optimization of processing parameters of a ball mill refiner for chocolate

2007-C_Alamprese-Optimization of Processing Parameters of ...

2007-C_Alamprese-Optimization of Processing Parameters of a Ball Mill Refiner for Chocolate - Download as PDF File (.pdf), Text File (.txt) or read online. Scribd is the world's largest social reading and publishing site.

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Jul 14, 2018· Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refin .. imental design were employed for the production of. Get Price Optimization of processing parameters of a ball mill .

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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 steady-state ...

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Optimization of processing parameters of a ball mill refiner … Optimization of processing parameters of a ball mill refiner for chocolate C. Alampresea,*, L. Dateib, Q. Semerarob aDipartimento di Scienze e Tecnologie Alimentari …

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Optimization of processing parameters of a ball mill refiner for chocolate ... 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.

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The final process step in chocolate manufacture is shaping and cooling of the suspension to the wanted solid form and hereby developing a nice, ... Semararo, Q.: Optimization of processing parameters of a ball mill refiner for chocolate. J. Food. Eng.

Optimization of processing parameters of a ball mill ...

Optimization of processing parameters of a ball mill refiner for chocolate Optimization of processing parameters of a ball mill refiner for chocolate Alamprese, C.; Datei, L.; Semeraro, Q. 2007-12-01 00:00:00 The aim of this work was to optimize the ball mill based refining process of chocolate, in terms of refining time and energy consumption.

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Optimization of processing parameters of a ball mill, Optimization of processing parameters of a ball mill, The aim of this study was to optimize working conditions of a ball mill used for chocolate …

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Optimization of processing parameters of a ball mill refiner for ... The aim of this work was to optimize the ball mill based refining process of chocolate, in terms of …

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Optimization of processing parameters of a ball mill refiner for ... Optimization of processing parameters of a ball mill refiner for chocolate... Experiments were planned following a central composite design (CCD), considering ...

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Only few mill types are able to handle chocolate preparations, as it is initially a very sticky mass, which can transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.

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References. C. Alamprese, L. Datei, Q. Semeraro (2007). Optimization of processing parameters of a ball mill refiner for chocolate. Journal of Food Engineering, 83(4), 629--636.

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Optimization of processing parameters of a The aim of this work was to optimize the ball mill based refining process of chocolate, Experimental design Get Prices Chocolate ball mill are one of the Chocolate machines catalog,Our Chocolate ball mill are a great .

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Optimization of processing parameters of a ball mill ...

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Optimization of processing parameters of a ball mill ...

Optimization of processing parameters of a ball mill refiner for chocolate. Author links open overlay panel C. Alamprese a L. Datei b Q. Semeraro b. Show more. ... Moreover, the refining time factor was also inserted as a response variables (RT) to allow the optimization of the process by the desirability function.

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Influence of emulsifiers on the optimization of processing ...

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 ...

Optimization of processing parameters of a ball mill ...

Optimization of processing parameters of a ball mill refiner for chocolate C. Alampresea,*, L. Dateib, Q. Semerarob aDipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM), Universita` degli Studi di Milano, Via Celoria 2, 20133 Milano, Italy b Dipartimento di Meccanica, Politecnico di Milano, Campus Bovisa sud, Via La Masa 34, 20156 Milano, Italy

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Optimization of processing parameters of a ball mill refiner for ... The aim of this work was to optimize the ball mill based refining process of chocolate, ... Ball mill refiner; Experimental design; Optimization; Desirability function.

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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, refining time, the amount and type of emulsifier.

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Optimization of processing parameters of a ball mill, Optimization of processing parameters of a ball mill refiner for chocolate, guidance given by the ball mill manufacturers and the technical limitations of the plant. Cacao & Chocolade online

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Alamprese C, Datei L, Semeraro Q (2007) Optimization of processing parameters of a ball mill refiner for chocolate. J Food Eng 83(4):629–636 CrossRef Google Scholar 21.

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For each experiment, a 100 kg batch of dark chocolate was produced by using as refiner a ball mill SOTUMILL/130 (Packint, Milano, Italy), constituted of a double-jacket cylinder, containing 9.5 mm diameter wear resistant steel balls and a stirring/mixing group.

INFLUENCE OF EMULSIFIERS ON THE OPTIMIZATION OF …

Experiment 1 = Optimization of the mass of balls in the ball mill Experiment 2 = Optimization of the time of holding of chocolate mass in the ball mill Experiment 3 = Optimization of the type and amount of emulsifier A = 0.5% of lecithin B = 0.2% of PGPR and 0.3% of lecithin C = 0.3% of PGPR and 0.2% of lecithin RESULTS AND DISCUSSION