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

International Journal of Food Science and Technology

Volumn 52, Issue 3, 2017, Pages 788-799

  Toker, Omer Said ^a   Zorlucan, Fatma Tugce ^b   Konar, Nevzat ^c   Dağlıoğlu, Orhan ^d   Sagdic, Osman ^a   Şener, Dilek ^b  

^a YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^b Elvan Food Industrial Cooperation   (Turkey)

^c SIIRT UNIVERSITY   (Turkey)

^d NAMIK KEMAL UNIVERSITY   (Turkey)

Author keywords

Chocolate; mathematical model; processing effects; rheology

Indexed keywords

COLOR COMPUTER GRAPHICS; ELASTICITY; MATHEMATICAL MODELS; PARTICLE SIZE; REFINING; RHEOLOGY; SURFACE PROPERTIES; VISCOSITY;

CHOCOLATE; DETERMINATION COEFFICIENTS; NEWTONIAN VISCOSITY; PROCESSING EFFECTS; PRODUCTION PROCESS; RESPONSE SURFACE METHODOLOGY; TEMPERATURE DEPENDENCIES; TEMPERATURE SWEEPS;

BALL MILLS;

EID: 85007426122     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13336     Document Type: Article

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