Dark chocolate's compositional effects revealed by oscillatory rheology

Kasper van der Vaart; Frédéric Depypere; Veerle De Graef; Peter Schall; Abdoulaye Fall; Daniel Bonn; Koen Dewettinck

doi:10.1007/s00217-013-1949-2

Dark chocolate's compositional effects revealed by oscillatory rheology

Kasper van der Vaart
, Frédéric Depypere
, Veerle De Graef
, Peter Schall
, Abdoulaye Fall
, Daniel Bonn
, Koen Dewettinck

Ghent University
ENAC-IIC-GEL
Van der Waals-Zeeman Institute

Research output: Contribution to journal › Article › peer-review

Abstract

In this study, two types of oscillatory shear rheology are applied on dark chocolate with varying volume fraction, particle size distribution, and soy lecithin concentration. The first, a conventional strain sweep, allows for the separation of the elastic and viscous properties during the yielding. The second, a constant strain rate sweep, where the strain rate amplitude is fixed as the frequency is varied, is analyzed to obtain Lissajous curves, dissipated energy, and higher order nonlinear contributions. It is shown that chocolate exhibits complex nonlinear behavior, namely shear thinning, shear thickening, and strain stiffening. The effects on this behavior related to volume fraction, particle size distribution, and lecithin concentration are investigated, and comparison with simple monodisperse hard-sphere suspensions is made.

Original language	English
Pages (from-to)	931-942
Number of pages	12
Journal	European Food Research and Technology
Volume	236
Issue number	6
DOIs	https://doi.org/10.1007/s00217-013-1949-2
Publication status	Published - 1 Jun 2013
Externally published	Yes

Keywords

Chocolate
Flow behavior
LAOS
Oscillatory rheology
Stress decomposition
Viscoelastic properties
Yielding

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10.1007/s00217-013-1949-2

Cite this

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title = "Dark chocolate's compositional effects revealed by oscillatory rheology",

abstract = "In this study, two types of oscillatory shear rheology are applied on dark chocolate with varying volume fraction, particle size distribution, and soy lecithin concentration. The first, a conventional strain sweep, allows for the separation of the elastic and viscous properties during the yielding. The second, a constant strain rate sweep, where the strain rate amplitude is fixed as the frequency is varied, is analyzed to obtain Lissajous curves, dissipated energy, and higher order nonlinear contributions. It is shown that chocolate exhibits complex nonlinear behavior, namely shear thinning, shear thickening, and strain stiffening. The effects on this behavior related to volume fraction, particle size distribution, and lecithin concentration are investigated, and comparison with simple monodisperse hard-sphere suspensions is made.",

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author = "\{van der Vaart\}, Kasper and Fr{\'e}d{\'e}ric Depypere and Graef, \{Veerle De\} and Peter Schall and Abdoulaye Fall and Daniel Bonn and Koen Dewettinck",

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doi = "10.1007/s00217-013-1949-2",

language = "English",

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TY - JOUR

T1 - Dark chocolate's compositional effects revealed by oscillatory rheology

AU - van der Vaart, Kasper

AU - Depypere, Frédéric

AU - Graef, Veerle De

AU - Schall, Peter

AU - Fall, Abdoulaye

AU - Bonn, Daniel

AU - Dewettinck, Koen

PY - 2013/6/1

Y1 - 2013/6/1

N2 - In this study, two types of oscillatory shear rheology are applied on dark chocolate with varying volume fraction, particle size distribution, and soy lecithin concentration. The first, a conventional strain sweep, allows for the separation of the elastic and viscous properties during the yielding. The second, a constant strain rate sweep, where the strain rate amplitude is fixed as the frequency is varied, is analyzed to obtain Lissajous curves, dissipated energy, and higher order nonlinear contributions. It is shown that chocolate exhibits complex nonlinear behavior, namely shear thinning, shear thickening, and strain stiffening. The effects on this behavior related to volume fraction, particle size distribution, and lecithin concentration are investigated, and comparison with simple monodisperse hard-sphere suspensions is made.

AB - In this study, two types of oscillatory shear rheology are applied on dark chocolate with varying volume fraction, particle size distribution, and soy lecithin concentration. The first, a conventional strain sweep, allows for the separation of the elastic and viscous properties during the yielding. The second, a constant strain rate sweep, where the strain rate amplitude is fixed as the frequency is varied, is analyzed to obtain Lissajous curves, dissipated energy, and higher order nonlinear contributions. It is shown that chocolate exhibits complex nonlinear behavior, namely shear thinning, shear thickening, and strain stiffening. The effects on this behavior related to volume fraction, particle size distribution, and lecithin concentration are investigated, and comparison with simple monodisperse hard-sphere suspensions is made.

KW - Chocolate

KW - Flow behavior

KW - LAOS

KW - Oscillatory rheology

KW - Stress decomposition

KW - Viscoelastic properties

KW - Yielding

UR - https://www.scopus.com/pages/publications/84878017480

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DO - 10.1007/s00217-013-1949-2

M3 - Article

AN - SCOPUS:84878017480

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VL - 236

SP - 931

EP - 942

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 6

ER -

Dark chocolate's compositional effects revealed by oscillatory rheology

Abstract

Keywords

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