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Modelling the cooling kinetics of chocolate coatings with respect to final product quality

  • Published:1998-06 Issue:4 Volume:36 Page:371-384
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Franke Knut

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. A pulsed low resolution NMR study on crystallization and melting processes of cocoa butter;Brosio;Journal of the American Oil Chemists' Society,1980

2. A finite difference model for heat and mass transfer in products with internal heat generation and transformation;Chau;Journal of Food Science,1990

3. Freezing time predictions for different final product temperatures;Cleland;Journal of Food Science,1984

4. Temperaturverlauf beim Abkühlen und Erstarren von Schokoladenmasse-Messen oder Berechnen?;Franke;Süsswaren,1994

5. Temperaturverlauf beim Abkühlen und Erstarren von Schokoladenerzeugnissen-Messen oder Berechnen?;Franke;Süsswaren,1994

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1. Chocolate;Confectionery Science and Technology;2017-10-10

2. References;Confectionery and Chocolate Engineering;2016-11-29

3. Measuring and modelling the structure of chocolate;AIP Conference Proceedings;2015

4. Computational Fluid Dynamics Approaches in Quality and Hygienic Production of Semisolid Low-Moisture Foods: A Review of Critical Factors;Journal of Food Science;2014-09-15

5. Online Tempercurve Analysis of Praline Products with the Objective of Cooling Process Optimization;Journal of Food Process Engineering;2012-09-14
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