Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F22%3A43921891" target="_blank" >RIV/62156489:43210/22:43921891 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.17221/57/2022-CJFS" target="_blank" >https://doi.org/10.17221/57/2022-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/57/2022-CJFS" target="_blank" >10.17221/57/2022-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses
Original language description
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 oC 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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
40
Issue of the periodical within the volume
4
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
305-312
UT code for WoS article
000841664600001
EID of the result in the Scopus database
2-s2.0-85138450233