Continuous High Shear Research Articles

Modelling of the continuous high shear rate conching process for chocolate

An extensive analytically deduced model for energy processes is presented for the structural modification of chocolate mass during continuous conching. The transport behaviour of chocolate mass in the conching equipment in the axial direction is described by a suitable differential equation taking into account axial mixing of the chocolate mass. For modelling of structural modification, the required power of the shearing elements dissipated in the chocolate mass, and energy required for structural modification of the chocolate mass is used. The process model obtained describes the axial temperature distribution of chocolate mass in the conching equipment. By means of the model, the energy required to modify the structure of the chocolate mass during continuous conching is determined.