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首页> 外文期刊>Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C >Foam production and hydrodynamic performance of a traditional Mexican molinillo (beater) in the chocolate beverage preparation process
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Foam production and hydrodynamic performance of a traditional Mexican molinillo (beater) in the chocolate beverage preparation process

机译：巧克力饮料制备过程中传统墨西哥莫利尼洛（打浆机）的泡沫生产和流体力学性能

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摘要

The presence of foam is an important characteristic of chocolate beverages. In Mexico, which is part of ancient Mesoamerica, the foam in chocolate has been produced since ancient times mainly through two different techniques: by pouring the liquid from one vessel to another and by using the molinillo, which is a chocolate beater widely used nowadays. Knowledge regarding the different designs and modes of use of the molinillo has traditionally been empirical. In this work, the performance of the molinillo during the preparation of a chocolate beverage was characterised through high-speed video, and the foam production at three different levels of immersion (clearance), was measured. Furthermore, the hydrodynamics of the system was analysed. The tip speed reached approximately 3m s(-1), and a typical forward-backward cycle lasted approximately 300 ms. A small clearance resulted in a high solid dispersion capacity but a limited foam production, whereas a large clearance improved the foam production but exhibited a poor solid suspension. The results quantitatively revealed the scientific basis underlying the empirical ancestral performance of the molinillo in the dispersion of cocoa solids, the promotion of liquid (water)-liquid (cocoa fat) mixing, and the production of foam. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
机译：泡沫的存在是巧克力饮料的重要特征。在墨西哥，它是古代中美洲的一部分，自古以来就主要通过两种不同的技术生产巧克力中的泡沫：通过将液体从一个容器倒入另一个容器中，以及使用莫利尼略蛋糕（一种如今广泛使用的巧克力搅拌器）。传统上，关于莫利尼略的不同设计和使用方式的知识是经验性的。在这项工作中，通过高速视频对巧克力饮料制备过程中的意大利式薄饼的性能进行了表征，并测量了三种不同浸入度（清除）下的泡沫产生。此外，分析了系统的流体动力学。尖端速度达到约3m s（-1），典型的前后循环持续约300 ms。较小的间隙导致较高的固体分散能力，但限制了泡沫的产生，而较大的间隙改善了泡沫的产生，但显示出较差的固体悬浮性。结果定量地揭示了在可可固形物的分散，促进液体（水）-液体（可可脂）混合以及产生泡沫方面，莫利尼略的经验祖先性能的科学基础。 （C）2013化学工程师学会。由Elsevier B.V.发布。保留所有权利。

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