Destructive and non-destructive mechanical characterisation of chocolate with different levels of porosity under various modes of deformation

Abstract Chocolate exhibits a complex material response under the varying mechanical loads present during oral processing. Mechanical properties such as Young’s modulus and fracture stress are linked to sensorial attributes hardness. Apart from this link with hardness perception, these important input parameters towards developing computational model simulate first bite. This study aims determine of chocolate different levels micro-aeration, 0–15%, modes deformation. Therefore, destructive experiments tension, compression, flexure loading conducted calculate modulus, yield, chocolate. The values also confirmed by independent ultrasonic experiments. results showed that differences up 35% were observed amongst for maximum difference was found drop increasing porosity negligible in measurements is 15% micro-aerated phenomenon caused micro-pores obstructing microscopic inelastic movement occurring early stages material’s work provides deeper understanding behaviour scenarios, which relevant multiaxial mastication, role micro-aeration on will further assist food industry’s design products controlled and/or improved sensory perception.