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portada Rheology of Chocolate
Type
Physical Book
Publisher
Author
Language
English
Pages
120
Format
Paperback
Dimensions
22.9x15.2x0.7 cm
ISBN13
9786206782575

Rheology of Chocolate

Stanciu, Ioana (Author) · LAP Lambert Academic Publishing · Paperback

Rheology of Chocolate - Stanciu, Ioana

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Synopsis "Rheology of Chocolate"

The book titled Rheology of Chocolate is structured into five chapters. Chocolate is one of the world's most beloved snacks, and its texture-or mouthfeel-is essential to how consumers perceive its quality. The textural aspects of chocolate, which influence its characteristic flavor, can be finely controlled. Mouthfeel is typically evaluated by examining flow behavior-this is where rheology comes in. The most fundamental rheological test performed on chocolate is viscosity measurement. In this process, a small sample is sheared at a fixed shear rate, and the stress required to achieve that rate is measured. Dynamic viscosity is then calculated by dividing shear stress by shear rate. The viscosity-temperature profile of chocolate is crucial for optimizing formulation, tempering, and even for considering the ideal consumption conditions.

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The book is written in English.

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