Removal of crystalline confectionery material from hard surfaces
Cleaning of surfaces in contact with chocolate is necessary in chocolate manufacturing to ensure high production quality. This research was carried out to study the removal behaviour of solid dark chocolate from three surface materials; stainless steel 316, polycarbonate and polytetrafluoroethylene...
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| Format: | Thesis Book |
| Language: | English |
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Table of Contents:
- 1. Introduction
- 2. Literature review
- 3. Materials and methodology
- 4. Crystallisation and rheological study
- 5. Force measurement using micromanipulation technique and texture analyser
- 6. Removal behaviour of solid chocolate layer using flow cell cleaning rig
- 7. Conclusions and recommendations