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

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dc.contributor.authorLončarević, Ivana
dc.contributor.authorFišteš, Aleksandar
dc.contributor.authorRakić, Dušan Z.
dc.contributor.authorPajin, Biljana
dc.contributor.authorPetrović, Jovana
dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorZarić, Danica B.
dc.date.accessioned2018-07-04T14:15:28Z
dc.date.available2018-07-04T14:15:28Z
dc.date.issued2017-03
dc.descriptionpeer-revieweden_US
dc.description.abstractThe 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.identifier.citationI.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/CICEQ151217031Len_US
dc.identifier.issn1451-9372
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/100
dc.language.isoenen_US
dc.publisherAssociation of the Chemical Engineers of Serbiaen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectfat fillingen_US
dc.subjectball mill milling variablesen_US
dc.subjectphysical propertiesen_US
dc.subjectsensory characteristicsen_US
dc.subjectoptimizationen_US
dc.titleOptimization of the ball mill processing parameters in the fat filling productionen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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