Czech J. Food Sci., 2022, 40(4):305-312 | DOI: 10.17221/57/2022-CJFS

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

Veronika Kouřilová1, Renáta Dufková1, Luděk Hřivna1, Vojtěch Kumbár ORCID...*,2
1 Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic
2 Department of Technology and Automobile Transport (section Physics), Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic

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

Published: August 29, 2022  Show citation

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Kouřilová V, Dufková R, Hřivna L, Kumbár V. Use of rheological plastic models to describe the flow behaviour of unconventional chocolate masses. Czech J. Food Sci. 2022;40(4):305-312. doi: 10.17221/57/2022-CJFS.
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