Hysteresis in the phase transition of chocolate

作者：Ren, Ruilong^*; Lu, Qunfeng; Lin, Sihua; Dong, Xiaoyan; Fu, Hao; Wu, Shaoyi; Wu, Minghe; Teng, Baohua

来源：European Journal of Physics, 2016, 37(1): 014003.

DOI：10.1088/0143-0807/37/1/014003

• hysteresis
• chocolate
• phase transition
• Landau-Devonshire theory

We designed an experiment to reproduce the hysteresis phenomenon of chocolate appearing in the heating and cooling process, and then established a model to relate the solidification degree to the order parameter. Based on the Landau-Devonshire theory, our model gave a description of the hysteresis phenomenon in chocolate, which lays the foundations for the study of the phase transition behavior of chocolate.

• 出版日期2016-1
• 单位电子科技大学