Effect of micro-aeration on the mechanical behaviour of chocolates and implications for oral processing.
Effect of micro-aeration on the mechanical behaviour of chocolates and implications for oral processing.
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微通气对巧克力机械行为的影响及其对口腔加工的影响。
DOI：
10.1039/d1fo00045d
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发表时间：
2021
期刊：
影响因子：
6.1
通讯作者：
M. Charalambides
中科院分区：
文献类型：
--
作者：
D. Bikos;G. Samaras;P. Cann;M. Masen;Y. Hardalupas;C. Hartmann;J. Vieira;M. Charalambides
食品中的通气性已被广泛应用于食品工业，以开发具有增强感官特性的新型食品。具体地说，微米级的充气对巧克力中的微气泡与其他微结构特征相互作用的微结构有重大影响。这项研究旨在确定微曝气对巧克力产品机械性能的影响，这些机械性能与硬度和脆度等质构属性直接相关。进行了单轴压缩试验，测定了材料的泊松比、杨氏模量和宏观屈服强度等力学性能，并通过断裂试验估算了材料的断裂韧性。还进行了体内咀嚼试验，以调查在前两个咀嚼周期中断裂特性和碎裂之间的联系。利用单轴应力-应变数据对粘塑性本构关系进行了标定。结果表明，微曝气对材料的杨氏模量、屈服应力、断裂应力以及断裂韧性等力学性能有显著影响。此外，它还增强了巧克力的脆性，这一点体现在较低的断裂应力，但较低的断裂韧性导致较高的碎裂，这与体内咀嚼试验中的观察结果一致。正如XRT图像和应力-应变测量所证明的那样，在材料变形期间，微曝气阻碍了巧克力内部微观特征的重新排列。这项工作为气泡在巧克力等复杂多相材料的块状行为中所起的作用提供了新的见解，并定义了机械性能，这是开发口头加工模拟的重要输入参数。
Aeration in foods has been widely utilised in the food industry to develop novel foods with enhanced sensorial characteristics. Specifically, aeration at the micron-sized scale has a significant impact on the microstructure where micro-bubbles interact with the other microstructural features in chocolates. This study aims to determine the effect of micro-aeration on the mechanical properties of chocolate products, which are directly correlated with textural attributes such as hardness and crumbliness. Uniaxial compression tests were performed to determine the mechanical properties such as Poisson's ratio, Young's modulus and macroscopic yield strength together with fracture tests to estimate the fracture toughness. In vivo mastication tests were also conducted to investigate the link between the fracture properties and fragmentation during the first two chewing cycles. The uniaxial stress-strain data were used to calibrate a viscoplastic constitutive law. The results showed that micro-aeration significantly affects mechanical properties such as Young's modulus, yield and fracture stresses, as well as fracture toughness. In addition, it enhances the brittle nature of the chocolate, as evidenced by lower fracture stress but also lower fracture toughness leading to higher fragmentation, in agreement with observations in the in vivo mastication tests. As evidenced by the XRT images and the stress-strain measurements micro-aeration hinders the re-arrangement of the microscopic features inside the chocolate during the material's deformation. The work provides a new insight of the role of bubbles on the bulk behaviour of complex multiphase materials, such as chocolates, and defines the mechanical properties which are important input parameters for the development of oral processing simulations.
胃内食物流动断裂的欧拉-拉格朗日有限元建模以工程消化
影响因子：
6.6
作者：
Skamniotis C
通讯作者：
Skamniotis C