Modeling the refining process of an anhydrous hazelnut and cocoa paste in stirred ball mills
| Autor: | Marcello Fidaleo, Roberto Nardi, Stefania Mainardi |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Materials science Central composite design General Chemical Engineering Design of experiments Fineness Metallurgy Rotational speed 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Biochemistry Grinding 0404 agricultural biotechnology 010608 biotechnology Anhydrous Ball mill Food Science Biotechnology Refining (metallurgy) |
| Zdroj: | Food and Bioproducts Processing. 105:147-156 |
| ISSN: | 0960-3085 |
| DOI: | 10.1016/j.fbp.2017.07.004 |
| Popis: | The refining of an anhydrous hazelnut and cocoa paste in a pilot stirred ball mill was characterized by using a design of experiments approach. Data from a central composite design analyzed by response surface models allowed to assess that the main effects on the fineness (f) of the product refined for a preset time were negative for the shaft rotational speed (N) and grinding medium mass (S) and positive for the grinding medium diameter (D). A further analysis of the data allowed to develop an empirical model relating the fineness to the group D/(NCP), where CP is the ratio between S and the mass of refining paste (P), and time which was used successfully to predict the behavior of three industrial refiners. The product solids behaved as weak materials since the grinding rate was mainly affected by the number of collisions between the medium beads, proportional to the abovementioned group. |
| Databáze: | OpenAIRE |
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