The temperature influence 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%3A43919542" target="_blank" >RIV/62156489:43210/20:43919542 - 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
—

Result language
angličtina
Original language name
The temperature influence on the rheological behaviour of chocolate
Original language description
Three samples of commercially available dark chocolate with a minimum cocoa content of 50%, 78% and 99% were used to experimentally verify the temperature influence on the rheological behaviour of chocolate. The change in the shear stress with an increasing shear strain rate was measured using an RST rheometer with a cone-plate spindle arrangement at a shear strain rate from 0.01/s to 100/s at temperatures of 36 oC, 38 oC, 40 oC, 42 oC and 44 oC for a 1 minute load. To describe the flow curves at selected temperatures, a mathematical flow model according to Casson was used, which, according to the calculated coefficient of determination R2, seemed to be the most suitable. The results show that with an increasing chocolate sample temperature, their viscosity decreased, with respect to the shear stress.
Czech name
—
Czech description
—

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
—
e-ISSN
—
Number of pages
6
Pages from-to
307-312
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
—

Similar results(10)