AçıKLANAN CHOCOLATE PREPARATION MIXER HAKKıNDA 5 KOLAY GERçEKLER

As chocolate mass is a non-Newtonian fluid we have to measure its shear stress at different shear rates, which results in a flow curve. Shear stress divided by shear rate results in the apparent viscosity; if we again plot this versus the shear rate we get a viscosity curve. Chocolate mass is a shear thinning fluid, so the highest viscosity is foun

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