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Short communication Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements.

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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
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  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 12673314
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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Items – Name: Title
  Label: Title
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  Data: Short communication Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements.
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  Label: Authors
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  Data: <searchLink fieldCode="AR" term="%22Vavreck%2C+Andrew+N%2E%22">Vavreck, Andrew N.</searchLink><relatesTo>1</relatesTo><i> axv2@psu.edu</i>
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  Data: <searchLink fieldCode="JN" term="%22International+Journal+of+Food+Science+%26+Technology%22">International Journal of Food Science & Technology</searchLink>. Apr2004, Vol. 39 Issue 4, p465-468. 4p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Chocolate+processing%22">Chocolate processing</searchLink><br /><searchLink fieldCode="DE" term="%22Viscosimeters%22">Viscosimeters</searchLink><br /><searchLink fieldCode="DE" term="%22Chocolate+molds%22">Chocolate molds</searchLink><br /><searchLink fieldCode="DE" term="%22Shaker+cooking%22">Shaker cooking</searchLink><br /><searchLink fieldCode="DE" term="%22Vibration+%28Mechanics%29%22">Vibration (Mechanics)</searchLink><br /><searchLink fieldCode="DE" term="%22Frequencies+of+oscillating+systems%22">Frequencies of oscillating systems</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=12673314
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/j.1365-2621.2004.00805.x
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 4
        StartPage: 465
    Subjects:
      – SubjectFull: Chocolate processing
        Type: general
      – SubjectFull: Viscosimeters
        Type: general
      – SubjectFull: Chocolate molds
        Type: general
      – SubjectFull: Shaker cooking
        Type: general
      – SubjectFull: Vibration (Mechanics)
        Type: general
      – SubjectFull: Frequencies of oscillating systems
        Type: general
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      – TitleFull: Short communication Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements.
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            NameFull: Vavreck, Andrew N.
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            – D: 01
              M: 04
              Text: Apr2004
              Type: published
              Y: 2004
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              Value: 39
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            – TitleFull: International Journal of Food Science & Technology
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