Determination of conversion kinetics of various physical properties of different chocolate products during conching process

In this thesis, in the different chocolate varieties prepared using ball-mill technique, some physical properties, particle size, flow properties (yield stress and viscosity), depending on the duration of the process of examining the changes and kinetics of change as a result of reducing energy costs and shortening the process time is intended to obtain data for the purpose of increasing. Color change, water activity change, change of rheological properties and humidity level change during the conching process were investigated In the particle size analysis, the D90 values did not change significantly in the dark chocolate samples after 80 minutes (P<0.05) however the decrease in milk, white chocolate and cocolin samples continued. Particle size values cause a sandy structure in the mouth, so it can be determined that the application of the working ball-mill technique allows for different chocolate varieties to reach the appropriate particle size compatible with the previous studies. Water activity values of chocolate samples were determined under 0.4. Cocolin samples, milk and white chocolate water activity were determined higher than the initial and final water activity values. This is due in particular to the presence and levels of components of milk origin in the composition. Dark, milk and white chocolates as well as the changes in moisture content due to the ball-mill process of cocaine samples were examined. In the dark chocolate samples, the moisture levels are low compared to the other samples, because the most important sources of moisture for chocolate are the components with milk origin. While no change was determined after 130 minutes in the dark chocolate samples, the moisture decrease continued for 150 minutes in other chocolate samples (P<0.05). In the color analysis, there was no significant color change between the color parameters of the samples (P<0.05). In the rheological analysis, increase and decrease in viscosity and yield stress values were observed. The main reason for this situation is that it causes more than one change and transformation with different effects on the rheology properties of the process. Ball-mill technique, in the main chocolate varieties, the use of this technique, which is among the main objectives of particle size variation and moisture to be successfully modeled for the elaboration reveals. Therefore, they have potential to use in the relevant production areas. As a result of this use, there is the potential to contribute to capacity development as a result of the reduction in product costs and energy costs, as well as the potential to provide a higher quantity of product with the same equipment per unit time. However, it is also important to model the changes in rheological properties with further studies. In addition, some volatile compounds are removed (eg acetic acid) during the ball-mill process based on some marker compounds, and some changes in the concentration of some volatile compounds (eg pyrazines) can be obtained in the models to be produced in the optimum time and conditions of chocolate and derivative products with high levels of consumer acceptance.