TY  - BOOK
AU  - Navale  Abhishek Govind 
AU  - Rajesh, G.K (Guide)
TI  - Conching cum tempering machine for chocolate production
U1  - 631.3 
PY  - 2023///
CY  - Tavanur
PB  - Department of processing and food engineering, Kelappaji college of agricultural engineering and technology
KW  - cocoa
KW  - plantation crops
KW  - chocolate
KW  - milk chocolate
KW  - cadbury
KW  - processing and food engineering
N1  - M.Tech
N2  - Chocolate industries are fully dominated by multinational companies. There are 
several homemade chocolate units producing chocolate on a smaller scale. Consumers 
prefer branded chocolates over homemade chocolates because of their quality and texture. 
For obtaining good textured chocolate, the chocolate mix should be conched and tempered 
correctly. However, in case of homemade chocolate units run by Self-help Group (SHG), 
there is a lack of conching cum tempering machines at affordable prices. A small capacity 
conching cum tempering machine at affordable price would improve the quality of 
chocolate. Hence, in this study, an attempt has been made to develop a conching cum 
tempering machine for chocolate production, which is suitable for homemade chocolate 
units. The developed conching cum tempering machine consists of jacketed chamber with 
stone base, stone rollers and spring loaded scraper assembly, refrigeration system, motor 
and gear box, Variable Frequency Drive (VFD), water tank and water pump, control panel 
and vibration platform. The process variables used in the study were conching temperature 
(60,70 and 80°C), conching time (11, 14 and 17 h) and speed of rotation (60, 75 and 90 
rpm). The optimisation of conching process parameters was analysed using RSM based on 
the quality characteristics of the conched chocolate mix. The optimum conditions of 
conching process namely, conching temperature, conching time and speed of rotation were 
found to be 70°C, 14 h and 75 rpm, respectively. The tempering process variables used in 
the study were tempering temperature (27,29 and 31°C), tempering time (120, 150 and 
180min) and speed of rotation (40,60 and 75 rpm). The optimum conditions of tempering 
process namely, tempering temperature, tempering time and speed of rotation was found 
to be 29°C, 180 min and 60 rpm, respectively. The physicochemical properties of chocolate 
produced at optimized conching cum tempering process such as fat, protein, total sugar, 
carbohydrates, free fatty acid and energy value were estimated as 33.74 g/100g, 6.32 
g/100g, 44.83 g/100g, 56.77 g/100g, 1.30 % and 556.02 kcal, respectively. The capacity of 
conching cum tempering machine was found to be 10 kg/ batch and the energy 
consumption was 17.7 kWh for optimized conching cum tempering condition. The benefit 
cost ratio of machine was found to be 1.87:1 with payback period of 2.5 years
ER  -