Thin Film Rheology and Tribology of Chocolate

摘要

We investigated relations between food texture and thin film properties rather than bulk properties. Such thin film rheological or 'tribological' effects may characterize physical behavior and physical perceptions of food products. Experiments were done on three chocolate samples. The Surface Forces Apparatus (SFA) proved to be effective for studying the very complex chocolate system. Very complex thin film behavior was found to be quite different for the three samples. Fat constitution and average particle size were important in determining the type of friction forces generated between shearing/sliding surfaces separated by thin films of chocolate. Such studies can help characterize specific physical qualities of chocolate.