Abstract:Taste and melting behavior are important quality criteria for chocolate. Beyond these, the gloss, snap, and texture are relevant. Different process parameters influence the gloss as well as other criteria such as shell life and fat bloom resistance. In this work, a method to measure the gloss of chocolate is introduced and adapted to small chocolate articles. With this, the gloss could be measured reproducibly. Different process parameters are varied and the gloss of the chocolate is determined. Various method… Show more
“…The gloss differences measured by Schomaker et al 5, 6 correlate with the results of the inhomogeneous flow and temperature profiles. To improve the uniformity of the gloss, the air flow above and below a mold must be led in such a way that the local heat transfer slightly differs.…”
Section: Discussionmentioning
confidence: 58%
“…[3,4]. The August Storck KG has also already dealt with possible causes: Schomaker et al [5,6] investigated the influence of integral process parameters on the gloss of chocolate products. They found out that, in addition to the crystal structure, the surface roughness of the molds has the strongest influence on the gloss.…”
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 which has been precrystallized 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. Therefore, the resulting flow profile and temperature profile are numerically studied in this work.
“…The gloss differences measured by Schomaker et al 5, 6 correlate with the results of the inhomogeneous flow and temperature profiles. To improve the uniformity of the gloss, the air flow above and below a mold must be led in such a way that the local heat transfer slightly differs.…”
Section: Discussionmentioning
confidence: 58%
“…[3,4]. The August Storck KG has also already dealt with possible causes: Schomaker et al [5,6] investigated the influence of integral process parameters on the gloss of chocolate products. They found out that, in addition to the crystal structure, the surface roughness of the molds has the strongest influence on the gloss.…”
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 which has been precrystallized 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. Therefore, the resulting flow profile and temperature profile are numerically studied in this work.
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