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...

Full description

Saved in:
Bibliographic Details
Main Author: Nurul Zaizuliana Rois Anwar (Author)
Format: Thesis Book
Language:English
Subjects:
Tags: Add Tag
No Tags, Be the first to tag this record!
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