Experimental Influences on the Casson-Viscosity resp. the Casson Yield Point at Chocolate Tests>

Application Articles

Experimental Influences on the Casson-Viscosity resp. the Casson Yield Point at Chocolate Tests
6 Aug 2009

This application note descibes the experimental influences on the Casson-Viscosity resp. the Casson Yield Point at chocolate tests. Shear stress controlled instruments like the HAAKE RheoStress 600 or MARS allow the presetting of very small forces and measuring the resulting deformation of the substance resp. the shear rate.