Method for measuring Plastic Viscosity and Yield Value on coating chocolates at 40°C, as per the IOCCC standard.
Set the sample contained in cup C or DIN11 at a temperature of 40°C for 15 minutes, in the Peltier Air-Air temperature control system; this system does not use water. The IOCCC F/1973 standard recommends a Step by Step curve from 5 to 50 s-1 at 40°C +/- 0.1°C. The resulting curve is then modelled according to the CASSON or CHOCOLATE model in order to calculate: YV (Yield Value in Pa) and Plastic Viscosity (in Pa·s) which are characteristic of shear-thinning fl uids, i.e. with yield stress.
Example of measurement on milk chocolate:
T °C = 39.9 °C
YV = 9.3 Pa
Plastic viscosity (CASSON) = 1.42 Pa·s
Correlation coeffi cient: R = 1,000
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