Process Innovation for accurate chocolate deposition (PINNACLE)

精确巧克力沉积的工艺创新 (PINNACLE)

• 批准号: 101714
• 金额: $ 42.35万
• 依托单位: WYMBS ENGINEERING LTD
• 依托单位国家: 英国
• 项目类别: Collaborative R&D
• 财政年份: 2014
• 资助国家: 英国
• 起止时间: 2014 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=101714
• 关键词: Process; Innovation; accurate; chocolate; deposition

The project addresses the need for a controlled process for precisely depositing formulated food products, allowing for optimisation in a sustainable and stable manner. Pinnacle will focus on one key product during the project, chocolate, a complex formulated product consisting of cocoa, fat, sugar and proteins which undergoes crystallization to form the solid product. Deposition of molten chocolate is critical in the manufacturing process to achieve and maintain the crystalline form and is a key element of product formulation and flavour development. Currently, deposition is an uncontrolled, non-scientific black-art with little known about its influence on formulation. Depositing systems are outdated and inefficient, lacking the flexibility required to adapt new global, standardised approaches to chocolate manufacturing and regional variation in formulation. Pinnacle will utilise state-of-the-art simulation techniques, in-process sensing technology and advanced manufacturing processes to develop a step change in depositing technology, capable of monitoring and adapting to changes in the ingredients, providing a foundation for future optimisation of chocolate formulation.

该项目解决了对精确存放配方食品的受控过程的需求，从而以可持续和稳定的方式进行优化。品尼高将专注于一个关键产品在项目期间，巧克力，一个复杂的配方产品，包括可可，脂肪，糖和蛋白质，经历结晶形成固体产品。熔融巧克力的沉积在制造过程中至关重要，以实现和保持晶体形式，并且是产品配方和风味开发的关键要素。目前，沉积是一种不受控制的，非科学的黑艺术，其对配方的影响知之甚少。存放系统过时且效率低下，缺乏适应新的全球标准化巧克力制造方法和区域配方差异所需的灵活性。Pinnacle将利用最先进的模拟技术、过程中传感技术和先进的制造工艺，开发一种能够监控和适应成分变化的沉积技术，为未来巧克力配方的优化奠定基础。