Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques

Afoakwa, 2008, Effects of particle size distribution and composition on rheological properties of dark chocolate, Eur. Food Res. Technol., 226, 1259, 10.1007/s00217-007-0652-6 Afoakwa, 2010 Afoakwa, 2016 Aidoo, 2014, Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing, Int. J. Food Sci. Technol., 49, 740, 10.1111/ijfs.12360 AOAC, 2005 Beckett, 2009 Bolenz, 2013, Impact of fat content during grinding on particle size distribution and flow properties of milk chocolate, Eur. Food Res. Technol., 236, 863, 10.1007/s00217-013-1944-7 Bolenz, 2014, Improvement of process parameters and evaluation of milk chocolates made by the new coarse conching process, Eur. Food Res. Technol., 238, 863, 10.1007/s00217-014-2165-4 Chevalley, 1999, Chocolate flow properties CocoaTown, 2017 Do, 2007, Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content, J. Food Sci., 72, 541, 10.1111/j.1750-3841.2007.00572.x Fistes, 2013, The effect of processing parameters on energy consumption of ball mill refiner for chocolate, Hem. Ind., 67, 747, 10.2298/HEMIND121025122F Fowler, 2009, Cocoa beans: from tree to factory, 137 ICA, 2000 Latif, 2013, Chocolate/cocoa and health benefits: a review, J. Med., 71, 63 Pajin, 2013, Crystallization and rheological properties of soya milk chocolate produced in a ball mill, J. Food Eng., 114, 70, 10.1016/j.jfoodeng.2012.06.024 Saputro, 2016, Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener, European Food Research and Technology Saputro, 2016, Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate, Eur. Food Res. Technol., 243, 955, 10.1007/s00217-016-2812-z Saputro, 2017, Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement, Eur. Food Res. Technol., 243, 1729, 10.1007/s00217-017-2877-3 Saputro, 2018, Aroma profile and appearance of dark chocolate formulated with palm sugar-sucrose blends, Eur. Food Res. Technol., 10.1007/s00217-018-3043-2 Schantz, 2005, Influence of lecithin-PGPR blends on the rheological properties of chocolate, Food Sci. Technol., 38, 41 Servais, 2002, The influence of particle size distribution on the processing of food, J. Food Eng., 51, 201, 10.1016/S0260-8774(01)00056-5 Steinberg, 2003, Cocoa and chocolate flavonoids: implications for cardiovascular health, J. Am. Diet Assoc., 103, 215, 10.1053/jada.2003.50028 Stephan, 2018 Tan, 2017, Particle size measurements and scanning electron microscopy (SEM) of cocoa particles refined/conched by conical and cylindrical roller stone melangers, J. Food Eng., 212, 146, 10.1016/j.jfoodeng.2017.05.033 Torres-Moreno, 2015, Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions, Food Chem., 166, 125, 10.1016/j.foodchem.2014.05.141 Vavreck, 2004, Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements, Int. J. Food Sci. Technol., 39, 465, 10.1111/j.1365-2621.2004.00805.x Ziegler, 1999, Particle size reduction, 182