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| Formato: | Artículo científico |
| Lenguaje: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=395940102002 |
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| _version_ | 1866816135138115584 |
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| author | Estela Vidal GONÇALVES |
| author_facet | Estela Vidal GONÇALVES |
| contents | Chocolate rheology Estela Vidal GONÇALVES Suzana Caetano da Silva LANNES Agrociencias texture Rheology chocolate Rheology is the science that studies the deformation and flow of solids and fluids under the influence of mechanical forces. The rheological measures of a product in the stage of manufacture can be useful in quality control. The microstructure of a product can also be correlated with its rheological behavior allowing for the development of new materials. Rheometry permits attainment of rheological equations applied in process engineering, particularly unit operations that involve heat and mass transfer. Consumer demands make it possible to obtain a product that complies with these requirements. Chocolate industries work with products in a liquid phase in conching, tempering, and also during pumping operations. A good design of each type of equipment is essential for optimum processing. In the design of every process, it is necessary to know the physical characteristics of the product. The rheological behavior of chocolate can help to know the characteristics of application of the product and its consumers. Foods are generally in a metastable state. Their texture depends on the structural changes that occur during processing. Molten chocolate is a suspension with properties that are strongly affected by particle characteristics including not only the dispersed particles but also the fat crystals formed during chocolate cooling and solidification. Chocolate rheology is extensively studied, and it is known that chocolate texture and stability is strongly affected by the presence of specific crystals. 2010 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940102002 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.30 |
| format | Artículo científico |
| id | redalyc_395940102002 |
| language | en |
| publishDate | 2010 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Chocolate rheology Estela Vidal GONÇALVES Agrociencias texture Rheology chocolate Chocolate rheology Estela Vidal GONÇALVES Suzana Caetano da Silva LANNES Agrociencias texture Rheology chocolate Rheology is the science that studies the deformation and flow of solids and fluids under the influence of mechanical forces. The rheological measures of a product in the stage of manufacture can be useful in quality control. The microstructure of a product can also be correlated with its rheological behavior allowing for the development of new materials. Rheometry permits attainment of rheological equations applied in process engineering, particularly unit operations that involve heat and mass transfer. Consumer demands make it possible to obtain a product that complies with these requirements. Chocolate industries work with products in a liquid phase in conching, tempering, and also during pumping operations. A good design of each type of equipment is essential for optimum processing. In the design of every process, it is necessary to know the physical characteristics of the product. The rheological behavior of chocolate can help to know the characteristics of application of the product and its consumers. Foods are generally in a metastable state. Their texture depends on the structural changes that occur during processing. Molten chocolate is a suspension with properties that are strongly affected by particle characteristics including not only the dispersed particles but also the fat crystals formed during chocolate cooling and solidification. Chocolate rheology is extensively studied, and it is known that chocolate texture and stability is strongly affected by the presence of specific crystals. 2010 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940102002 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.30 |
| title | Chocolate rheology |
| topic | Agrociencias texture Rheology chocolate |
| url | https://www.redalyc.org/articulo.oa?id=395940102002 |