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Chocolate Yield-Stress Measurements Depend on Geometry

Introduction

Rheology is a subject which revolves around theory and experiments equally. Getting the right set of data is important for making the right interpretation. The right set of data depends directly on selecting the right measuring system and experiment profile, as well as choosing the correct rheological model in order to have a good degree of mathematical fit.

The present application report compares chocolate measurements using three different geometries: parallel-plate (PP50, 50 mm diameter plate), coneplate (CP 50-2, 50 mm diameter plate with 2° cone angle) and concentric cylinder (CC27, 27 mm diameter cylinder). 

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