期刊
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
卷 116, 期 21, 页码 10303-10308出版社
NATL ACAD SCIENCES
DOI: 10.1073/pnas.1901858116
关键词
chocolate; rheology; jamming; incorporation
资金
- Mars Chocolate UK Ltd.
- Engineering and Physical Sciences Research Council [EP/J007404/1, EP/N025318/1]
- Materials Research Science and Engineering Centers Program of the National Science Foundation [DMR-1420073]
- EPSRC [EP/N025318/1, EP/J007404/1] Funding Source: UKRI
The mixing of a powder of 10- to 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.
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