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Chocolat APPLICATION Chocolate rheology according to the IOCCC standard

Method for measuring Plastic Viscosity and Yield Value on coating chocolates at 40°C, as per the IOCCC standard.

    Chocolat APPLICATION

    Product

    RM 200 touch

    Measuring system

    MS-C or MS-DIN11

    Software

    Rheomatic-P

    Temperature control

    Peltier Air-Air

    Shear rate range

    5 - 50 s-1

Method

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.

Results

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
Do not hesitate to get in touch with us for more information:
Phone: +33 (0)4 78 08 54 06 / contact@lamyrheology.com

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Lamy Rheology is the first French manufacturer of measuring
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