Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures

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 ar...

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Autores principales: Vojtěch Kumbár, Veronika Kouřilová, Renáta Dufková, Jiří Votava, Luděk Hřivna
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Lenguaje:EN
Publicado: MDPI AG 2021
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spelling oai:doaj.org-article:c493116a0d9a43d995a621d0760a9ad82021-11-25T17:31:59ZRheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures10.3390/foods101125192304-8158https://doaj.org/article/c493116a0d9a43d995a621d0760a9ad82021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2519https://doaj.org/toc/2304-8158Chocolate 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 s<sup>−1</sup> and at the specified temperatures of 36, 38, 40, 42, and 44 °C. 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 R<sup>2</sup> 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.Vojtěch KumbárVeronika KouřilováRenáta DufkováJiří VotavaLuděk HřivnaMDPI AGarticlechocolate massestemperaturerheologythixotropypipe flow velocitymathematical modelsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2519, p 2519 (2021)
institution DOAJ
collection DOAJ
language EN
topic chocolate masses
temperature
rheology
thixotropy
pipe flow velocity
mathematical models
Chemical technology
TP1-1185
spellingShingle chocolate masses
temperature
rheology
thixotropy
pipe flow velocity
mathematical models
Chemical technology
TP1-1185
Vojtěch Kumbár
Veronika Kouřilová
Renáta Dufková
Jiří Votava
Luděk Hřivna
Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
description 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 s<sup>−1</sup> and at the specified temperatures of 36, 38, 40, 42, and 44 °C. 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 R<sup>2</sup> 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.
format article
author Vojtěch Kumbár
Veronika Kouřilová
Renáta Dufková
Jiří Votava
Luděk Hřivna
author_facet Vojtěch Kumbár
Veronika Kouřilová
Renáta Dufková
Jiří Votava
Luděk Hřivna
author_sort Vojtěch Kumbár
title Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
title_short Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
title_full Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
title_fullStr Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
title_full_unstemmed Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures
title_sort rheological and pipe flow properties of chocolate masses at different temperatures
publisher MDPI AG
publishDate 2021
url https://doaj.org/article/c493116a0d9a43d995a621d0760a9ad8
work_keys_str_mv AT vojtechkumbar rheologicalandpipeflowpropertiesofchocolatemassesatdifferenttemperatures
AT veronikakourilova rheologicalandpipeflowpropertiesofchocolatemassesatdifferenttemperatures
AT renatadufkova rheologicalandpipeflowpropertiesofchocolatemassesatdifferenttemperatures
AT jirivotava rheologicalandpipeflowpropertiesofchocolatemassesatdifferenttemperatures
AT ludekhrivna rheologicalandpipeflowpropertiesofchocolatemassesatdifferenttemperatures
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