scholarly journals The impact of the manufacturing process on the hardness and sensory properties of milk chocolate

2012 ◽  
pp. 139-148 ◽  
Author(s):  
Danica Zaric ◽  
Biljana Pajin ◽  
Ivana Loncarevic ◽  
Dragana Soronja-Simovic ◽  
Zita Seres
Keyword(s):  
Stress Intensity ◽  
Sensory Analysis ◽  
Manufacturing Process ◽  
Ball Mill ◽  
Sensory Properties ◽  
Scoring Method ◽  
Milk Chocolate ◽  
Textural Characteristics ◽  
Ingredient Composition ◽  
The Impact

The aim of this paper was to examine the impact of the manufacturing process on the textural characteristics and sensory properties of milk chocolate. The research was conducted on the samples of chocolate produced in a ball mill during 30, 60 and 90 minutes of refining, each of them being pre-crystallized at 26, 28 and 30?C. A chocolate mass of identical ingredient composition was also produced using a standard manufacturing process at the same pre-crystallization temperatures. Chocolate hardness was examined using a piece of equipment called Texture Analyser, measuring the stress intensity which leads to chocolate crushing. Sensory analysis was performed using the point scoring method. The new manufacturing process, i.e. the manufacturing of chocolate in a ball mill improves sensory properties and hardness of milk chocolate.

scholarly journals The impact of manufacturing process on the content of hard triglycerides, hardness and thermal properties of milk chocolate

2012 ◽  
Vol 66 (5) ◽  
pp. 735-741
Author(s):  
Danica Zaric ◽  
Biljana Pajin ◽  
Ivana Loncarevic ◽  
Zita Seres ◽  
Ljubica Dokic ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Physical Properties ◽  
Manufacturing Process ◽  
Ball Mill ◽  
Positive Impact ◽  
Textural Properties ◽  
Resonance Spectroscopy ◽  
Scanning Calorimetry ◽  
Milk Chocolate ◽  
The Impact

The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured by using the two different manufacturing processes: a standard manufacturing process (SM) in five-roller mills including conching, and an unconventional manufacturing process in a ball mill (R1). The quality of both milk chocolate masses was examined by the comparison of thermal (differential scanning calorimetry analysis), textural properties (texture analysis), and the content of hard triglycerides (nuclear magnetic resonance spectroscopy). The main goal of this work was to determine whether chocolate can be produced in a ball mill, using the manufacturing process which results in significant savings, without causing drastic changes to the chocolate physical properties. The new manufacturing process rationalises the standard method by combining two phases, namely conching, and refining into a single one. This results in reduced initial and maintenance costs, as well as costs of workforce and fuel, etc. The results have shown that the new chocolate manufacturing process has a positive impact on texture and thermal properties, while the content of hard triglycerides remains the same.

Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

RSC Advances ◽  
2016 ◽  
Vol 6 (17) ◽  
pp. 13934-13941 ◽  
Author(s):  
Danica B. Zarić ◽  
Maja Lj. Bulatović ◽  
Marica B. Rakin ◽  
Tanja Ž. Krunić ◽  
Ivana S. Lončarević ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Ball Mill ◽  
Lactobacillus Rhamnosus ◽  
Sensory Properties ◽  
Milk Chocolate ◽  
Bifidobacterium Lactis

The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilusNCFM,Lactobacillus rhamnosusHN001 andBifidobacterium lactisHN019) in milk chocolate masses prepared at temperatures 35 °C and 40 °C.

scholarly journals Effect of technology differences on chemical and sensory properties of Dalmatinska pecenica (PGI)

Meso ◽  
2021 ◽  
Vol 23 (3) ◽  
pp. 210-233
Author(s):  
Marina Krvavica ◽  
Mladenka Šarolić ◽  
Marijana Drinovac Topalović ◽  
Rea Kotlar
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
Raw Materials ◽  
Intramuscular Fat ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Cylindrical Shape ◽  
Initial Weight ◽  
Raw Meat ◽  
The Impact

In the registration process of the protected geographical indication (PGI) of Dalmatinska pečenica, a research was conducted to determine the impact of differences in technology on the final product's chemical composition and sensory properties. Therefore, in three facilities in three Dalmatian counties, 35 samples of Dalmatinska pečenica were produced and divided into 7 groups, which differed in the initial weight of raw materials, composition, and amount of salting/brining mixture and the length of individual technological phases. After the processing phase, the samples were taken from each group, and the proportion of fat, protein, ash, water and NaCl was determined. A professional panel of 11 members assessed the sensory profile of Dalmatinska pečenica by descriptive sensory analysis. Chemical analysis determined the following average basic chemical composition of Dalmatinska pečenica: 5.68 % fat, 41.60 % protein, 44.80 % water and 7.63 % ash, and an average of 6.17 % represented NaCl. Dalmatinska pečenica produced from heavier raw meat (initial weight ≥3.5 kg) contained more intramuscular fat and water (P <0.05) and less proteins (P <0.05). The lower the initial weight of the raw pečenica and the higher the salt/ brine consumption per kg of raw meat, the higher the NaCl content in the mature pečenica, with the length of the salting/brining phase not significantly increasing the NaCl content in the pečenica. The sensory analysis determined the sensory profile and typical sensory properties of Dalmatinska pečenica, including characteristic cylindrical shape and colour, firm and elastic consistency, compact structure, uniform red cross-section, slightly salty taste, softness and solubility when chewed as well as an aroma characteristic of dry-cured pork products with a slightly expressed smoke aroma. The pečenica produced from heavier raw materials (≥3.5 kg) using a mixture of sea and nitrite salt with spices and antioxidants, increased content of intramuscular fat and mild salinity, was rated with the highest average score (5.88 out of a possible 6), and all individual indicators of sensory properties were also rated with the highest score compared to other groups (P <0.05). The correlation coefficient (r) showed that the higher the content of intramuscular fat in the pečenica, the higher the evaluation of the cross-sectional appearance (r = 0.48), odour (r = 0.37), texture (r = 0.39), taste and aroma (r = 0.44), overall impression (r = 0.36) and mean score (r = 0.30). These data confirm the positive effect of intramuscular fat content (marbling) on the sensory properties of Dalmatinska pečenica. The examined differences in processing technology had a statistically significant effect on the parameters of chemical composition and sensory properties of Dalmatinska pečenica.

scholarly journals Optimization of Persea Americana pulp incorporated cookies using sensory analysis: a response surface methodology

2019 ◽  
Vol 10 (4) ◽  
pp. 3209-3216
Author(s):  
Jobil J Arackal ◽  
Parameshwari S
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Sensory Analysis ◽  
Sensory Properties ◽  
Persea Americana ◽  
Fruit Pulp ◽  
Overall Acceptability ◽  
The Impact ◽  
Organoleptic Parameters ◽  
The Ideal

The sensory properties are vital in catching shopper eye and subsequently impacting their inclinations and purchasing choices for nourishment items. Taste, colour, texture, mouthfeel, aroma, flavour, and overall acceptability are sensory properties which are regularly used to portray the nature of the treats, just as to foresee customer response. In this examination were embraced to discover the impact of various degrees of Persea Americana fruit pulp (A), honey (B) and wheat flour (C) consolidated treats and their ideal levels. Information got from Response surface methodology of Persea Americana incorporated cookies treats were exposed to the investigation of change (ANOVA) and examined utilizing a second-request polynomial condition. Response surface methodology was demonstrated to be a satisfactory methodology for displaying the organoleptic parameters and the level of preferring of good Persea Americana cookies. After the effects of this investigation discovered that a most extreme attractive score that can be accomplished with the ideal estimation of taste was 7.8, texture 6.68, flavour 7.11 and by and overall acceptances 8.44 scores. This example was viewed as the best advancing hotspot for tangible traits.

Расчетные методы оценки ударной вязкости сварных элементов с трещинами

2020 ◽  
Vol 44 (3) ◽  
pp. 22-36
Author(s):  
Keyword(s):  
Stress Intensity ◽  
Impact Strength ◽  
Welded Joints ◽  
Development Process ◽  
Welded Joint ◽  
Operating Temperature ◽  
Crack Development ◽  
Heterogeneous Structure ◽  
Critical Crack Length ◽  
The Impact

Практика показывает, что для сварных конструкций, эксплуатируемых в условиях Крайнего Севера необходимо уделять внимание работоспособности сварных соединений при низких температурах. Металл сварных соединений в процессе воздействия обработки изменяет свои свойства, снижается ударная вязкость, образуется гетерогенная структура с большой степенью разнозернистости. Чтобы оценивать и иметь возможность правильно контролировать термическое воздействие и последствия сварочного процесса, требуется решить задачу аналитического определения ударной вязкости для всех зон сварного соединения. В настоящей статье представлен инженерный метод оценки ударной вязкости, применимый для любой зоны сварного соединения, в которой имеется острый или особый концентратор напряжений – трещина. Разработанный аналитический метод расчета ударной вязкости отражает качественную и количественную картину взаимосвязи структурно-механических характеристик и работы развития трещины в диапазоне температур 77…300 К. Предложенная схематизация зависимости критического коэффициента интенсивности напряжений от температуры позволила найти коэффициенты, характеризующие свойства материала, и выполнить расчеты изменения предела текучести и предела прочности от температуры эксплуатации. Построены графики зависимости работы развития трещины от температуры эксплуатации для сталей 15ГС и 17ГС, сравнение которых с экспериментальными данными показывает удовлетворительное согласование. Найдено, что при напряжениях предела выносливости отношение работы развития трещины к критической длине трещины постоянно, не зависит от температуры и для сталей 15ГС и 17ГС равно около 10. Ключевые слова: ударная вязкость, работа разрушения, коэффициент интенсивности напряжений, трещина, феррито-перлитная сталь, зона термического влияния. For welded structures under operation in the Far North, attention must be paid to the performance of welded joints at low temperatures. The properties of metal of welded joints are changed in the process of treatment, its toughness decreases, and a heterogeneous structure with a large range of different grain sizes is formed. In order to evaluate and be able to correctly control the thermal effect and the consequences of the welding process, it is necessary to solve the problem of analytical determination of impact strength for all zones of the welded joint. The paper presents an engineering method for evaluation of the impact strength applicable to any area of the welded joint in which there is a sharp or super sharp stress concentrator – a crack. The developed analytical method for calculating the impact strength reflects a qualitative and quantitative codependency of structural and mechanical characteristics and the process of crack development in the temperature range of 77–300 K. The proposed schematization of dependence of the critical coefficient of stress intensity on the temperature made it possible to find coefficients characterizing the properties of the material and to perform calculations of changes in yield strength and tensile strength on operating temperature. Graphs of the crack development process dependency on the operating temperature for 15ГС and 17ГС steels were constructed, and their comparison with experimental data displays satisfactory agreement. It was found that at endurance limit stresses, the ratio of the crack development process to the critical crack length is constant, non-dependent on temperature, and is equal to 10 for 15ГС and 17ГС steels. Keywords: impact strength, fracture work, stress intensity factor, crack, ferrite-pearlite steel, heat affected zone, steel tempering.

scholarly journals Machine Learning-Based on Assessment of the Impact of the Manufacturing Process on Battery Electrode Heterogeneity

Energy and AI ◽  
2021 ◽  
pp. 100090
Author(s):  
Marc Duquesnoy ◽  
Iker Boyano ◽  
Larraitz Ganborena ◽  
Pablo Cereijo ◽  
Elixabete Ayerbe ◽  
...  
Keyword(s):  
Machine Learning ◽  
Manufacturing Process ◽  
Battery Electrode ◽  
The Impact

scholarly journals The impact of molded pulp product process on the mechanical properties of molded Bleached Chemi-Thermo-Mechanical Pulp

2021 ◽  
Vol 2 (1) ◽  
Author(s):  
Claire Dislaire ◽  
Yves Grohens ◽  
Bastien Seantier ◽  
Marion Muzy
Keyword(s):  
Mechanical Properties ◽  
Water Uptake ◽  
Process Parameters ◽  
Manufacturing Process ◽  
Water Immersion ◽  
Young Modulus ◽  
Drying Time ◽  
Mechanical Pulp ◽  
Hygroscopic Properties ◽  
The Impact

AbstractThis study was carried out using bleached softwood Chemi-Thermo-Mechanical Pulp to evaluate the influence of Molded Pulp Products’ manufacturing process parameters on the finished products’ mechanical and hygroscopic properties. A Taguchi table was done to make 8 tests with specific process parameters such as moulds temperature, pulping time, drying time, and pressing time. The results of these tests were used to obtain an optimized manufacturing process with improved mechanical properties and a lower water uptake after sorption analysis and water immersion. The optimized process parameters allowed us to improve the Young’ Modulus after 30h immersion of 58% and a water uptake reduction of 78% with the first 8 tests done.

Experimental Assessment of Roughness Changes in the Cutting Surface and Microhardness Changes of the Material S 355 J2 G3 after Being Cut by Non-Conventional Technologies

2011 ◽  
Vol 314-316 ◽  
pp. 1944-1947 ◽  
Author(s):  
Jozef Maščeník ◽  
Stefan Gaspar
Keyword(s):  
Mechanical Properties ◽  
Production Process ◽  
Laser Plasma ◽  
Manufacturing Process ◽  
Production Quality ◽  
Water Jet ◽  
Cutting Edge ◽  
Experimental Assessment ◽  
Cutting Surface ◽  
The Impact

Production of components, necessary for the construction of the machine resp. or device is a demanding manufacturing process. One of the possibilities of increasing efficiency and production quality is the introduction of unconventional technologies to the production process. Knowing the dependence of the impact of non-conventional technologies on the mechanical properties of products and their subsequent verification is an important aspect when designing and manufacturing them. The article deals with the impact of used unconventional technology, that means laser, plasma and water jet on the roughness of a cutting edge and microhardness of material S 355 J2 G3.

Impact of high pressure processing on microbiological, nutritional and sensory properties of food: a review

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ajith Amsasekar ◽  
Rahul S. Mor ◽  
Anand Kishore ◽  
Anupama Singh ◽  
Saurabh Sid
Keyword(s):  
High Pressure ◽  
Food Quality ◽  
High Pressure Processing ◽  
Microbial Inactivation ◽  
Sensory Properties ◽  
Process Conditions ◽  
Processed Food ◽  
Content Type ◽  
Food Properties ◽  
The Impact

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.

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