Abstract

Ioana Stanciu^*

DOI : http://dx.doi.org/10.13005/ojc/400331

The first archaeological mentions of cacao date back nearly 4,000 years and were discovered by researchers in Central America and Mexico. Chocolate is a compound that contains milk powder, cocoa, sugar, vanilla sugar and water.
The objective of this article is determination two rheological equations determined by the method of least squares and whose coefficients depend on the chocolate concentration and temperature. We used a DV-3P Anton Paar digital rotational viscometer.

Chocolate; Equation; Rheology; Temperature

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