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Part II:
 Cocoa butter extraction
Start
From cocoa pods to chocolate icecream
The chocolate route
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Transcript

Part II: Cocoa butter extraction

Start

The chocolate route

From cocoa pods to chocolate icecream

Now that you have studied and evaluated the necessary 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!

  1. Download the document in Canvas "Laboratory 2 Extracting cocoa butter" and read it carefully.
  2. Browse this virtual lab and perform the 4 tests of this experiment.
  3. Record your results in the corresponding tables and answer the questions in the document.
  4. Convert the document to a PDF and submit your work in Canvas (one submission per team).

Instructions

Pre-lab Activity

Watch the following video to learn about the artisanal process of extracting cocoa butter:

TRUE

FALSE

Pre-lab Activity

Now that you have seen the video, indicate if the 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 from the same producers as part of the quality control analysis.
  • At the end you will recommend the best producer, according to your results.

A) 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 NOT all of them show the same characteristics:

Observe the sack content and then answer the questions in the document.

Test 1. Separating mixtures

SEPARATE THE COMPONENTS of the mixture by DRAGGING them to the appropriate container (1 or 2), according to their physical properties. (Use the ruler and diagram to make your decision). After doing this, answer the questions in the document.

1

2

Opening size of container-1:

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. Extraction of fat from cocoa bean powder

  • Once the water has been removed, the fat content will be determined. To make this possible, it is necessary to extract the fats from the cocoa powder, using a solvent called hexane.
  • The final product from this extraction is shown in Figure 1, which is a mixture of fats and hexane.
  • Fats must be separated from hexane without losing either component.
  • Consider that the boiling point of the cocoa fat is around 300°C, and the boiling point of hexane is 68°C. Then, decide which is the best separation method to use.

1. Use the SPATULA to add cocoa powder to the beaker containing hexane. Return the spatula to the dish. Once the extraction is done, the flask with the extract will appear (Figure 1). (shake the spatula until the figure appears) 2. Build the device that will be used to separate the mixture (fats and hexane) by dragging the components to the correct position. Take a SCREENSHOT of your setup.

Figure 1

Hexane

Test 4. Purification of cocoa fat

  1. Drag the beaker to add the cocoa fat (Figure 2) to the separating funnel
  2. Drag each solvents (first DMF) and then Xylene to the separating funnel.
  3. Wait until the two phases are formed (move Xylene back and forth if needed to observe a change)
  4. Observe the two layers A and B and decide which one contains the fats dissolved in xylene.
  5. Take a screenshot of the separation funnel with the 2 layers (A and B)

After separating the cocoa fat from the hexane (Figure 2), you use a further purification method to obtain a more accurate fat percentage.

  • A mixture of solvents (DMF and Xylene) is used to purify these fats. The substances are mixed in a separating funnel, and as a result, two phases (layers) are formed. The less dense phase is the one that contains the fats dissolved in xylene.

Figure 2

Xylene

DMF

Final step to purify fats.

  • If the boiling point of the cocoa fat is >300°C and the boiling point of Xylene is 139°C, which separation method and temperature will be used to isolate the cocoa "butter" from Xylene?

Separation process Flow chart

  1. Consider the following steps and identify the separation method or isolated component(s) that correspond to the number in each yellow box.
  2. Take a screenshot of this diagram (and the one next page) and complete the table in your lab-report.

Separation method:________________

Separation method:________________

__________________

__________________

Wet cocoa (cocoa + water)

Cocoa

Hexane

+

Sack mixture: (Wet cocoa beans and branches)

2

1

#

3

1

4

Separation method:________________

Separation method:________________

Separation method:________________

__________________

__________________

__________________

Cocoa

Hexane

Hexane

+

+

Xylene + DMF

Impurities + DMF

7

6

10

9

8

5

Xylene

Separation process Flow chart

Take a screenshot of this diagram and complete the table in your lab-report.

Results. Fat Content (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 second virtual lab activity

DO NOT FORGET TO COMPLETE THE DOCUMENT AND SUBMIT YOUR WORK IN CANVAS

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