Particle size investigations on cocoa mass, cocoa powder and chocolate
In the introduction it was briefly noted that every manufacturer of mills and refiners must be interested in an objective method of evaluating the particle fineness so as to be able to develop his machines properly. We also noted that the particle size distribution and the shape of the particles are of fundamental importance both for the processing properties especially of couvertures and for the suspendability of cocoa powders etc. The second main chapter deals in considerable detail with some methods of determining particle size distribution which have given excellent results in practice. There is also a brief critical examination of particle size analysis using the Coulter Counter (11) and the sedimentation balance by Sartorius (13). The third main chapter is the most important part of this publication. Using tables, graphs, rheograms and microphotos it deals extensively and clearly with the following problems: 1. Particle size determinations on products produced on various nib pre- and final refiners. 2. The effect on methods of preparation on the refining properties of nib and the throughput. 3. Particle size determinations on the refined products for the purpose of examining the correlation between throughput and particle size spectrum. 4. Comparative investigation of the refined products produced on two pre-refiners of two different manufacturers. 5. Particle size determination on cocoa mass and cocoa powder produced from the latter in order to investigate correlations with degree of refining. 6. Particle size determination on chocolate in correlation with their flow properties. These extensive investigations showed that material refined on ball mills formed sediment very quickly and often in larger quantities. It was noted that this sediment formation cannot be entirely due to the coarse particles in the finished product but must be partially due to the structure or shape of the particles.
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| Format: | biblioteca |
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1970
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| Subjects: | CACAO, CACAO EN POLVO, CHOCOLATE, TAMAÑO DE LA PARTICULA, PURIFICACION, COMPOSICION QUIMICA, ANALISIS QUIMICO, METODOS, |
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