Invention Grant
- Patent Title: Method for the in-line measurement of the setting, contraction and wall release behaviour of confectionery/chocolate products which have been poured into moulds during production, and apparatus for carrying out this method
- Patent Title (中): 在生产过程中已经倒入模具中的糖果/巧克力产品的设置，收缩和壁释放行为的在线测量方法以及用于实施该方法的装置
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Application No.: US12992979Application Date: 2009-05-15
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Publication No.: US08522616B2Publication Date: 2013-09-03
- Inventor: Erich J. Windhab , Yvonne Mehrle , Bruno Pfister
- Applicant: Erich J. Windhab , Yvonne Mehrle , Bruno Pfister
- Applicant Address: CH Zurich
- Assignee: ETH Zurich
- Current Assignee: ETH Zurich
- Current Assignee Address: CH Zurich
- Agency: Antonelli, Terry, Stout & Kraus, LLP.
- Priority: DE102008024050 20080516
- International Application: PCT/EP2009/003484 WO 20090515
- International Announcement: WO2009/138246 WO 20091119
- Main IPC: G01N29/02
- IPC: G01N29/02
Abstract:
The invention relates to a method and a device for detecting the solidification behavior of pourable and solidifying masses and/or masses that are to be solidified, in particular of chocolate-type masses, as well as their separation behavior from their delimiting walls that are in contact with these masses, specifically molds. Solutions are offered regarding how to achieve the optimized point in time for demolding and for achieving optimized product surface quality taking into account process orders of magnitude such as cooling temperature, cooling speed and conveyor belt speed.
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