Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate-Reference-Cited by-同舟云学术

Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate

Published:2022 Issue:9 Volume:13 Page:4993-5010
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Bikos D.¹^ORCID,Samaras G.¹,Charalambides M. N.¹,Cann P.¹,Masen M.¹,Hartmann C.²,Vieira J.³,Sergis A.¹,Hardalupas Y.¹

Affiliation:

1. Department of Mechanical Engineering, Imperial College London, UK

2. Nestlé Research Lausanne, UK

3. Nestlé Product Technology Centre, York, UK

Abstract

A multiscale Finite Element Model, validated by heat transfer experiments, is proposed to study the effect of micro-aeration on the thermal properties of chocolate. This model links microstructural changes to changes in chocolate's thermal behaviour.

Funder

Engineering and Physical Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D1FO04049A

Reference53 articles.

1. Chocolate rheology

2. The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate

3. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate