Controlling the flow behavior of chocolade by steering the raw material and/or the processing

01 May 2009 → 31 July 2012
Private funding via IWT/VLAIO
Research disciplines
  • Agricultural and food sciences
    • Food sciences and (bio)technology
chocolate reology processing
Project description

The aim is to create a knowledge matrix which is usefull for the development of customer specific products and/or to ameliorate the existing products and processing in order to get more insight in the parameters that influence the reology of chocolate products , such as the yield factor, in a way that it becomes possible to steer this between narrow boundaries/specifications.