For some, chocolate is more than just a sweet treat. In special courses, people study the intricacies of taste, texture, melting speed and initiated into Big science is at the heart of creating elite desserts. Chocolate works like a jeweler, varying the temperature of the essence with the creation. Cocoa butter is a polymorphic crystal that needs to be given a certain state of phase V, in which the chocolate cracks and melts without crumbling, and has a special glossy sheen. The crystals of this phase are unstable and rarely go into the unsightly phase IV.
A team of scientists from the University of Amsterdam took on an interesting project: using a 3D printer, they printed true chocolate that crunched in the mouth, which is possible. Choosing forms that would give a big cod, the scientists understand that the design options are presented to the commission, and the crunch is recorded on audio. More turns gave more crackles. Participants easily ruled out less crispy structures as well, and sensory score and perceived amount of crackle were positively correlated with increased fissure, which was charted. The experiment was continued on “maximally anisotropic structures” – others, if one likes it, nx. Here, the experimenters also managed to come up with a number of interesting patterns.
Chocolate is a difficult material to print. The team adheres to precise temperature control to form valuable V-phase curves. The chocolate was heated to 45°C to melt the crystals, then cooled and drops of tempered chocolate were added to “seed” the formation of phase V crystals until it cooled to 34°C – the melting point of phase V crystals. Next, the chocolate was poured into syringes and put into cartridges with a temperature of 32°C. The chocolate constructions are then printed on a special basis at 12°C and a constant rebirth cycle to soo?
But there were costs – the chocolate reader froze in the syringe nozzle, so the printer had to be recalibrated. Then it thickened again, so it was necessary to constantly adjust the pressure and speed. Every time the process was slowed down, then continued, drops of chocolate came out on the tube, which is not good. In addition to the discoveries already made, it is found that the 3D printing mechanism has yet to be finalized, it has become stable and stable with extraordinary chocolate.
Source: Tech Cult
