Rheological and Pipe Flow Properties of Chocolate Masses at Different Temperatures.
2D and 3D flow profiles
chocolate masses
mathematical models
pipe flow velocity
rheology
temperature
thixotropy
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
20 Oct 2021
20 Oct 2021
Historique:
received:
07
09
2021
revised:
08
10
2021
accepted:
19
10
2021
entrez:
27
11
2021
pubmed:
28
11
2021
medline:
28
11
2021
Statut:
epublish
Résumé
Chocolate masses are one of the basic raw materials for the production of confectionery. Knowledge of their rheological and flow behaviour at different temperatures is absolutely necessary for the selection of a suitable technological process in their production and subsequent processing. In this article, the rheological properties (the effect of the shear strain rate on the shear stress or viscosity) of five different chocolate masses were determined-extra dark chocolate (EDC), dark chocolate (DC), milk chocolate (MC), white chocolate (WC), and ruby chocolate (RC). These chocolate masses showed thixotropic and plastic behaviour in the selected range of shear rates from 1 to 500 s
Identifiants
pubmed: 34828800
pii: foods10112519
doi: 10.3390/foods10112519
pmc: PMC8621481
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Mendel University in Brno
ID : AF-IGA-2020-TP006
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