Removal of crystalline confectionery material from hard surfaces

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Removal of crystalline confectionery material from hard surfaces

Cleaning of surfaces in contact with chocolate is necessary in chocolate manufacturing to ensure high production quality. This research was carried out to study the removal behaviour of solid dark chocolate from three surface materials; stainless steel 316, polycarbonate and polytetrafluoroethylene...

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Bibliographic Details
Main Author:	Nurul Zaizuliana Rois Anwar (Author)
Corporate Author:	University of Birmingham . School of Chemical Engineering
Format:	Thesis Book
Language:	English
Subjects:	Chocolate Candy Confetionery University of Birmingham > Dissertations

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