Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill
Chocolate manufacture is a complex process which includes a large number of technology operations. One of the obligatory phases is milling, called refining, which aims at obtaining the appropriate distribution of particle size, resulting in the chocolate with optimal physical and sensory charact...
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Faculty of Technology, Novi Sad
2011-01-01
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doaj-3e5f994d81aa4afcb899ac99b670b39f2020-11-24T22:53:26ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882011-01-0120114210111010.2298/APT1142101PInfluence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball millPajin BiljanaZarić DanicaDokić LjubicaŠereš ZitaŠoronja-Simović DraganaOmorjan RadovanLončarević IvanaChocolate manufacture is a complex process which includes a large number of technology operations. One of the obligatory phases is milling, called refining, which aims at obtaining the appropriate distribution of particle size, resulting in the chocolate with optimal physical and sensory characteristics. The aim of this work was to define and optimize the process parameters for the production of milk chocolate by a non-conventional procedure, using the ball mill. The quality of chocolate mass, produced on this way, is determined by measuring the following parameters: moisture, size of the largest cocoa particle, yield flow, and Casson plastic viscosity. A special consideration of this study is the optimization of the types and amounts of emulsifiers, which are responsible for achieving the appropriate rheological and physical characteristics of the chocolate mass. The obtained parameters are compared with those which are typical for the standard procedure.http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142101P.pdfmilk chocolateball millemulsifiersrheological properties |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Pajin Biljana Zarić Danica Dokić Ljubica Šereš Zita Šoronja-Simović Dragana Omorjan Radovan Lončarević Ivana |
spellingShingle |
Pajin Biljana Zarić Danica Dokić Ljubica Šereš Zita Šoronja-Simović Dragana Omorjan Radovan Lončarević Ivana Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill Acta Periodica Technologica milk chocolate ball mill emulsifiers rheological properties |
author_facet |
Pajin Biljana Zarić Danica Dokić Ljubica Šereš Zita Šoronja-Simović Dragana Omorjan Radovan Lončarević Ivana |
author_sort |
Pajin Biljana |
title |
Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill |
title_short |
Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill |
title_full |
Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill |
title_fullStr |
Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill |
title_full_unstemmed |
Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill |
title_sort |
influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill |
publisher |
Faculty of Technology, Novi Sad |
series |
Acta Periodica Technologica |
issn |
1450-7188 |
publishDate |
2011-01-01 |
description |
Chocolate manufacture is a complex process which includes a large number of technology operations. One of the obligatory phases is milling, called refining, which aims at obtaining the appropriate distribution of particle size, resulting in the chocolate with optimal physical and sensory characteristics. The aim of this work was to define and optimize the process parameters for the production of milk chocolate by a non-conventional procedure, using the ball mill. The quality of chocolate mass, produced on this way, is determined by measuring the following parameters: moisture, size of the largest cocoa particle, yield flow, and Casson plastic viscosity. A special consideration of this study is the optimization of the types and amounts of emulsifiers, which are responsible for achieving the appropriate rheological and physical characteristics of the chocolate mass. The obtained parameters are compared with those which are typical for the standard procedure. |
topic |
milk chocolate ball mill emulsifiers rheological properties |
url |
http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142101P.pdf |
work_keys_str_mv |
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