chocolate viscosity measurement
Casson Yield Value measures the amount. Since the OICCC introduced rheological tests to control the quality of chocolates measuring the viscosity and the yield stress are a must in the quality assurance of the chocolate industry.
Perfecting Delicious Optimizing The Rheology Of Chocolate
The viscosity value cP at 20 rpm measured with HA-range viscometer and SC4-27 spindle correlates with Degrees MacMichael or deg.
. The Torque reading at 20 RPM obtained by measuring chocolate with the HA spring torque range instrument using the SC4-27 spindle in the SC4-13R or SC4-13RP chamber is multiplied by 340. According to servais ranc and roberts 2004 the international office of cocoa chocolate and sugar confectionery recommends the measurement of the viscosity of chocolates at deformation rates. Molten chocolate will flow and enrobe for example.
Method Pre-shearing of 15 minutes of the sample at 40C including in the C. It is measured based off the viscosity of water. Shear viscosity of chocolate for quality control purposes tends to be measured at 40C using a rotational rheometer fitted with concentric cylinder geometry.
The test procedure can be either a continuous flow ramp from 2-50 s-1 within 3 minutes or a flow step from 2-50 s at 16 seconds per step. Testing the viscosity of molten chocolate at a temperature of 40 C. Todays viscometers are very user-friendly and functional thanks to Rotational Viscometer technology.
The viscosity at a particular shear rate 20 RPM measured at a standardized temperature 40 oCfor chocolate and 50 oC for confectionery coating Apparent viscosity is a relative measurement. If two different people measure the viscosity of the same chocolate and they uncritically just measure the viscosity at 40ºC 104ºF they will come up with two different chocolate viscosity values depending. Often this is due to the brittle nature of the materials for example chocolate.
There exists a recommended. The Torque reading at 20 RPM obtained by measuring chocolate with the HA spring torque range instrument using the SC4-27 spindle in the SC4-13R or SC4-13RP chamber is multiplied by 340. These viscometers measure a large range of viscosity from 200 to 106000000 with an.
A critical appraisal of the Casson model for measuring chocolate versus a new proposed method is performed. Plastic viscosity is a measurement of flowing chocolate. Chocolates with high viscosity thick have a pasty mouthfeel Beckett 2000.
MacMichael Degrees values can be calculated from. It involves recording. Water has a score of 1 and anything thicker than that.
It accurately predicts the resistance to flow in pumping moving or mixing situations. To ensure best practice in measuring chocolate viscosity the reader is referred to the published method for full information. Viscosity is determined by composition processing strategy and particle size distribution.
The essential details to bear in mind however can be. Chocolate viscosity measurement Mechanical as opposed to viscosity measurements on fats are comparatively rare. Some chocolates are tested at different shear rates to ensure data to scale.
1 the value of the stress at a shear rate of 5 s-1 to represent the yield stress of chocolate 2 the value of the viscosity at a shear rate of 40 s-1 to represent the high. The new method is validated with both research grade rheometers and factory. This measuring Method enables to find Plastic Viscosity and Yield Value on chocolate samples at 40C according OICC standard.
1 25 5 10 20 and 50 rpm are suitable in some cases for example. In its simplest terms the viscosity of chocolate is the liquid consistency when it is melted.
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