Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

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dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridSAGDIC, OSMAN/0000-0002-2063-1462
dc.authoridToker, Omer Said/0000-0002-7304-2071
dc.contributor.authorToker, Omer Said
dc.contributor.authorZorlucan, Fatma Tugce
dc.contributor.authorKonar, Nevzat
dc.contributor.authorDaglioglu, Orhan
dc.contributor.authorSagdic, Osman
dc.contributor.authorSener, Dilek
dc.date.accessioned2024-12-24T19:29:34Z
dc.date.available2024-12-24T19:29:34Z
dc.date.issued2017
dc.departmentSiirt Üniversitesi
dc.description.abstractChocolate 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.
dc.identifier.doi10.1111/ijfs.13336
dc.identifier.endpage799
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85007426122
dc.identifier.scopusqualityQ1
dc.identifier.startpage788
dc.identifier.urihttps://doi.org/10.1111/ijfs.13336
dc.identifier.urihttps://hdl.handle.net/20.500.12604/7132
dc.identifier.volume52
dc.identifier.wosWOS:000394510500025
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectChocolate
dc.subjectmathematical model
dc.subjectprocessing effects
dc.subjectrheology
dc.titleInvestigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach
dc.typeArticle

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