Chocolate 2 (inglés)
Cenia Almazán
Created on October 27, 2024
Over 30 million people build interactive content in Genially.
Check out what others have designed:
SLYCE DECK
Personalized
LET’S GO TO LONDON!
Personalized
ENERGY KEY ACHIEVEMENTS
Personalized
HUMAN AND SOCIAL DEVELOPMENT KEY
Personalized
CULTURAL HERITAGE AND ART KEY ACHIEVEMENTS
Personalized
DOWNFALLL OF ARAB RULE IN AL-ANDALUS
Personalized
ABOUT THE EEA GRANTS AND NORWAY
Personalized
Transcript
Part 2. Cocoa butter extraction
Start
The chocolate route
From cocoa pods to chocolate icecream
Now that you have studied and evaluated the properties to choose the best cocoa pod, lets look at the process of extracting cocoa butter from cocoa beans
Welcome back to the second part of the virtual lab!
- Download the document in Canvas "Laboratory 2 Extracting cocoa butter" and read it carefully.
- Browse this virtual lab and make the 4 tests of this experiment.
- In the document, record your results in the corresponding tables and answer the questions.
- Convert the document to a PDF and submit your work in Canvas.
Instructions
Pre-lab Activity
Watch the following video to know more about artisanal process of extracting cocoa butter
TRUE
FALSE
Pre-lab Activity
Now that you have seen the video, answer the if following sentences are true or false:
The cocoa butter is obtained from the extraction of the cakes of cocoa powder
YES !!
Cocoa butter is obtained from the cocoa powder using a press
Next
Try again, listen carefully to the information of the video
Back
NOPE :( !!
TRUE
FALSE
In this artisanal process, gloves must be used all the time to prevent the growth of bacteria
YES !!
In this process, gloves are not used to avoid a moist environment
COntinue
Gloves are not used in this artisanal process
NOPE :( !!
BACK
Part II Extracting cocoa butter from cocoa beans
In this second lab session, you will continue analyzing cocoa beans of the same producers as part of the quality control analysis. At the end you will decide what producer is recommended.
Receiving the sacks from the producers
You have requested each cocoa producer to send 1 sack of cocoa beans. to continue with the quality control analysis. Once you open the sacks, you realize that all of them show the same characteristics:
Observe the sack content and then answer the questions in the document.
Test 1. Separating mixtures
Use containers 1 and 2 to place the materials that, based on their characteristics, can be separated from the others. After doing this, answer the questions in the document.
1
2
Opening size:
1.5 cm
1.5 cm
Can the component pass through the oppening?
Test 2. Drying cacao beans
Considering this information, answer the questions in the document
After selecting cocoa beans in Test number 1, the selected beans enter Test number 2, where water is removed. The wet beans are placed on a flat surface under the sunlight for about five days.
H2O
H2O
H2O
H2O
Test 3. Determining the fat content
1. Take a cocoa bean powder and place it in the flask
Once the water has been removed, the fat content will be determined. To make this possible, it is necessary to extract the fats using hexane (a liquid solvent) Figure 1. After this, the hexane from the mixture must be separated (without losing it during the process). Considere that the boiling point of the fat (from the cocoa beans) is <300°C, and the boiling point of hexane is 68°C. Then, decide what is the best separation method to use.
1. Take a cocoa bean powder and place it in the beaker that has hexane. Once the extraction is done, the flask with the extraction will appear.2. Set up the material used to separate the mixture of fats and hexane.
Figure 1
Test 4. Purifying the cocoa fats
1. Add the beaker that contains the cocoa fat (Figure 2) to the separating funnel2. Add the two solvents (DMF and Xylene) to the separating funnel.3. Wait until the two phases are formed
After separating the cocoa fat from the hexane (Figure 2), you use a purification method to obtain a more accurate fat percentage. A mixture of Xylene and DMF (solvents) is used to purify these fats. The substances are mixed in a separating funnel, and as a result, two phases are formed. The least dense phase is the one that contains the fats dissolved in xylene. Finally, the xylene is recovered using a technique that is based in boiling points.
Figure 2
Xylene
DMF
Separation process Flow chart
Fill in the blanks of the following diagram, writing the name of the separation method or the product obtained after using a separation method.
Separation method:________________
Separation method:________________
Wet cocoa (cocoa + water) and branches
__________________
__________________
Wet cocoa (cocoa + water)
Cocoa
Hexane
+
Separation method:________________
Separation method:________________
Separation method:________________
__________________
__________________
__________________
Cocoa
Hexane
Hexane
+
+
Xylene + DMF
Impurities + DMF
Xylene
Separation process Flow chart
Results. Fat percentage
After purifying the fats, you determined the fat percentage (by mass) of each producer's sample. Your results are shown in the table below:
Congratulations!You have finished the seconf virtual lab activity
DO NOT FORGET TO COMPLETE THE DOCUMENT AND SUBMIT YOUR WORK IN CANVAS
Separation process Flow chart
Fill in the blanks of the following diagram, writing the name of the separation method or the product obtained after using a separation method.