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Optimization of processing parameters of a ball mill refiner for chocolate Author: Alamprese, C., Datei, L., Semeraro, Q. Optimization consists in a bound minimization of refining time using the desirability function. Before experiments, working conditions were 70 rpm for as and 55 min for rt.
2007C_AlampreseOptimization of Processing Parameters of a Ball Mill Refiner for Chocolate Free download as PDF File (.pdf), Text File (.txt) or read online for free.
Optimization of processing parameters of a ball mill refiner Abstract. The aim of this work was to optimize the ball mill based refining process of chocolate, in terms of
The possibility of producing milk chocolate in a laboratory ball mill refiner, along with the optimization of processing parameters was investigated in the first phase. The processing parameters of a ball mill refine were the following: optimized mass of the balls,
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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 chocolate was determined using response surface methodology.
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.
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
INFLUENCE OF EMULSIFIERS ON THE OPTIMIZATION OF PROCESSING PARAMETERS OF REFINING MILK CHOCOLATE IN THE BALL MILL milk chocolate, ball mill, with prerefining in a threeroll refiner.
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Mentioning: 25 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
, ,Optimization of processing parameters of a ball mill refiner for chocolate
#0183;#32;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.
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.
#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.
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
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