Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

Sylvester Mantihal and Sangeeta Prakash and Fernanda Condi Godoi and Bhesh Bhandari (2019) Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate. Food Research International, 119. pp. 161-169. ISSN 0963-9969

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URL: https://www.sciencedirect.com/science/article/pii/...

Abstract

Food additives can be used to enhance process ability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a processing and nutritional aids) were added into grated chocolate in order to enhance its flow ability during auger type extrusion-based 3D printing. The thermal and rheology data showed that the melting peak of chocolate with additives ranged from 31.4?±?0.8?°C to 32.1?±?0.1?°C and a rapid reduction in viscosity began between 31.1?±?0.7?°C and 33.3?±?0.2?°C. The addition of additives showed no significant difference (p?>?.05) in melting peak (Tp) temperature of control chocolate samples and 3D printed chocolate samples suggesting that Mg-ST and PS do not affect the melting behavior of chocolate. However, the yield stress values of chocolates containing additives were relatively higher than that of control samples indicating the possible effect of particulates. The tribology curve did not represent the typical Stribeck curve with or without the addition of additives. The particles in the additive potentially influenced the lubrication behavior of 3D printed chocolate as their addition increased the coefficient of friction of the chocolate samples reducing the slippage in auger extrusion.

Item Type:	Article
Keyword:	Rheology , Tribology , 3D printing , Food additives
Subjects:	Q Science > Q Science (General) ?? TP368-456_Food_processing_and_manufacture ??
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	27 Jul 2021 15:19
Last Modified:	27 Jul 2021 15:19
URI:	https://eprints.ums.edu.my/id/eprint/29417

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