Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESS ENGINEERING, cilt.42, sa.6, 2019 (SCI-Expanded)
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 (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.