Picture water droplets

Developing mathematical theories of the physical world: Open Access research on fluid dynamics from Strathclyde

Strathprints makes available Open Access scholarly outputs by Strathclyde's Department of Mathematics & Statistics, where continuum mechanics and industrial mathematics is a specialism. Such research seeks to understand fluid dynamics, among many other related areas such as liquid crystals and droplet evaporation.

The Department of Mathematics & Statistics also demonstrates expertise in population modelling & epidemiology, stochastic analysis, applied analysis and scientific computing. Access world leading mathematical and statistical Open Access research!

Explore all Strathclyde Open Access research...

Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

Afoakwa, Emmanuel Ohene and Paterson, A. and Fowler, Mark and Vieira, Joselio (2008) Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition. European Food Research and Technology, 227 (4). pp. 1215-1223. ISSN 1438-2377

Full text not available in this repository. Request a copy from the Strathclyde author

Abstract

In dark chocolate, rheological properties during processing are influenced by particle size distribution (PSD), fat and lecithin contents with consequential effects on finished texture and melting characteristics. Multivariate regression, correlation and principal component analyses (PCA) were used to explore their interrelationships. A 4 × 3 × 2 factorial experiment was conducted with varying PSD [D 90 (90% finer than this size) of 18, 25, 35 and 50 μm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%). Rheological properties (yield stress and apparent viscosity), textural properties (firmness, index of viscosity and hardness) and melting index (duration) were respectively measured using shear rate-controlled rheometer, TA.HD Plus texture analyzer and differential scanning calorimetry. The PSD, fat and lecithin contents significantly influenced all rheological, textural properties and some melting characteristics. Increasing particles sizes reduced yield stress, apparent viscosity, firmness, index of viscosity, hardness and melting index of products with greatest influence with 25% fat and 0.3% lecithin, reduced with increasing fat and lecithin contents. There were high correlation (r = 0.78-0.99) and regression coefficients (R 2 = 0.59-0.99) among the rheological, textural and melting index indicating their high inter-relationships. In PCA, the rheological, textural and melting index accounted for >95% variance in the data.