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.
Worcester Polytechnic Institute
Major Qualifying Project
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