Acoustic and mechanical testing of commercial cocoa powders

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63550279" target="_blank" >RIV/70883521:28110/22:63550279 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61989592:15310/22:73613810 RIV/61989100:27230/22:10250663 RIV/61989592:15640/22:73613810

Výsledek na webu

<a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2022.2127760" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/10942912.2022.2127760</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/10942912.2022.2127760" target="_blank" >10.1080/10942912.2022.2127760</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Acoustic and mechanical testing of commercial cocoa powders

Popis výsledku v původním jazyce

In the present study, commercial cocoa powders with different cocoa fat contents were studied. It was found that the cocoa powders’ flow patterns were of a cohesive to highly cohesive characters. It was demonstrated, that the powders of higher crystalline structure were less flowable compared to the ones with the more amorphous ones. It was observed by SEM that the studied cocoa powders of higher cocoa fat content and the ones with the dietary fibers content (sample 2) exhibited more amorphous structure. The predominantly smooth surface structure of the higher fat content cocoa powder allowed its higher dense packing, triggering the decreased sound absorption typical for non-porous materials as quantified by NRC of 0.289 (sample 1, 100 mm material height) and 0.227 (sample 3) to 0.182 (sample 2). The latter conclusions were also supported by the observed increase of the structural mechanical stiffness of the freely poured powder bed of high cocoa fat amorphous powders, as resulting in the increasing magnitude of the Kl of 12.83 MPa (sample 1, 100 mm material height) and 19.29 MPa (sample 3) to 37.82 MPa (sample 2). Melting temperatures of the samples were determined by DSC. Results were directly corresponded to the cocoa butter content. The highest enthalpy of fusion (ΔHm) of (23.32 ± 0.21) J/g was obtained for the highest cocoa butter containing sample 2 (of 20–22 wt. %). Obtained values of ΔHm for samples 1 and 2 were of (12.38 ± 0.20) J/g and (10.27 ± 0.17) J/g. Tp (melt) for reversing heat flow was ranging from (30.16 ± 0.10) °C to (32.28 ± 0.10) °C indicating the melting of stable β polymorph. The melting peaks observed at distinct temperatures in the non-reversing heat flow patterns were indicating melting of the unstable α and metastable β’ and stable β cocoa butter polymorphic forms.

Název v anglickém jazyce

Acoustic and mechanical testing of commercial cocoa powders

Popis výsledku anglicky

In the present study, commercial cocoa powders with different cocoa fat contents were studied. It was found that the cocoa powders’ flow patterns were of a cohesive to highly cohesive characters. It was demonstrated, that the powders of higher crystalline structure were less flowable compared to the ones with the more amorphous ones. It was observed by SEM that the studied cocoa powders of higher cocoa fat content and the ones with the dietary fibers content (sample 2) exhibited more amorphous structure. The predominantly smooth surface structure of the higher fat content cocoa powder allowed its higher dense packing, triggering the decreased sound absorption typical for non-porous materials as quantified by NRC of 0.289 (sample 1, 100 mm material height) and 0.227 (sample 3) to 0.182 (sample 2). The latter conclusions were also supported by the observed increase of the structural mechanical stiffness of the freely poured powder bed of high cocoa fat amorphous powders, as resulting in the increasing magnitude of the Kl of 12.83 MPa (sample 1, 100 mm material height) and 19.29 MPa (sample 3) to 37.82 MPa (sample 2). Melting temperatures of the samples were determined by DSC. Results were directly corresponded to the cocoa butter content. The highest enthalpy of fusion (ΔHm) of (23.32 ± 0.21) J/g was obtained for the highest cocoa butter containing sample 2 (of 20–22 wt. %). Obtained values of ΔHm for samples 1 and 2 were of (12.38 ± 0.20) J/g and (10.27 ± 0.17) J/g. Tp (melt) for reversing heat flow was ranging from (30.16 ± 0.10) °C to (32.28 ± 0.10) °C indicating the melting of stable β polymorph. The melting peaks observed at distinct temperatures in the non-reversing heat flow patterns were indicating melting of the unstable α and metastable β’ and stable β cocoa butter polymorphic forms.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10403 - Physical chemistry

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Properties

ISSN

1094-2912

e-ISSN

1532-2386

Svazek periodika

25

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

2184-2197

Kód UT WoS článku

000862596900001

EID výsledku v databázi Scopus

2-s2.0-85139095763