Thesis Type: Postgraduate
Institution Of The Thesis: Uludağ Üniversitesi, Turkey
Approval Date: 2005
Thesis Language: Turkish
Student: YASİN ALTAY SİLSÜPÜR
Supervisor: MUHSİN KILIÇ
Abstract:In this study, it's mentioned that the heat and mass transfer are very important for the chocolate and waffle manufacturing and the importance of the cooling time to crystallization of chocolate forming structure. In this study it is mentioned that the modelling the kinetic chocolate coating's cooling time. This modelling will be a good assistant and guide for the chocolate manufacturers about choosing the best cooling conditions for their specific products without expensive production trials. Cooling of chocolate coated products requires cooling tunnels with optimal settings according to the product and chocolate properties to get the desired quality. In this study the modelling of the cooling chocolate coatings is based on one dimensional.