Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2021
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Foods
ISSN
2304-8158
e-ISSN
—
Svazek periodika
10
Číslo periodika v rámci svazku
11
Stát vydavatele periodika
CH - Švýcarská konfederace
Počet stran výsledku
13
Strana od-do
2519
Kód UT WoS článku
000725339900001
EID výsledku v databázi Scopus
2-s2.0-85118222598