Rheology of Chocolate - Stanciu, Ioana
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
Dr. Ioana Stanciu obtained her PhD in Chemistry in 2008 for research on mineral oil polymer additives. Since 2005, she has participated in numerous national and international conferences and has published papers in both national and international journals on multigrade oils, canola oil, and sunflower oil.