chocolate viscosity measurement
Why does it matter. The above example has a torque of 314 at 20 RPM corresponding to a viscosity of 7850 cP at a shear rate of 68 s-1 or 68 1s.
Perfecting Delicious Optimizing The Rheology Of Chocolate
2 maintain 50 s-1 for one minute.
. In its simplest terms the viscosity of chocolate is the liquid consistency when it is melted. To ensure best practice in measuring chocolate viscosity the reader is referred to the published method for full information. By Mary Vessele Global Product Marketing Manager Test Measurement Cole-Parmer.
Chocolate viscosity measurement Mechanical as opposed to viscosity measurements on fats are comparatively rare. The new method is validated with both research grade rheometers and factory grade viscometers. During this study the density of a variety of brown chocolate bars were measured ie.
The last time you let a chocolate bar melt in your mouth cut into a moist cake poured honey in your tea or bit into a scrumptious pizza pie I am willing to bet you were not thinking about viscosity. The cocoa solids content of the chocolates selected covered a wide range of those currently on the market from 20 to 81 cocoa solids. This includes elements of measurement uncertainty.
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. Those described as milk plain or dark chocolate. Method The density of the chocolate was measured by means of weighing in air and hydrostatic.
Viscosity of Cocoa and Chocolate Products 1INTRODUCTION A method for measuring the viscosity of cocoa and chocolate products eg. Often this is due to the brittle nature of the materials for example chocolate. 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 shear viscosity and 3 the difference between the viscosity measured at a shear rate of 40 s-1 during the ramp up and down in shear rate to represent thixotropy.
Shear viscosity of chocolate for quality control purposes tends to be measured at 40C using a rotational rheometer fitted with concentric cylinder geometry. Chocolate and coat- ing masses glazing mass white chocolate was developed in 1973. Cup and bob should be maintained at 40 C before use.
The essential details to bear in mind however can be summarised as follows. Therefore in our example 7850 cP at 20 rpm corresponds to 2669 deg. 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 used as a singular data point throughout the confectionery industry.
Water has a score of 1 and anything thicker than that gets a numerical score. SERVAIS et al. However one approach is to observe the major transitions using the Triton materials pocket or constrained layer damped beam method.
2003 reported that the apparent viscosity can be measured at 30 40 or 50s depending on the type of product but recommended the measurement at 40s for the chocolate regarding. The benefit of this viscosity measurement at three shear rates is that it often seems to be easier to explain that a moulding chocolate needs a certain minimum moulding viscosity to fill the moulds nicely without holes and defects. 8200 to 8700 Cp.
Viscosity determines the quality of many foods. 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. The above example has a torque of 314 at 20 RPM corresponding to a viscosity of 7850 cP at a shear rate of 68 s-1or 68 1s.
It involves recording. 1 Increase of shear rate from 2 to 50 s-1 in three minutes. A critical appraisal of the Casson model for measuring chocolate versus a new proposed method is performed.
M cP 100340. The OICCC standard established for chocolate since the 1970s when the computer did not exist made it possible to define the measure of viscosity of the chocolate at 40C with determination of the flow limit according to CASSON to obtain both parameters that still today qualify the structure of a chocolate coming from its cocoa butter content and its shear viscosity once it. The viscosity value cP at 20 rpm measured with HA-range viscometer and SC4-27 spindle correlates with Degrees MacMichael or deg.
Equation for viscosity ηlooks like that. The torque is transmitted through the chocolate to the inner container lever shaft K is connected to a dynamometer which measures the force on arm so you can get a torque in relation to the rotation speed of the outer container. Finally it should be noted that chocolates are actually.
The couple read at 20 rpm obtained by measuring chocolate with the HA spring torque range instrument using pin SC4-27 in chamber SC4-13R or SC4-13RP is multiplied by 340. Original picture of viscosimeter is on beginning of this instructable. It is equally logical to instruct a production team that the enrobing chocolate needs an appropriate low enrobing viscosity of eg.
3 decrease of shear rate to 2 s. There exists a recommended procedure by the International Office of Cocoa1. The sample should be free of air and at 40 C before measurement starts.
Results relate to the. Molten chocolate will flow and enrobe for example. Therefore 314x340 1068 degrees MacMichael.
It is measured based off the viscosity of water. The above example has a torque of 314 at 20 rpm - corresponding to a viscosity of 7850 cP at a shear rate of 68 s-1 or 68 1 s.
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