Viscosity And Chocolate Case Study

748 Words3 Pages
Javier Coll Díez
A: Case Study
How does viscosity affect chocolate?
What is viscosity?
“Viscosity is the quality or fact of being viscous”
“Viscosity is a measure of the resistance of a fluid to deformation under shear stress. It is commonly perceived as "thickness", or resistance to pouring.”
Viscosity is represented with the Greek letter eta ‘ɳ’. Viscosity is a fluid 's internal resistance to flow, you can also think of it as the resistance a fluid opposes to the displacements of its particles in relation to others
Where:
factory In the second term we went to the Valor chocolate, and there they showed us the importance of viscosity in chocolate, the most important factor that affects the chocolate’s viscosity is temperature, the chocolate
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In the production of chocolate the temperature must be average, so that it flows quickly while producing, but must be viscous enough to be shaped appropriately. Also the cross sectional area affects the stress required to break it and this will in turn affect the texture.
I found an interesting study some year 12 year group did about chocolate and the physics behind it, “In the production of chocolate the temperature must be average, so that it flows quickly while producing, but must be viscous enough to be shaped appropriately. Also the cross sectional area affects the stress required to break it and this will in turn affect the texture. When a liquid is able to move quicker it is less viscous. Also, when the cross sectional area is greater, the force required will also be great to break the chocolate piece.”
Physics principles:
There are various viscous substances that have different types of viscous behaviors, Newtonian fluids and non-Newtonian
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That is equivalent to saying that these forces are proportional to the rates of change of the velocity vector of the fluid as one moves away from the point issue in several directions. These are those who have a constant viscosity (flow)which means that the flow behaviour or viscosity only changes with changes in temperature or pressure, we can easily recognise them because they take on the shape of the container they are poured into, we also call them “normal

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