Show simple item record

Depositordc.contributorHodgson, Daniel J. M.
Funderdc.contributor.otherEPSRC - Engineering and Physical Sciences Research Councilen_UK
Funderdc.contributor.otherMars Chocolate UK Ltden_UK
Funderdc.contributor.otherNSF - National Science Foundation
Data Creatordc.creatorBlanco, Elena
Data Creatordc.creatorHodgson, Daniel JM
Data Creatordc.creatorHermes, Michiel
Data Creatordc.creatorBesseling, Rut
Data Creatordc.creatorHunter, Gary L
Data Creatordc.creatorChaikin, Paul M
Data Creatordc.creatorCates, Michael E
Data Creatordc.creatorVan Damme, Isabella
Data Creatordc.creatorPoon, Wilson CK
Date Accessioneddc.date.accessioned2019-03-25T16:59:19Z
Date Availabledc.date.available2019-03-25T16:59:19Z
Citationdc.identifier.citationBlanco, Elena; Hodgson, Daniel JM; Hermes, Michiel; Besseling, Rut; Hunter, Gary L; Chaikin, Paul M; Cates, Michael E; Van Damme, Isabella; Poon, Wilson CK. (2019). Conching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content, [dataset]. University of Edinburgh. School of Physics. Institute for Condensed Matter and Complex Systems. https://doi.org/10.7488/ds/2515.en
Persistent Identifierdc.identifier.urihttps://hdl.handle.net/10283/3281
Persistent Identifierdc.identifier.urihttps://doi.org/10.7488/ds/2515
Dataset Description (abstract)dc.description.abstractThe mixing of a powder of 10-50μm 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.en_UK
Dataset Description (TOC)dc.description.tableofcontentsThe dataset comprises 4 .zip files which contain tab-delimited data for Figures 3, 4, 5a and 7 respectively. A readme file with a description of the data relating to each figure is included inside each of the relevant .zip files.en_UK
Dataset Description (TOC)dc.description.tableofcontentsFunded in part through the MRSEC Program of the National Science Foundation under Award Number DMR-1420073.
Languagedc.language.isoengen_UK
Publisherdc.publisherUniversity of Edinburgh. School of Physics. Institute for Condensed Matter and Complex Systemsen_UK
Relation (Is Referenced By)dc.relation.isreferencedbyhttps://doi.org/10.1073/pnas.1901858116en_UK
Relation (Is Referenced By)dc.relation.isreferencedbyConching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content Elena Blanco, Daniel J. M. Hodgson, Michiel Hermes, Rut Besseling, Gary L. Hunter, Paul M. Chaikin, Michael E. Cates, Isabella Van Damme, Wilson C. K. Poon Proceedings of the National Academy of Sciences May 2019, 201901858; DOI: 10.1073/pnas.1901858116
Relation (Is Referenced By)dc.relation.isreferencedbyBlanco et al. "Conching chocolate: A prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content" arXiv:1902.00471 [cond-mat.soft] https://arxiv.org/abs/1902.00471
Rightsdc.rightsCreative Commons Attribution 4.0 International Public Licenseen
Subjectdc.subjectChocolateen_UK
Subjectdc.subjectRheologyen_UK
Subjectdc.subjectJammingen_UK
Subjectdc.subjectIncorporationen_UK
Subject Classificationdc.subject.classificationPhysical Sciences::Applied Physicsen_UK
Titledc.titleConching chocolate is a prototypical transition from frictionally jammed solid to flowable suspension with maximal solid contenten_UK
Typedc.typedataseten_UK

Download All
zip file MD5 Checksum: c9c6145eb0a4e16bccb0806f26252d23

Files in this item

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record