4 replies to this topic

[jairaj]

Hey there guys, as you can probably notice im new to this forum. Anyways i have a simple problem, well more of a misunderstanding. Im trying to ascertain the cooling duty that would be required to cool a chocolate mixture down to approximately 15 degrees Celciuis from approxiately 45 degrees Celcuis. Im having difficlties in determining the heat capacity of the chocolate. These ingredients are things like frothed or foamed egg albumin.
Any help comments suggestions insights would be invaluable to me. Please respond as soon as you guys can
thanks,

[Zauberberg]

Hello Jairaj,

This is very interesting question and I found myself wondering about this issue. However, here are some general answers from Materials Research Society; Google offers some additional results.

Effective heat capacity of milk chocolate as a function of temperature, after different cooling rates:
http://myweb.dal.ca/...20Chocolate.pdf

Regards,

[jairaj]

Hello Jairaj,

This is very interesting question and I found myself wondering about this issue. However, here are some general answers from Materials Research Society; Google offers some additional results.

Effective heat capacity of milk chocolate as a function of temperature, after different cooling rates:
http://myweb.dal.ca/...20Chocolate.pdf

Regards,

Thanks for your views and the info Zauberberg, my problem is two fold in the sense that my projects deal concurrently with both milk chocolate and dark chocolate, well Mont, which is a form of Nougat. The reason why im keen on establishing the cooling duty of teh Mont, is due to fact that the cooling system is either cooling teh Mont to temperature thats causes the Mont to harden or not enough so that the Mont is to pliable. If i can ascertain the theoretical expectation with regards to the cooling duty then i would be able to look into the cooling system with more detail.
With regards to teh Milk chocolate, my primary problem is the cooling during transportation. This transportation is from teh conch to the storage tanks. The fats begin to solidify and cause constrictions in the pipe line thus causing blockages and pressurization of the pipe seals. Therefore, periodical flushing of the line has to take place and this drastically affects the rate of production.
The only reason im elaborating on this issue is due to your interest in with this regard.
Your views and suggestions are greaty appreicated Zau.
Regrds, Jairaj

[papaya]

Very interesting indeed. I didn't know that Chocolates are involved in such a complex physics.

Can you do a simple trial and error to find out the best cooling system? Most bakeries do that don't they?

Interesting to see how the whole process works.

Thanks for your views and the info Zauberberg, my problem is two fold in the sense that my projects deal concurrently with both milk chocolate and dark chocolate, well Mont, which is a form of Nougat. The reason why im keen on establishing the cooling duty of teh Mont, is due to fact that the cooling system is either cooling teh Mont to temperature thats causes the Mont to harden or not enough so that the Mont is to pliable. If i can ascertain the theoretical expectation with regards to the cooling duty then i would be able to look into the cooling system with more detail.
With regards to teh Milk chocolate, my primary problem is the cooling during transportation. This transportation is from teh conch to the storage tanks. The fats begin to solidify and cause constrictions in the pipe line thus causing blockages and pressurization of the pipe seals. Therefore, periodical flushing of the line has to take place and this drastically affects the rate of production.
The only reason im elaborating on this issue is due to your interest in with this regard.
Your views and suggestions are greaty appreicated Zau.
Regrds, Jairaj

[jairaj]

Very interesting indeed. I didn't know that Chocolates are involved in such a complex physics.

Can you do a simple trial and error to find out the best cooling system? Most bakeries do that don't they?

Interesting to see how the whole process works.

Thanks for your views and the info Zauberberg, my problem is two fold in the sense that my projects deal concurrently with both milk chocolate and dark chocolate, well Mont, which is a form of Nougat. The reason why im keen on establishing the cooling duty of teh Mont, is due to fact that the cooling system is either cooling teh Mont to temperature thats causes the Mont to harden or not enough so that the Mont is to pliable. If i can ascertain the theoretical expectation with regards to the cooling duty then i would be able to look into the cooling system with more detail.
With regards to teh Milk chocolate, my primary problem is the cooling during transportation. This transportation is from teh conch to the storage tanks. The fats begin to solidify and cause constrictions in the pipe line thus causing blockages and pressurization of the pipe seals. Therefore, periodical flushing of the line has to take place and this drastically affects the rate of production.
The only reason im elaborating on this issue is due to your interest in with this regard.
Your views and suggestions are greaty appreicated Zau.
Regrds, Jairaj

Hey papaya,
Yeah it is rather interesting, it even took me by surprise. Its more intricate and really fun at times, if you'd like to know more id be more than willing to give you info as u please. With regards to the trial error method, i really really wish that that was possible, you see im working with a cyle that consists of 8, 6 ton batches! thats the catch,lol. Ill take smaller subsamples but i need to detemine the specific heat capacities of the substance, for example, a 66% sugar syrup.
Any further comments would be appreciated, thanks papaya