Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Gregersen, Sandra Beyer; Povey, M. J. W.; Kidmose, Ulla; Andersen, Morten Daugaard; Hammershøj, Marianne; Wiking, Lars

doi:10.1016/j.foodres.2015.07.022

Cited by 9 publications

(7 citation statements)

References 19 publications

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“…Small differences were observed between the different treatments but no general effect of either composition or treatment were observed. This is in agreement with findings in a previous study showing no differences in the sensory perception of the pitch of the sound emission upon breakage of the PSO‐rich fat, the PPO‐rich fat, and the POP‐rich fat .…”

Section: Resultssupporting

confidence: 93%

“…It is generally accepted that the mechanical properties of fats are determined by the SFC and some microstructural factors. As we in a previous study have shown a relative similar SFC of the present fats, the microstructural characteristic was expected to be of great importance for differences in fracturing behavior and acoustic properties .…”

Section: Resultssupporting

confidence: 60%

“…Fast Fourier transformation of amplitude‐time plot was used to obtain information about the frequency of the sound events. Determined maximum force and ΔSPL for samples crystallized at 15°C and stored at 1 day has previously been published but is shown here for clarification .…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity

Gregersen

Povey²,

Andersen³

et al. 2016

Euro J Lipid Sci & Tech

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This study demonstrates a link between the fat crystal network, fracturing behavior, and sound emission upon breakage. SOS, PSO, PPO, and POP rich fats were characterized by SAXS/WAXS and confocal laser scanning microscopy. Simultaneous texture and acoustic analysis was conducted by the use of a texture analyzer connected with an acoustic envelope detector and augmented by a broad band microphone combined with a digital sampling oscilloscope. Results shows a high correlation between negative values of the 2nd derivative of force curves, providing a measure of the energy release, and the sound intensity (r = 0.89, p < 0.05). No relation between acoustic properties and polymorphic behavior, crystal size, or crystal morphology was found. All fats crystallized into a β′ form within 1 day of storage. Subsequently, only the PPO and POP rich fats transformed into the β form (2–4 wk). Evaluation of the relative strength of intra‐ and interparticle links within the fat crystal network, indicate an important role of inter‐particle links for the sound intensity, whereas intra‐particle links were of less importance. It is hypothesized that strong interparticle links provide a strong rigid structure resulting in build‐up of energy during compression and a fast energy release upon breakage accompanied by sound emission. Practical applications: Results from this study provide important knowledge on acoustic properties of fat which can contribute to ensuring a suitable snap, in terms of a high intense sound upon breakage, of chocolate and confectionery products. Acoustic properties of fats are important for the snap of chocolate and confectionery products. This study demonstrates how the breakage sound intensity is significantly correlated with the negative part of the second derivate of force curves, which can be related to a rigid structure due to strong intraparticle links.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 60%

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Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity

Gregersen

Povey²,

Andersen³

et al. 2016

Euro J Lipid Sci & Tech

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“…In order to identify crispness, many sensory test panels have been still performed and large variations of results have been estimated. Although, sensory test methods are fundamental methods to determine crispness (Christensen & Vickers, 1981;Vickers, 1984), due to the difficulties such as time consuming, not convenient for routine tests, requiring more statistical works and most of all providing participants who have Copyright ©2018 ISEKI-Food Association (IFA) 10.7455/ijfs/7.1.2018.a2 good knowledge in texture attributes, other test techniques; mechanical-acoustical tests and their parameters are applied and evaluated by using some crispy foods which are mechanically brittle and emit sound during consumption (Duizer, 2004;Gregersen et al, 2015;Roudaut, Dacremont, Pamies, Colas, & Le Meste, 2002;Zdunek, Cybulska, Konopacka, & Rutkowski, 2011). Sounds of crispy products during mechanical tests can be detected and evaluated by applying acoustical methods (Edmister & Vickers, 1985;Seymour & Hamann, 1988;Tesch, Normand, & Peleg, 1996;Duizer, 2004).…”

Section: Introductionmentioning

confidence: 99%

Examination of optimum test conditions for a 3-point bending and cutting test to evaluate sound emission of wafer during deformation

Çarşanba

Schleining

2018

IJFS

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The purpose of this study was to investigate optimum test conditions of acoustical-mechanical measurement of wafer analysed by Acoustic Envelope Detector attached to the Texture Analyser. Forcedisplacement and acoustic signals were simultaneously recorded applying two different methods (3-point bending and cutting test). In order to study acoustical-mechanical behaviour of wafers, the parameters "maximum sound pressure", "total count peaks" and "mean sound value" were used and optimal test conditions of microphone position and test speed were examined. With a microphone position of 45°angle and 1 cm distance and at a low test speed of 0.5 mm/s wafers of different quality could be distinguished best. The angle of microphone did not have significant effect on acoustic results and the number of peaks of the force and acoustic signal decreased with increasing distance and test speed.

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“…Acoustical analysis of food structure including objective measures of human sensory perception is now a lively topic [2][3][4] [5]. High power applications can be traced back to 1959 [6].…”

Section: Introductionmentioning

confidence: 99%

Applications of ultrasonics in food science - novel control of fat crystallization and structuring

Povey

2017

Current Opinion in Colloid & Interface Science

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Low power (< 10 W m -2 ) ultrasound spectroscopy has been used for many years for the characterisation of food colloids with respect to particle size distribution, adiabatic compressibility, particle solvation and dissolution, crystal nucleation and solid content. Whilst high power (>1 kW m -2 ) ultrasound methods are well-known to impact on fat crystallization and structuring, they have many drawbacks, causing off-flavours through product oxidation and a metallic taste probably associated with sonotrode wear. Furthermore, process development with power ultrasound is hit and miss, applications being largely empirical and poorly understood. We have recently shown that well-controlled and understood crystal nucleation control can be obtained using well-defined low power, quasi-continuous ultrasound and acoustical pressure fields, opening up a new field of application in food processing for ultrasonics.

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Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Cited by 9 publications

References 19 publications

Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity

Acoustic properties of crystallized fat: Relation between polymorphic form, microstructure, fracturing behavior, and sound intensity

Examination of optimum test conditions for a 3-point bending and cutting test to evaluate sound emission of wafer during deformation

Applications of ultrasonics in food science - novel control of fat crystallization and structuring

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