Flow of untempered chocolate
The chocolate industry handles products in a liquid phase in most of its processes. Molten chocolate is a non-Newtonian suspension strongly affected by fat crystals formed during chocolate cooling and solidification. Chocolate flow behavior is extensively studied, and it is known that chocolate texture and stability is strongly affected by the presence of these fat crystals. Consequently, the flow of chocolate needs to be accurately measured and the process must be continuously adjusted to ensure product quality.
Rheological characterization was achieved for tempered and un-tempered chocolate suspensions. By monitoring the viscosity the degree of temper can be determined in-line and in real-time.
Measured spectra showing velocity distribution in pipe flow
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