Gas mass flow control during aeration of aerated chocolate

Picture Name

2024/02/20

  inflatable chocolateGas Mass Flow Control in the Process of Inflation


aerated chocolate aerating process


How is aerated chocolate typically aerated? The process involves high-performance mass flow control.

       充气巧克力

When high-pressure gas is injected into the liquid chocolate to expand, bubbles are formed. The gas used is typically N2 or carbon dioxide. After the gas is injected, the liquid chocolate with the temperature change is moved into the mold, and then the pressure is reduced to allow the chocolate to cool.


By adjusting the gas volume, the bubble size of the aerated chocolate can be controlled, and reducing the pressure helps this process. As the chocolate cools, it solidifies, solidifying the bubbles in the chocolate matrix.


Due to the unique taste of aerated chocolate is becoming more and more popular. So how is aerated chocolate generally aerated? The process involves high performance mass flow control. When high-pressure gas is injected into the liquid chocolate to expand, bubbles are formed. The gas used is typically N2 or carbon dioxide. After the gas is injected, the liquid chocolate with the temperature change is moved into the mold, and then the pressure is reduced to allow the chocolate to cool. By adjusting the gas volume, the bubble size of the chocolate can be controlled, and reducing the pressure helps this process. As the chocolate cools, it solidifies, solidifying the bubbles in the chocolate matrix.


  inflatable chocolateThe production process is challenging. Today, the complexity and variety of products and the need to prevent waste place new demands on critical production processes. It is essential to shorten the conversion time and to measure and control the flow of liquids and gases. The dosing of ingredients is an important part. The traditional manual method is to use a weight scale, but there is another way.


Inflatable chocolate