文章基本信息

标题：Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content
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作者：Elena Blanco ; Daniel J. M. Hodgson ; Michiel Hermes 等
期刊名称：Proceedings of the National Academy of Sciences
印刷版ISSN：0027-8424
电子版ISSN：1091-6490
出版年度：2019
卷号：116
期号：21
页码：10303-10308
DOI：10.1073/pnas.1901858116
出版社：The National Academy of Sciences of the United States of America
摘要：The mixing of a powder of 10- to 50-μm 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.
关键词：chocolate ; rheology ; jamming ; incorporation