Acoustic and mechanical testing of commercial cocoa powders

In the present study, commercial cocoa powders with different fat contents were studied. It was found that powders’ flow patterns of a cohesive to highly characters. demonstrated, higher crystalline structure less flowable compared ones more amorphous ones. observed by SEM studied content and dietary fibers (sample 2) exhibited structure. The predominantly smooth surface powder allowed its dense packing, triggering decreased sound absorption typical for non-porous materials as quantified NRC 0.289 1, 100 mm material height) 0.227 3) 0.182 2). latter conclusions also supported increase structural mechanical stiffness freely poured bed high powders, resulting in increasing magnitude Kl 12.83 MPa 19.29 37.82 Melting temperatures samples determined DSC. Results directly corresponded butter content. highest enthalpy fusion (ΔHm) (23.32 ± 0.21) J/g obtained containing sample 2 (of 20–22 wt. %). Obtained values ΔHm 1 (12.38 0.20) (10.27 0.17) J/g. Tp (melt) reversing heat ranging from (30.16 0.10) °C (32.28 indicating melting stable β polymorph. peaks at distinct non-reversing unstable α metastable β’ polymorphic forms.