Hakkında Chocolate SINGLE TUBE BALL REFINER
Hakkında Chocolate SINGLE TUBE BALL REFINER
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Birli chocolate mass is a non-Newtonian fluid we have to measure its shear stress at different shear rates, which results in a flow curve. Shear stress divided by shear rate results in the apparent viscosity; if we again plot this versus the shear rate we get a viscosity curve. Chocolate mass is a shear thinning fluid, so the highest viscosity is found when the mass starts to flow. Interaction between particles is considered to be responsible for this behaviour3, which is very different to Newtonian fluids such as water.
The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications
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So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Bey a asgari shear rate is necessary for the measurement, usually the yield value özgü to be extrapolated from the flow curve according to manken equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, kakım many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.
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Schmidt also offers technical assistance on repair services for chocolate making equipment, understands clients needs for quick turnarounds, ability to handle "rush" jobs, great service and toparlak notch engineering.
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Complete process line for the small scale production of chocolates and compound coatings. Ideal for product and process development work.
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