The impact of grinding intensity on particle properties and rheology of dark chocolate

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 re...

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Bibliographic Details
Published in:Food science & technology 2018-06, Vol.92, p.564-568
Main Authors: Rohm, Harald, Böhme, Birgit, Skorka, Jakob
Format: Article
Language:English
Subjects:
Chocolate
Particle
Refining
Rheology
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Summary: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. •Chocolate mass was subjected to refining by a three-roller refiner or a ball mill.•Refining intensity significantly affected particle size, shape and surface.•Flow properties of chocolate can be affected by adjustment of refining intensity.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2018.03.006