Optimization of the ball mill processing parameters in the fat filling production
The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat filling, as well as on energy consumption during the production i...
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Association of the Chemical Engineers of Serbia
2017-01-01
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doaj-2bf16339b3ca420f94f8bc4e946f57962020-11-25T00:56:11ZengAssociation of the Chemical Engineers of SerbiaChemical Industry and Chemical Engineering Quarterly1451-93722217-74342017-01-0123219720610.2298/CICEQ151217031L1451-93721600031LOptimization of the ball mill processing parameters in the fat filling productionLončarević Ivana S.0Fišteš Aleksandar Z.1Rakić Dušan Z.2Pajin Biljana S.3Petrović Jovana S.4Torbica Aleksandra M.5Zarić Danica B.6Faculty of Technology, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadInstitute of Food Technology, Novi SadIHIS Tehno Experts d.o.o., Research Development Center, BeogradThe aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat filling, as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat filling, while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time.http://www.doiserbia.nb.rs/img/doi/1451-9372/2017/1451-93721600031L.pdffat fillingball mill milling variablesphysical propertiessensory characteristicsoptimization |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Lončarević Ivana S. Fišteš Aleksandar Z. Rakić Dušan Z. Pajin Biljana S. Petrović Jovana S. Torbica Aleksandra M. Zarić Danica B. |
spellingShingle |
Lončarević Ivana S. Fišteš Aleksandar Z. Rakić Dušan Z. Pajin Biljana S. Petrović Jovana S. Torbica Aleksandra M. Zarić Danica B. Optimization of the ball mill processing parameters in the fat filling production Chemical Industry and Chemical Engineering Quarterly fat filling ball mill milling variables physical properties sensory characteristics optimization |
author_facet |
Lončarević Ivana S. Fišteš Aleksandar Z. Rakić Dušan Z. Pajin Biljana S. Petrović Jovana S. Torbica Aleksandra M. Zarić Danica B. |
author_sort |
Lončarević Ivana S. |
title |
Optimization of the ball mill processing parameters in the fat filling production |
title_short |
Optimization of the ball mill processing parameters in the fat filling production |
title_full |
Optimization of the ball mill processing parameters in the fat filling production |
title_fullStr |
Optimization of the ball mill processing parameters in the fat filling production |
title_full_unstemmed |
Optimization of the ball mill processing parameters in the fat filling production |
title_sort |
optimization of the ball mill processing parameters in the fat filling production |
publisher |
Association of the Chemical Engineers of Serbia |
series |
Chemical Industry and Chemical Engineering Quarterly |
issn |
1451-9372 2217-7434 |
publishDate |
2017-01-01 |
description |
The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat filling, as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat filling, while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time. |
topic |
fat filling ball mill milling variables physical properties sensory characteristics optimization |
url |
http://www.doiserbia.nb.rs/img/doi/1451-9372/2017/1451-93721600031L.pdf |
work_keys_str_mv |
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