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Effects Of Particle Size Distribution And Composition On Rheological Properties Of Dark Chocolate, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler
Effects Of Particle Size Distribution And Composition On Rheological Properties Of Dark Chocolate, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler
Professor Emmanuel Ohene Afoakwa
Control of chocolate viscosity is vital to its quality and production cost, and directly influenced by solids particle size distribution (PSD) and composition. Effects of PSD and composition on rheological properties of molten dark chocolate were investigated by varying PSD [D90 (90% finer than this size) of 18, 25, 35 and 50 lm], fat 25, 30 and 35% and lecithin (0.3 and 0.5%) using a shear rate-controlled rheometer. PSD, fat and lecithin content significantly affected all rheological parameters, with significant interaction among factors. Increasing particles size gave significant reductions in Casson plastic viscosity, Casson yield value, yield stress, apparent viscosity …