Brown, Christopher A.
The topography of fractured chocolate surfaces was measured using a scanning laser microscope and the data was analyzed using scale sensitive fractal analysis. The effects of temperature on the fractured surfaces was examined. In addition, the energy of fracture was measured and related to the relative area of the surfaces. It was found that fracture energy and stiffness are inversely related to temperature. A strong correlation between relative area and temperature was discovered at a specific scale of observation.
Worcester Polytechnic Institute
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