Improvement of process parameters and evaluation of milk chocolates made by the new coarse conching process

Bolenz, Siegfried; Manske, André; Langer, Michael

doi:10.1007/s00217-014-2165-4

Cited by 16 publications

(10 citation statements)

References 19 publications

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“…However, water‐affinity of protein and derivative substances in the milk powder composition may also be effective factors. It was also remarkable that the milk content of milk chocolate samples at the end of 150 min was not lower than 1.0 g/100 g. The results of the study were in accordance with previous studies (Bolenz et al, , , , , ). In these studies, researches were carried out to by‐pass the dry‐conching stage by using predrying components (whole and skimmed milk powder) for optimizing time in the ball‐mill technique.…”

Section: Resultssupporting

confidence: 92%

“…This goal is achieved by the use of refining and conching applications or using ball‐mill technique. In the use of ball‐mill technique, simultaneous refinning and conching processes are performed (Bolenz et al, , , , , ). Therefore, the particle size values reached during and after the process are important and among the factors that should be taken as basis in the process design.…”

Section: Resultsmentioning

confidence: 99%

“…This goal is achieved by the use of refining and conching applications or using ball-mill technique. In the use of ballmill technique, simultaneous refinning and conching processes are performed (Bolenz et al, 2003(Bolenz et al, , 2004(Bolenz et al, , 2007(Bolenz et al, , 2008(Bolenz et al, , 2014 Note: The letters in the same column are the comparison of D 90 values for each chocolate type depending on the ball-mill time. There was a statistically significant difference between the samples with the same letters (p < .05).…”

Section: Particle Sizementioning

confidence: 99%

“…In ball-mill technique, the main process parameter variables are temperature (50-70 C), rotation speed (30-90 rpm), ball diameter (6.0-9.5 mm), and time (30-150 min; Alamprese, Datei, & Semeraro, 2007;Bolenz & Manske, 2013;Bolenz, Manske, & Langer, 2014;Fidaleo et al, 2017;Loncarevic et al, 2017;Lucisano, Casiraghi, & Mariotti, 2006;Pajin et al, 2011Pajin et al, , 2013Petkovic, Pajin, & Tomic, 2013;Zaric, Pajin, Loncarevic, Petrovic, & Stamenkovic Dokovic, 2015;Zaric, Pajin, Loncarevic, Simovic, & Seres, 2012). Since the ballmill technique involves both refinning and conching, the objectives of these two processes must be achieved.…”

mentioning

confidence: 99%

“…The reduction of the moisture level, which is among the main objectives of the conventional conching and ball-mill technique, is of great importance because of the effect of these processes on agglomerate formation and flow behavior. Conching is a three-phase process in the same equipment (Afoakwa, 2010;Beckett, 2000;Bolenz et al, 2004Bolenz et al, , 2014Bolenz, Kutschke, & Lipp, 2008;Bolenz, Kutschke, Lipp, & Senkpiehl, 2007;Bolenz, Thiessenhusen, & Schape, 2003;Dimick & Hoskin, 1981). These phases are defined as (a) dry, (b) paste, (c) fluid phase.…”

mentioning

confidence: 99%

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Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach

Konar

Bingol

2019

J Food Process Engineering

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The long processing time is among the reasons for low efficiency in the implementation of conventional conching and ball‐mill techniques. In this study, the time‐dependent variation of the moisture, particle size, and water activity of dark, milk, white, and compound chocolate (cocolin) samples were modeled using polynomial regression analysis. For this aim, analyzes were performed in chocolate samples taken at 10‐min intervals. The total processing time was 150 min. It was determined that the particle size, water activity, and moisture contents of all the samples decreased with time, but these decreases varied depending on the chocolate variety. Time‐dependent particle size (D90), water activity (aw), and moisture variation models were modeled and R2 values were found in the range of .984–.996, .872–.988, and .805–.905, respectively. For all types of chocolate, the quadratic relationship for “time × particle size” and cubic relationship for “time × water activity” were determined. For dark chocolate, the quadratic relationship was detected between time and moisture content. It was seen that this relationship was cubic for other types of chocolates. The results of the study reveal that the ball‐mill technique is possible to be modeled successfully for the particle size change and moisture removal in the main chocolate varieties. Practical Applications The results obtained from the study show that ball‐mill process can be successfully modeled in the main chocolate varieties for the particle size change and moisture removal which are among the main objectives of the use of this processing step. Therefore, they have potential to use in the relevant production areas. As a result of this use, there is a potential to contribute to capacity development as a result of the reduction in product and energy costs, as well as the potential to provide a higher quantity of product with the same equipment per unit time.

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