Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses

Veronika Kouřilová, Renáta Dufková, Luděk Hřivna and Vojtěch Kumbár
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Veronika Kouřilová: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Renáta Dufková: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Luděk Hřivna: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
Vojtěch Kumbár: Department of Technology and Automobile Transport (section Physics), Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic

Czech Journal of Food Sciences, 2022, vol. 40, issue 4, 305-312

Abstract: The chocolate mass behaves like a typical non-Newtonian plastic liquid defined by the yield stress and the plastic shear stress. The rotary rheometer with a cone-plate spindle system was chosen to determine the flow properties of chocolate masses. The effect of shear stress on shear deformation rates was measured at a temperature of 40 °C in an ascending mode from 1 s-1 to 500 s-1 for chocolate samples [white chocolate (WC), ruby chocolate (RC), and caramelised Amber chocolate (AC)]. Plastic models, according to Casson, Bingham and Herschel-Bulkley, were used for the mathematical description of this dependence. The Herschel-Bulkley model was evaluated as the most suitable mathematical model for describing the flow behaviour of unconventional chocolate masses. The Herschel-Bulkley model was chosen based on a high value of the coefficient of determination R2 and a low value of the sum of the square error estimate (SSE). The non-Newtonian plastic behaviour was confirmed, and the yield stress was determined for all types of tested chocolate masses.

Keywords: white chocolate; ruby chocolate; Amber chocolate; rheology; plastic behaviour; yield stress (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:4:id:57-2022-cjfs

DOI: 10.17221/57/2022-CJFS

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