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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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https://hal-enpc.archives-ouvertes.fr/hal-01163827
Contributeur : Abdoulaye Fall <>
Soumis le : lundi 15 juin 2015 - 16:05:10
Dernière modification le : vendredi 17 juillet 2020 - 17:08:38

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van der Vaart Kasper, Depypere Frédéric, de Graef Veerle, Schall Peter, Abdoulaye Fall, et al.. Dark chocolate’s compositional effects revealed by oscillatory rheology. European Food Research and Technology, Springer Verlag (Germany), 2013, 236 (6), pp.931-942. ⟨10.1007/s00217-013-1949-2⟩. ⟨hal-01163827⟩

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