Rheological Properties of the States of Cooked Cocoons

Abstract

The rheological properties of cooked cocoons were investigated for the purpose of obtaining the fundamental knowledge for measuring the state of cooked cocoons.
The results obtained are summarized as follows:
1. The properties of cooked cocoons were represented by rheological models composed of springs and dashpots (Fig 5).
2. For under-cooked cocoons, the dashpot C₂ in the 4-element model was infinite, that is, the model was equivalent to 3-element model. For further cooked cocoons, either 3 or 4-element model was alternatively used, and finaly for well-cooked cocoas, 4-element model appropriately represented their rheological behavior.
3. The better performance of reeling operation was obtained for cocoons represented by the 4-element model.
The cooking state of cocoons for optimum reeling operation could be recognized by alteration of the viscoelastic coefficient, C₂ in the 4-element model