Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing

International Journal of Food Science and Technology

Volumn 49, Issue 3, 2014, Pages 740-746

  Aidoo, Roger P ^a,b   Clercq, Nathalie De ^a   Afoakwa, Emmanuel O ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

Chocolate; Conche; Conching; Rheology; Stephan mixer; Thixotropy

Indexed keywords

EID: 84894250945     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12360     Document Type: Article

References (24)

1. Aeschlimann, J.M. & Beckett, S.T. (2000). International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity. Journal of Texture Studies, 31, 541-576.
2. Afoakwa, E.O. (2010). Chocolate Science and Technology. Oxford, UK: Wiley-Blackwell Publishers Inc.
3. Afoakwa, E.O., Paterson, A. & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate - a review. Trends in Food Science and Technology, 18, 290-298.
4. Afoakwa, E.O., Paterson, A., Fowler, M. & Vieira, J. (2009). Comparison of rheological models for determining dark chocolate viscosity. International Journal of Food Science and Technology, 44, 162-167.
5. Awuah, P.K. (2002). Cocoa Processing and Chocolate Manufacture in Ghana. Essex, UK: David Jamieson and Associates Press Inc.
6. Beckett, S.T. (1994). Fabricacio′n y Utilizacio′n Industrial del Chocolate. Pp. 121-157. Zaragoza: Editorial Acribia.
7. Beckett, S.T. (1999). Conching. In: Industrial Chocolate Manufacture and Use, 3rd ed. (edited by S.T. Beckett). Pp. 153-181. UK: Blackwell Science.
8. Beckett, S.T. (2000). The Science of Chocolate. London: Royal Society of Chemistry.
9. Briggs, J.L. & Wang, T. (2004). Influence of shearing and time on the rheological properties of milk chocolate during tempering. Journal of the American Oil Chemists' Society, 81, 117-121.
10. Cheng, D.C.-H. (2003). Characterization of thixotropy revisited. Rheology Acta, 42, 372-382.
11. Chevalley, J. (1999). Chocolate flow properties. In Industrial Chocolate Manufacture and Use, 3rd edition (edited by S.T. Beckett). Pp. 182-200. Oxford: Blackwell Science.
12. Chhabra, R.P. (2007). Bubbles, Drops and Particles in Non-Newtonian Fluids, 2nd ed. Boca Raton, USA: CRC Press.
13. Cidell, J.L. & Alberts, H.C. (2006). Constructing quality: the multi- national histories of chocolate. Geoforum, 37, 999-1007.
14. Doraiswamy, D., Mujumdar, A.M., Tsao, I., Beris, A. & Metzner, A.B. (1991). The Cox-Merz rule extended: a rheological model for concentrated suspensions and other materials with yield stress. Journal of Rheology, 35, 647-685. http://www.wisegeek.org/what-is-conching.htm. Accessed 14/05/2013
15. International Confectionery Association [ICA] (2000). Viscosity of cocoa and chocolate products. Analytical Method 46. Available from CAOBISCO, rue Defacqz 1, B-1000 Bruxelles, Belgium.
16. Keogh, M.K., Murray, C.A. & O'Kennedy, B.T. (2003). Effects of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate. International Dairy Journal, 13, 719-726.
17. Minifie, B.W. (1989). Chocolate, Cocoa and Confectionery - Science and Technology. London: Chapman & Hall.
18. Prawira, M. & Barringer, S.A. (2009). Effects of conching time and ingredients on preference of milk chocolate. Journal of Food Processing and Preservation, 33, 571-589.
19. Schantz, B. & Rohm, H. (2005). Influence of lecithin-PGPR blends on the rheological properties of chocolate. LWT - Food Science and Technology, 38, 41-45.
20. Seguine, E.S. (1988). Tempering. Manufacturing Confectioner, 11, 57-63.
21. Servais, C., Ranc, H. & Roberts, I.D. (2004). Determination of chocolate viscosity. Journal of Texture Studies, 34, 467-497.
22. Taylor, J.E., Van Damme, I., Johns, M.L., Routh, A.F. & Wilson, D.I. (2009). Shear Rheology of Molten Crumb Chocolate. Journal of Food Science, 74, 55-61.
23. Vavreck, A.N. (2004). Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements. International Journal of Food Science and Technology, 39, 465-468.
24. Yoo, B., Figueiredo, A.A. & Rao, M.A. (1994). Rheological Properties of Mesquite Seed Gum in Steady and Dynamic Shear. International Journal of Food Science and Technology, 27, 151-157.