Improving particle size distribution and flow properties of milk chocolate produced by ball mill and blending

European Food Research and Technology

Volumn 238, Issue 1, 2014, Pages 139-147

  Bolenz, Siegfried ^a   Holm, Marco ^a   Langkrär, Christian ^a  

^a Hochschule Neubrandenburg   (Germany)

Author keywords

Ball mill; Blending; Flow properties; Milk chocolate; Particle size distribution; Roller refiner

Indexed keywords

COARSE FRACTIONS; CONSUMER ACCEPTANCE; DOWNSTREAM-PROCESSING; FLOW PROPERTIES; MILK CHOCOLATE; PARTICLE COMPOSITION; PRODUCTIVITY INCREASE; ROLLER REFINER;

BALL MILLING; BALL MILLS; BLENDING; PARTICLE SIZE ANALYSIS; REFINING;

ROLLERS (MACHINE COMPONENTS);

THEOBROMA CACAO;

EID: 84891839004     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2094-7     Document Type: Article

References (24)

1. Becket ST (2009) Industrial chocolate manufacture and use. Wiley, Chichester.
2. Mongia G, Ziegler GR (2000) The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate. Int J Food Prop 3(1): 137-147.
3. Ziegler GR, Hogg R (2009) Particle Size Reduction. Chapter 7: 142-166. In: Beckett ST (ed) Industrial Chocolate Manufacture and Use. Wiley, Chichester.
4. Do TAL, Hargreaves JM, Wolf B, Hort J, Mitchel JR (2001) Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. J Food Sci. doi: 10. 1111/j. 1750-3841. 2007. 00572. x.
5. Farris RJ (1968) Prediction of the viscosity of multimodal suspensions from unimodal viscosity data. Trans Soc Rheol 12: 281.
6. Servais C, Jones R, Roberts I (2001) The influence of PSD on the processing of food. J Food Eng 51: 201-208.
7. Bolenz S, Manske A (2013) Impact of fat content during grinding on particle size distribution and flow properties of milk chocolate. Eur Food Res Technol. doi: 10. 1007/s00217-013-1944-7.
8. Bolenz S (2006) Verfahren zur Aufbereitung von Milchpulver für die Schokoladenherstellung. EP 1 880 615 A2.
9. Bolenz S, Kutschke E, Lipp E (2008) Using extra dry milk ingredients for accelerated conching of milk chocolate. Eur Food Res Technol 227: 1677-1685. doi: 10. 1007/s00217-008-0893-z.
10. Langkrär C (2009) Zerkleinerung von Einzelbestandteilen einer Schokolade mit einer Kugelmühle. Study Project, HS Neubrandenburg.
11. Heiland A (2009) Zerkleinerung von Einzelbestandteilen der Schokolade. Study Project, HS Neubrandenburg.
12. Führer R (2010) Anwendung alternativer Herstellungsverfahren auf handelsübliche Schokolade "Z", Study Project, HS Neubrandenburg.
13. Röhl P (2008) Verfahrenstechnische Optimierung von Fettsuspensionen. Diploma Thesis, HS Neubrandenburg.
14. Holm M (2010) Mischen von Schokoladenmassen aus konventionellen und alternativen Zerkleinerungsprozessen. Bachelor Thesis, HS Neubrandenburg.
15. Attaie H, Breitschuh B, Braun P, Windhab EJ (2003) The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses. Int J Food Sci Technol 38(3): 325-336.
16. Franke K, Heinzelmann K, Tscheuschner H-D (2002) Feststoffkomponente Milchpulver als Feuchtelieferant. Zucker und Süßwarenwirtschaft 55: 16.
17. Bolenz S, Thiessenhusen T, Schäpe R (2003) Fast conching for milk chocolate. Eur Food Res Technol 218: 62-67. doi: 10. 1007/s00217-003-0790-4.
18. Ziegler GR, Langiotti JP (2003) Grinding spray-dried milk powder near the glass transition temperature. J Food Process Eng 26: 149-160.
19. European Council Directive 2000/36/EG relating to cocoa and chocolate products intended for human consumption (2000), Official Journal of the European Communities, 3. 8. 2000, L 197/19.
20. Kleinert J (1997) Handbuch der Kakaoverarbeitung und Schokoladeherstellung. Behr's Verlag, Hamburg.
21. Weipert D, Tscheuschner HD, Windhab E (1993) Rheologie der Lebensmittel. Behr's Verlag, Hamburg.
22. Aeschlimann JM, Beckett ST (2000) International inter-laboratory trials to determine the factors Affecting the measurement of chocolate viscosity. J Texture Stud 31(5): 541-576.
23. Becket ST (2001) Casson model for chocolate: friend or Foe? Manuf Confect 05: 61-67.
24. Windhab E J (1995) Rheology in food processing. Chapter 5: 80-115 in physico-chemical aspects of food processing. Chapman and Hall, London.