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Abstract The aim of this work was to optimize the ball mill based refining process of chocolate, in terms of refining time and energy consumption. Experiments were planned following a central composite design (CCD), considering refining time (rt) and agitator shaft speed (as) as factors.
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 30min milling time.
Optimization of the ball mill processing parameters in the fat filling Available via license: CC BYNCND Content may be subject to copyright.
747 The effect of processing parameters on energy consumption of ball mill refiner for chocolate Aleksandar Z. Fite, Duan Z. Raki, Biljana S. Pajin, Ljubica P. Doki, Ivana R. Nikoli Department of Food Engineering, Faculty of Technology, University of Novi Sad, Serbia
Dec 01, 2007#0183;#32;Before experiments, working conditions were 70 rpm for as and 55 min for rt. The optimum conditions calculated by optimization were as follows: 58 rpm for as and min for rt. The new working conditions identified for the ball mill considered enabled to rise output from 109 kg/h to 156 kg/h, with a 43% increase in productivity.
Jan 31, 2014#0183;#32;Alamprese C, Datei L, Semeraro Q (2007) Optimization of processing parameters of a ball mill refiner for chocolate. J Food Eng 83(4):629636. Article Google Scholar 21. Atkinson AC, Donev AN (1992) Optimum experimental designs. Oxford University Press, Oxford. Google Scholar
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
The aim of this work was to optimize the ball mill based refining process of chocolate, in terms of refining time and energy consumption. Experiments were planned following a central composite design (CCD), considering refining time (rt) and agitator shaft speed (as) as factors. The experimental variables measured were chosen from the main characteristics that describe unmoulded chocolate.
Sep 29, 2014#0183;#32;The product passes from one roller to the next and is scraped off the top roller at each conching step. The chocolate paste being processed in the refining mills must be homogeneous so as to render a uniform production batch. The operation is optimized when the amount of fat in the product ranges between 22 and 30%.
Alamprese et al. (2007) studied the optimization of processing parameters of a ball mill refiner for chocolate. ANOVA showed that both refining time and replacement level significantly
The optimum conditions calculated by optimization were as follows: 58 rpm for as and min for rt. The new working conditions identied for the ball mill considered enabled to rise output from 109 kg/h to 156 kg/h, with a 43% increase in productivity.
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 30min milling time.
Chocolate ball mill, chocolate refiner Chocolate. Chocolate ball mill Ball refiner is one of the chocolate micronization techniques which we manufacture. Chocolate storage tank Storage tanks are water jacketed reservoirs with mixing shaft and arms. Arms are with Teflon scrappers. Tempering machine Tempering technique can be seed type or automatic.
Dec 01, 2007#0183;#32;The aim of this work was to optimize the ball mill based refining process of chocolate, in terms of refining time and energy consumption. Experiments were planned following a central composite design (CCD), considering refining time (rt) and agitator shaft speed (as) as factors. The experimental variables measured were chosen from the main characteristics that describe unmoulded chocolate.
Optimization of processing parameters of a ball mill refiner for Know More Referring to the considered chocolate recipe, before experimentation and statistical analysis, the working conditions for the ball mill used were 55 min at 70 rpm for...
Dec 01, 2007#0183;#32;Optimization of processing parameters of a ball mill refiner for chocolate. Coronavirus: The aim of this work was to optimize the ball mill based refining process of chocolate, in terms of refining time and energy consumption. iron content and particle size. Optimization consists in a bound minimization of refining time using the
Optimization of processing parameters of a ball mill 01/12/2007 The aim of this work was to optimize the ball mill based refining process of chocolate, in terms of
Chocolate Ball Mill Designsball Mill. Chocolate Ball Mill Designs. Ball mills in hyderabad telangana ball mills price in ball mills are used primary for single stage fine grinding regrinding and as the second stage in two stage grinding circuits according to the need of customers ball mill can be either wet or dry designs ball mills have been designed in .
The processing parameters of a ball mill refine were the following: optimized mass of the balls, refining time, the amount and type of emulsifier. The quality of this chocolate mass was determined by measuring the following parameters: moisture, the size of the largest cocoa particles, Casson yield value, Casson plastic viscosity.
Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach | Semantic Scholar. 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 steadystate rheology) of compound
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