Modelling and experimental evaluation of high-pressure expression of cocoa nibs

M.J. Venter, N.J.M. Kuipers, A.B. de Haan

Research output: Contribution to journalArticleAcademic

17 Citations (Scopus)

Abstract

The ability of the Shirato model to describe the expression of dry cocoa nibs in a hydraulic press at pressures of 20–80 MPa was compared with that of a numerically solved conservation laws model based on mass and momentum balances. Experimental data were used to determine the material constants involved in both models at 40, 80 and 100 °C. The Shirato model more accurately describes the final average porosity at different pressures. The Shirato model was therefore used to calculate the influence of the pressure, pressing time and mass of nibs used on the expression process. The calculation results followed the experimentally observed trends. The Shirato model was also used to describe the expression behaviour of cocoa liquor (finely grinded cocoa nibs) at 100 °C and pressures of 20–70 MPa. It was calculated that the filtration stage is absent at these pressures. However, the behaviour of cocoa liquor can only be accurately described with the Shirato model for the last part of the expression process (>100 s).
Original languageUndefined
Pages (from-to)1157-1170
JournalJournal of Food Engineering
Volume80
Issue number4
DOIs
Publication statusPublished - 2007

Keywords

  • Cocoa liquor
  • Cocoa nibs
  • Shirato model
  • IR-78620
  • Hydraulic filter press
  • Cocoa butter
  • Expression

Cite this

Venter, M.J. ; Kuipers, N.J.M. ; de Haan, A.B. / Modelling and experimental evaluation of high-pressure expression of cocoa nibs. In: Journal of Food Engineering. 2007 ; Vol. 80, No. 4. pp. 1157-1170.
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abstract = "The ability of the Shirato model to describe the expression of dry cocoa nibs in a hydraulic press at pressures of 20–80 MPa was compared with that of a numerically solved conservation laws model based on mass and momentum balances. Experimental data were used to determine the material constants involved in both models at 40, 80 and 100 °C. The Shirato model more accurately describes the final average porosity at different pressures. The Shirato model was therefore used to calculate the influence of the pressure, pressing time and mass of nibs used on the expression process. The calculation results followed the experimentally observed trends. The Shirato model was also used to describe the expression behaviour of cocoa liquor (finely grinded cocoa nibs) at 100 °C and pressures of 20–70 MPa. It was calculated that the filtration stage is absent at these pressures. However, the behaviour of cocoa liquor can only be accurately described with the Shirato model for the last part of the expression process (>100 s).",
keywords = "Cocoa liquor, Cocoa nibs, Shirato model, IR-78620, Hydraulic filter press, Cocoa butter, Expression",
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Modelling and experimental evaluation of high-pressure expression of cocoa nibs. / Venter, M.J.; Kuipers, N.J.M.; de Haan, A.B.

In: Journal of Food Engineering, Vol. 80, No. 4, 2007, p. 1157-1170.

Research output: Contribution to journalArticleAcademic

TY - JOUR

T1 - Modelling and experimental evaluation of high-pressure expression of cocoa nibs

AU - Venter, M.J.

AU - Kuipers, N.J.M.

AU - de Haan, A.B.

PY - 2007

Y1 - 2007

N2 - The ability of the Shirato model to describe the expression of dry cocoa nibs in a hydraulic press at pressures of 20–80 MPa was compared with that of a numerically solved conservation laws model based on mass and momentum balances. Experimental data were used to determine the material constants involved in both models at 40, 80 and 100 °C. The Shirato model more accurately describes the final average porosity at different pressures. The Shirato model was therefore used to calculate the influence of the pressure, pressing time and mass of nibs used on the expression process. The calculation results followed the experimentally observed trends. The Shirato model was also used to describe the expression behaviour of cocoa liquor (finely grinded cocoa nibs) at 100 °C and pressures of 20–70 MPa. It was calculated that the filtration stage is absent at these pressures. However, the behaviour of cocoa liquor can only be accurately described with the Shirato model for the last part of the expression process (>100 s).

AB - The ability of the Shirato model to describe the expression of dry cocoa nibs in a hydraulic press at pressures of 20–80 MPa was compared with that of a numerically solved conservation laws model based on mass and momentum balances. Experimental data were used to determine the material constants involved in both models at 40, 80 and 100 °C. The Shirato model more accurately describes the final average porosity at different pressures. The Shirato model was therefore used to calculate the influence of the pressure, pressing time and mass of nibs used on the expression process. The calculation results followed the experimentally observed trends. The Shirato model was also used to describe the expression behaviour of cocoa liquor (finely grinded cocoa nibs) at 100 °C and pressures of 20–70 MPa. It was calculated that the filtration stage is absent at these pressures. However, the behaviour of cocoa liquor can only be accurately described with the Shirato model for the last part of the expression process (>100 s).

KW - Cocoa liquor

KW - Cocoa nibs

KW - Shirato model

KW - IR-78620

KW - Hydraulic filter press

KW - Cocoa butter

KW - Expression

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