Aero- and thermodynamical optimization of cooling tunnels for chocolate systems

Our sensors are used in many industries to develop new technologies where thermal energy transfer processes are involved, as they accurately measure the heat flux through many surfaces. The latest example is a doctoral thesis by Lucas Grob, a researcher at the Institute of Food, Nutrition, and Health (part of the ETH in Zurich, Switzerland). Its title is “Aero- and thermodynamical optimization of cooling tunnels for chocolate systems”, available for download at the ETH’s website.

Thermal management processes are ubiquitous in the food industry, including the cooling of fat continuous food systems such as butter, margarine/spreads, and chocolate. To optimize this process, it’s critical to quantify the process-structure-property relationship throughout the whole manufacturing process. The author used gSKIN® XO sensor to get the data needed for developing a new model and novel ideas to optimize the process and get a better chocolate surface, more appealing to foodies and chocolate lovers. 

This thesis is yet another example of the wide range of use cases for our sensors. We would like to congratulate the author for his achievement, and we kindly invite you to know more about our sensors in our webpage.  

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