Estudi reològic del temperat de xocolata i la seva impressió 3D

Chocolate, originally from Mexico, distributed and marketed throughout the world, is of great importance in products like bakery, confectionery, desserts, beverages and, in general, in the food industry. In this way, chocolate presents a wide range of different types and formats; That is why, now, new technologies also start to gain importance. For a long time, chocolate presented in figures form ("Easter cakes"), chocolate bars and the vast majority of ways that we can imagine, were made and still making with moulds or by hand; This is where technology, specifically 3D printing technology, starts to take on great importance, as this technology allows us to make figures of all kinds in an easy and fast way. The objective of this project is to determine the tempering temperature of chocolates and their rheological properties and to evaluate the possibility of 3D printing of these. The project is carried out in two phases: the first in the Simón Coll Xocolaters factory and the second in the ESAB UPC. The results obtained: tempering makes us see the importance it has for 3D printing and that the figure does not fall apart; of rheology (viscosity and elastic limit) show us that the viscosity found is: dark chocolate> milk chocolate chocolate con leche xocolata amb llet < succedani i, el límit elàstic amb la temperatura (32, 36 i 40 ºC): la xocolata negra augmenta (61,17Pa, 74,47Pa i 115,10Pa) i, a la xocolata amb llet i al succedani, els valors es mantenen constants. Pel que fa a la impressió ens demostra que el temperat i les propietats reològiques són de gran importància per obtenir una figura que es pugui mantenir al llarg del temps. En conclusió, la xocolata negra és la què dóna millors resultats a l’hora temperar i fer la impressió 3D i la importància de mantenir unes bones condicions de treballs (temperatura de: temperat i d’impressió a Tª ambient)