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ترجمه مقاله بهینه سازی پارامترهای فراوری شکلات در اسیاب توپی

نویسنده :سارای سارای
تاریخ:دوشنبه 24 فروردین 1394-11:22 ق.ظ

عنوان انگلیسی مقاله: Optimization of processing parameters of a ball mill refiner for chocolate
عنوان فارسی مقاله: بهینه سازی پارامترهای فراوری شکلات در اسیاب گلوله ای
دسته: صنایع غذایی
فرمت فایل ترجمه شده: WORD (قابل ویرایش)
تعداد صفحات فایل ترجمه شده: 17
ترجمه ی سلیس و روان مقاله آماده ی خرید می باشد.
_______________________________________
چکیده ترجمه:
هدف از این کار بهینه سازی آسیاب براسا فرایند فراوری و تصفیه شکلات از نظر زمان فراوری و مصرف انرژی است.آزمایش پس از  طرح ریزی مرکب مرکزی(CCD) برنامه ریزی شده و با توجه به زمان فراوری(RT) و سرعت شفت همزن(as) به عنوان عوامل در نظر گرفته شده است. متغیرهای تجربی اندازه گیری ویژگی ها و شکلات های بدون قالب ریزی شده را  در نظر گرفته است. مدل دوم داده ها را بررسی می کند. ضریب مصرف انرژی نیز مهم بوده و همچنین محتوای مقدار اهن و اندازه ذرات مهم است. بهینه سازی عبارتست از  به حداقل رساندن زمان فراوری با استفاده از تابع مطلوب. قبل از آزمایش شرایط کار 70دور در دقیقه بوده و زمان فراوری 58دقیقه بوده است. شرایط مطلوب محاسبه شده توسط بهینه سازی به شرح زیر است.58دور در دقیقه و 38.5 دقیقه برای زمان فراوری. شرایط کاری جدید مشخص شده برای آسیاب گلوله ای در نظر گرفته شده است که خروجی109 کیلوگرم بر ساعت تا 156 کیلوگرم بر ساعت را داشته و 43%افزایش بهره وری  دیده می شود. تجربه و شواهد در شرایط بهینه سازی انجام شده برای اثبات نتایج بدست آمده انتظارات موجود را از متغیر وابسته تایید می کند.
کلیدواژه:شکلات،فراوری آسیاب میله ای،طراحی تجربی،بهینه سازی،تابع مطلوب
1-مقدمه:
براساس قانون فعلی اروپا Dir.200036/CE:UE2000) تهیه شکلات به عنوان یک محصول بدست امده از کاکائو و شکر است که شامل کمتر از 35% مواد جامد کاکائوی بوده و مقدار کمتر از 18%کره کاکائو و کمتر از 14%کاکائوی بدون چربی خشک می باشد. روش های سنتی شکلات گیری براساس مخلوط کردن مواد تشکیل دهنده بوده و سپس انها توسط فرایند آسیاچرخشی خرد شده و کنچینگ و معتدل سازی انجام می شود. مهم تر از همه فرایند کنچینگ است که به منوظر حذف رطوبت و طعم نامطلوب می باشد. در حالی که با این فرایند شکلات بسایر دلپذیر می شود.






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