Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables
Couverture chocolate is highly demanded by consumers. Dark couverture chocolate is known as chocolate with high proportion of cocoa. There are several parameters that need to be considered to ensure the quality of this chocolate. One of the important chocolate qualities is hardness. In chocolate mak...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | BIO Web of Conferences |
| Subjects: | |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2023/25/bioconf_icosia2023_04002.pdf |
| _version_ | 1797353070356594688 |
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| author | Rosmindari Shiammita Saputro Arifin Dwi Bintoro Nursigit |
| author_facet | Rosmindari Shiammita Saputro Arifin Dwi Bintoro Nursigit |
| author_sort | Rosmindari Shiammita |
| collection | DOAJ |
| description | Couverture chocolate is highly demanded by consumers. Dark couverture chocolate is known as chocolate with high proportion of cocoa. There are several parameters that need to be considered to ensure the quality of this chocolate. One of the important chocolate qualities is hardness. In chocolate making, which is affected by the tempering process. Generally, the tempering process is carried out manually or automatically. Manual tempering is done by hand and is difficult to control the process temperature. Therefore, an automatic tempering machine was chosen in this study by controlling the tank and tempering temperatures. The purpose of the research was to optimize the combined effect between tank temperatures and tempering temperatures of the automatic tempering machine on the chocolate hardness parameter. Different ranges of the tank and tempering temperatures were applied to the chocolate mass processed in the machine. Chocolate hardness during storage was in the range 12.27 to 20.19 N/mm2 in 45oC tank and 32.5oC tempering temperature. The optimum of the tank and tempering temperatures were 45oC-32.5oC (A), 48oC-32.5oC (B), and 50oC-31.5oC (C) which resulted in different k values and glossy appearances. The k values for A, B, and C were -0.00195; -0.0024; and -0.0031, respectively. While the determination coefficients for A, B, and C were 0.8970; 0.8887; and 0.9013, respectively. |
| first_indexed | 2024-03-08T13:25:53Z |
| format | Article |
| id | doaj.art-c3868cdeafb54b6ebe9c7c5c67393b27 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-03-08T13:25:53Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-c3868cdeafb54b6ebe9c7c5c67393b272024-01-17T14:58:04ZengEDP SciencesBIO Web of Conferences2117-44582023-01-01800400210.1051/bioconf/20238004002bioconf_icosia2023_04002Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as VariablesRosmindari Shiammita0Saputro Arifin Dwi1Bintoro Nursigit2Departement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah MadaDepartement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah MadaDepartement of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah MadaCouverture chocolate is highly demanded by consumers. Dark couverture chocolate is known as chocolate with high proportion of cocoa. There are several parameters that need to be considered to ensure the quality of this chocolate. One of the important chocolate qualities is hardness. In chocolate making, which is affected by the tempering process. Generally, the tempering process is carried out manually or automatically. Manual tempering is done by hand and is difficult to control the process temperature. Therefore, an automatic tempering machine was chosen in this study by controlling the tank and tempering temperatures. The purpose of the research was to optimize the combined effect between tank temperatures and tempering temperatures of the automatic tempering machine on the chocolate hardness parameter. Different ranges of the tank and tempering temperatures were applied to the chocolate mass processed in the machine. Chocolate hardness during storage was in the range 12.27 to 20.19 N/mm2 in 45oC tank and 32.5oC tempering temperature. The optimum of the tank and tempering temperatures were 45oC-32.5oC (A), 48oC-32.5oC (B), and 50oC-31.5oC (C) which resulted in different k values and glossy appearances. The k values for A, B, and C were -0.00195; -0.0024; and -0.0031, respectively. While the determination coefficients for A, B, and C were 0.8970; 0.8887; and 0.9013, respectively.https://www.bio-conferences.org/articles/bioconf/pdf/2023/25/bioconf_icosia2023_04002.pdfdark chocolate couverturetemperinghardnessnewton’s law of cooling |
| spellingShingle | Rosmindari Shiammita Saputro Arifin Dwi Bintoro Nursigit Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables BIO Web of Conferences dark chocolate couverture tempering hardness newton’s law of cooling |
| title | Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables |
| title_full | Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables |
| title_fullStr | Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables |
| title_full_unstemmed | Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables |
| title_short | Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables |
| title_sort | changes of dark couverture chocolate hardness during storage tempered using automatic tempering machine with tank and tempering temperature as variables |
| topic | dark chocolate couverture tempering hardness newton’s law of cooling |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2023/25/bioconf_icosia2023_04002.pdf |
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