Design and development of a sustainable chocolate de-bubbling machine to reduce food waste and support biodiversity-friendly cacao processing
Paper Details
Design and development of a sustainable chocolate de-bubbling machine to reduce food waste and support biodiversity-friendly cacao processing
Abstract
In today’s drive for sustainable development, innovative food processing technologies are vital not only for enhancing productivity but also for supporting biodiversity conservation and minimizing environmental impacts. This study presents the design and development of a chocolate de-bubbling machine that uses vibratory technology to remove air bubbles during the chocolate molding process. Beyond improving product quality, the machine contributes to environmental sustainability by reducing food waste, lowering energy consumption compared to traditional industrial alternatives, and utilizing locally available, durable materials. By supporting smallholder cacao processors, the device encourages sustainable cacao production systems that are often linked with agroforestry practices promoting biodiversity. Guided by the Input-Process-Output framework, the research involved needs analysis, design, fabrication, testing, and evaluation. Results revealed high acceptability ratings among end-users and professionals, with a grand mean of 4.6, confirming its effectiveness, user-friendliness, portability, and reliability. This study highlights the role of eco-innovations in promoting responsible production and consumption while contributing to biodiversity-friendly agricultural practices and environmental sustainability.
Baker J, Draper R, Monighetti K. 2019. The application of single-screw plastic molding techniques in chocolate production. Worcester Polytechnic Institute. https://web.wpi.edu/Pubs/E-project/Available/E-project-050114-010231/unrestricted/MQP_INJECTION_MOLDING_CHOCOLATE.pdf
Bolenz S, Manske A, Langer M. 2014. Improvement of process parameters and evaluation of milk chocolates made by the new coarse conching process. European Food Research and Technology 238(5), 863–874. https://doi.org/10.1007/s00217-014-2165-4
Bolenz S. 2019. Chocolate mass – An overview on current and alternative processing technologies. New Food Magazine. https://www.newfoodmagazine.com/article/15037/chocolate-mass-processing-technologies
Food and Agriculture Organization (FAO). 2023. Sustainable food processing and biosciences: A guide to modern applications. https://www.fao.org
Gray MP. 2017. Moulding, enrobing and cooling chocolate products. In Beckett ST, Fowler MS, Ziegler GR (Eds.), Beckett’s industrial chocolate manufacturing and use (5th ed.). John Wiley and Sons Ltd.
Karthikeyan P, Pramanik S. 2018. Design and development of chocolate processing equipment. IOP Conference Series: Materials Science and Engineering 402, 012037.
Minifie BW. 2020. Chocolate, cocoa and confectionery (2nd ed.). Avi Publishing Co. Inc., Westport, Connecticut.
Minifie C. 2020. Industrial chocolate manufacture and use. John Wiley and Sons Ltd.
Misra NN, Schluter O, Cullen PJ (Eds.). 2017. Cold plasma in food and agriculture: Fundamentals and applications. Academic Press.
Omer S. 2020. Chocolate aroma: Factors, importance and analysis. Trends in Food Science & Technology. https://www.sciencedirect.com/science/article/abs/pii/S0924224418309099
Philippine Statistics Authority (PSA). 2022. Agricultural production in the Philippines: Trends and updates. https://www.psa.gov.ph
Raza Q, Kumar N, Raj R. 2018. Surfactants for bubble removal against buoyancy. Scientific Reports. https://www.nature.com/scientificreports
Timms A. 2018. Chocolate moulding fundamentals. Hershey, Pennsylvania.
United Nations. 2015. Transforming our world: The 2030 agenda for sustainable development. https://www.un.org/sustainabledevelopment
Van der Ven C, Truong K, Kumura M. 2020. Circular economy in food production: Transforming waste into value. Journal of Sustainable Food Systems 12(3), 45–58.
John Adrian B. Bangoy, Michelle P. Soriano, 2025. Design and development of a sustainable chocolate de-bubbling machine to reduce food waste and support biodiversity-friendly cacao processing. J. Biodiv. Environ. Sci., 27(4), 41-47.
Copyright © 2025 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.