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Abstract
Mathematical modelling is used to address the oral processing of chocolate. Chocolate is a suspension of fat (cocoa butter), sugar, cocoa solids and other components such as milk power and emulsifiers. Models are developed for phase change and dissolution, both spatially averaged and tracking interfaces between components. Where data is available parameters are estimated, otherwise estimates are made of the relative importance of different terms. Models are analysed by non-dimensionalisation and asymptotic reduction. Where analytic solutions cannot be calculated models are solved numerically.
Original language | English |
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Publisher | Mathematics in Industry Reports (MIIR) |
DOIs | |
Publication status | Published - 2 Nov 2024 |
Keywords
- Melting
- mouthfeel
- dissolution
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Dive into the research topics of 'Oral Processing of Chocolate'. Together they form a unique fingerprint.Activities
- 1 Consultancy
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ESGI 180
Hall, E. J. (Consultant), Meyer, K. (Consultant) & Parker, J. (Consultant)
24 Jun 2024 → 28 Jun 2024Activity: Consultancy types › Consultancy