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Windhab, Erich Josef
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The detailed insights into the interaction between pre-crystallized chocolate mass, mold, cooling tunnel and cooling air flow have identified the heat transport characteristics of the mold as a decisive link in the chain of action between product mass and cooling tunnel or cooling air flow. The differences in spatial distribution of heat dissipation cause local differences in product quality. Up to this point, this has not been controlled and the product can show so called “cooling spots” on a micro-scale and up to differences in stabilities compared to neighboring chocolates from at the same height (makro-scale). These differences in storage- and temperature stability are mostly recognized after storage or by the customer. Properties such as white-ish surface (fat bloom) and lack in characteristic melting, consistency and texture of the chocolate have been identified. Therefore, we aim to improve the optimization of molds for chocolate confectionary products with a view to their aerodynamic and thermal properties. This helps to provide an ensemble of technological possibilities for the optimization of cooling and crystallization / product contraction processes. In the last decade, all the relevant technological components of the process chain, both in terms of their process engineering, material science and physical principles, as well as their application-oriented transfer into industrial process technologies were investigated. Noninvasive in-line and on-line measurement techniques (DetachLog), infrared measurements, and heat flux sensors are therefore crucial. This work is now complemented with an integrative optimization approach. In a first step, the design characteristics of a chocolate mold in an air-flow field was investigated using a FEM approach. The length of the leading edge of the mold was found to be the most crucial characteristic influencing the local heat transfer coefficient on top and on the bottom of the mold. Investigation of micro-roughness on top of the mold were found to be not influencing the thickness of the laminar sublayer and therefore the local heat transfer coefficient. Both could be shown with the FEM approach and in measurements in the FPE cooling tunnel. In a second step, the influence of surface quality on the detachment of the chocolate and its contraction behavior was investigated. There an uneven contraction behavior was found for high-gloss and biloxit MakrolonTM surfaces Show more
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Organisational unit03345 - Windhab, Erich Josef
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