Abstract
Comminution of the solid contents during chocolate manufacture is an important process that affects physical and sensory properties of the final product. In this study, size reduction was achieved either by multiple passages through a roller refiner, or by agitated ball milling. Particle analysis revealed that size distributions but also particle size geometry and surface is affected by refining intensity and refiner type. The current results demonstrate that it is especially refining intensity that can be used to target rheological properties of chocolate.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
