A multiscale finite element analysis model for predicting the effect of micro-aeration on the fragmentation of chocolate during the first bite

Abstract

The emerging need to reduce the calorific value of foods, while simultaneously improving the consumer perception drives the quest for developing new food structures that satisfy both criteria. Aiming to shed light on the influence that micro-aeration has on the breakdown of chocolate during the early stages of the oral processing, this paper summarises the development of multi scale, in silico Finite Element (FE) models for the first bite. A micro-mechanical analysis was first employed to predict the impact on the mechanical properties of chocolate at two microaeration levels, i.e. 𝑓 = 10vol% and 𝑓 = 15vol%. The estimated elastic, plastic and fracture properties from the micromechanical model were subsequently fed into a macroscopic simulation of the first bite. Both micromechanical and the macromechanical models for the 10vol% and 15vol% porosity chocolate are compared to experimental data for validation purposes. The micromechanical models are compared to data from literature on mechanical testing of the same two chocolate materials whereas the first bite macromechanical model was compared to in vitro experimental data obtained in this study using a 3D printed molar teeth test rig mounted to a mechanical tester. Finally, the particle size distribution of the fragmented chocolate during the first bite was estimated from the in silico model and compared to in vivo literature data on the same chocolate materials and in vitro experimental data from this work. All comparisons between the in silico models and the in vitro/in vivo data led to good agreement. Our modelling methodology provides a cost-efficient tool for the investigation of new food structures that reduce the calorific value while enhancing the taste perception.