Chocolate Rheology

Chocolate
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Dear colleagues,

I have a problem about chocolate rheology. I have chocolate samples to analyze. We are using rheometer called Brookfield DV-III Ultra and I need to analyze my samples to finish my Phd thesis.Yet, I have a problem about methods that I use. Actually I have no idea about methodologies to chocolate rheology. I read many articles about it. But, any of these use Brookfield DV-III Ultra. I am trying to reach 50s-1 in the Shear Stress-Shear Rate chart, but despite all my efforts, I could not find this value. I hope you can help me to solve this problem. This project is so important to me. Thank you in advance for your help.

Best regards
Onur Ozdemir

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Hi! Chocolate Rheologý is an interest topics. First. Control of Temperature and composition define how is my sample. Dsc is a good analysis for beginning. I dont have experiencience with brookfield but with the behavior yes. Im new in this group.

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