Abstract：
Dark chocolate produced on equipment used to manufacture milk chocolate can contain milk due to cross-contact. This study evaluated the use of dry cleaning methods for removing milk chocolate residue from a butterfly or ball valve attached to a stainless steel pipe and from pilot-scale equipment used in chocolate manufacture. Milk-free dark chocolate (40 °C) was pumped through a milk chocolate-contaminated valve/pipe assembly after no cleaning, use of a pig purging treatment, or a 40 °C cocoa butter flush. Dark chocolate samples were collected at 7-sec intervals. Treatments investigated for the removal of residual milk chocolate from a conche and a ball mill included no cleaning, a 40 °C cocoa butter rinse, and wet cleaning. After cleaning, three batches of dark chocolate (40 °C) were processed in the ball mill and conche, and each batch was collected. Milk chocolate was processed on a 3-roll refiner, followed by push-through with dark chocolate (∼9 kg) with 0.3 kg samples collected at 5-min intervals. Dark chocolate samples were analyzed for milk concentrations by ELISA. Trials and analyses were completed in triplicate. Dark chocolate push-through alone resulted in milk concentrations ≥4,500 µg/g in samples obtained from the contaminated valve/pipe combinations within the first few seconds of collection, and ≥16.2 kg of dark chocolate was needed to obtain milk concentrations below the ELISA LOQ (2.5 µg/g). A pig purging treatment of the ball valve/pipe assembly resulted in milk concentrations below the ELISA LOQ. A cocoa butter flush of the butterfly valve/pipe decreased initial milk concentrations, but milk was detected until ≥18.7 kg dark chocolate purge. Milk concentrations in first batches of dark chocolate processed in a ball mill and conche without cleaning were ≥17,000 µg/g while the use of a cocoa butter rinse reduced milk levels in dark chocolate by ≥89%. Some dry cleaning treatments were effective at reducing levels of milk in dark chocolate due to cross-contact.
摘要：
在用于制造牛奶巧克力的设备上生产的黑巧克力可能由于交叉接触而含有牛奶。这项研究评估了使用干洗方法从连接到不锈钢管的蝶阀或球阀以及巧克力制造中使用的中试设备中去除牛奶巧克力残留物的方法。无牛奶黑巧克力（40°C）在不清洁后通过牛奶巧克力污染的阀门/管道组件泵送，使用猪吹扫处理，或40°C的可可脂冲洗。以7秒的间隔收集黑巧克力样品。研究从conche和球磨机中去除残留牛奶巧克力的处理方法不包括清洁，40°C可可脂冲洗液，和湿清洁。清洗后,在球磨机和conche中处理三批黑巧克力（40°C），并收集每批。牛奶巧克力在3辊精炼机中加工，然后用黑巧克力（〜9千克）推穿，每隔5分钟收集0.3千克样品。通过ELISA分析黑巧克力样品的奶浓度。试验和分析一式三份完成。在收集的前几秒钟内，从受污染的阀门/管道组合中获得的样品中，仅黑巧克力推动就导致牛奶浓度≥4,500µg/g。并且需要≥16.2kg黑巧克力才能获得低于ELISALOQ（2.5µg/g）的牛奶浓度。球阀/管组件的猪吹扫处理导致牛奶浓度低于ELISALOQ。蝶阀/管道的可可脂冲洗降低了初始牛奶浓度，但牛奶检测到≥18.7kg黑巧克力清洗。在球磨机和未清洗的conche中加工的第一批黑巧克力中的牛奶浓度≥17,000µg/g，而使用可可脂冲洗剂可将黑巧克力中的牛奶含量降低≥89％。由于交叉接触，一些干洗处理可有效降低黑巧克力中的牛奶含量。
