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

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.contributor.authorKonar, Nevzat
dc.contributor.authorBingol, Ipek
dc.date.accessioned2024-12-24T19:29:34Z
dc.date.available2024-12-24T19:29:34Z
dc.date.issued2019
dc.departmentSiirt Üniversitesi
dc.description.abstractThe 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 (D-90), water activity (aw), and moisture variation models were modeled and R-2 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 x particle size and cubic relationship for time x 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.
dc.identifier.doi10.1111/jfpe.13154
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85067497201
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpe.13154
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7140
dc.identifier.volume42
dc.identifier.wosWOS:000489885100006
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Process Engineering
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.titleEffect of ball-mill process on some quality parameters of chocolate and compound chocolate: A modeling approach
dc.typeArticle

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