Numerical investigation of chocolate flushing processes (Vera Liebmann)

In recent years, the variety of chocolates has steadilyincreased, often leading to multiple chocolates beingproduced on one line. As a result, the frequency of so-calledflushing processes, where one chocolate is replaced by theother has increased. These processes are often designedinefficiently due to a lack of understanding of the processitself and the influencing process parameters. This thesisfocuses on developing numerical models which enable abetter understanding of the process, a way of modeling theinfluence of important process parameters, and a way ofoptimizing them in the future.The most detailed model is validated using experimentaldata. It is also used to determine a dimensionless approachfor evaluating the flushing process. The latter enables anefficient comparison of processes using different flushingprocess parameters. The influence of temperature, massflow rate and chocolate pairing is investigated.Insights from the most detailed model are used to developmodels with subsequently lower computational requirements.By reducing the considered domain to a straight pipewithout the influence of gravity, an analytical solution andan algebraic model are developed. Both enable the simulationof flushing processes within seconds.

Buch (Paperback), Englisch, 190 Seiten