Effect of thermal and mechanical rejuvenation on the rheological behavior of chocolate

Chocolate is known to undergo solid–liquid transition upon an increase in temperature as well under application of deformation field. Upon sudden reduction from a molten state (or thermal rejuvenation), the rheological properties chocolate evolve function time isothermal conditions, behavior reminiscent physical aging polymeric glasses. Then again, subsequent cessation shear flow mechanical shows temporal evolution properties, similar soft glassy materials. In this work, we evaluate three properties—dynamic moduli, relaxation spectrum, and characteristic chocolate—and compare their after rejuvenation. We observe that rejuvenation distinctly different rejuvenation, wherein more gradual former case. On one hand, work provides unique insights into how affects chocolate. other clearly suggests explores sections energy landscape compared