Effects of Coating Process and Control Parameters on the Quality of Chocolate-Coated Products

Abstract:

The effects of coating temperature，coating thickness and cooling condition on the quality of products coated with alternative cocoa butter were studied by single factor test and orthogonal design test. The results showed that the primary factor affecting the quality of chocolate-coated products was the cooling condition，followed by the coating temperature and coating thickness. The control parameters for coating process after optimization were the coating temperature of 36 ℃，the coating thickness of 0.5mm and cooling under 12 ℃-10 ℃-12 ℃.