Sons.
23. James Christian, Ketteringham Laurence, Palpacelli Silvia, James Stephen Prediction of heat transfer during food chilling, freezing, thawing, and distribution. Predictive Modeling and RiskAssessment 2009, 55-78.
24. Janeschitz-Kriegl H., Eder G., Krobath G., Liedauer S. The Stefan problem in polymer processing: theory and experimentation. Journal of Non-Newtonian Fluid Mechanics 1987, 23:107-122.
25. Le Révérend B.J.D., Fryer P.J., Coles S., Bakalis S. A method to qualify and quantify the crystalline state of cocoa butter in industrial chocolate. Journal of the American Oil Chemists' Society 2010, 87:239-246.
26. Le Révérend B.J.D., Fryer P.J., Bakalis S. Modelling crystallization and melting kinetics of cocoa butter in chocolate and application to confectionery manufacturing. Soft Matter 2009, 5:891-902.
27. Li C.S., Hung C.F., Shen Y.K. Finite element analysis for phase change problem in polymer processing. International Communications in Heat and Mass Transfer 1995, 22:167-177.
28. Loisel C., Keller G., Lecq G., Bourgaux C., Ollivon M. Phase transitions and polymorphism of cocoa butter. Journal of the American Oil Chemists' Society 1998, 75:425-439.
29. Marinho M.B., Glasser F.P. Polymorphism and phase changes in the ferrite phase of cements induced by titanium substitution. Cement and Concrete Research 1984, 14:360-368.
30. Ollivon M. Chocolate, a mysteriously appealing food. European Journal of Lipid Science and Technology 2004, 106:205-206.
31. Petkune S., Actins A. Modelling phase transition kinetics of chenodeoxycholic acid with the Runge-Kutta method. Journal of Pharmaceutical and Biomedical Analysis 2010, 53:7-14.
32. Pham Q.T. Extension to Planck's equation for predicting freezing times of foodstuffs of simple shapes. International Journal of Refrigeration 1984, 7(6):377-383.
33. Rojas G., Berda E.B., Wagener K.B. Precision polyolefin structure: modeling polyethylene containing alkyl branches. Polymer 2008, 49:2985-2995.
34. Stapley A.G.F., Tewkesbury H., Fryer P.J. The effects of shear and temperature history on the crystallization of chocolate. Journal of the American Oil Chemists' Society 1999, 76:677-685.
35. Steiner, U., 2003. Production of consumable shell-shaped articles from a fatty material containing cacao or a chocolate-like substance. Patent WO/2004/068963.
36. Tewkesbury H., Stapley A.G.F., Fryer P.J. Modelling temperature distributions in cooling chocolate moulds. Chemical Engineering Science 2000, 55:3123-3132.
37. Wille R.L., Lutton E.S. Polymorphism of cocoa butter. Journal of the American Oil Chemists' Society 1966, 43:491-496.