A review of a machine design of chocolate extrusion based co-rotating twin screw extruder

Based on innovation and competitive market for food industry, there are several food products which have been designed to attract customer. Since there is USD 39,431 millions of chocolate sales in 2018, USA [1], chocolate product shapes have been developed based on manufacturing process. This paper presents a review process of a cocoa machine design of chocolate extrusion based co-rotating twin screw extruder. A property of suitable chocolate for extruder was established. The pros and cons of machine extruder for food processing including, a screw extruder design were exposed. Since there were problems in the chocolate extruder, the process parameters such as barrel temperatures, feed rate, screw speed, motor load and melt pressure were established. These parameters would be applied to design screw extruder for chocolate processing.

Demand is growing for higher-quality chocolate, alongside more sustainable manufacturing processes. But current chocolate production faces problems keeping up. The different production stages rely on their own specific cocoa equipment, components can be difficult to clean and potentially harmful metal particles can be released into finished products.The BAT system offers chocolate manufacturers a more effective solution as they refine their products in the pursuit of higher quality. Importantly, it also opens up opportunities for producers to produce chocolate directly from the bean, while avoiding the cost associated with multiple cocoa processing machine.A lot of time has passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same chocolate tempering machine, which sometimes took a week to get the final product. This paper is not intended to summarise all the technical developments since then as such information is available in textbooks1. Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.Of course not all questions could be answered. In particular the last point, as process equipment is usually designed individually by chocolate tempering equipment manufacturers for their clients. So in practice, chocolate makers will always have to negotiate individually with suppliers. This paper will provide an introduction to the possibilities on the market.On the other hand side some processing is done under high shear, e.g. when pumping or spraying masses. This is best described by the other end of the flow curve. So usually it is extrapolated to infinite shear, the result is then called Casson or Windhab infinite viscosity. Naturally, fat content, emulsifiers and ingredient properties have the largest influence on viscosity. After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.