Abstract
The breakdown of food structure in the oral cavity influences textural perception, flavour release and consumer preference. It also marks the beginning of a complex chain of events within the digestive tract which can drastically affect the metabolism and health of individuals. In this talk, I will summarise our findings related to the effect of micro-aeration on the oral process of chocolate, using a multidisciplinary approach considering mechanics, thermal analysis, rheology and tribology, mimicking the various stages that food is subjected to in the oral process. In addition I will also present the development of preliminary numerical models that can simulate food flow in the gastric process as well as future plans to extend the modelling capability towards more realistic conditions.
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