Contribution to the modelling of chocolate tempering process

Debaste, Frédéric; Kegelaers, Yves; Liégeois, Sophie; Amor, Hatem Ben; Halloin, Véronique

doi:10.1016/j.jfoodeng.2008.03.019

Cited by 39 publications

(32 citation statements)

References 9 publications

(10 reference statements)

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“…Tempering is a precise, temperaturesensitive process used to bring cocoa butter into a stable crystalline form [39]. Most manufactured chocolates have been tempered to give them hardness and shine.…”

Section: Endnotementioning

confidence: 99%

Assessing the effect of shape on the evaluation of expected and actual chocolate flavour

Wang

Carvalho

Persoone³

et al. 2017

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Background: Shape can play an important role in our perception of food. In this study, the consequences of crossmodal correspondences between shape and taste on the expected and actual experience of eating chocolate were evaluated. Participants were given two identical dark chocolates differing only in terms of their shape (round or angular) and then rated their expectations of sweetness, bitterness, creaminess and liking. Subsequently, they rated their experience of those attributes on tasting the chocolates. Repeated-measures multivariate analyses (RM-MANOVA) of variance were conducted to assess the role of chocolate shape and cacao content on expected and post-taste chocolate ratings. In addition, we assessed the differences between expected and post-taste ratings for each chocolate shape. Results: The results revealed that the shape of the chocolate significantly influenced expected sweetness, bitterness and creaminess. By contrast, it had no significant effect on post-tasting ratings. The round chocolates were judged to be less sweet, more bitter, less creamy and liked less than expected, whereas the angular chocolates were judged to be slightly more creamy than expected. Conclusions: The theory of assimilation and contrast is outlined as one plausible mechanism behind the differences between expectation and the actual taste experience. Implications for food product design and directions for future research are discussed.

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Section: Endnotementioning

confidence: 99%

Assessing the effect of shape on the evaluation of expected and actual chocolate flavour

Wang

Carvalho

Persoone³

et al. 2017

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“…A detailed description of the heat transfer equation can be found in Debaste et al [4]. The idea was to include the contribution of conductive and convective terms on heat transfer in one single term, expressed as a conductive term with an effective thermal conductivity coefficient.…”

Section: Mathematical Modelmentioning

confidence: 99%

“…Details on the values of the coefficients for the boundary conditions can be found in Debaste et al [4].…”

Section: Mathematical Modelmentioning

confidence: 99%

“…Enhancement due to the new expression of the heat sink can therefore be highlighted in this initial period. After 200 ms, the model is the same as the one validated by Debaste et al [4].…”

Section: Measured and Modeled Temperature Evolution In The Bowlmentioning

confidence: 99%

“…It is based on a previously published model by Debaste et al [4] studying the tempering process in a stirred bowl using a two-dimensional axisymmetric geometry. In this first paper, the heat sink produced by the melting of the cocoa butter pellets was modeled by an experimentally fitted kinetics.…”

Section: Introductionmentioning

confidence: 99%

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Modeling temperature in chocolate mass to predict tempering quality

Bettens¹,

Kegelaers

Haut³

et al. 2009

Euro J Lipid Sci & Tech

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A computational model is developed to predict the temperature in chocolate as a function of space and time during a new tempering process where pellets of seed crystals of form V are added to the melted chocolate. The model, a refined version of a previous one (Debaste et al., J Food Eng. 2008, 88, 568-575) including a new expression for the heat sink, is based on the energy equation, simplified by the use of an effective thermal conductivity. A shrinking core model is used to express the heat sink term associated with the melting of pellets. The width of the limit layer around the pellets is the fitting parameter. The model is validated on experimental temperature profiles in bowls and compared to a previous kinetic model. The quality of tempering is then assessed by differential scanning calorimetry. Combining this information with the model, the quality of tempering based on the initial experimental conditions is predicted.

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References

2016

Confectionery and Chocolate Engineering

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Contribution to the modelling of chocolate tempering process

Cited by 39 publications

References 9 publications

Assessing the effect of shape on the evaluation of expected and actual chocolate flavour

Assessing the effect of shape on the evaluation of expected and actual chocolate flavour

Modeling temperature in chocolate mass to predict tempering quality

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