chocolate viscosity measurement
This is discussed in our AR-79 reprint article. 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.
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The flow curves of chocolate suspensions were fitted with Bingham model and not the Casson model Chevalley 1991 frequently used for chocolate because the Bingham model provides the physical origin behind the apparent viscosity measured for a suspension.
. This includes elements of measurement uncertainty. Therefore in our example 7850 cP at 20 rpm corresponds to 2669 deg. The chocolate was tested according to specifications provided by the National Confectioners Association and Chocolate Manufacturers Association.
Pas Pascal second. Indeed at low shear rates attractive forces dominate the hydrodynamic forces and the. PDF On Feb 1 2002 Jean-Claude Eischen and others published Viscosity of Cocoa and Chocolate Products Find read and cite all the research you need on ResearchGate.
Method Pre-shearing of 15 minutes of the sample at 40C including in the C or DIN11 cup installed into the Peltier Air-Air temperature control unit. According to servais ranc and roberts 2004 the international office of cocoa chocolate and sugar confectionery recommends the measurement of the. Graph shows results which I get from my measurement the process was next.
For chocolate fountains we recommend chocolate with a viscosity of 40 or less. 1 25 5 10 20 and 50 rpm are suitable in some cases for example. 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 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. A procedure for this has been recommended by the International Office of Cocoa 3. 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 Increase of shear rate from 2 to 50 s-1 in three minutes. Water has a score of 1 and anything thicker than that gets a numerical score. 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 decreases from almost 35 Pas 35000 cP to under 10 Pas 10000 cP as the shear rate increases. As given in Figure 2 generated in RheocalcT the plastic viscosity is 1241 cP and the yield stress is 129 dyncm2. Molten chocolate will flow and enrobe for example.
There exists a recommended procedure by the International Office of Cocoa1. The shear viscosity can then be calculated by dividing the shear stress by the shear rate. The viscosity value cP at 20 rpm measured with HA-range viscometer and SC4-27 spindle correlates with Degrees MacMichael or deg.
The new method is validated with both research grade rheometers and factory grade viscometers. Finally it should be noted that chocolates are actually. High viscosity chocolate is great for making molded treats and chocolate barks where you.
Some chocolates are tested at different shear rates to ensure data to scale. Figure 4 shows chocolate viscosity test data on a sample tempered at 40C using an updown shear rate ramp that varies from 2 to 50 s¹. Why does it matter.
High Chocolate Viscosity The higher the viscosity the thicker the chocolate will be when it is melted. In its simplest terms the viscosity of chocolate is the liquid consistency when it is melted. M cP 100340.
Often this is due to the brittle nature of the materials for example chocolate. This report describes how the MCR 72 can determine both the yield point and the viscosity function from one measurement in a short time with three different types of chocolate as examples. However one approach is to observe the major transitions using the Triton materials pocket or constrained layer damped beam method.
This system dont use water or liquid circulation just ambient air. This measuring Method enables to find Plastic Viscosity and Yield Value on chocolate samples at 40C according OICC standard. 3 decrease of shear rate to 2 s.
NCACMA Casson Plot of Chocolate Rheology at 40C. Chocolate viscosity measurement Mechanical as opposed to viscosity measurements on fats are comparatively rare. During chocolate moulding the chocolate speed is low 01-5 1S while the chocolate moves relative fast at the blowing stage of enrobing 25 -301S.
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. However there is a relation between production type and chocolate flow hence more shear rates are needed to describe the link between chocolate shear rate and the measured viscosity.
For pre-crystallised masses a plate cone geometry seems to be preferable in order to avoid any time delays during sampling. Because of its compactness and robustness the MCR 72 is well suited for making such measurements in the quality control of chocolate. The most fundamental rheological measurement made on chocolate is a viscosity measurement.
I have made measurements on a way that in container which measured viscosity is placed chocolate at 60 C and cooled to 20 C after the fall of the temperature for every 10 C I take a note. A chocolate with a viscosity of 50 or less is considered to be low viscosity chocolate. Both are scientific units of measurement for viscosity.
In this way a new reference method is validated for the viscosity of chocolate and. MacMichael Degrees values can be calculated from Brookfield data at 20 rpm. 2 maintain 50 s-1 for one minute.
Shear viscosity of molten chocolate tends to be measured using rotational rheometers fitted with concentric cylinder geometry 1. 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. From the graph it can be seen that after about 40 C the viscosity.
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