Chocolate - Rheology of chocolate
5 important questions on Chocolate - Rheology of chocolate
By which 2 parameters can the rheological behaviour of chocolate be described?
- yield stress (related to the energy to start flowing)
- plastic viscosity
By what are the parameters yield stress and plastic viscosity influenced?
- Polydispersity
- Size of the particles
- Amount of fat
All influence the packing of the particles within the suspension.
How does the amount of fat influence the plastic viscosity and yield stress?
- Increasing the fat content reduces specific particle interaction by providing more continuous phase for the particles to flow in.
- This results in a lower plastic viscosity and a slightly lower yield stress.
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Explain the viscosity vs. Temperature progress of chocolate
- > 37C --> molten chocolate --> viscosity determines by dispersed particles
- Cooled to 24 C --> fat crystallisation --> increase in viscosity
- Kept same 24 C --> viscosity stays constant, but increases when crystals grow
- Warm up to 30 C --> crystals melt --> viscosity decreases again
Which factors determine the flow properties of chocolate?
- Tempering --> type of ice crystals formed
- Amount and type of fat
- Particle size
- Particle size distribution
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