| 摘要 |
<p>A mould 1 for the production of confectionery products such as chocolate, comprises a top surface (2, Fig 2) with cavities (2a, Fig 2) for introducing a confectionery material, and a bottom surface 3 with protruding element or fin 5 for increasing the heat transfer rate between the mould 1 and a fluid flowing along the bottom surface 3. The mould may comprise opening 4 for supplying a fluid to the bottom surface 3. The fin 5 may be configured to generate vortices in the fluid and change the fluid flow characteristics along the mould 1 by effecting a more turbulent flow. The fin 5 may be angularly offset relative to the direction of the fluid flow and may be arranged in alternating diverging and converging opposing pairs. The fluid may be cooling or heating air. The mould may comprise a temperature sensor and a data logger, recorder or monitor.</p> |
