Chocolate is typically produced with gravity fed, solid or shell molding techniques. The objective of this study is to examine the feasibility of molding chocolate with single-screw plastic processing techniques to improve production rate and decrease cooling time. Samples similar to miniature chocolate bars were produced using single screw extruding and injection molding machines. The textural properties of these samples were tested using XRD, DSC, and three-point flexural tests. Improvements were seen in both the crystallinity and the texture of the chocolate after injection molding was performed. Therefore, single screw molding methods can be used in chocolate production with the added benefits of increased production rates and improved textural qualities.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Monighetti, Katie Ann
• Draper, Rebecca Anne
• Baker, Jennifer L.

Contributors

• Butler, Andrew

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-050114-010231

Advisor

• Shivkumar, Satya

Year

• 2014

Date created

• 2014-05-01

Resource type

• Major Qualifying Project

Major

• Mechanical Engineering

Rights statement

• In Copyright