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Topographical measurement of the contraction of solidifying chocolate.

Author(s) : PINSCHOWER K., FRYER P. J., STAPLEY A. G. F.

Summary

During industrial chocolate production, liquid chocolate is subjected to a complex tempering process prior to moulding in order to produce a product with a suitable crystal form. In contrast to tempered material, untempered chocolate does not separate easily from the mould. The industrial need is to quantify shape change as a function of the process history to enable better mould and process design. The authors used a non-invasive metrological device to detect height changes during solidification of a material. The deformation of chocolates with different thermal histories was studied. The method can clearly distinguish between tempered and untempered chocolate.

Details

  • Original title: Topographical measurement of the contraction of solidifying chocolate.
  • Record ID : 2003-0898
  • Languages: English
  • Source: Food & drink 2000. Processing solutions for innovative products.
  • Publication date: 2000/09/12
  • Document available for consultation in the library of the IIR headquarters only.

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