Capillary flow of milk chocolate

Ardakani, Hesam Anvari; Mitsoulis, Evan; Hatzikiriakos, Savvas G.

doi:10.1016/j.jnnfm.2014.06.001

Cited by 20 publications

(3 citation statements)

References 35 publications

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“…The formulation of partially substituted chocolates is related to the size of the particles and the amount of fat, which are conditioning factors for the rheological characteristics (viscosity and elastic limit) [31,38], and capillary flow [39]. Thus, the addition of pastes with a high content of solids and polyunsaturated fatty acids such as Sacha Inchi, and peanuts, improves the chocolate texture [20,40].…”

Section: Introductionmentioning

confidence: 99%

Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Quispe-Chambilla

Ramos²,

Choque-Quispe

et al. 2022

Foods

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Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate was evaluated. Cocoa beans, peanuts, and Sacha Inchi were refined in order to obtain the cocoa paste (PC), peanut paste (PM), and Sacha Inchi paste (PSI). Then, mixtures between 0 to 20% of PM and PSI were formulated, and the rheological properties were evaluated at 30, 40, and 50 °C; these were adjusted to mathematical models. Functional groups were identified by FTIR in ATR mode, and it was observed that the partial addition of PM and PSI did not show significant changes in the shear stress and apparent viscosity of the mixture, although they did show dependence on temperature. The Herschel–Bulkley model showed a better adjustment (R2 > 0.999), reporting behavior index values, n < 1.0, and indicating pseudo-plastic behavior for pastes and formulations. The yield limit τy and the consistency index kH increased significantly with the addition of PM and PSI, but they decreased with increasing temperature. The activation energy show values between 13.98 to 18.74 kJ/mol, and it increased significantly with the addition of PM and PSI. Infrared analysis evidenced the presence of polyunsaturated fatty acids, coming mainly from PSI and PM. The addition of PM and PSI does not influence the rheological properties and allows for an increase in the content of polyunsaturated fatty acids.

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Section: Introductionmentioning

confidence: 99%

Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Quispe-Chambilla

Ramos²,

Choque-Quispe

et al. 2022

Foods

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“…A temperature of 30 °C is crucial for consistency. Below 30 °C, chocolate exhibits a soft solid behaviour while at temperatures above 30 °C, chocolate exhibits visco-plastic liquid behaviour (Ardakani et al 2014). If powdered milk is present in the recipe composition of chocolate, its flow behaviour is affected.…”

Section: Resultsmentioning

confidence: 99%

Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses

Kouřilová¹,

Dufková²,

Hřivna³

et al. 2022

Czech J. Food Sci.

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The chocolate mass behaves like a typical non-Newtonian plastic liquid defined by the yield stress and the plastic shear stress. The rotary rheometer with a cone-plate spindle system was chosen to determine the flow properties of chocolate masses. The effect of shear stress on shear deformation rates was measured at a temperature of 40 °C in an ascending mode from 1 s–1 to 500 s–1 for chocolate samples [white chocolate (WC), ruby chocolate (RC), and caramelised Amber chocolate (AC)]. Plastic models, according to Casson, Bingham and Herschel-Bulkley, were used for the mathematical description of this dependence. The Herschel-Bulkley model was evaluated as the most suitable mathematical model for describing the flow behaviour of unconventional chocolate masses. The Herschel-Bulkley model was chosen based on a high value of the coefficient of determination R2 and a low value of the sum of the square error estimate (SSE). The non-Newtonian plastic behaviour was confirmed, and the yield stress was determined for all types of tested chocolate masses.

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“…1) over the shear rate range of 0.1 to 150 s -1 . This model has been commonly used to measure the rheological behaviour of suspensions, emulsion or pastes in which the material indicate a power-law behaviour after yielding (Ardakani et al, 2014).…”

Section: Yield Stressmentioning

confidence: 99%

3D food printing: assessing the printability of dark chocolate

Mantihal¹

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3D food printing (3DFP) is an emerging novel technology in food fabrication, capable of creating food constructs with a layer-by-layer technique based on the desired design. The flexibility of this new technology offers the freedom to customise any preferred design. Among various type of 3D printing techniques, extrusion method is favourable to print the majority of fresh and edible foods. This method allows fresh foods in a paste, or liquid form to be extruded through the nozzle. Understanding the food material characteristic is the major factor that needs to be considered in choosing substrates for 3DFP. Dark chocolate was used as the main material in this work. It composed of cocoa butter (fat), cocoa solids, sugar, and lecithin. The important constituent in chocolate is cocoa butter (fat) containing the stable β-crystals in the chocolate matrix. These crystal fats help the chocolate to retain its quality such as glossy appearance, smooth texture and will set even after its being partially melted maintaining the β-crystal nuclei during printing. Extrusion method (auger) was applied in this work as the primary method to print the chocolate in powder form. Also, the addition of additive in auger extrusion is required to act as a flow enhancer, minimising the occurrence of slipeffect. Various physical properties, including analysing the effect of food additives, modification of internal structure, sensorial and potential consumers' perception and acceptance of 3D printed chocolates, were evaluated during this research work. At the beginning of this work, several modifications to a commercial 3D printer were required. The modification included developing a new 3D printer bed, water re-circulating system and the attachment of an air blower. A custom stainless steel printer bed (200 mm x 200 mm x 10 mm) was designed with an in-built water recirculation system (flow rate of 6.3 mL/s and maintain the temperature at ~16 ºC). Also, the printer bed was supported by a custom stabiliser printed by 3D filament printer using a plastic filament (Acrylonitrile Butadiene Styrene ABS). Additionally, an air blower was attached to avoid condensation that may occur on the printer bed due to cooling below room temperature. These modifications were done to ensure that the extruded chocolate solidifies efficiently upon extrusion. The optimisation of printing parameters was executed to determine the nozzle height and printing temperature. A series of comprehensive analysis including thermal properties, flow properties and tribological properties of printed chocolate was conducted. The original chocolate and the printed chocolate had a similar thermal melting profile (average melting peak of 32.9 ± 0.3 °C) as analysed by DSC suggesting that the printed chocolate had similar crystal forms. Food grade additives, magnesium stearate (Mg-ST) and native plant sterol (PS) were investigated for their suitability as a flow enhancer to reduce the slip-effect of the powdered chocolate Financial support This research was supported by a 'Skim Latiha...

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Capillary flow of milk chocolate

Cited by 20 publications

References 35 publications

Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses

3D food printing: assessing the printability of dark chocolate

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