Hysteresis in the phase transition of chocolate. (9th December 2015) - Ren, Ruilong
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.