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Aeration control of solidifying lipid matrices
Citation Link: https://doi.org/10.15480/882.3102
Publikationstyp
Doctoral Thesis
Date Issued
2020-02
Sprache
German
Author(s)
Advisor
Referee
Title Granting Institution
Technische Universität Hamburg
Place of Title Granting Institution
Hamburg
Examination Date
2020-02-14
Institut
TORE-DOI
TORE-URI
Citation
Technische Universität Hamburg (2020)
Aerated chocolate is one important lipid based product and its texture differentiation is of great
importance for the food industry. The aim of this project is to find the most suitable process control
for various dimensions of consumer preference. The high pressure aeration was experimentally
investigated with the aim to develop a kinetic model of foam formation. It was found, that the
differentiation through product texture can be realised by varying the chocolate composition or the
process parameters. A MATLAB Model for the prediction of bubble formation, growth and coalescence
was successfully developed and evaluated. This findings could further enable a better control of the
chocolate aeration process to obtain the production of various aerated chocolate products.
importance for the food industry. The aim of this project is to find the most suitable process control
for various dimensions of consumer preference. The high pressure aeration was experimentally
investigated with the aim to develop a kinetic model of foam formation. It was found, that the
differentiation through product texture can be realised by varying the chocolate composition or the
process parameters. A MATLAB Model for the prediction of bubble formation, growth and coalescence
was successfully developed and evaluated. This findings could further enable a better control of the
chocolate aeration process to obtain the production of various aerated chocolate products.
Subjects
aerated chocolate
high pressure aeration
foam formation model
Matlab
chocolate composition
process control
DDC Class
620: Ingenieurwissenschaften
More Funding Information
Nestlé Product Technology Centre York
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Name
Dissertation Linda Ehlerman_TUHHBIB.pdf
Size
9.67 MB
Format
Adobe PDF