par Debaste, Frédéric ;Kegelaers, Yves ;Ben Amor, Hatem ;Halloin, Véronique
Référence European Congress of Chemical Engineering (6th: 19-21 septembre 2007: Copenhague, Danemark)
Publication Non publié, 2007-09-20
Communication à un colloque
Résumé : The tempering of chocolate, i.e. the process of crystallization of the desired morph; is a key step in its manufacturing by professional chocolatiers. In this work, a model of a tempering process based on seeding with solid chocolate grains is developed to enhance understanding and control of the system. The model aims to predict temperature field during melting and crystallization of the product. Therefore a mechanical stirrer is designed to simulate the manual mixing. Resulting flow field is modeled using CFD. Based on simulation results, the heat transfer problem is simplified using an effective thermal conductivity. The parameter value is fitted on experimental results. The heat conduction equation obtained is solved using Comsol Multiphysics. Melting of chocolate particles is added to the model using a sink term having the form of a kinetic reaction whose parameters are identified from an adiabatic melting experiment. The resulting model gives an accurate prediction of the cooling rate and the temperature field within the melted chocolate seeded with small solid grains.