New Equations Describing the Rheological Behavior of Chocolate (original) (raw)

Oriental Journal of Chemistry/Oriental journal of chemistry, 2024

Abstract

The first archaeological mentions of cacao date back nearly 4,000 years and were discovered by researchers in Central America and Mexico. Chocolate is a compound that contains milk powder, cocoa, sugar, vanilla sugar and water. This article presents two rheological equations determined by the method of least squares and whose coefficients depend on the chocolate concentration and temperature. We used a DV-3P Anton Paar digital rotational viscometer.

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