Rheology of different formulations of milk chocolate and the effect on coating thickness
2006
KARNJANOLARN, RATTANA | McCarthy, Kathryn L.
This work characterized the flow properties and investigated the effect of grind, emulsifier type and emulsifier level on the coating thickness of milk chocolate. Rheological properties were characterized using a concentric cylinder viscometer according to the method recommended by the International Confectionery Association. The thickness of the chocolate on dip-coated acrylic plates was obtained by a gravimetric method. A three-way analysis of variance was performed for the coating thickness. All three factors were significant; the thickness of the chocolate coating was greater for fine grind, soy lecithin for emulsifier and for low concentrations of emulsifier. The thicknesses were well predicted using the model with the Casson model parameters from the rheological characterization.
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