Hysteresis in the phase transition of chocolate. (9th December 2015)

• Record Type: Journal Article
• Authors: Ren, Ruilong; Lu, Qunfeng; Lin, Sihua; Dong, Xiaoyan; Fu, Hao; Wu, Shaoyi; Wu, Minghe; Teng, Baohua
• Is Part Of: European journal of physics. Volume 37:Number 1(2016:Jan.)
• Publication Date: 2015-12-09
• Subjects: hysteresis -- chocolate -- phase transition -- Landau–Devonshire theory; Physics -- Periodicals; Physics -- Study and teaching (Higher) -- Europe -- Periodicals; 530
• DOI: 10.1088/0143-0807/37/1/014003
• Languages: English
• ISSNs: 0143-0807

Abstract

Abstract: We designed an experiment to reproduce the hysteresis phenomenon of chocolate appearing in the heating and cooling process, and then established a model to relate the solidification degree to the order parameter. Based on the Landau–Devonshire theory, our model gave a description of the hysteresis phenomenon in chocolate, which lays the foundations for the study of the phase transition behavior of chocolate.