论文标题
巧克力表面上的自发图案生长：模拟和实验
Spontaneous pattern growth on chocolate surface: simulation and experiments
论文作者
论文摘要
在环境条件下温度的自然变化会在巧克力表面产生自发图案，这是由脂肪开花所致。这些模式是特殊的，因为它们的形状，无法通过受控温度条件获得。这些自发晶粒在巧克力表面的形成是在实验和理论基础上研究的。进行了三种实验：对及时形成的图案观察，对谷物形成和融化巧克力流变学的初始事件的原子力显微镜进行观察。在我们的实验中观察到的模式遵循AVRAMI模型所描述的趋势，该模型认为可以定义一个特征时间尺度，该特征时间尺度控制从细菌核开始的晶粒生长。通过计算机模拟，在NVT集合中使用三酰基甘油三酸酯分子的粗粒模型，我们研究了启动模式生长的成核过程，并且与Avrami模型一致。
The natural variation of temperature at ambient conditions produces spontaneous patterns on the surface of chocolate, which result from fat bloom. These patterns are peculiar because of their shape and cannot be obtained by controlled temperature conditions. The formation of these spontaneous grains on the surface of chocolate is studied on experimental and theoretical grounds.Three different kinds of experiments were conducted: observation of formed patterns in time, atomic force microscopy of the initial events on the grain formation and rheology of the melted chocolate. The patterns observed in our experiments follow the trends described by the Avrami model, which considers that is possible to define a characteristic time scale that governs the growth of grains starting from germ nuclei. Through computer simulations, in the NVT ensemble using a coarse-grained model of triacylglycerides molecules, we studied the process of nucleation that starts the pattern growth and that is consistent with the Avrami model.
