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Optimization of the ball mill processing parameters in the fat filling production

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dc.contributor.author Lončarević, Ivana
dc.contributor.author Fišteš, Aleksandar
dc.contributor.author Rakić, Dušan Z.
dc.contributor.author Pajin, Biljana
dc.contributor.author Petrović, Jovana
dc.contributor.author Torbica, Aleksandra
dc.contributor.author Zarić, Danica B.
dc.date.accessioned 2018-07-04T14:15:28Z
dc.date.available 2018-07-04T14:15:28Z
dc.date.issued 2017-03
dc.identifier.citation I.S. Lončarević, A.Z. Fišteš, D.Z. Rakić, B.S. Pajin, J.S. Petrović, A.M. Torbica, D.B. Zarić. Optimization of the ball mill processing parameters in the fat filling production. Chemical Industry and Chemical Engineering Quarterly, 23 (2017) 197−206. DOI: 10.2298/CICEQ151217031L en_US
dc.identifier.issn 1451-9372
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/100
dc.description peer-reviewed en_US
dc.description.abstract The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat filling, as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat filling, while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time. en_US
dc.description.sponsorship - en_US
dc.language.iso en en_US
dc.publisher Association of the Chemical Engineers of Serbia en_US
dc.relation -
dc.relation.ispartofseries 001;0095
dc.rights info:eu-repo/semantics/openAccess
dc.subject fat filling en_US
dc.subject ball mill milling variables en_US
dc.subject physical properties en_US
dc.subject sensory characteristics en_US
dc.subject optimization en_US
dc.title Optimization of the ball mill processing parameters in the fat filling production en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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