Rheological measurements are essential in optimizing the production and properties of confectioneries. Thermo Fisher Scientific Inc. is supporting training and professional development efforts at the Central College of the German Confectionery Industry (ZDS) in Solingen via its donation of a Thermo Scientific HAAKE Viscotester 550 rotational viscometer.
The viscosimeter is used to determine the flow behavior and yield point of chocolate melts according to guidelines of the commission of the Office International du Cacao, du Chocolat et de la Confiserie (OICCC), thereby influencing product characteristics such as melt and setting behavior. Thermo Fisher Scientific provided the college with the instrument so that students can learn how to interpret measuring data and different parameters that influence the quality of the chocolate.
“Donation of the rotational viscosimeter enables the ZDS to present the important topic of rheology in a modern and professional setting for training and career development. Using the provided software, students can also graphically visualize the measuring data,” said Andreas Bertram, managing director of the ZDS. “This cooperation between Thermo Fisher Scientific and the ZDS is an excellent example of how synergies can be created between science, industry, and education.”
Wide-Ranging Applications
Thermo Fisher Scientific supports a wide range of industries with its Thermo Scientific material characterization solutions, which analyze and measure viscosity, elasticity, processability, and temperature-related mechanical changes of plastics, food, cosmetics, pharmaceuticals and coatings, chemical or petrochemical products, plus a wide variety of liquids or solids.
The company offers an array of accessories for its viscosimeters and rheometers to meet the needs of a wide variety of applications. For example, a bending instrument is available for the rheometer line that can be used to place bars of chocolate in the rheometer and perform bending, breakage, and penetration tests.
With the RheoScope module for the Thermo Scientific HAAKE MARS rheometer platform, structural examinations can be performed using optical microscopy together with rheological measurements. In this way, melting behavior of fat samples and crystal formation can be studied. A universal holder enables taking measurements in original containers, such as jars of chocolate sauce, eliminating the time-consuming process of pouring out samples and cleaning measuring cups and preserving the material structures.