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Casson Yield Value in Molten Chocolate by Phương Thanh Đặng is a document available to read on EtoBox.
The document discusses determining the rheological properties of molten chocolate using a viscometer. Four types of dark chocolate were produced using different grinding durations from 4 to 16 hours. The molten chocolate samples were measured using a viscometer to obtain shear stress and shear rate data. This data was fitted to the Casson model to derive the Casson yield value, Casson viscosity, and thixotropy of each chocolate sample. The results showed that these rheological properties increased with long
- Author
- Phương Thanh Đặng
- Language
- EN