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The effect of chocolate components and tempering on resistivity and viscosity

Ren, Shuai, Ren
http://orcid.org/0000-0003-4219-1469
http://rave.ohiolink.edu/etdc/view?acc_num=osu1461165982

Abstract Details

2016, Master of Science, Ohio State University, Food Science and Technology.
A continuous coating layer around food prevents food contacting the environment and extends shelf life. Changing the ingredients in chocolate can change the rheological properties and achieve smaller droplet which makes a thinner continuous barrier with less cost. The objective of this research was to determine the effect of each ingredient in chocolate (cocoa liquor, cocoa butter, sucrose, milk powder) and the effect of tempering on rheological properties of chocolate. The concentration of cocoa liquor (9.5-29.5%), cocoa butter (25-45%), sucrose (0-45%) and milk powder (0-45%) were varied in chocolate samples. The viscosity was measured using a Brookfield Viscometer and the electrical resistivity was measured using an electrometer and voltmeter. The viscosity and resistivity are both affected by ingredients. As cocoa butter increased, the viscosity decreased. The resistivity showed a local peak at 35% cocoa butter. As cocoa liquor increased, the resistivity first decreased and then increased, while the viscosity only decreased. Similarly, as sucrose decreased and milk powder correspondingly increased, the resistivity decreased and then increased. The viscosity did not change. The viscosity of chocolate increased due to tempering, but the resistivity did not change in a clear pattern. Keeping an intermediate cocoa liquor, cocoa butter and sucrose decreases resistivity. Increasing cocoa butter and cocoa liquor decreases the viscosity.
Sheryl Barringer (Advisor)
Farnaz Maleky (Committee Member)
Luis Rodriguez-Saona (Committee Member)
52 p.
Food Science
viscosity; resistivity; ingredients; tempering

Recommended Citations

Citations

  • Ren, Ren, S. (2016). The effect of chocolate components and tempering on resistivity and viscosity [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461165982

    APA Style (7th edition)

  • Ren, Ren, Shuai. The effect of chocolate components and tempering on resistivity and viscosity. 2016. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1461165982.

    MLA Style (8th edition)

  • Ren, Ren, Shuai. "The effect of chocolate components and tempering on resistivity and viscosity." Master's thesis, Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1461165982

    Chicago Manual of Style (17th edition)

osu1461165982
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This open access ETD is published by The Ohio State University and OhioLINK.