Ushokoledi sekuyisikhathi eside uyinto ethandwayo emhlabeni wonke, ejatshulelwa ngezindlela eziningi. Imboni yoshokoledi yomhlaba wonke iyimakethe enkulu. Njengoba isidingo siqhubeka sikhula, abakhiqizi babhekene nengcindezi yokugcina amazinga aqinile kokubili ikhwalithi kanye nokusebenza kahle kokukhiqiza.
Kuyasebenzaukulinganiswa kwe-viscosity yetshokolethikuthinta ukugeleza, ukufana kokumboza, kanye nokuthungwa kwemikhiqizo yetshokolethi, kungakhathaliseki ukuthi kusezindaweni zokuphuza utshwala, eziswini, noma ezimpahleni ezigqokwe ngezingubo.ukujiya kokugqoka ushokoledikungabangela ukungalingani kokumbozwa, ukukhubazeka komkhiqizo, noma ukungasebenzi kahle kokucubungula, okuholela ekwandeni kwezindleko kanye nokunganeliseki kwamakhasimende.
Inqubo Yokukhiqiza Ushokoledi & Izigaba Zokulinganisa Ukuqina
Inqubo yokukhiqiza ushokoledi ihilela ukucubungula kokuqala, ukuyosa, ukwela, ukugaya, ukugoqa, ukuthambisa kanye nokubumba.
Ukugqoka Ushokoledi
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Ubhontshisi we-cocoa uthosiwe kahle, ugaywe kahle, bese uxutshwa nezithako ezifana noshukela kanye nobisi oluyimpuphu.
Le nqubo yehlisa usayizi wezinhlayiya zetshokolethi, okuholela ekuthungeni okubushelelezi nokucwengekile.
Ngokulawula ngokunembile ukwakheka kwe-cocoa butter crystallization, i-tempering iletha ukuphela okukhazimulayo kanye nokushesha okuphelele.
Uma usupholile, ushokoledi uyabunjwa ube yizingodo, ubunjwe ube ama-praline, noma ugqokiswe phezu kweminye imikhiqizo, bese upholiswa ukuze uqine.
Isigaba esibalulekile lapho ushokoledi usetshenziswa emikhiqizweni eyahlukahlukene, okuthuthukisa kakhulu ukubukeka kwawo kanye nokunambitheka kwawo.
Isinyathelo sokugcina siqinisekisa ukuthi ushokoledi ulondoloza ikhwalithi yawo kuzo zonke izinto zokuhamba nezokuthengisa.
Ukuqina kwe-viscosity kubalulekile kuphela esigabeni soketshezi se-chocolate, njengoba kumele ibe sesimweni sokuncibilika ukuze igeleze futhi ilinganiswe. Izigaba ezibalulekile zifaka:
·Utshwala beCocoa (Ngemva Kokugaya): Ngemva kokugaya izingcezu ze-cocoa zibe utshwala be-cocoa, i-viscosity iyahlolwa ukuze kuhlolwe izakhiwo zokugeleza kwezinto eziyisisekelo.
· Ushokoledi Ocwengekile (Ngesikhathi/Ngemva Kokugoqa)Ngesikhathi sokugoqana, ushukela, ibhotela likakhokho, nezinye izithako ziyaxutshwa, okuthinta ukujiya. Ukulinganisa kuqinisekisa ukuthi ushokoledi ubushelelezi futhi uyageleza.
·Ushokoledi Othambile (Ngemva Kokushisa): Ngemva kokushisa, i-viscosity iyahlolwa ukuqinisekisa ukuthi ushokoledi ufanelekile ukubumba, ukugqokisa, noma ukufaka.
Ukubaluleka kweVisci-osity Ama-Measuremi-entof Ukugqoka Ushokoledi
Ukulinganiswa kokuqina kudlala indima ebalulekile ekukhiqizweni kwezimbozo ze-chocolate zekhwalithi ephezulu, okuthonya ngqo ukubukeka komkhiqizo wokugcina, ukuthungwa, kanye nokuvumelana. Enqubweni yokufaka uphawu, lapho ungqimba lwe-chocolate oluwuketshezi lufakwa khona ezindaweni ezifana namantongomane, amabhisikidi, noma ukugcwalisa amaswidi, i-viscosity inquma ukuthi imbozo igeleza ngokulinganayo nangokushelela kangakanani. Uma i-viscosity iphezulu kakhulu, ushokoledi uba mkhulu futhi ungangeni ekugelezeni, okuholela ekumbozweni okungalingani, ukwakheka ngokweqile ezindaweni ezithile, noma ukunamathela okungaphelele phakathi nendawo. Ngokuphambene nalokho, uma i-viscosity iphansi kakhulu, imbozo ingaconsa kakhulu, okuholela ezingqimbeni ezincane, izinto ezilahliwe, kanye negobolondo elibuthakathaka eliqhekeka kalula.
Ngale kobuhle nokumbozwa, i-viscosity ithinta ngqo ukusebenza kahle kokukhiqiza kanye nokulawulwa kwezindleko. I-chocolate coating ene-viscosity engaguquki ingaphazamisa imigqa ye-enrobing esheshayo, okubangela ukuvaleka komshini, isikhathi sokungasebenzi njalo, noma isidingo sokulungiswa ngesandla. Ngaphezu kwalokho, inani le-chocolate elithathwe ngesikhathi se-enrobing—eyaziwa ngokuthi isisindo se-pickup—lixhumene kakhulu ne-viscosity. Ukuphambuka okuncane kungashintsha isilinganiso se-coating-to-center, okuthinta hhayi kuphela ukuthungwa kanye nokuzizwa komlomo kodwa futhi nezindleko zokulebula okunempilo kanye nezithako. Emikhiqizweni ye-premium, lapho abathengi belindele ukulunywa okulinganiselayo nge-crisp snap kanye ne-silky melt, ukugcina amabanga e-viscosity aqondiwe (isb., 1,200–2,000 mPa·s ye-black chocolate coating) akunakuxoxiswana ngakho. Ukulinganisa okuvamile kusetshenziswa ama-viscometer ajikelezayo kuvumela ukulungiswa kwesikhathi sangempela ngokulungiswa kwezinga lokushisa noma ukwengeza i-lecithin, ukuqinisekisa ukuphindaphindeka kwe-batch-to-batch.
Okokugcina, ukulinganiswa kwe-viscosity kubalulekile ekuzinzeni komkhiqizo isikhathi eside kanye nokusebenza kahle kweshelufu. I-chocolate iyi-emulsion eyinkimbinkimbi yezinto eziqinile ze-cocoa, ushukela, namafutha, futhi i-viscosity engafanele ivame ukukhomba izinkinga eziyisisekelo njengokuhlakazeka kwezinhlayiya okubi, ukungena komswakama, noma izinkinga zokwakheka kwama-crystallization amafutha. Ngokuhamba kwesikhathi, i-coating ene-viscosity engalungile ithambekele kakhulu ekuqhakazeni kwamafutha—umhloshana omhlophe obangelwa ukufuduka kwebhotela le-cocoa liye phezulu—noma ukuhlukaniswa kwamafutha, kokubili okwehlisa ikhwalithi yezinzwa kanye nokwethenjwa kwabathengi. Ngokuhlanganisa ukuhlolwa kwe-viscosity kumaphrothokholi okuqinisekisa ikhwalithi, abakhiqizi bangabikezela futhi bavimbele la maphutha, banikeze i-coating ehlala ikhazimula, ibushelelezi, futhi ikhululekile kusuka emgqeni wokukhiqiza iye eshelufini le-pantry. Empeleni, i-viscosity akuyona nje ipharamitha ebonakalayo—ingumqaphi wobuhle be-coating ye-chocolate.
I-Rheology Ye-Chocolate: Izici Ezithonya Ukujiya
I-rheology yetshokolethiisayensi yokuthi ushokoledi ugeleza futhi uziphatha kanjani ngaphansi kwezimo zokucubungula. Izici eziningana zithintaukujiya kwesiraphu yetshokolethifuthiukujiya kotshwala be-chocolate, kufaka phakathi:
·Okuqukethwe kwebhotela likakhukhunathi: Amazinga aphezulu anciphisa ukujiya, athuthukise ukugeleza kodwa angase athinte ukuthungwa.
·Usayizi Wezinhlayiya: Izinhlayiya ezincane zandisa ukujiya, okudinga ukulawulwa okunembile ngesikhathi sokucwengisisa.
·Izinga lokushisaUkuguquguquka kushintsha izakhiwo zokugeleza, okudinga ukuqapha izinga lokushisa okunembile.
·Izinga Lokugunda: Ushokoledi ubonisa ukuziphatha okungeyona i-Newtonian, lapho i-viscosity ishintsha khona ngaphansi kwezimo ezahlukene zokucheba.
·Okuqukethwe komswakama: Ngisho namanzi amancane angakhuphula kakhulu ukujiya.
·Ama-EmulsifierIzithako ezifana ne-lecithin zishintsha izakhiwo zokugeleza, zidinga ukuqapha okuqhubekayo.
A ithuluzi lokulinganisa i-viscosityeyenzelwe ukuqoqwa kwedatha ngesikhathi sangempela iqinisekisa ukuthi lezi ziguquguquko ziphathwa kahle, zigcina zisebenza kahle kakhuluukujiya kweshokoledikulo lonke ukukhiqizwa.
Izinselele Eziyinhloko Ekulinganisweni Kokugoba
Ukuqalisa okuqhubekayoukulinganiswa kwe-viscosity yetshokolethiiveza izinselele eziningana zobuchwepheshe kanye nokusebenza:
· Ukuhlanganiswa Kwesistimu: Ukufaka i-imitha yokuthambekela kokudlaemigqeni yokukhiqiza ekhona ngaphandle kokuphazamisa ukuhamba komsebenzi noma ukudinga ukulungiswa kabusha okubanzi.
· Ukufakwa Okungokoqobo: Ukuqinisekisaithuluzi lokukala i-viscosityimelana namazinga okushisa aphezulu, ingcindezi, kanye nezinqubo zokuhlanza eziqinile ezivamileizinqubo zokukhiqiza ushokoledi.
· Ukunemba Kokulinganisa: Ukufinyelela ukufundwa okunembile nokuzinzile ngaphansi kwezimo zenqubo ezahlukahlukene, njengokushintshashintsha kwezinga lokushisa noma amazinga aphezulu okusika.
· Ukuthembeka Nokuzinza: Ukugcina ukusebenza okuqhubekayo ezindaweni ezidinga kakhulu ngezidingo ezincane zokuzulazula noma zokulinganisa.
·Izidingo Zokunakekela: Ukunciphisa isikhathi sokungasebenzi ngemishini eqinile futhi elula ukuyinakekela.
II-viscometer yenqubo esemgqeni we-Lonnmeteriklanyelwe ngqo ukubhekana nalezi zinselele, inikeza ukusebenza okuqinile, okunembile, nokuthembekile kweimitha yokuthambekela kokudlaizinhlelo zokusebenza.
Funda Ngamamitha Obuningi Engeziwe
Amamitha Ezinqubo Engeziwe Ku-inthanethi
I-LonnmeterFoodI-Viscosity Mei-ter
II-Lonnmeterimitha yokuthambekela kokudlakuyinto ethuthukisiweithuluzi lokulinganisa i-viscosityeyenzelwe ukuqapha ngesikhathi sangempela kuinqubo yokukhiqiza ushokoledi. Umklamo wayo oqinile nezici zayo ezihlakaniphile kwenza kube ukukhetha okuthandwayoukulinganiswa kwe-viscosity yetshokolethiezimbonini zokucubungula ukudla, amakhemikhali kaphethroli, kanye nezimboni ze-polymer.
Imininingwane Yobuchwepheshe
| Ipharamitha | Imininingwane |
| Ububanzi be-Viscosity | 1 - 1,000,000 cP |
| Ukunemba | ±2% ~ 5% |
| Ukuphindaphinda | ±1% |
| Ukunemba Kwezinga Lokushisa | ±1.0% |
| Ibanga Lokucindezela Kwenzwa | < 6.4 MPa (Kungenziwa ngokwezifiso >10 MPa) |
| Ukunikezwa kwamandla kagesi | 24 VDC |
| Umphumela | 4-20 mADC (Ukuqina, Izinga Lokushisa), i-Modbus |
| Izinga Elingavimbeli Ukuqhuma | I-ExdIIBT4 |
| Ukumelana Nokushisa | < 350°C |
| Izinto | 316 Insimbi Engagqwali |
I-viscometer isebenzisa inzwa egobile ejikeleza ngesivinini esithile eceleni kwendlela yayo ye-axial. Njengoba ushokoledi ugeleza phezu kwenzwa, ukhipha uketshezi, futhi ukulahlekelwa amandla kubalwa ukuze kunqunywe i-viscosity. Le ndlela esekelwe ekudlidlizeni isusa izingxenye ezihambayo, izivalo, noma amabheringi, iqinisekisa ukuqina nokugcinwa okuphansi. Isekethe ye-elekthronikhi iguqula ukulahlekelwa kwamandla kube ukufundwa kwe-viscosity okunembile, okuboniswa ngesikhathi sangempela ukuze kulungiswe inqubo ngokushesha. Lo mklamo usebenza kahle kakhulu ekuqapheniukujiya kokugqoka ushokoledi, ukujiya kwesiraphu yetshokolethi, futhiukujiya kotshwala be-chocolate.
Izici Eziyinhloko
·Ukuqapha Kwangempela: Inikeza izilinganiso ezizinzile, eziphindaphindwayo, neziphindaphindwayo ukuze zihambisaneukulinganiswa kwe-viscosity yetshokolethi.
· Umklamo Ohlala Njalo: Isakhiwo esilula semishini siqinisekisa ukunakekelwa okuphansi kanye nokuqina okuphezulu, okunciphisa isikhathi sokungasebenzi.
·Ukuhlanganiswa Okungenamthungo: Ixhuma kalula nezinhlelo zokulawula ezihlakaniphile ukuze kulungiswe inqubo ezenzakalelayo.
·Kuqiza kahle: Umklamo ohlala isikhathi eside unciphisa izindleko zokusebenza zesikhathi eside.
·Ukwakhiwa Kwenhlanzeko: I-316 Stainless Steel kanye ne-IP68 isilinganiso kuqinisekisa ukuhambisana nezindinganiso zokuphepha kokudla.
Izindawo Zokusetshenziswa Kwamasu
Ukuze kwandiswe izinzuzo ze-I-viscometer ye-Lonnmeter, ukubekwa kwamasu kuinqubo yokukhiqiza ushokoledikubalulekile. Nazi izindawo ezibalulekile kanye nomthelela wazo:
·Ithangi Lokufaka I-Enrober/Coating: Ukuqaphaukujiya kokugqoka ushokoledikuqinisekisa ukusetshenziswa okufanayo emikhiqizweni efana nemigoqo, ama-truffle, noma ama-confection afakwe i-enrobe. Ukuchacha okuhlala njalo kuvimbela amaphutha afana nokumbozwa okungalingani noma ama-drip, okuthuthukisa ikhwalithi yomkhiqizo nokunciphisa imfucuza.
·Umugqa Wokudlulisa: Ukulinganisa i-viscosity ngesikhathi sokudluliselwa kwe-chocolate phakathi kwamatangi noma amayunithi okucubungula kugcina ukugeleza okulinganayo, kuvimbela ukuvinjelwa nokuqinisekisa ukuphuma kahle.
·Ithangi Losuku: Idatha ye-viscosity yesikhathi sangempela ematangini okugcina iqinisekisa ukulingana ngaphambi kokucutshungulwa, inciphisa ukuhlukahluka kwe-batch-to-batch futhi ithuthukise ukuhambisana.
·Isitolo Sokuhlanza/Isitolo Sokulungisa I-Conche: Ukulawula i-viscosity ngemuva kokuhlanza noma ukuhlanganisa kuthuthukisa izakhiwo zokuthungwa kanye nokugeleza, okubalulekile ezinqubweni ezingezansi njengokugqoka noma ukubumba.
·Iyunithi Yokulinganisela: Ukuqapha i-viscosity ngesikhathi sokushisa kuqinisekisa ukwakheka kwekristalu okufanele, okuthinta ngqo ukuthungwa komkhiqizo wokugcina kanye nesikhathi sokuphila kwawo eshalofini.
Indawo ngayinye yokusabalalisa ithuthukisa ukulawulwa kwekhwalithi, ukusebenza kahle, kanye nokuvumelana komkhiqizo, okwenzaimitha yokuthambekela kokudlaithuluzi elibalulekile kuizinqubo zokukhiqiza ushokoledi.
Izinzuzo Zokulinganisa Ukuqina Komugqa
II-viscometer yenqubo esemgqeni we-Lonnmeterinikeza izinzuzo eziguqulayo kubakhiqizi beshokoledi:
·Ukulawula Ikhwalithi Eqondile: Idatha yesikhathi sangempela ivumela ukulungiswa okusheshayo, okuqinisekisa ukuthi iyahambisanaukujiya kweshokoledikanye nekhwalithi yomkhiqizo ephezulu.
·Ukunciphisa Imfucuza: Ukulawula okunembile kwe-viscosity kunciphisa ukumbozwa ngokweqile noma ngaphansi, konga izinto zokusetshenziswa futhi kunciphisa ukungcola.
·Ukusebenza Kahle Kokusebenza: Ukuqapha okuzenzakalelayo kuqeda ukuhlolwa ngesandla, ukwenza kube lulainqubo yokukhiqiza ushokoledikanye nokunciphisa izindleko zabasebenzi.
·Ukonga Izindleko: Umklamo ohlala isikhathi eside, ongadingi ukunakekelwa okuningi wehlisa izindleko zokusebenza zesikhathi eside.
·Ukuthobela Imithetho: Izilinganiso eziqondile zisekela ukunamathela ezindinganisweni zokuphepha kokudla kanye nekhwalithi, okubalulekile ekuhlolweni nasekuqinisekisweni.
·Ukuthuthukisa Inqubo: Ukuhlanganiswa nezinhlelo ezihlakaniphile kuvumela ukulungiswa okuguquguqukayo, okuthuthukisa ukusebenza kahle kokukhiqiza.
Phakamisa eyakhoinqubo yokukhiqiza ushokoledikanyeI-viscometer yenqubo esemgqeni we-Lonnmeter, ohamba phambili emboniniithuluzi lokulinganisa i-viscosityngobaukulinganiswa kwe-viscosity yetshokolethiXhumana neLonnmeter namuhla ukuze ucele ikhotheshini bese uthola ukuthi lokhu kungenziwa kanjaniimitha yokuthambekela kokudlakungathuthukisa ikhwalithi yomkhiqizo, kunciphise izindleko, futhi kwenze ngcono imisebenzi yakho. Thatha isinyathelo manje ukuze uhlale uphambili embonini yokukhiqiza ushokoledi encintisanayo.
