Abstract:Methods to characterize the flow behavior of molten chocolate have been set by International Confectionery Association (ICA) in 2000, however, there is no consensus on an accurate method and it is often followed by misinterpretation of the results. This issue is also influenced by flow phenomena generally recurring in yield-stress materials, such as transient effects, gap size effects, apparent wall slip and edge fracture. The state of the art in the field of rheology allow for more precise techniques to circu… Show more
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