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Abstract / Description of output
The mixing of a powder of 10-50{\mu}m primary particles into a liquid to form a dispersion with the highest possible solid content is a common industrial operation. Building on recent advances in the rheology of such 'granular dispersions', we study a paradigmatic example of such powder incorporation: the conching of chocolate, in which a homogeneous, flowing suspension is prepared from an inhomogeneous mixture of particulates, triglyceride oil and dispersants. Studying the rheology of a simplified formulation, we find that the input of mechanical energy and staged addition of surfactants combine to effect a considerable shift in the jamming volume fraction of the system, thus increasing the maximum flowable solid content. We discuss the possible microscopic origins of this shift, and suggest that chocolate conching exemplifies a ubiquitous class of powder-liquid mixing.
Original language | English |
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Journal | Proceedings of the National Academy of Sciences (PNAS) |
Early online date | 7 May 2019 |
DOIs | |
Publication status | Published - 21 May 2019 |
Keywords / Materials (for Non-textual outputs)
- cond-mat.soft
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Dive into the research topics of 'Conching chocolate: A prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content'. Together they form a unique fingerprint.Projects
- 2 Finished
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Design Principles for New Soft Materials
Cates, M., Allen, R., Clegg, P., Evans, M., MacPhee, C., Marenduzzo, D. & Poon, W.
7/12/11 → 6/06/17
Project: Research
Datasets
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Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content
Hunter, G. L. (Creator), Chaikin, P. M. (Creator), Cates, M. E. (Creator), Van Damme, I. (Creator), Poon, W. (Creator), Besseling, R. (Creator), Blanco Castineiras, E. (Creator), Hodgson, D. J. (Creator) & Hermes, M. (Creator), Edinburgh DataShare, 25 Mar 2019
DOI: 10.7488/ds/2515, https://arxiv.org/abs/1902.00471
Dataset