Models for heat transfer in chocolate moulding.

被引：0
作者：
Tewkesbury, H
Stapley, AGF
Fryer, PJ
机构：
来源：
1997 JUBILEE RESEARCH EVENT, VOLS 1 AND 2 | 1997年
关键词：
chocolate; finite element method; heat-transfer;
D O I：
暂无
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The chocolate manufacturing industry involves processes which depend critically on temperature control. Modern engineering practice uses computational models to solve for temperature fields within complex objects: such work is not widespread in food processing. We report a study of the use of computational models to enable prediction of temperature fields in a product throughout manufacture, in particular from the tempered molten chocolate stage to the finished confectionery item.
引用
收藏
页码：829 / 832
页数：4
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