Imperial College London
Alternate

Dr Antonis Sergis

Faculty of Engineering, Department of Mechanical Engineering

Lecturer
 
 
 
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Contact

 

a.sergis09 Website

 
 
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Assistant

 

Ms Eniko Jarecsni +44 (0)20 7594 7029

 
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Location

 

619City and Guilds BuildingSouth Kensington Campus

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Summary

 

Publications

Citation

BibTex format

@article{Bikos:2022:10.1039/d1fo04049a,
author = {Bikos, D and Samaras, G and Charalambides, M and Cann, P and Masen, M and Hartmann, C and Vieira, J and Sergis, A and Hardalupas, Y},
doi = {10.1039/d1fo04049a},
journal = {Food and Function},
pages = {4993--5010},
title = {Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate},
url = {http://dx.doi.org/10.1039/d1fo04049a},
volume = {13},
year = {2022}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - Thermal properties, such as thermal conductivity, specific heat capacity and latent heat, influence the melting and solidification of chocolate. The accurate prediction of these properties for micro-aerated chocolate products with varying levels of porosity ranging from 0% to 15% is beneficial for understanding and control of heat transfer mechanisms during chocolate manufacturing and food oral processing. The former process is important for the final quality of chocolate and the latter is associated with sensorial attributes, such as grittiness, melting time and flavour. This study proposes a novel multiscale Finite Element Model to accurately predict the temporal and spatial evolution of temperature across chocolate samples. The model is evaluated via heat transfer experiments at temperatures varying from 16 °C to 45 °C. Both experimental and numerical results suggest that the rate of heat transfer within the micro-aerated chocolate is reduced by 7% when the 15% micro-aerated chocolate is compared to its solid counterpart. More specifically, on average, the thermal conductivity decreased by 20% and specific heat capacity increased by 10% for 15% micro-aeration, suggesting that micro-pores act as thermal barriers to heat flow. The latter trend is unexpected for porous materials and thus the presence of a third phase at the pore’s interface is proposed which might store thermal energy leading to a delayed release to the chocolate system. The developed multiscale numerical model provides a design tool to create pore structures in chocolate with optimum melting or solidifying response.
AU  - Bikos,D
AU  - Samaras,G
AU  - Charalambides,M
AU  - Cann,P
AU  - Masen,M
AU  - Hartmann,C
AU  - Vieira,J
AU  - Sergis,A
AU  - Hardalupas,Y
DO  - 10.1039/d1fo04049a
EP  - 5010
PY  - 2022///
SN  - 2042-6496
SP  - 4993
TI  - Experimental and numerical evaluation of the effect of micro-aeration on the thermal properties of chocolate
T2  - Food and Function
UR  - http://dx.doi.org/10.1039/d1fo04049a
UR  - https://pubs.rsc.org/en/content/articlelanding/2022/fo/d1fo04049a
UR  - http://hdl.handle.net/10044/1/96739
VL  - 13
ER  -
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