| Issue |
E3S Web Conf.
Volume 602, 2025
International Conference on Materials and Energy (ICOME2024)
|
|
|---|---|---|
| Article Number | 01013 | |
| Number of page(s) | 5 | |
| Section | Mechanics | |
| DOI | https://doi.org/10.1051/e3sconf/202560201013 | |
| Published online | 14 January 2025 | |
Design of a chocolate tempering machine with thermosyphon installation – a new concept study
1 Faculty of Industrial Technology and Management, King Mongkut’s University of Technology North Bangkok (Prachinburi Campus), Muang 25230, Thailand
2 KMUTNB Techno Park Prachinburi, King Mongkut’s University of Technology North Bangkok (Prachinburi Campus), Muang 25230, Thailand
3 Thermal Energy and Distillation Engineering Research Unit (in the process and equipment designed) Faculty of Industry and Technology, Rajamangala University of Technology Isan, Sakonnakhon Campus
* Corresponding author: thanya.p@itm.kmutnb.ac.th
This research presents a case study of applying a thermosyphon for energy conservation in a chocolate temper process. The use of the thermosyphon, made of 304 stainless steel, aimed to achieve a uniform temperature distribution, control temperature and reduce electric consumption. The results show that processing time and electric consumption could be reduced by 10%. The quality of crystallisation and texture of the chocolate tempering exceeded manufacturing standards.
© The Authors, published by EDP Sciences, 2025
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