![]() The Casson method gives information about the yield stress and the plastic viscosity. The flow properties are usually described by the Casson flow curve and for this, it is necessary to make measurements at different rotational speeds so that shear stresses at different shear rates can be determined. The measurement of chocolate viscosity is highly specialized and requires a specific type of viscometer for the measurement to be performed accurately. Photo by Food Photographer | Jennifer Pallian on Unsplash The Casson method ![]() The viscosity plays a crucial role as it affects texture, that is, how it flows in the mouth. However, the flow behavior is complex due to the fact that a number of ingredients, namely sugar, cocoa butter, cocoa particles, and milk products, need to be finely dispersed. Chocolates have different flow properties depending on application and products are made for enrobing and for making blocks. The flow behavior of chocolates is important both during processing as well as for organoleptic reasons. By far the most researched food in terms of viscosity is chocolate.
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