| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Dewettinck, Koen
Ghent University
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (25/25 displayed)
- 2024Insights in the structural hierarchy of statically crystallized palm oilcitations
- 2024Insights in the structural hierarchy of statically crystallized palm oilcitations
- 2024Unravelling the hierarchical structure of saturated monoacid triglycerides during crystallization : a comprehensive time-resolved X-ray scattering studycitations
- 2024Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact materialcitations
- 2024From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oilcitations
- 2024Interactions between mono- and triglycerides in hybrid fat blends : from static to dynamic processing
- 2023Accurate evaluation of the flow properties of molten chocolate : circumventing artefactscitations
- 2023Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa buttercitations
- 2023Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifierscitations
- 2023Effect of temperature during production and storage of monoglyceride oleogels
- 2022Microstructure development in semi-liquid shortenings upon storage
- 2022Microstructure development in semi-liquid shortenings upon storage
- 2021Combining fat and waxes in hybrid systems for bakery application
- 2020The effect of cooling on crystallization and physico-chemical properties of puff pastry shortening made of palm oil and anhydrous milk fat blendscitations
- 2020Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallizationcitations
- 2018The potential of waxes to alter the microstructural properties of emulsion-templated oleogelscitations
- 2017Oil structuring properties of monoglycerides and phytosterols mixturescitations
- 2017Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogelscitations
- 2017Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogelscitations
- 2016Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting propertiescitations
- 2015Fumed silica-based organogels and 'aqueous-organic' bigelscitations
- 2015Rheological characterization of gel-in-oil-in-gel type structured emulsionscitations
- 2014Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processingcitations
- 2010On the fractional crystallization of palm olein:Solid solutions and eutectic solidificationcitations
- 2009Influence of shear flow on polymorphic behavior and microstructural development during palm oil crystallizationcitations
Places of action
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article
Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing
Abstract
This study investigated the suitability of Stephan 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 Stephan mixer under different temperature and time combinations and Buhler 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 Stephan 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 Stephan 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 smallscale chocolate conching processes.