Chocolate rheology

• Published in: Ciência e tecnologia de alimentos 2010-12, Vol.30 (4), p.845-851
• Main Authors: Gonçalves, Estela Vidal(University of São Paulo Pharmaceutical Sciences School Biochemical-Pharmaceutical Technology Dept), Lannes, Suzana Caetano da Silva(University of São Paulo Pharmaceutical Sciences School Biochemical-Pharmaceutical Technology Dept)
• Format: Article
• Language: English
• Subjects: chocolate; FOOD SCIENCE & TECHNOLOGY; reologia; rheology; textura; texture
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/S0101-20612010000400002

Rheology is the science that studies the deformation and flow of solids and fluids under the influence of mechanical forces. The rheological measures of a product in the stage of manufacture can be useful in quality control. The microstructure of a product can also be correlated with its rheological behavior allowing for the development of new materials. Rheometry permits attainment of rheological equations applied in process engineering, particularly unit operations that involve heat and mass transfer. Consumer demands make it possible to obtain a product that complies with these requirements. Chocolate industries work with products in a liquid phase in conching, tempering, and also during pumping operations. A good design of each type of equipment is essential for optimum processing. In the design of every process, it is necessary to know the physical characteristics of the product. The rheological behavior of chocolate can help to know the characteristics of application of the product and its consumers. Foods are generally in a metastable state. Their texture depends on the structural changes that occur during processing. Molten chocolate is a suspension with properties that are strongly affected by particle characteristics including not only the dispersed particles but also the fat crystals formed during chocolate cooling and solidification. Chocolate rheology is extensively studied, and it is known that chocolate texture and stability is strongly affected by the presence of specific crystals Reologia é a ciência que estuda a deformação e fluxo de sólidos e fluidos sob a influência de forças mecânicas. As determinações reológicas de um produto no estágio de produção podem ser úteis no controle de qualidade. A microestrutura de um produto pode ser correlacionada com o comportamento reológico, permitindo desenvolver novos materiais. A reometria permite a aplicação de equações reológicas em processos de engenharia, particularmente nas operações unitárias que envolvem aquecimento e transferência de massa. A demanda dos consumidores torna possível obter um produto que esteja de acordo com as necessidades. As indústrias de chocolates trabalham com o produto na fase líquida na concha, na temperadeira e também durante o bombeamento. O desenho de cada tipo de equipamento é essencial para o ótimo processamento. No desenho de cada processo é necessário conhecer as características físicas do produto. O comportamento reológico do chocolate pode auxiliar no conhecim