The aim of this study is to find the lowest temperature at which chocolate can be in a liquid and the highest temperature at which it can be in a liquid state. I have also investigated the properties of chocolate like melting point and solidification temperature, energy required to heat the chocolate to a certain temperature, the viscosity at a given temperature, also I researched hysteresis loop in the melting and solidification.
You'll see the difference in measurements as far as instruments, the reason for that is that I was doing part of the measurements at home with the "primitive technology" and the other part in a lab.
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Step 1: Introduction:
At first, lets say something about chocolate composition. Usually it is made of: cocoa butter, cocoa sugar, milk powder. Melting point is usually somewhere between 30°C and 36°C.
Proportion of each of the ingredients can greatly change the physical characteristics and properties of chocolate. I have considered the ways in which different chocolate manufacturers may change the measurement results and decided that I would use my own chocolate that does not contain any excipients. In the beginning, I'll have to decide how to define when the chocolate is in liquid form. I decided it to be when the droplet fall from chocolate sample.
Main questions are:
1. What is happening with viscosity when changing the temperature of chocolate?
2. Can chocolate be both in liquid and solid state by room temperature?
3. Will graph of heating and heat transfer have similar form/curve?
My hypothesis are:
1. Chocolate will have greater viscosity when cooling, but lower when heating.
2 No, chocolate can not stay in liquid state by room temperature because it melts on about 32°C
3. Graph of heat transfer to the chocolate should be very similar to the graph of heating.