chocolate viscosity measurement
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. 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.
The Viscosity Of Cocoa Liquor And Dark Chocolate Download Scientific Diagram
1 Increase of shear rate from 2 to 50 s-1 in three minutes.
. 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. Todays viscometers are very user-friendly and functional thanks to Rotational Viscometer technology. M cP 100340.
Rheological measurements give information on the sensory characteristics of chocolate. Often this is due to the brittle nature of the materials for example chocolate. This is discussed in our AR-79 reprint article.
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. Why does it matter. There exists a recommended procedure by the International Office of Cocoa1.
Original picture of viscosimeter is on beginning of this instructable. These viscometers measure a large range of viscosity from 200 to 106000000 with an accuracy range of 1 to 02. The viscosity value cP at 20 rpm measured with HA- range viscometer and SC4-27 spindle correlates with Degrees MacMichael or deg.
According to servais ranc and roberts 2004 the international office of cocoa chocolate and sugar confectionery recommends the measurement of the. In its simplest terms the viscosity of chocolate is the liquid consistency when it is melted. The Initial Stages of Chocolate Manufacturing Processes.
3 decrease of shear rate to 2 s. 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. M cP 100340.
Equation for viscosity ηlooks like that. Rheograms were obtained by plotting the complex modulus G Pa as a function of oscillatory shearThe complex modulus can be defined as the ratio of stress over. Molten chocolate will flow and enrobe for example.
MacMichael Degrees values can be calculated from Brookfield data at 20 rpm. Therefore in our example 7850 cP at 20 rpm corresponds to 2669 deg. It involves recording.
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. To ensure best practice in measuring chocolate viscosity the reader is referred to the published method for full information. The shear viscosity can then be calculated by dividing the shear stress by the shear rate.
The essential details to bear in mind however can be summarised as follows. Finally it should be noted that chocolates are actually. Viscosity is determined by composition processing strategy and particle size distribution.
Measuring chocolate viscosity and determining the Plastic Viscosity and Casson Yield Value are critical steps to optimizing chocolate flow properties. Cup and bob should be maintained at 40 C before use. The measurement of a products viscosity is based upon immersing a specifically selected spindle within a sample of a product.
It is measured based off the viscosity of water. Some chocolates are tested at different shear rates to ensure data to scale. 2 maintain 50 s-1 for one minute.
Together they allow confectioners to maintain precise temperature control. Shear viscosity of chocolate for quality control purposes tends to be measured at 40C using a rotational rheometer fitted with concentric cylinder geometry. These parameters provide important measures of how the molten chocolate will flow and enrobe for example.
1 25 5 10 20 and 50 rpm are suitable in some cases for example. Chocolate and coat- ing masses glazing mass white chocolate was developed in 1973. A small quantity of sample is sheared at a fixed rate speed and the stress force required to achieve this shear rate is measured.
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. Chocolates with high viscosity thick have a pasty mouthfeel Beckett 2000. Oscillatory measurements were performed at a frequency of 1 HzAfter a conditioning step of 2 min the chocolate sample was subjected to an increasing oscillatory stress from 001 Pa to 50 Pa.
Viscosity of Cocoa and Chocolate Products 1INTRODUCTION A method for measuring the viscosity of cocoa and chocolate products eg. The sample should be free of air and at 40 C before measurement starts. Chocolate viscosity measurement Mechanical as opposed to viscosity measurements on fats are comparatively rare.
Water has a score of 1 and anything thicker than that gets a numerical score. The viscosity value cP at 20 rpm measured with HA-range viscometer and SC4-27 spindle correlates with Degrees MacMichael or deg. Brookfields DV3T Rheometer Small Sample Adapter and a Circulating Water Bath provide an ideal system to test chocolate samples.
Chocolate HD Reference Density kgm3 Cocoa Fat Carbohy-drates Protein Milk Chocolate 1A 1308 20 30 57 75 Milk Chocolate 1B 1306 20 30 57 75 Milk Chocolate 1C 1307 20 30 57 75 Dark Chocolate 4 1229 81 43 23 10 Milk Chocolate 5 1300 20 30 57 75 Milk Chocolate 6 1333 28 27 62 58 Milk Chocolate 7 1269 25 33 56 66 Milk Chocolate 8. The most fundamental rheological measurement made on chocolate is a viscosity measurement. However one approach is to observe the major transitions using the Triton materials pocket or constrained layer damped beam method.
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