Phenomenological model for predicting the “Conching Degree” of chocolate

González, Camila; Acosta, Elly V.; Muñoz, Diego A.; Torres, Jonathan Rúa; Gallego, Wilmar Valencia; Rivas, Juan Camilo Mazo

doi:10.1016/j.jfoodeng.2020.110147

Cited by 6 publications

(11 citation statements)

References 22 publications

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“…Not adding the whole amount of cocoa butter during the first few hours of conching positively affects chocolate quality, as increased exposure of particles’ surface and higher mechanical energy input accelerates most physicochemical transformations responsible for flavor, texture, and rheology development. Temperature increment, ventilation, and shearing during dry conching increase the mass transfer of water from chocolate mass to the headspace, whereas some volatiles associated with off‐flavors are solvated and dragged along with water vapor leaving the conche (Beckett et al., 2017; González, Acosta, Muñoz, et al., 2021). Augusto et al.…”

Section: Principles and Styles Of Conchingmentioning

confidence: 99%

The role of conching in chocolate flavor development: A review

Augusto

Bolini

2022

Comp Rev Food Sci Food Safe

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Chocolate is an indulgent product whose consumption is mostly motivated by its alluring sensory properties. Among them, flavor stands as the key driver for consumer preference and purchase intention. Flavor is a complex multimodal perception whose discrimination depends mostly on the retronasal aromas associated with the presence of odor-active compounds in the matrix. The development of chocolate flavor relies on several factors, ranging from intrinsic properties of raw materials to formulation and processing conditions. As the last step of liquid chocolate manufacture, conching develops proper fluidity/texture and finetunes flavor, by means of intensive mixing and continuous heating of chocolate mass for several hours. Time and temperature are the main parameters determining the extent of conching effects upon flavor, despite factors such as ventilation, energy input onto chocolate mass, and configuration of conching machine being also relevant to some of the physicochemical mechanisms involved in flavor modification. Overall, conching impacts chocolate flavor by either changing the concentration of key odor-active compounds or modifying their distribution throughout the matrix, affecting their binding to other components and, ultimately, their rate of release during ingestion. The present review aims to gather evidence on the physicochemical transformations promoted by conching responsible for flavor enhancement and overall sensory quality of chocolates.

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Section: Principles and Styles Of Conchingmentioning

confidence: 99%

The role of conching in chocolate flavor development: A review

Augusto

Bolini

2022

Comp Rev Food Sci Food Safe

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“…To perform state estimation, the observations with explicit physical insight in a mathematical model is a necessary task [11]. In that sense, the Phenomenological Based models for predicting the CD of chocolate [9] and the chocolate's structural changes during conching process [10] will be used to verify the observability. These models allow to follow the evolution of the CD as a chocolate's quality indicator and the dynamic evolution of chocolate's rheological variables.…”

Section: Mathematical Model For the Conching Processmentioning

confidence: 99%

“…Furthermore, in the liquid stage, there is an addition of cocoa butter and/or emulsifier promoting mixing and ending the development of the required flow properties [1]. Figure 1 shows the block diagram representation of the Process Systems PS used to develop the considered mathematical model [9,10]. Mass and energy balances were performed on each P S. Based on the proposed balances, the basic I and II.…”

Section: Mathematical Model For the Conching Processmentioning

confidence: 99%

“…Finally, nine parameters were identified from experimental data. The details of the model construction can be found in [9,10].…”

Section: Mathematical Model For the Conching Processmentioning

confidence: 99%

“…In this work, a PBSM for the conching process, which was previously reported [9,10], will be use with the aim of verifying observability as a first condition for the solution of a state estimation problem. In addition, an initial proposal for the estimation of both the CD and the viscosity of a chocolate batch is addressed and some preliminary results are presented.…”

Section: Introductionmentioning

confidence: 99%

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Observability analysis and state estimator proposal for the chocolate conching process

Acosta

et al. 2021

2021 IEEE 5th Colombian Conference on Automatic Control (CCAC)

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The conching process is a crucial stage involving the development of sensory attributes and rheological properties of the final product. Currently, the monitoring of critical variables during this process is done off-line through extensive measurements with conventional methodologies based on laboratory analysis, e.g., the quantification of the concentration of the volatile active compounds of the flavor and aroma of a chocolate batch and its viscosity. All of them are related to an indicator for the chocolate sensory quality known as Conching Degree (CD). In this work, the observability analysis for a Phenomenological Based Model for the conching process is done as a first condition for the solution of a state estimation problem. Besides, the initial idea of a virtual sensor is proposed considering the available measurements from the conching process.

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