Temperature and strain rate effect on mechanical properties of chocolate

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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.