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Mesure topographique de la contraction du chocolat en cours de solidification.

Topographical measurement of the contraction of solidifying chocolate.

Auteurs : PINSCHOWER K., FRYER P. J., STAPLEY A. G. F.

Résumé

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.

Détails

  • Titre original : Topographical measurement of the contraction of solidifying chocolate.
  • Identifiant de la fiche : 2003-0898
  • Langues : Anglais
  • Source : Food & drink 2000. Processing solutions for innovative products.
  • Date d'édition : 12/09/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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