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The Science Of Chocolate

A multiphase extension of the δ-plus-SPH (smoothed particle hydrodynamics) model is developed for modeling non-Newtonian multiphase flow. A modified numerical diffusive term and special shifting treatment near the phase interface are introduced to the original δ-plus-SPH model to improve the accuracy and numerical stability of the weakly incompressible SPH model. The Herschel–Bulkley model is used to describe non-Newtonian fluids. A sub-particle term is added in the momentum equation based on a large eddy simulation. The graphic processing unit (GPU) acceleration technique is applied to increase the computational efficiency. Three test cases including, a static tank, Poiseuille flow, and submarine debris flow, are presented to assess the performance of the new multiphase SPH model. Comparisons with analytical solutions, experimental data, and previous numerical results indicate that the proposed SPH model can capture highly transient incompressible two-phase flows with consistent pressure across the interface.

/pdf/a-gpu-based-d-plus-sph-model-for-non-newtonian-multiphase-25ix2718.pdf

A GPU-Based δ-Plus-SPH Model for Non-Newtonian Multiphase Flows

The response surface method (RSM) was used to produce sour cherry jam containing stevia sweetener with favorable physicochemical, textural, and rheological properties. The experiments were designed based on RSM using a central composite design (CCD) with three independent variables: sugar, pectin, and stevia. Sample processing was performed at five levels of sucrose (10%-50%), pectin (0.1%-0.5%), and stevia (0.2%-0.6%) at a constant fruit weight of 300 g. To evaluate the jam, the physicochemical, textural, and rheological properties of the jam were determined and optimized. The concentrations of sucrose, pectin, and stevia had a significant effect on the textural and rheological properties of the jam. The results showed that increasing the concentration of sucrose is the main factor in increasing the soluble solids and the total sugar content of the jam. Pectin had a positive effect on textural characteristics such as hardness and adhesiveness of the jam, while the cohesiveness of the jam decreased with increasing pectin. Herschel-Bulkley model was appropriate for describing the rheological behavior of the stable state of sour cherry jam containing stevia. Decreasing sucrose concentration is accompanied by a decrease in yield stress and consistency index of jam samples due to the TSS reduction. Pectin also had a positive effect on the amount of yield stress and consistency index. Dynamic rheological tests indicated that the sour cherry jam is a weak gel. The predominant viscose behavior and the formation of a dilute solution were evident in the samples with 10% and 20% sucrose concentrations. The most favorable condition for the production of the jam was obtained at a 36.5% sugar, 0.277% pectin, and stevia 0.30%.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2192

Optimization of physicochemical, textural, and rheological properties of sour cherry jam containing stevioside by using response surface methodology.

This chapter focuses on viscosity studies that have been carried out with 5% and 10% astaxanthin oleoresins (AO) and oil-water macroemulsion, and “red meal” product, which is a pulp obtained from the biomass disruption in the lipid medium with a concentration of 1.5% astaxanthin, prepared for animal feed. All these products are produced from the biomass of Haematococcus pluvialis microalgae. The following aspects relating to different models used only for AO-5% are discussed: power, Herschel-Bulkley, Bingham, Casson, and Mizrahi-Berk at different temperatures. We highlighted in each the flow behavior index (n), consistency index (K), and yield stress (ko), using statistical tools for model validation: estimation standard error (SEE), mean absolute error (MAE), chi-square (χ2), root mean square mean (RMSE), and determination coefficient (R2), with better fitting for power law model. In the rest of the products, only this model was used, obtaining the results of the apparent viscosities (ηap) and activation energies (Ea) for different temperatures.

Rheological properties of astaxanthin oleoresins and their derived products

Increased awareness of health and wellness drives demand for sustainable food, creating opportunities to develop new products. Chocolate is a very popular treat worldwide, therefore, enriching recipes that lead to chocolate-based functional foods is an attractive option. As a result, in the last years, scientists and industrial companies have made increasing efforts to modify formulations to improve chocolate nutritional profile, by reducing the content of sugars and saturated fats or by adding components with well-defined physiological effects without affecting the sensory and texture properties. In this paper, we present how different modification strategies were reconciled with manufacturing process, bloom resistance, and heat stability to maintain consumer acceptability, which still remains a major challenge to be faced by the food industry. 

How recent approaches to improve the nutritional quality of chocolate affect processing and consumer acceptance

Structure break was found in shearing process of static prepared low-sugar apple jam, which is a thixotropic and shear-thinning fluid. In order to investigated this jam, a new nonlinear regression method of Herschel–Bulkley (H-B) model without measuring yield stress was set up using R2 as optimizing criterion, and compared with Casson model. Dynamic yield stress was calculated using the regression of downward curve. Casson model was found fit in high shear rate (in one case, R2 0.9986, still lower than H-B model, 0.9997). Break stress (from 113 to 497 Pa) could be largely increased by soluble solid concentration rising, and dynamic yield stress of H-B model changed from 0.004 to 20.75 Pa, mainly depending on sugar and soluble solid concentration. Consistency index (24.50–102.3 Pa·sn) was increased with adding soluble solid and decreased with adding sugar. Flow behavior index (0.229–0.363) was increased evidently with adding pectin and sugar.



Practical Applications

The low-sugar jams are more nutrition-reasonable since they generally provide fewer calories, now short of deep research. Rheological properties are of great significance for processed food fluids. Traditional steady-state test was applied widely in rheologic study of food fluids. However, information under flow curves could not be explored in detail because definition of yield stress was confused for a long time and the most common model of fluid, Herschel–Bulkley model, lacked suitable regression method. Additionally, upward curve was often ignored. In this work, a new simple nonlinear regression of Herschel–Bulkley model was set up without measuring yield stress investigated. Then the influences of ingredients on rheologic properties of low-sugar apple jam could be investigated in detail. It is expected that the new method and observation would be applied by other rheologic researchers, and it is useful for finding relationships between mouth feel and indexes of Herschel–Bulkley model.

Rheology Study on Low-Sugar Apple Jam by a New Nonlinear Regression Method of Herschel-Bulkley Model

The rheological properties of four kinds of chocolates (Dove, Leconte, Toblerone and Cote Dor) are determined by the rheometer of MCR101. The result shows that the melt samples have shear thinning behavior and thixotropic. The chocolates’ viscosities decrease with temperature increasing. The flow of melt chocolates follows Casson equation. The whole tanδ of chocolate is greater than 1, which indicates that the viscous composition is more than the elastic elements. The stress of Dove and Leconte changes rapidly compared with that of Toblerone and Cote Dor. Dove and Leconte have higher yield stress and anti-deformation ability than Toblerone and Cote Dor. The tanδ of Toblerone and Cote Dor is higher than that of the other two chocolates. This result shows that Toblerone and Cote Dor have a higher proportion of sticky ingredients. By the sensory properties, Dove and Leconte have higher overall acceptability.

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Xin Gao

Papers

Rheology Study on Low-Sugar Apple Jam by a New Nonlinear Regression Method of Herschel-Bulkley Model

Rheological and Sensory Properties of Four Kinds of Dark Chocolates