English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The mixing of a powder of 10-50{\mu}m primary particles into a liquid to forma dispersion with the highest possible solid content is a common industrialoperation. Building on recent advances in the rheology of such 'granulardispersions', we study a paradigmatic example of such powder incorporation: theconching of chocolate, in which a homogeneous, flowing suspension is preparedfrom an inhomogeneous mixture of particulates, triglyceride oil anddispersants. Studying the rheology of a simplified formulation, we find thatthe input of mechanical energy and staged addition of surfactants combine toeffect a considerable shift in the jamming volume fraction of the system, thusincreasing the maximum flowable solid content. We discuss the possiblemicroscopic origins of this shift, and suggest that chocolate conchingexemplifies a ubiquitous class of powder-liquid mixing.

Conching chocolate: A prototypical transition from frictionally jammed solid to flowable suspension with maximal solid content