How does physics affect chocolate making? Essay

Custom Student Mr. Teacher ENG 1001-04 8 July 2017

How does physics affect chocolate making?

Chocolate making is based on physics. The altering of these factors can affect the cost, time and therefore profit. From the flow of chocolate during the product to the cross-sectional area of the chocolate is all based on physics. In addition the time it takes for the chocolate to dry is also dependant on physics principles. How does physics affect chocolate making Viscosity is the frictional force in fluids they are affected by the temperature of the fluid. If it is a liquid the viscosity will increase, if you decrease the temperature.

However in a gas, the viscosity will increase if you increase the temperature. In the production of chocolate the temperature must be average, so that it flows quickly while producing, but must be viscous enough to be moulded to the desired shape. Also the cross sectional area affects the stress required to break it, this will in turn affect the texture. When a liquid is able to move quicker it is less viscous. Also, when the cross sectional area is greater, the force required will also be great to break the chocolate piece. Producing smooth chocolate affects the environment.

Maintaining the temperature, produces green house gases which causes global warming. Also, lowering or increasing the temperature, will increase the cost to maintain it. This will result in the product costing higher than it should be. Implications of Physics in Chocolate making The chocolate’s temperature can result in the chocolate being smooth and less viscous, but is dangerous when handling as hot liquids can result in injury. Also improvement in technology allowed us to measure viscosity of the fluid but since chocolate is not transparent and is dark, it will be very difficult to measure the viscosity.

Therefore, viscosity of chocolate can only be measured by attaching a straw of a known length, which will be used to find velocity (=distance/time). Experiment for measuring the viscosity of Chocolate The chocolate should be placed in a tube, and the temperature of the chocolate should be recorded. Then a ball bearing with known radius attached to a gauge displaying distance. The ball bearing should be dropped and the terminal velocity should be recorded by using the time taken and the distance travelled.

This then can be used within Stoke’s Law and rearranged to get viscosity. The force at terminal velocity is its weight – upthrust.

Sources:

Edexcel AS Physics – Ann Fullick, Patrick Fullick, Miles Hudson, Sue Howarth – Pearson (2008) Page 56, 59 and 73 The university of Virginia magazine page 25-29, by Lea Winerman – 2007 http://new. americanlaboratory. com/913-Technical-Articles/778-Measurement-of-Viscosity-in-a-Vertical-Falling-Ball-Viscometer/ – Ping Yuan Ben-Yuan Lin – Monday, October 27, 2008

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