
Brookeld Engineering Labs., Inc. Page 63 Manual No. M03-165-F0612
V1.3.5 Other Common Rheological Models
The NCA/CMA Casson Model
(1 + a) √τ = 2√τ + (1 + a) √ηγ
⋅
( τ=shearstress,
τ
°
=yieldstress, h =plasticviscosity,and =shearrate)
The NCA/CMA Casson model is designed by the National Confectioners Association and the
Chocolate Manufacturers Association as the standard rheological model for the industry. This
modeldeterminesyieldandowpropertiesunderspeciedconditionsandcloselyapproximates
theplasticbehaviorofchocolatebeforenalprocessing.
Figure V1-18
When chocolate is used for enrobing, it must have a yield stress high enough to stay in place once
itenrobesthelling.Inthecaseofdecoratingchocolate,theyieldstressmustbehighenoughsoit
can keep its shape once it has been squeezed into place through a nozzle. For molding chocolate,
theplasticviscositymustbelowenoughtocompletelyllthemold.
(TheNCA/CMAlistsBrookeld’sHA-springrangeviscometerwithaSmallSampleAdapter,
SC4-27 spindle and SC4-13R sample chamber as the approved apparatus.)
The IPC Paste Model
h=kR
n
The IPC Paste Model was developed for solder pastes. It calculates the viscosity of solder pastes
at10rpm. The IPC PasteModelrequires that theproductbe tested withaBrookeldSpiral
Adapter at multiple speeds. More details can be found in the IPC-TM-650 Test Methods Manual
(methods 2.4.34.2 and 2.4.3).
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