Overview

Foam in chocolate beverages has been produced since ancient times in Mesoamerica by using the 'molinillo', which is a chocolate beater. Knowledge regarding the different designs and modes of use of the 'molinillo' has traditionally been empirical.

The performance of the 'molinillo' during the preparation of a chocolate beverage was characterised through high-speed video, and the foam production was measured. The hydrodynamics of the system was also analysed.

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.

Speaker

Enrique Galindo, Professor, Institute of Biotechnology, National Autonomous University of México (UNAM)

Enrique is a chemical engineer graduated from the University of Puebla (Mexico) and has a PhD from the National Autonomous University of Mexico (UNAM).

He is Professor at the Institute of Biotechnology of UNAM (IBt-UNAM) and CEO of the company Agro&Biotecnia. He is Emeritus member of the National Researchers System of Mexico. The main research contributions of Enrique's group have been in the area of bioprocess engineering, particularly in the understanding and improving of processes involving rheologically and hydrodynamically complex fermentations. His work has been published in 135 research papers in international peer-review journals.

Enrique's career has been recognised with several prizes and awards, including the 'Award of Excellence and Sustained Contributions to Mixing Research and Practice', granted by the North American Mixing Forum of the American Institute of Chemical Engineers.

The material presented in this webinar has not been peer-reviewed. Any opinions are the presenter's own and do not necessarily represent those of IChemE or the Fluid Mixing Group Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.

Webinar archive

This webinar is free of charge and open to all to attend. If you wish to access the recording to replay on demand, you will need to be a member of the Fluid Mixing Processes Special Interest Group.