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This article proposes a polynomial equation and another exponential equation of the second order that describes the rheological behavior of chocolate. The second-order polynomial and exponential functions describe the non-Newtonian behavior of chocolate in the temperature range of 36 and 44°C. The rheological study of the chocolate was carried out at the shear speed of the chocolate wa between 0.1s-1 and 68s-1.
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Ioana Stanciu (2024) studied this question.
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