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Optimisation of processing conditions and rheological properties using stephan mixer as conche in small‐scale chocolate processing
Author(s) -
Aidoo Roger P.,
Clercq Nathalie De,
Afoakwa Emmanuel O.,
Dewettinck Koen
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12360
Subject(s) - thixotropy , rheology , rheometer , materials science , yield (engineering) , shear rate , viscosity , volumetric flow rate , process engineering , composite material , chromatography , chemistry , engineering , mechanics , physics
Summary This study investigated the suitability of S tephan mixer for use as conche during small‐scale chocolate production in an attempt to reduce cost and processing time. Molten chocolate was processed using the S tephan mixer under different temperature and time combinations and B uhler Elk'Olino conche (as reference), and the flow properties (Casson plastic viscosity, Casson yield stress and thixotropy) were studied using a shear‐rate‐controlled rheometer. Optimum settings of 65 °C for 10 min at 443 g dry conching followed by 50 °C for 15 min at 443 g wet conching in the S tephan mixer resulted in similar flow properties as the reference sample. Increasing the blade rotary speed for both dry and wet conching resulted in a decrease in flow properties. The S tephan mixer proved to be suitable for conching small‐scale (approximately 1 kg) chocolate productions and could be explored as a fast and cost‐effective method for small‐scale chocolate conching processes.