Developing Chemical Engineering Acumen through Optimization of the Chocolate Process

  • April Miller United States Military Academy
  • Payton Boylston
  • Bailey Schieve
  • Alexa Zammit
  • Tae Kim
  • Christian Mitchell
  • Matthew Armstrong

Abstract

The United States Military Academy’s Chemical Engineering Chocolate Club increases the interest in the sciences by combining chemical engineering knowledge with the production of a consumable product, chocolate. Cadets design the chocolate process by identifying the product (such as 70% dark chocolate), ingredients, and specific process details such as mixing standards and refinement time. They extend their design to include the use of rheology and a range of rheological models for quality control and assurance.

Published
2021-02-05
Section
Manuscripts