Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F21%3A43920416" target="_blank" >RIV/62156489:43210/21:43920416 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/foods10112519" target="_blank" >https://doi.org/10.3390/foods10112519</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods10112519" target="_blank" >10.3390/foods10112519</a>

Result language

angličtina

Original language name

Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures

Original language description

Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in their production and subsequent processing. In this article, the rheological properties (the effect of the shear strain rate on the shear stress or viscosity) of five different chocolate masses were determined-extra dark chocolate (EDC), dark chocolate (DC), milk chocolate (MC), white chocolate (WC), and ruby chocolate (RC). These chocolate masses showed thixotropic and plastic behaviour in the selected range of shear rates from 1 to 500 sMINUS SIGN 1 and at the specified temperatures of 36, 38, 40, 42, and 44 oC. The degree of thixotropic behaviour was evaluated by the size of the hysteresis area, and flow curves were constructed using the Bingham, Herschel-Bulkley and Casson models with respect to the plastic behaviour of the chocolate masses. According to the values of the coefficients of determination R2 and the sum of the squared estimate of errors (SSE), the models were chosen appropriately. The most suitable models are the Herschel-Bulkley and Casson models, which also model the shear thinning property of the liquids (pseudoplastic with a yield stress value). Using the coefficients of the rheological models and modified equations for the flow velocity of technical and biological fluids in standard piping, the 2D and 3D velocity profiles of the chocolate masses were further successfully modelled. The obtained values of coefficients and models can be used in conventional technical practice in the design of technological equipment structures and in current trends in the food industry, such as 3D food printing.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

—

Volume of the periodical

10

Issue of the periodical within the volume

11

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

2519

UT code for WoS article

000725339900001

EID of the result in the Scopus database

2-s2.0-85118222598