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    Öğe
    Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
    (Wiley, 2017) Toker, Omer Said; Zorlucan, Fatma Tugce; Konar, Nevzat; Daglioglu, Orhan; Sagdic, Osman; Sener, Dilek
    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 rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40-60r.p.m. and 10-30min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equationto calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate.
  • [ X ]
    Öğe
    The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples
    (Springer, 2016) Toker, Omer Said; Sagdic, Osman; Sener, Dilek; Konar, Nevzat; Zorlucan, Tugce; Daglioglu, Orhan
    Compound chocolate and cocolin are widely used chocolate-derived products. However, we have not encountered any study about the influence of the particle size on the various quality parameters of these products. The aim of this study was to determine the effects of particle size on some physical (color properties, particle size distribution, rheology, microstructure and melting properties) and chemical properties (phenolic content, volatile composition and also FT-IR spectra of fats) of compound chocolate and cocolin samples. Refining level did not significantly affect color and melting properties, total phenolic content, thermal properties and FT-IR spectra of the fats extracted from the samples. D (90) values of compound chocolates and cocolins changed between 58.3-18.6 and 60.5-18.2 A mu m, respectively. Surface area of the samples also increased with refining process. Obtained rheological data were fitted to the Casson model with R (2) values ranged between 0.9863 and 0.999, and the corresponding parameters of the model, namely yield stress (tau (0)) and plastic viscosity (eta (pl)), significantly increased with decreasing particle size of the samples. Temperature sweep test was also performed, and temperature dependency of apparent viscosity of the samples changed with respect to refining process applied. Volatile composition of the samples was also determined by HS-SPME-GC/MS, and it concluded that both desired such as pyrazines and undesired such as acetic acid compounds for chocolate changed inversely proportional to particle size. According to the findings of the present study, it can be concluded that refining process and particle size are very substantial factors affecting the quality characteristics of the compound chocolate and cocolin samples.