Optimization of the Chocolate Bar Cooling Process Through Thermal Analysis Using Peltier Cells: A Theoretical and Simulated Study

Perez V.; Pultay A.; Lara M.; Carrizales J.; Nieves A.; Sampen L. · International Conference on Electrical, Computer, Communications and Mechatronics Engineering, ICECCME 2025 (2025) · DOI: 10.1109/iceccme64568.2025.11277528

Resumen

In the chocolate industry of the Peruvian rainforest, one of the main challenges is the prolonged cooling time of chocolate bars due to high ambient temperatures and elevated humidity levels, which negatively impact production efficiency and the final product quality. To address this issue, a thermally controlled cooling system using Peltier cells was proposed, with the aim of optimizing the cooling process and significantly reducing the required time without compromising the properties of the chocolate. The methodology focused on the conceptual design of a cooling chamber equipped with thermoelectric Peltier modules, incorporating temperature sensors and an electronic control system. A comparative evaluation of the cooling time was carried out using mathematical equations and thermal simulation in ANSYS under controlled environmental conditions. The results showed an estimated cooling time of 840 seconds from theoretical calculations and 579.83 seconds from simulation, demonstrating the technical feasibility of the system. In conclusion, this proposal represents a viable, cost-effective, and replicable solution for small-scale producers in tropical regions, by improving productivity and ensuring the quality of artisanal chocolate. Its practical applicability may contribute to strengthening the cocoa value chain in the Peruvian Amazon.

Instituciones: Universidad Peruana de Ciencias Aplicadas