Cutting speed plays a crucial role for the behavior during and the final quality of viscoelastic foods after cutting and is, in industrial applications, usually adjusted on an empirical basis. Although previous studies investigated the interplay between the time-dependent properties and cutting behavior of model systems on an elastomer basis, there is still a need to elaborate such cause-effect relations for real foods. The aim of this study was to establish a reproducible manufacture of model caramels on a laboratory scale and to investigate the influence of the compositional parameters, moisture, and solid fat content, as well as cutting speed, on cutting behavior. It was possible to visualize ductile-brittle transitions in cutting force profiles, with an increase in cutting speed resulting in effects similar to that induced by a decreasing moisture content or an increasing solid fat content. Quantitatively, the progression of both maximum force and cutting energy reversed when cutting speed increased and composition changed in favor of a more brittle behavior. This work provides the basis for further research on distinct loading phenomena observed during the cutting of foods and for numerical modeling of the cutting process.

During cutting of foods, tensile stresses in front of the blade are responsible for the separation of the material. Therefore, tensile tests can be helpful to gain knowledge on deformation properties related to pre-fracture cutting behavior as well as on phenomena in the fracture zone, which are velocity-dependent in viscoelastic materials. The aim of this work was to apply a tensile test method for model caramels to investigate their behavior and to identify conditions where the ductile-brittle transition occurs. After executing pre-trials, tensile velocity, caramel moisture, and temperature were the parameters that were varied for this purpose. In general, increasing velocity, decreasing temperature, and decreasing moisture resulted in a stiffer response and caused a shift from a ductile to a more brittle behavior, attributable to reduced viscous contributions to the material and longer relaxation times. Fracture strain was notably lower than the maximum plastic elongation in the ductile case, but we observed equalization close to the ductile-brittle transition point for our material. This study serves as basis for an in-depth research on the complex deformation and fracture phenomena during cutting of viscoelastic food systems, including numerical modeling.