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Dark chocolate's compositional effects revealed by oscillatory rheology

Kasper van der Vaart UGent, Frédéric Depypere UGent, Veerle De Graef UGent, Peter Schall, Abdoulaye Fall, Daniel Bonn and Koen Dewettinck UGent (2013) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 236(6). p.931-942
abstract
In this study, two types of oscillatory shear rheology are applied on dark chocolate with varying volume fraction, particle size distribution, and soy lecithin concentration. The first, a conventional strain sweep, allows for the separation of the elastic and viscous properties during the yielding. The second, a constant strain rate sweep, where the strain rate amplitude is fixed as the frequency is varied, is analyzed to obtain Lissajous curves, dissipated energy, and higher order nonlinear contributions. It is shown that chocolate exhibits complex nonlinear behavior, namely shear thinning, shear thickening, and strain stiffening. The effects on this behavior related to volume fraction, particle size distribution, and lecithin concentration are investigated, and comparison with simple monodisperse hard-sphere suspensions is made.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
MILK CHOCOLATE, SHEAR, FLOW PROPERTIES, YIELD-STRESS FLUIDS, PARTICLE-SIZE DISTRIBUTION, Stress decomposition, Flow behavior, LAOS, Viscoelastic properties, Yielding, Chocolate, Oscillatory rheology
journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Eur. Food Res. Technol.
volume
236
issue
6
pages
931 - 942
Web of Science type
Article
Web of Science id
000319293900001
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.387 (2013)
JCR rank
58/123 (2013)
JCR quartile
2 (2013)
ISSN
1438-2377
DOI
10.1007/s00217-013-1949-2
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
4361019
handle
http://hdl.handle.net/1854/LU-4361019
date created
2014-04-15 09:35:54
date last changed
2016-12-19 15:43:06
@article{4361019,
  abstract     = {In this study, two types of oscillatory shear rheology are applied on dark chocolate with varying volume fraction, particle size distribution, and soy lecithin concentration. The first, a conventional strain sweep, allows for the separation of the elastic and viscous properties during the yielding. The second, a constant strain rate sweep, where the strain rate amplitude is fixed as the frequency is varied, is analyzed to obtain Lissajous curves, dissipated energy, and higher order nonlinear contributions. It is shown that chocolate exhibits complex nonlinear behavior, namely shear thinning, shear thickening, and strain stiffening. The effects on this behavior related to volume fraction, particle size distribution, and lecithin concentration are investigated, and comparison with simple monodisperse hard-sphere suspensions is made.},
  author       = {van der Vaart, Kasper and Depypere, Fr{\'e}d{\'e}ric and De Graef, Veerle and Schall, Peter and Fall, Abdoulaye and Bonn, Daniel and Dewettinck, Koen},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  keyword      = {MILK CHOCOLATE,SHEAR,FLOW PROPERTIES,YIELD-STRESS FLUIDS,PARTICLE-SIZE DISTRIBUTION,Stress decomposition,Flow behavior,LAOS,Viscoelastic properties,Yielding,Chocolate,Oscillatory rheology},
  language     = {eng},
  number       = {6},
  pages        = {931--942},
  title        = {Dark chocolate's compositional effects revealed by oscillatory rheology},
  url          = {http://dx.doi.org/10.1007/s00217-013-1949-2},
  volume       = {236},
  year         = {2013},
}

Chicago
van der Vaart, Kasper, Frédéric Depypere, Veerle De Graef, Peter Schall, Abdoulaye Fall, Daniel Bonn, and Koen Dewettinck. 2013. “Dark Chocolate’s Compositional Effects Revealed by Oscillatory Rheology.” European Food Research and Technology 236 (6): 931–942.
APA
van der Vaart, K., Depypere, F., De Graef, V., Schall, P., Fall, A., Bonn, D., & Dewettinck, K. (2013). Dark chocolate’s compositional effects revealed by oscillatory rheology. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 236(6), 931–942.
Vancouver
1.
van der Vaart K, Depypere F, De Graef V, Schall P, Fall A, Bonn D, et al. Dark chocolate’s compositional effects revealed by oscillatory rheology. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2013;236(6):931–42.
MLA
van der Vaart, Kasper, Frédéric Depypere, Veerle De Graef, et al. “Dark Chocolate’s Compositional Effects Revealed by Oscillatory Rheology.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 236.6 (2013): 931–942. Print.