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Fließverhalten vorkristallisierter Schokoladenmassen

 
: Kegel, M.; Santos, C.; Ziegleder, G.

Zucker- und Süßwaren Wirtschaft 43 (1990), No.8, pp.316-321 : Abb.,Lit.
ISSN: 0373-0204
German
Journal Article
Fraunhofer ILV ( IVV) ()
chocolate; crystallization; Fließgrenze; Fließverhalten; fluidity; Kristallisation; Rheologie; rheology; Schokolade; Temperiergrad; tempering; viscosity; Viskosität; yield value

Abstract
Chocolate fluidity is of great importance for the exact moulding since only masses with low viscosity can be pumped and spilled without any problems. The rheological properties of precrystallized chocolate masses were studied. The content of crystallized fat dsitinctly influences the yield value and the viscosity. The measurement of the yield value may be used to control the temper degree. Two methods for the estimation of the yield value were tested.

: http://publica.fraunhofer.de/documents/PX-14781.html