Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach. (29th December 2016)

• Record Type: Journal Article
• Authors: Toker, Omer Said; Zorlucan, Fatma Tugce; Konar, Nevzat; Dağlıoğlu, Orhan; Sagdic, Osman; Şener, Dilek
• Is Part Of: International journal of food science & technology. Volume 52:Number 3(2017)
• Page Start: 788
• Page End: 799
• Publication Date: 2016-12-29
• Subjects: Chocolate -- mathematical model -- processing effects -- rheology; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13336
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady‐state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40–60 r.p.m. and 10–30 min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equation to calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate. Abstract : By this study, ball mill refiner agitator shaft speed and refining time effects on compound chocolate physical quality parameters was determined by using response surface methodology.