miracle

CASE 1:
====Last Friday,we can a great explore on ice cream making form visiting the "Wonderful"ice cream factory. For the description of their worker,we have a better convince on the Rheology in our food application. For example,the coating of chocolate layers on the cream-based soft ice cream is one of the evidence the thickness/viscosity of the chocolate liquid is their main concern.Starting with the melting the chocolate liquid,the chocolate solid must be melted until a certain viscosity so that it can be stirred. Stirring to ensure the chocolate homogeneity. That time it should appear as the Shear thinning Non-Newtonian Fluid. After this,it should be 'thick' enough to coat n stain when the ice crystal dip into the melted chocolate.The chocolate solidifies very fast it is because the ice crystal of water-based ice cream freeze it before it drop back to the chocolate.So in this case,Non-Newtonian time independent Pseudoplastic Fluid flow behavior is desired as well.The matter of viscosity recovery is not so important to study.====

====But,in same cases of chocolate-coating food product,viscosity recovery period is a main factor to produce 'consumer familiar' end product.For example,chocolate coated energy bar,the chocolate liquid should able to flow and cover over its surface.Before the chocolate sets up on its surface,it need a longer viscosity recovery period,so that the chocolate has enough time to spread over and solidify.For this case,the flow behavior of Thixotropy would be helpful in food product quality.====

It is important to apply the theory that we learned by giving different cases like above.My dear members,please kindly give more examples for better understanding. The following is our presentation slide [|Stabilization of Emulsion]

My group members are Yeap Chiao Li, See Kah Ling, Chew Siao Hong, Ng Mong Ling and Tan Woon Li