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A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID iD: 0000-0001-9979-5488
2012 (English)In: Journal of texture studies, ISSN 0022-4901, E-ISSN 1745-4603, Vol. 43, no 2, 106-114 p.Article in journal (Refereed) Published
Abstract [en]

An Instron universal testing machine was used to assess fundamental parameters, such as Young's modulus, tensile strength and tensile strain, in order to determine the effect of fat and moisture migration on the mechanical properties of chocolate during storage. Two thin steel anchorages were inserted into each end of the chocolate samples during molding. These anchorages were used to mount the samples in the instrument without inducing stresses prior to the start of the experiment. Longitudinal forces applied to the chocolate provided a measure of the strength of the bond between different chocolate components (nonfat solids and cocoa butter). The new method proved to be a valid technique that can be used to measure fundamental mechanical parameters and quantify the impact of fat or moisture migration. © 2011 Wiley Periodicals, Inc.

Place, publisher, year, edition, pages
2012. Vol. 43, no 2, 106-114 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9042DOI: 10.1111/j.1745-4603.2011.00320.xOAI: oai:DiVA.org:ri-9042DiVA: diva2:966916
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-02-06Bibliographically approved

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CiteExportLink to record
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