Investigation of the influence of processing parameters on physicochemical properties of puff pastry margarines using surface response methodology

Abstract

The influence of some processing parameters on the physicochemical properties of two types of puff pastry margarines (PPM) manufactured at pilot scale was investigated. A Plackett–Burman experimentation design was used to select the processing parameter combinations to test. A pilot-scale line, equipped with a scraped surface heat exchanger (SSHE) and a resting tube, was used to produce the margarines. The considered processing parameters were the “buffer tank” temperature, the flow rate, the SSHE temperature, the scraper blade rotational speed and the resting tube temperature (two levels by parameter). The margarines were stored at 15 °C and 20 °C. The physicochemical properties investigated were the solid fat content (SFC), the dropping point (DP), and the texture (hardness) at these two temperatures. The results were statistically analyzed by the response-surface methodology to find out the processing parameters influence on each physicochemical property. Experimental results confirmed that physical properties of both margarines were strongly influenced by the processing parameters. In this study, whatever the formulation or the physicochemical property analyzed, it was shown that the SSHE temperature, the flow rate and the resting tube temperature were the most frequently significant parameters.