Abstract:The purpose of this study was to determine the effects of shear and cooling-heating rates on the rheological behavior of cocoa butter. Three different shear rates (25, 50 and 100 s -1 ) and two different cooling rates (1 and 10 °C.min -1 ) were applied for crystallization of cocoa butter at 20, 22 and 24°C. Also, effects of shear and heating-cooling rates were monitored during the cooling and heating cycle between 70-20°C. When the cooling rate was 1 °C.min -1 , viscosity reached the highest value of 0.6 Pa.s … Show more
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