A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage

L. Svanberg; L. Ahrné; N. Lorén; E. Windhab

doi:10.1111/j.1745-4603.2011.00320.x

A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage

L. Svanberg^*, L. Ahrné, N. Lorén, E. Windhab

^*Corresponding author af dette arbejde

9 Citationer (Scopus)

Abstract

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.

Originalsprog	Engelsk
Tidsskrift	Journal of Texture Studies
Vol/bind	43
Udgave nummer	2
Sider (fra-til)	106-114
Antal sider	9
ISSN	0022-4901
DOI	https://doi.org/10.1111/j.1745-4603.2011.00320.x
Status	Udgivet - 2012
Udgivet eksternt	Ja

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10.1111/j.1745-4603.2011.00320.x

Citationsformater

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title = "A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage",

abstract = "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.",

keywords = "Chocolate, Fat migration, Mechanical properties, Moisture migration, Storage",

author = "L. Svanberg and L. Ahrn{\'e} and N. Lor{\'e}n and E. Windhab",

year = "2012",

doi = "10.1111/j.1745-4603.2011.00320.x",

language = "English",

volume = "43",

pages = "106--114",

journal = "Journal of Texture Studies",

issn = "0022-4901",

publisher = "Wiley-Blackwell",

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TY - JOUR

T1 - A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage

AU - Svanberg, L.

AU - Ahrné, L.

AU - Lorén, N.

AU - Windhab, E.

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

KW - Chocolate

KW - Fat migration

KW - Mechanical properties

KW - Moisture migration

KW - Storage

U2 - 10.1111/j.1745-4603.2011.00320.x

DO - 10.1111/j.1745-4603.2011.00320.x

M3 - Journal article

AN - SCOPUS:84859429357

SN - 0022-4901

VL - 43

SP - 106

EP - 114

JO - Journal of Texture Studies

JF - Journal of Texture Studies

IS - 2

ER -

A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage

Abstract

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