Numerical analysis during cooling of Hard candies

MARÍA AGUSTINA REINHEIMER; SERGIO F. MUSSATI; NICOLÁS J. SCENNA

Ciudad del Cabo

Congreso; 15th IUFoST World Congress of Food Science and Technology; 2010

South African Association for Food Science and Technology

This work presents unsteady numerical simulations of the cooling process of hard candies. The goal of this research is to analyze  this step process to improve final product quality and reduce losses by confiscating.   The quality problems that arise in the sweet are: deformation due to excessive temperature at the exit of the tunnel; fragility in the following step of wrapper because of the sharp cooling; or candies sticky between them when the belts velocities are not adequate.  This objective may be achieved by making a global model to simulate what happens during the cooling of the formed hard candies and therefore to predict the temperature profile of the product.