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Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin [2] to reduce viscosity.
Viscosity is a measure of a fluid's rate-dependent resistance to a change in shape or to movement of its neighboring portions relative to one another. [1] For liquids, it corresponds to the informal concept of thickness; for example, syrup has a higher viscosity than water. [2]
Consequently, if a liquid has dynamic viscosity of n centiPoise, and its density is not too different from that of water, then its kinematic viscosity is around n centiStokes. For gas, the dynamic viscosity is usually in the range of 10 to 20 microPascal-seconds, or 0.01 to 0.02 centiPoise. The density is usually on the order of 0.5 to 5 kg/m^3.
In physics and chemistry, a non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, that is, it has variable viscosity dependent on stress. In particular, the viscosity of non-Newtonian fluids can change when subjected to force. Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid.
The poise (symbol P; / p ɔɪ z, p w ɑː z /) is the unit of dynamic viscosity (absolute viscosity) in the centimetre–gram–second system of units (CGS). [1] It is named after Jean Léonard Marie Poiseuille (see Hagen–Poiseuille equation). The centipoise (1 cP = 0.01 P) is more commonly used than the poise itself.
where an additional function (), often a polynomial fit to experimental data, has been added to the Walther formula. The Seeton model is based on curve fitting the viscosity dependence of many liquids (refrigerants, hydrocarbons and lubricants) versus temperature and applies over a large temperature and viscosity range:
Knowing the Mark–Houwink parameters and the molecular weight of one of the polymers allows one to find the molecular weight of the other polymer using a GPC. The GPC sorts the polymer chains by volume and as intrinsic viscosity is related to the volume of the polymer chain, the GPC data is the same for the two different polymers.
The final liquid phase allows minor adjustment to the viscosity of the finished product by addition of fats and emulsifiers, depending on the intended use of the chocolate. While most conches are batch-process machines, continuous-flow conches separate the stages with weirs , over which the product travels through separate parts of the machine ...