Chocolate rheology

Abstract

Rheology is the science that studies the deformation and flow of solidsand fluids under the influence of mechanical forces. The rheologicalmeasures of a product in the stage of manufacture can be useful inquality control. The microstructure of a product can also be correlatedwith its rheological behavior allowing for the development of newmaterials. Rheometry permits attainment of rheological equationsapplied in process engineering, particularly unit operations thatinvolve heat and mass transfer. Consumer demands make it possibleto obtain a product that complies with these requirements. Chocolateindustries work with products in a liquid phase in conching, tempering,and also during pumping operations. A good design of each type ofequipment is essential for optimum processing. In the design of everyprocess, it is necessary to know the physical characteristics ofthe product. The rheological behavior of chocolate can help to knowthe characteristics of application of the product and its consumers.Foods are generally in a metastable state. Their texture dependson the structural changes that occur during processing. Molten chocolateis a suspension with properties that are strongly affected by particlecharacteristics including not only the dispersed particles but alsothe fat crystals formed during chocolate cooling and solidification.Chocolate rheology is extensively studied, and it is known that chocolatetexture and stability is strongly affected by the presence of specificcrystals.