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@article{Samaras:2024:10.1039/d4sm00264d,
author = {Samaras, G and Bikos, D and Cann, P and Masen, M and Hardalupas, Y and Hartmann, C and Vieira, J and Charalambides, M},
doi = {10.1039/d4sm00264d},
journal = {Soft Matter},
pages = {5134--5152},
title = {Combining fracture mechanics and rheology to investigate the impact of micro-aeration on chocolate oral processing},
url = {http://dx.doi.org/10.1039/d4sm00264d},
volume = {20},
year = {2024}
}
TY - JOUR
AB - This study presents a rigorous mechanical characterisation investigation on milk chocolate with varying porosity, at different temperature and strain rate levels. Uniaxial compression tests at temperatures varying from 20 to 30 were performed to measure the bulk properties of chocolate as a function of porosity and temperature. Fracture experiments were also conducted to compute the fracture energy at temperature levels between 20 and 30 for all tested samples. Additionally, rheological experiments are conducted to compute the viscosity of the different chocolates at 37 . This combined experimental analysis of solid mechanics, fracture mechanics, and rheology aims to define the impact of temperature and chocolate’s phase change from solid to liquid on its mechanical properties. Moreover, the impact of micro-aeration on the relationship between material properties and temperature is discussed. The results demonstrate a significant impact of both temperature and micro-aeration on the chocolate’s material properties; fracture stresses decrease with micro-aeration due to the presence of micro-pores creating weak links in the chocolate matrix, the critical strain energy release rate decreases with micro-aeration at temperatures up to 25 and increases at temperatures above 30 . Finally, the viscosity at 37 increases with increasing porosity due to the obstruction of the flow by micro-pores acting as “solid” particles. The results highlight how the impact of micro-aeration on the material properties of chocolate alters as the testing temperature rises and the material changes phase. The relationships between the micro-aeration and material properties and the dependence of temperature on the different mechanical properties are used to explain the difference in textural attributes as obtained from temporal dominance sensation tests. This study seeks to contribute valuable insights into the field of chocolate technology, emphasizing the n
AU - Samaras,G
AU - Bikos,D
AU - Cann,P
AU - Masen,M
AU - Hardalupas,Y
AU - Hartmann,C
AU - Vieira,J
AU - Charalambides,M
DO - 10.1039/d4sm00264d
EP - 5152
PY - 2024///
SN - 1744-683X
SP - 5134
TI - Combining fracture mechanics and rheology to investigate the impact of micro-aeration on chocolate oral processing
T2 - Soft Matter
UR - http://dx.doi.org/10.1039/d4sm00264d
UR - http://hdl.handle.net/10044/1/112411
VL - 20
ER -