Chocolate tau ntev los ua ib yam khoom noj qab haus huv uas neeg nyiam thoob plaws ntiaj teb, thiab nws muaj ntau hom sib txawv. Kev lag luam chocolate thoob ntiaj teb yog ib qho kev ua lag luam loj heev. Vim tias kev thov khoom ntau zuj zus, cov chaw tsim khoom yuav tsum ua raws li cov qauv nruj rau qhov zoo thiab kev ua haujlwm zoo.
Zoo sivkev ntsuas qhov viscosity ntawm chocolatecuam tshuam rau qhov ntws, kev sib npaug ntawm cov txheej, thiab cov qauv ntawm cov khoom chocolate, txawm tias nyob rau hauv cov tuav, khoom qab zib, lossis cov khoom enrobed. Tsis sib xwsviscosity ntawm chocolate txheejtuaj yeem ua rau cov txheej tsis sib npaug, cov khoom tsis zoo, lossis kev ua haujlwm tsis zoo, ua rau cov nqi nce ntxiv thiab cov neeg siv khoom tsis txaus siab.
Cov Txheej Txheem Tsim Khoom Chocolate & Cov Theem rau Kev Ntsuas Viscosity
Cov txheej txheem tsim cov chocolate suav nrog kev ua thawj zaug, ci, winnowing, sib tsoo, conching, tempering thiab molding.
Txheej Chocolate
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Cov taum cocoa raug ci kom zoo, raug sib tsoo kom zoo, thiab tom qab ntawd sib xyaw nrog cov khoom xyaw xws li qab zib thiab mis hmoov.
Cov txheej txheem no txo cov chocolate me me, ua rau cov qauv du thiab zoo dua.
Los ntawm kev tswj hwm cov cocoa butter crystallization kom meej, tempering muab qhov tiav glossy thiab qhov snap zoo meej.
Thaum twg tempered lawm, cov chocolate raug molded rau hauv cov tuav, zoo li cov pralines, lossis enrobed hla lwm yam khoom, tom qab ntawd txias kom khov.
Ib theem tseem ceeb uas cov chocolate siv rau ntau yam khoom, ua rau lawv zoo nkauj thiab qab dua.
Kauj ruam kawg lav tias cov chocolate yuav khaws nws cov zoo thoob plaws kev thauj mus los thiab kev muag khoom.
Qhov viscosity tsuas yog qhov tseem ceeb hauv cov kua ntawm chocolate, vim nws yuav tsum nyob rau hauv lub xeev molten kom ntws thiab ntsuas tau. Cov theem tseem ceeb suav nrog:
·Dej cawv cocoa (Tom qab sib tsoo)Tom qab sib tsoo cov cocoa nibs rau hauv cov cocoa liquor, viscosity raug ntsuas los ntsuas cov khoom ntws ntawm cov khoom siv hauv paus.
· Cov Chocolate Uas Kho Kom Zoo (Thaum Lub Sijhawm/Tom Qab Conching)Thaum lub sijhawm ua kom chocolate sib xyaw, qab zib, cocoa butter, thiab lwm yam khoom xyaw raug sib xyaw, uas cuam tshuam rau qhov viscosity. Kev ntsuas ua kom cov chocolate du thiab ntws tau.
·Chocolate Tempered (Tom qab Tempered)Tom qab tempering, viscosity raug kuaj xyuas kom paub tseeb tias cov chocolate haum rau molding, enrobing, lossis depositing.
Qhov tseem ceeb ntawmViscosity Ntsuasurementof Txheej Chocolate
Kev ntsuas viscosity ua lub luag haujlwm tseem ceeb hauv kev tsim cov txheej chocolate zoo, uas cuam tshuam ncaj qha rau cov khoom kawg qhov tsos, kev ntxhib los mos, thiab kev sib xws. Hauv cov txheej txheem enrobing, qhov twg ib txheej chocolate kua raug siv rau ntawm qhov chaw xws li txiv ntoo, ncuav qab zib, lossis cov khoom qab zib, qhov viscosity txiav txim siab tias cov txheej ntws sib npaug thiab du li cas. Yog tias qhov viscosity siab dhau, cov chocolate ua tuab thiab tiv taus kev ntws, ua rau muaj kev npog tsis sib xws, ntau dhau hauv qee qhov chaw, lossis tsis lo rau qhov chaw. Ntawm qhov tod tes, yog tias qhov viscosity qis dhau, cov txheej yuav ntws ntau dhau, ua rau cov txheej nyias nyias, cov khoom pov tseg, thiab lub plhaub tawg yooj yim.
Tsis tas li ntawm qhov zoo nkauj thiab kev npog, viscosity cuam tshuam ncaj qha rau kev ua haujlwm zoo thiab kev tswj tus nqi. Cov txheej txheem chocolate nrog viscosity tsis sib xws tuaj yeem cuam tshuam cov kab enrobing ceev ceev, ua rau lub tshuab txhaws, tsis ua haujlwm ntau zaus, lossis xav tau kev hloov kho tes. Ntxiv mus, qhov ntau ntawm cov chocolate khaws thaum lub sijhawm enrobing - hu ua qhov hnyav khaws - yog txuas nrog viscosity. Kev hloov pauv me ntsis tuaj yeem hloov pauv qhov sib piv ntawm txheej-rau-qhov chaw, cuam tshuam tsis yog tsuas yog cov qauv thiab qhov ncauj xwb tab sis kuj tseem muaj cov ntawv sau khoom noj khoom haus thiab cov nqi khoom xyaw. Rau cov khoom lag luam zoo tshaj plaws, qhov twg cov neeg siv khoom xav tau qhov tom sib npaug nrog lub snap crisp thiab silky yaj, tswj cov hom phiaj viscosity (piv txwv li, 1,200–2,000 mPa · s rau cov txheej txheem chocolate tsaus) tsis tuaj yeem sib tham tau. Kev ntsuas tsis tu ncua siv cov viscometers tig tso cai rau kev kho qhov tseeb los ntawm kev hloov kho qhov kub lossis ntxiv lecithin, ua kom ntseeg tau tias muaj kev rov ua dua ntawm pawg.
Thaum kawg, kev ntsuas viscosity yog qhov tseem ceeb rau kev ruaj khov ntawm cov khoom mus sij hawm ntev thiab kev ua haujlwm ntev. Chocolate yog cov khoom sib xyaw ua ke ntawm cov khoom cocoa, qab zib, thiab rog, thiab viscosity tsis raug feem ntau qhia txog cov teeb meem hauv qab xws li kev sib kis tsis zoo ntawm cov khoom me me, cov dej noo nkag mus, lossis cov teeb meem crystallization rog. Raws sijhawm, cov txheej txheem nrog viscosity tsis raug yuav ua rau cov rog tawg - ib qho dawb paug los ntawm cocoa butter tsiv mus rau saum npoo - lossis kev sib cais roj, ob qho tib si uas ua rau qhov zoo ntawm kev hnov thiab kev ntseeg siab ntawm cov neeg siv khoom poob qis. Los ntawm kev koom ua ke ntawm kev sim viscosity rau hauv cov txheej txheem kev lees paub zoo, cov chaw tsim khoom tuaj yeem kwv yees thiab tiv thaiv cov teeb meem no, xa cov txheej txheem uas tseem ci ntsa iab, du, thiab indulge los ntawm kab ntau lawm mus rau txee pantry. Hauv qhov tseem ceeb, viscosity tsis yog tsuas yog ib qho kev ntsuas lub cev - nws yog tus saib xyuas ntawm kev ua tau zoo ntawm chocolate txheej txheem.
Kev Hloov Pauv ntawm Chocolate: Cov Yam Uas Cuam Tshuam Rau Qhov Viscosity
Kev hloov pauv ntawm cov chocolateyog kev tshawb fawb txog seb chocolate ntws thiab ua li cas nyob rau hauv cov xwm txheej ua tiav. Muaj ntau yam uas cuam tshuam rauchocolate syrup viscositythiabchocolate cawv viscosity, suav nrog:
·Cov ntsiab lus ntawm cocoa butterCov qib siab dua txo cov viscosity, txhim kho kev ntws tab sis muaj peev xwm cuam tshuam rau cov qauv.
·Qhov Loj ntawm Cov Khoom Me Me: Cov khoom me me ua rau viscosity nce ntxiv, xav tau kev tswj hwm kom meej thaum lub sijhawm ua kom huv.
·KubKev hloov pauv hloov cov yam ntxwv ntawm kev ntws, ua rau yuav tsum tau saib xyuas qhov kub kom raug.
·Tus Nqi Txiav: Chocolate qhia txog tus cwj pwm tsis yog Newtonian, qhov twg viscosity hloov pauv nyob rau hauv ntau yam shear mob.
·Cov ntsiab lus noo nooTxawm tias cov dej me me kuj tuaj yeem ua rau kom viscosity ntau ntxiv.
·Cov khoom ua kom cov emulsifiers: Cov khoom xyaw xws li lecithin hloov kho cov yam ntxwv ntawm kev ntws, xav tau kev saib xyuas tas li.
A ntsuas viscositytsim los rau kev sau cov ntaub ntawv tiag tiag ua kom ntseeg tau tias cov kev hloov pauv no raug tswj hwm zoo, tswj hwm qhov zoo tshaj plawsqhov ntom ntawm cov chocolatethoob plaws kev tsim khoom.
Cov Teeb Meem Tseem Ceeb hauv Kev Ntsuas Viscosity
Kev siv tas mus likev ntsuas qhov viscosity ntawm chocolatenthuav tawm ntau yam teeb meem kev siv tshuab thiab kev ua haujlwm:
· Kev Sib Koom Tes Hauv Lub Tshuab: Kev suav nrog ib qhoviscosity meter rau cov khoom nojrau hauv cov kab ntau lawm uas twb muaj lawm yam tsis cuam tshuam rau cov txheej txheem ua haujlwm lossis xav tau kev kho dua tshiab ntau.
· Kev Teeb Tsa Lub Cev: Kev ua kom ntseeg tau tiascov cuab yeej ntsuas viscositytiv taus qhov kub thiab txias siab, siab, thiab cov txheej txheem ntxuav huv uas feem ntau siv hauvcov txheej txheem tsim cov chocolate.
· Kev Ntsuas Qhov Tseeb: Ua tiav qhov nyeem tau meej thiab ruaj khov nyob rau hauv ntau yam txheej txheem, xws li qhov kub thiab txias hloov pauv lossis cov nqi txiav siab.
· Kev Ntseeg Tau thiab Kev Ruaj Ntseg: Tswj kev ua tau zoo tas li hauv cov chaw uas xav tau kev pab ntau yam nrog rau qhov tsis yooj yim hloov pauv lossis kev kho kom raug.
·Cov Kev Cai Txij Nkawm: Txo lub sijhawm tsis ua haujlwm nrog cov khoom siv uas ruaj khov thiab yooj yim rau kev saib xyuas.
LubLonnmeter hauv kab txheej txheem viscometeryog tsim tshwj xeeb los daws cov teeb meem no, muab kev ua haujlwm zoo, raug, thiab txhim khu kev qha rauntsuas viscosity ntawm cov khoom nojcov ntawv thov.
Kawm Txog Ntau Cov Ntsuas Qhov Ceev
Ntau Cov Txheej Txheem Online
LonnmeterFoodViscosity Meter
LubLonnmeterviscosity meter rau cov khoom nojyog ib qho advancedntsuas viscositytsim los rau kev saib xyuas lub sijhawm tiag tiag hauvcov txheej txheem tsim khoom ntawm chocolateNws txoj kev tsim qauv ruaj khov thiab cov yam ntxwv ntse ua rau nws yog qhov kev xaiv zoo tshaj plaws raukev ntsuas qhov viscosity ntawm chocolatehauv kev ua zaub mov, petrochemicals, thiab kev lag luam polymer.
Cov Lus Qhia Txog Kev Siv
| Cov Qauv | Cov Lus Qhia Tshwj Xeeb |
| Qhov ntau ntawm viscosity | 1 - 1,000,000 cP |
| Kev raug | ±2% ~ 5% |
| Rov ua dua tau | ±1% |
| Kev Ntsuas Kub | ±1.0% |
| Qhov Ntsuas Siab Ntau Yam | < 6.4 MPa (Kho tau >10 MPa) |
| Kev Muab Fais Fab | 24 VDC |
| Tso zis | 4-20 mADC (Viscosity, Kub), Modbus |
| Tus Qauv Tiv Thaiv Kev Tawg | ExdIIBT4 |
| Kev Tiv Thaiv Kub | < 350°C |
| Khoom siv | 316 Cov Hlau Stainless |
Lub viscometer siv lub sensor conical uas oscillates ntawm ib qho zaus tshwj xeeb raws nws qhov kev taw qhia axial. Thaum chocolate ntws hla lub sensor, nws txiav cov kua, thiab lub zog poob raug suav los txiav txim siab viscosity. Txoj hauv kev vibration-based no tshem tawm cov khoom txav mus los, cov foob, lossis cov bearings, kom ntseeg tau tias muaj kev ruaj khov thiab tsis tas yuav saib xyuas. Lub voj voog hluav taws xob hloov lub zog poob rau hauv kev nyeem viscosity meej, tso tawm hauv lub sijhawm tiag tiag rau kev hloov kho tam sim ntawd. Qhov kev tsim no yog qhov tshwj xeeb tshaj yog rau kev saib xyuasviscosity ntawm chocolate txheej, chocolate syrup viscosity, thiabchocolate cawv viscosity.
Cov Nta Tseem Ceeb
·Kev Saib Xyuas Lub Sijhawm Tiag Tiag: Muab cov kev ntsuas ruaj khov, rov ua dua, thiab rov ua dua tau rau kev sib xwskev ntsuas qhov viscosity ntawm chocolate.
· Tsim Qauv Ruaj Khoov: Cov qauv yooj yim ua kom ntseeg tau tias tsis tas yuav kho thiab ruaj khov, txo lub sijhawm tsis ua haujlwm.
·Kev Sib Koom Tes Tsis Muaj Kev Sib Txuas: Yooj yim txuas nrog cov tshuab tswj ntse rau kev hloov kho cov txheej txheem tsis siv neeg.
·Siv nyiaj tsawg: Kev tsim qauv ntev ntev txo cov nqi ua haujlwm mus sij hawm ntev.
·Kev Tsim Kho Kom Huv Si: 316 Stainless Steel thiab IP68 qib ua kom ua raws li cov qauv kev nyab xeeb zaub mov.
Cov Chaw Xa Mus Rau Kev Npaj Txhij
Yuav kom tau txiaj ntsig ntau tshaj plaws ntawmLonnmeter viscometer, kev tso chaw zoo hauvcov txheej txheem tsim khoom ntawm chocolateyog qhov tseem ceeb heev. Hauv qab no yog cov chaw tseem ceeb thiab lawv qhov cuam tshuam:
·Lub tank Enrober / Txheej: Kev Saib Xyuasviscosity ntawm chocolate txheejua kom muaj kev siv sib xws rau cov khoom xws li cov tuav, truffles, lossis cov khoom qab zib enrobed. Qhov viscosity sib xws tiv thaiv cov qhov tsis zoo xws li cov txheej tsis sib xws lossis cov dej ntws, txhim kho cov khoom zoo thiab txo cov khib nyiab.
·Txoj Kab HloovKev ntsuas viscosity thaum lub sijhawm hloov chocolate ntawm cov thoob dej lossis cov chaw ua khoom ua kom cov dej ntws sib xws, tiv thaiv kev thaiv thiab xyuas kom meej tias cov dej ntws tau zoo.
·Lub Tank HnubCov ntaub ntawv viscosity tiag tiag hauv cov thoob dej cia khoom ua kom muaj kev sib npaug ua ntej ua tiav, txo cov kev hloov pauv ntawm ib pawg mus rau ib pawg thiab txhim kho kev sib xws.
·Refiner/Conche Qhov Chaw Muag KhoomKev tswj cov viscosity tom qab ua kom huv lossis conching ua kom zoo dua cov qauv thiab cov khoom ntws, qhov tseem ceeb rau cov txheej txheem downstream xws li txheej lossis molding.
·Chav TemperingKev saib xyuas qhov viscosity thaum lub sijhawm tempering ua kom muaj kev tsim cov siv lead ua kom zoo, cuam tshuam ncaj qha rau cov khoom kawg cov qauv thiab lub sijhawm txee.
Txhua qhov chaw xa khoom txhim kho kev tswj xyuas zoo, kev ua haujlwm zoo, thiab kev sib xws ntawm cov khoom, ua rauviscosity meter rau cov khoom nojib qho cuab yeej tseem ceeb hauvcov txheej txheem tsim cov chocolate.
Cov txiaj ntsig ntawm kev ntsuas Viscosity hauv kab
LubLonnmeter hauv kab txheej txheem viscometermuab cov txiaj ntsig hloov pauv rau cov tuam txhab tsim chocolate:
·Kev Tswj Xyuas Zoo Tshaj PlawsCov ntaub ntawv tiag tiag ua rau muaj kev hloov kho tam sim ntawd, ua kom ntseeg tau tias muaj kev sib xwsqhov ntom ntawm cov chocolatethiab cov khoom zoo tshaj plaws.
·Kev txo cov khib nyiabKev tswj qhov viscosity kom raug txo qhov txheej ntau dhau lossis tsis txaus, txuag cov khoom siv raw thiab txo cov khib nyiab.
·Kev Ua Haujlwm ZooKev saib xyuas tsis siv neeg tshem tawm kev sim tes, ua kom yooj yim duacov txheej txheem tsim khoom ntawm chocolatethiab txo cov nqi zog ua haujlwm.
·Kev Txuag Nyiaj: Tsim kom ruaj khov thiab tsis tas yuav saib xyuas ntau ua rau cov nuj nqis ua haujlwm ntev dua.
·Kev Ua Raws Cai: Kev ntsuas kom raug txhawb nqa kev ua raws li cov qauv kev nyab xeeb zaub mov thiab cov qauv zoo, qhov tseem ceeb rau kev tshuaj xyuas thiab daim ntawv pov thawj.
·Kev Txhim Kho Cov Txheej Txheem: Kev koom ua ke nrog cov txheej txheem ntse tso cai rau kev hloov kho dynamic, txhim kho kev ua haujlwm ntau lawm.
Txhawb koj lub zogcov txheej txheem tsim cov chocolatenrog rauLonnmeter hauv kab txheej txheem viscometer, tus thawj coj hauv kev lag luamntsuas viscosityraukev ntsuas qhov viscosity ntawm chocolateHu rau Lonnmeter hnub no kom thov tus nqi thiab nrhiav seb qhov no zoo li casntsuas viscosity ntawm cov khoom nojtuaj yeem txhim kho cov khoom zoo, txo cov nqi, thiab ua kom koj cov haujlwm zoo dua. Ua tam sim no kom nyob ua ntej hauv kev lag luam tsim cov chocolate sib tw.
