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Detection threshold of chocolate graininess: machine vs human
British Food Journal ( IF 3.3 ) Pub Date : 2020-05-17 , DOI: 10.1108/bfj-07-2019-0501
Sara De Pelsmaeker , Juliette S. Behra , Xavier Gellynck , Joachim J. Schouteten

Purpose: Literature indicates that those solid chocolate particles cannot be detected by human beings that are smaller than a critical value between 25 and 35 mu m. Chocolate containing particles larger than this range is thought to be perceived as grainy. However, there does not seem to be any publication which justifies this threshold. Hence, the main aim of this work is to determine if the threshold at which particles can be detected is indeed 30 mu m. Design/methodology/approach: Three dark chocolates containing solid particles of expected D-v,D-90 of 30 mu m, 40 mu m and 50 mu m were produced. Particle Size Distribution (PSD) was determined using static light scattering while hardness and melting behaviour were characterised using a penetration test and Differential Scanning Calorimetry (DSC), respectively. Sensory analyses were performed with a trained panel (n = 9). Findings PSD analyses indicated that the solid particle D-v,D-90 of the three chocolates were around 30 mu m, 40 mu m and 60 mu m, respectively. DSC measurements showed no significant difference in melting behaviour between the chocolates. Hardness measurements showed that the "30 mu m chocolate" was significantly harder than both the "40 mu m chocolate" and the "60 mu m chocolate", while trained panellists found that the graininess of the 60 mu m chocolate was significantly higher than that of the 40 mu m and 30 mu m chocolates. Practical implications: These results suggest that particle size detection threshold is higher than 40 mu m. Chocolate manufacturers could thus increase the size of the biggest particles from 30 mu m to 40 mu m, leading to a decrease in production cost. Originality/value: This is the first study to examine the particle detection limit of chocolate.

中文翻译:

巧克力颗粒度检测阈值:机器与人

目的:文献表明,那些小于临界值在 25 到 35 微米之间的固体巧克力颗粒是人类无法检测到的。含有大于此范围的颗粒的巧克力被认为是颗粒状的。然而,似乎没有任何出版物证明这个门槛是合理的。因此,这项工作的主要目的是确定可以检测到粒子的阈值是否确实是 30 微米。设计/方法/途径:生产了三种黑巧克力,其中含有预期 Dv,D-90 的 30 微米、40 微米和 50 微米的固体颗粒。使用静态光散射测定粒度分布 (PSD),而分别使用渗透试验和差示扫描量热法 (DSC) 表征硬度和熔化行为。感官分析由训练有素的小组 (n = 9) 进行。结果 PSD 分析表明,三种巧克力的固体颗粒 Dv,D-90 分别约为 30 微米、40 微米和 60 微米。DSC 测量显示巧克力之间的熔化行为没有显着差异。硬度测量表明,“30 微米巧克力”的硬度明显高于“40 微米巧克力”和“60 微米巧克力”,而经过培训的小组成员发现,60 微米巧克力的颗粒感明显高于“40 微米巧克力”和“60 微米巧克力”。 40 微米和 30 微米的巧克力。实际意义:这些结果表明粒度检测阈值高于 40 微米。因此,巧克力制造商可以将最大颗粒的尺寸从 30 微米增加到 40 微米,从而降低生产成本。原创性/价值:这是第一项检查巧克力颗粒检测限的研究。
更新日期:2020-05-17
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