Faculty Advisor

Brown, Christopher A.

Abstract

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.

Publisher

Worcester Polytechnic Institute

Date Accepted

January 2003

Major

Mechanical Engineering

Project Type

Major Qualifying Project

Accessibility

Restricted-WPI community only

Advisor Department

Mechanical Engineering

Advisor Program

Mechanical Engineering

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