Temperature and strain rate effect on mechanical properties of chocolate

温度和应变速率对巧克力力学性能的影响

• 批准号: 2289830
• 金额: --
• 依托单位: Imperial College London
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2019
• 资助国家: 英国
• 起止时间: 2019 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2289830
• 关键词: Temperature; strain; rate; effect; mechanical

Chocolate is a highly complex, multi-phase composite biopolymer. Its mechanical properties have a strong temperature dependence, which transition from brittle to malleable within a short temperature range. Strain-rate dependence - which becomes increasingly relevant while analysing breakage in products during transportation and handling - adds another layer of complexity. As a result, the mechanical behaviour of chocolate at meso and macro-scale is poorly understood. As part of this research you will characterise and model the temperature dependent deformation and fracture behaviour of chocolate at varying strain rates. The study will combine state-of-the-art material characterisation techniques with advanced analytical/numerical simulation methods.

巧克力是一种高度复杂的多相复合生物聚合物。其力学性能具有较强的温度依赖性，在较短的温度范围内由脆性向延展性转变。应变率依赖——在分析产品在运输和处理过程中的破损时变得越来越重要——增加了另一层复杂性。因此，人们对巧克力在中观和宏观尺度上的力学行为知之甚少。作为本研究的一部分，你将描述和模拟巧克力在不同应变率下的温度依赖性变形和断裂行为。该研究将结合最先进的材料表征技术和先进的分析/数值模拟方法。