The fracture properties of model and real chocolates were investigated using a three-point bend test. Chocolate bars were stored under cycling temperatures between 20 °C and 29 °C for 60 d, during which V-to-VI polymorphic transformation of cocoa butter was examined by X-ray diffraction. Prior to storage, the Young's modulus and fracture stress of both model and real chocolate bars increased with a reduction in fat ratio, owning to decreasing particle-particle or particle-fat interactions. In addition, the model chocolate bars with larger particle size had lower Young's modulus and fracture stress due to the lower free fat ratio and higher void ratio of the matrix. After storage, the Young's modulus of bloomed chocolate bars increased due to the decrease in liquid fat ratio, while the fracture stress decreased as a result of the growth in void space as fat bloom developed. However, no significant (P < 0.05) interactions between storage time and fat ratio or particle size were found.

使用三点弯曲试验研究模型和真实巧克力的断裂特性。巧克力棒在20°C和29°C之间的循环温度下存储60 d，在此期间，通过X射线衍射检查了可可脂的V到VI多态转化。在储存之前，模型和真实巧克力棒的杨氏模量和断裂应力都随着脂肪比率的降低而增加，这归因于颗粒-颗粒或颗粒-脂肪相互作用的降低。此外，由于基质的游离脂肪率较低和空隙率较高，具有较大粒径的模型巧克力棒具有较低的杨氏模量和断裂应力。储存后，由于液态脂肪比率的降低，开花的巧克力棒的杨氏模量有所增加，随着脂肪的形成，空隙空间的增大使断裂应力降低。但是，在储存时间和脂肪比率或粒径之间没有发现显着（P <0.05）的相互作用。