To achieve the correct density, texture, and taste of chocolate when it becomes solid, careful consideration to the viscosity of the product when it is a liquid is vital. For example, the thickness of chocolate when it is in a melted state will impact the finished solid state. The chocolate industry is dependent on viscosity testing as the texture and flow of chocolate can be complex to manufacture and maintain. The texture of food is dramatically impacted by changes in viscosity. When there is a change in a material’s property such as molecular weight and density, this affects how a liquid flows and how the viscosity changes, and the quality is altered. A fluid with a higher viscosity would pour slower and seem thicker than a fluid with less viscosity. Viscosity describes a fluid’s internal resistance to flow. During the production process, special attention is given to measuring and tracking viscosity as it is an important quality indicator. Many factors can impact the quality of manufactured foods.
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