Name: Rheology of Chocolate (en Inglés)
SKU: 66203438
Price: 87.59 USD
Availability: InStock
Author: Stanciu, Ioana
ISBN: 9786206782575

portada Rheology of Chocolate (en Inglés)

Formato

Libro Físico

Editorial

LAP Lambert Academic Publishing

Autor

Stanciu, Ioana

Idioma

Inglés

N° páginas

120

Encuadernación

Tapa Blanda

Dimensiones

22.9x15.2x0.7 cm

ISBN13

9786206782575

Rheology of Chocolate (en Inglés)

Stanciu, Ioana (Autor) · LAP Lambert Academic Publishing · Tapa Blanda

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Reseña del libro "Rheology of Chocolate (en Inglés)"

The book titled Rheology of Chocolate is structured into five chapters. Chocolate is one of the world's most beloved snacks, and its texture-or mouthfeel-is essential to how consumers perceive its quality. The textural aspects of chocolate, which influence its characteristic flavor, can be finely controlled. Mouthfeel is typically evaluated by examining flow behavior-this is where rheology comes in. The most fundamental rheological test performed on chocolate is viscosity measurement. In this process, a small sample is sheared at a fixed shear rate, and the stress required to achieve that rate is measured. Dynamic viscosity is then calculated by dividing shear stress by shear rate. The viscosity-temperature profile of chocolate is crucial for optimizing formulation, tempering, and even for considering the ideal consumption conditions.