Social and Behavioral Sciences Commons^™

Comparison Of Rheological Models For Determining Dark Chocolate Viscosity, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Professor Emmanuel Ohene Afoakwa

Parameters in chocolate rheology, namely shear viscosity and yield stress, are important in manufacture and directly influenced by product particle size distribution (PSD) and composition. The Casson model was the standard confectionery industry strategy to quantify rheological properties of molten chocolate until in 2000, the International Confectionery Association recommended the use of interpolation data to describe viscosity. The two strategies are compared and correlated in defining rheological properties of molten dark chocolates prepared using different PSD, fat and lecithin content. Rheological parameters were determined using a shear rate-controlled rheometer and data examined using correlation, regression and principal component analyses to …