The effect of the cocoa solids content on the rheological behaviour of chocolate

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43919541" target="_blank" >RIV/62156489:43210/20:43919541 - isvavai.cz</a>
Result on the web
<a href="https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of the cocoa solids content on the rheological behaviour of chocolate
Original language description
The rheological properties of chocolate were determined on three chocolate samples from the same commercial manufacturer, with a minimum cocoa solids content of 50%, 78% and 99%. The change in the shear stress at an increasing shear strain rate was determined from 0.01/s to 100/s at a sample temperature of 40 oC. The flow properties were measured using an RST rheometer (Brookfield, USA) with a cone-plate spindle arrangement (RCT-50-2) including a sample temperature duplicator. The measured values were modelled using suitable mathematical models, namely the Casson, Bingham, and Herschel-Bulkley flow models. The Casson and Herschel-Bulkley flow models seemed to be the most suitable, as evidenced by the value of the coefficient of determination R2, which ranged from 0.9934-0.9994.
Czech name
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Czech description
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Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
MendelNet 2020: Proceedings of International PhD Students Conference
ISBN
978-80-7509-765-1
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
324-329
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Nov 11, 2020
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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