My+Assignments+and+Activities3


 * SIAU HOONG- MY ASSIGNMENT **

What i get after watching the video is that in the production of chocolate,firstly, we have to make lots of the plastic mold copies. The plastic is heated too 177 degree centigrade so that later it can fix nicely on the mold to get a better shape. Then, it is placed on the original mold and after that is cooled down to get the plastic mold out(is it the also related to the properties of rheology?) Then we move on to the chocolate...melt the chocolate in a tank at certain temperature.Then, filling the chocolate into the plastic molds.Now,the viscosity of the chocolate has playing an important role in this section. The chocolate must has a proper fluidity during the process of filling the molds.If the viscosity is too high,then the chocolate is difficult to flow and takes time to fill the mold and this will messing all the things because the molds are set to move automatically in a certain period of time.If the viscosity is too low then the flowing of the chocolate from the machine cannot stop as being set...so having the 'right' viscosity is very important...it can fill the molds nicely and stopped flowing as required...and sets up when the shearing stop...and move on to the next section: the chocolate is tapping so that it can fall down from the plastic molds and without being broken.If the chocolates are not set up in time, then it will stick on the plastic molds when trying to get it out from the mold... From the video, we can see that the type of flow of chocolate is thixotropic.The viscosity is loss under constant shear and regain their original viscosity when shearing stopped but it is require time to do so. So,it is very important to understand about the rheological properties and flow behavior of the material in order to have a good production.
 * Production of chocolate **

Everyone must have tasted bubble gum before(i guess only...)it is so chewy and 'elastic'(can the term elastic use to describe it?)but what gives them these properties?...the rheology Bubble gum nowadays are made with synthetic gum base which is made of plastics and rubbers **....**coloring and flavor are added with the gum base.We can see from the video that the glucose syrup being poured into the mixture has showed the rheological property.Glucose syrup is added as sweetener. Then, the mixture is blended for 20 mins and the stirring action builds up heat to melt everything together.Then,from the video we see that it has become 'soft solid' and....elastic. Move on to other machine and squeezed through a narrow opening.then go to the ext-ruder and squeezed out as strips and cut into bite size pieces later on.Then move to the cooling chamber to cool down in the temperature between 37 to 45 degree Fahrenheit for 15 minutes and when they come out they are cool down enough for what they called cut and wrap....Finally, they are cut into bite size and wrap with the wrapper by the machine last up with packaging.
 * Production of bubble gum **