The role of particle size distribution of suspended solids in defining the flow properties of milk chocolate
Open Access
- 1 March 2000
- journal article
- research article
- Published by Taylor & Francis Ltd in International Journal of Food Properties
- Vol. 3 (1), 137-147
- https://doi.org/10.1080/10942910009524621
Abstract
The flow characteristics of molten milk chocolate, like most dense suspensions, are a function of the maximum packing fraction ((m) of the suspended solids. Milk chocolates were prepared from mixtures of two relatively narrow coarse (d4,3 = 17 μm) and fine (d4,3 = 8.5 μm) size distributions of non‐fat solids to contain 0, 25, 50, 75, and 100% of the coarse component. Solids bed density (a measure of maximum packing fraction) correlated with the apparent viscosity of milk chocolates (r = ‐0.98). The highest value for solids bed density and lowest value for apparent viscosity were measured for size distributions with 75% of solids from the coarse fraction. Casson yield value correlated with d4,3 (r = ‐0.98) and specific surface area (r = 0.93). The maximum packing fraction of binary mixtures of two distinct sizes of non‐fat chocolate solids attained a maximum value for a specific volume ratio of the components. The maximum in m corresponded with the minimum viscosity in molten chocolate at a given solids volume concentration.This publication has 5 references indexed in Scilit:
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