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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