Blanco, Elena;
Hodgson, Daniel J. M.;
Hermes, Michiel;
Besseling, Rut;
Hunter, Gary L.;
Chaikin, Paul M.;
Cates, Michael E.;
Van Damme, Isabella;
Poon, Wilson C. K.
Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content
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Medientyp:
E-Artikel
Titel:
Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content
Beteiligte:
Blanco, Elena;
Hodgson, Daniel J. M.;
Hermes, Michiel;
Besseling, Rut;
Hunter, Gary L.;
Chaikin, Paul M.;
Cates, Michael E.;
Van Damme, Isabella;
Poon, Wilson C. K.
Erschienen:
Proceedings of the National Academy of Sciences, 2019
Erschienen in:Proceedings of the National Academy of Sciences
Sprache:
Englisch
DOI:
10.1073/pnas.1901858116
ISSN:
0027-8424;
1091-6490
Entstehung:
Anmerkungen:
Beschreibung:
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The mixing of a powder of 10- to 50-
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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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