Cocoa is the primary ingredient in chocolate, and cocoa concentration attributes to the smoothness of the chocolate. Supporting this statement, we assessed the smoothness and melting properties of five chocolates of different cocoa concentration from three brands using the professional sensor evaluation and weight method, respectively. Artificial saliva was added to obtain the mixed chocolate solutions, and their viscosity and coefficient of friction (CoF) were measured for three rubbing pairs. The correlation of chocolate smoothness with their viscosities and average CoF (aCoF) was also discussed. The results indicated that the cocoa concentration significantly affected the smoothness of the chocolates among the three brands. The mixed solution of 50% chocolate could be a representative of oral processing, but their viscosities were not proficient enough to effectively characterize their smoothness. The aCoF of 50% chocolate solution could be rapid and effective to evaluate their smoothness. In addition, the Two-GCTPE rubbing pair was more suitable way to evaluate the smoothness of similar foods in the oral environment. The study results will provide a better insight into characterizing certain attribution of similar foods.

No abstract

The factors influencing the elastic modulus [K(t)] of thermoplastic elastomers (TPEs) were investigated under spherical indentation mode with the instantaneous volumetric strain method. The TPE samples were prepared by the hot‐pressing method, and the variation in K(t) was investigated at different thicknesses, loading forces, and spherical indenter radii (Rs). The results demonstrate that the K(t) values of the TPEs decreased nonlinearly with the depth–radius ratio. The sample thickness [H(t)] and R showed positive and negative relationships with K(t), respectively. However, the loading force did not exhibit any significant effect on K(t). In a certain depth–radius ratio range, K(t) had strong functional relationships with H(t), R, and indentation depth. These results provide a reference for the mechanical property investigation of elastoplastic materials. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47181.

A silane coupling agent (glycidyloxypropyltrimethoxysilane, GPTMS) was used to modify coconut shell powder (CSP), and the influence of the modified coconut shell powder (G‐CSP) on the thermal and mechanical properties of thermoplastic elastomers (TPEs) was investigated. The thermal stabilities of the G‐CSP‐TPEs were studied using TGA; Young's modulus of the G‐CSP‐TPEs was studied by means of the spherical indentation test and the tensile test, and the tensile test was also used to characterize the tensile strength of the G‐CSP‐TPEs. The results revealed that the specific functional groups of GPTMS were efficiently grafted onto the CSP and that G‐CSP enhanced the thermal stability of the TPEs. Under 8% strain, Young's moduli of 0–7.5 wt% G‐CSP‐TPEs obtained by the spherical indentation test and tensile test were almost equal, while the modulus of 10–15 wt% G‐CSP‐TPEs measured by the latter test was greater than that of the former test. The tensile strength of G‐CSP‐TPEs increased up to a threshold limit (10 wt% G‐CSP), followed by a significant decrease. Micro‐images of the fractured surfaces obtained by SEM indicated that the addition of G‐CSP gradually filled the microvoids in the matrix and enhanced the tensile strength of the composite. As the G‐CSP mass percentage exceeded a threshold limit (>10 wt%), the particles started to agglomerate, resulting in weak interfacial adhesion and inferior mechanical properties. Hence, an optimal amount of reinforcing agent G‐CSP should be added to attain desirable thermal and mechanical properties. © 2020 Society of Chemical Industry

No abstract