8 December 2017 Issue 48
Cold Chocolate under stress
An alternative approach to study high-rate behaviour in polymers
This research, undertaken as part of the RMS Summer Studentship programme, investigates quasi-static loading of polymers in the Environmental Scanning Electron Microscope (ESEM) in an attempt to characterise the high rate behaviour of Lindt 85% chocolate. It combines the techniques of the Brazilian Disk Tensile Test with the ESEM at a range of temperatures in order to identify the optimal conditions for preventing chocolate from fracturing during transport and storage.
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