06/14/11 09:56:43PM. 48 posts. I am researching the differences between making or shall I say refining chcolate and ingredient mixes on a ball mill refiner versus roller refiner process. There seems to be a difference of opinion. I must say the finest chocolate I have tasted most often comes off a roller refined, dry conch and then wet conch ...
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WhatsApp: +86 18838072829Chocolate mass is produced by roller refining and conching or alternatively by ball milling. Grinding can generate varying particle size distributions (PSD), which again influence flow parameters. The latter are very important for downstream processing as well as mouthfeel and consumer acceptance of the final product. The objective of the work was to influence and control PSD and flow ...
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WhatsApp: +86 18838072829Vibration ball mill; Attritor ball mill; In the vibration ball mill, the shell containing the balls is made to vibrate by means of outofbalance weights attached to each end of the shaft of a double ended electric motor. In such mills, impact forces predominate and very fine grinding is attainable. 1,2. The attritor ball mill consists of a ...
WhatsApp: +86 18838072829Summary Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steadystate rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 4060 and 1030 min, respectively.
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