Bibliographic Details
| Title: |
Short communication Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements. |
| Authors: |
Vavreck, Andrew N.1 axv2@psu.edu |
| Source: |
International Journal of Food Science & Technology. Apr2004, Vol. 39 Issue 4, p465-468. 4p. |
| Subjects: |
Chocolate processing, Viscosimeters, Chocolate molds, Shaker cooking, Vibration (Mechanics), Frequencies of oscillating systems |
| Abstract: |
Manufacturing chocolate products often requires shaking, to level the product in moulds, promote flow and allow air bubbles to be released. The shaking is usually done mechanically, often by offset weights on a motor attached to tables on which the product is placed or drawn. The vibration usually occurs at frequencies of about 25 Hz, with displacements of the order of several millimeters on a moulding line moved by a chain, most of the motion being vertical. To further the exploration of the effects of vibration on molten chocolate, a small study was undertaken to characterize the behavior of chocolate in a viscometer under the influence of vibration at several frequencies and over a range of displacements. |
| Database: |
Engineering Source |
