Nyob rau hauv ib daim ntawv tsis ntev los no luam tawm nyob rau hauv phau ntawv journal Soft Matter, ib pab neeg ntawm Dutch cov kws tshawb fawb tau piav qhia txog yuav ua li cas 3D luam ntawv tuaj yeem tsim cov qhob noom xim kasfes zoo tshaj plaws.Txawm hais tias txhua tus saj chocolate sib txawv, cov khoom siv tiag tiag muaj qhov tshwj xeeb thiab hloov maj mam flavors thiab textures.Txawm tias cov kws tshaj lij chocolate yuav tsum tswj cov txheej txheem cua sov thiab cua txias nrog qhov tseeb ntawm tus kws ua hlau los tsim cov qauv zoo nkauj ntawm cocoa butter.
Hauv kev xam phaj nrog Chemistry World, Richard Tango-Lowy, tus kws kho lub cev thiab tus tswv ntawm lub khw chocolate, tau xa mus rau daim ntawv hexagonal polycrystalline.Nws yaj thaum nws tawg, es tsis tawg, thiab muab cov qhob noom xim kasfes qib siab zoo nkauj.
Xws li cov qhob noom xim kasfes sov, txawm li cas los xij, tuaj yeem siv sijhawm ntau lub lis piam los ua.Tsis txhob hais tias V-theem siv lead ua nws tus kheej tsis ruaj khov thiab yooj yim degrades rau dull IV theem siv lead ua lub sij hawm.
Hauv kev nrhiav qhov zoo tshaj plaws saj, metamaterials thiab 3D luam ntawv cov kws tshaj lij los ntawm University of Amsterdam tau tuaj rau qee qhov kev txiav txim siab tob thiab ntxaws.Cov kev tshawb fawb tau ua raws li qhov kev xav tau uas cov neeg feem coob nyiam lub suab ntawm chocolate crackling, thiab ntau qhov zoo dua.
Tom qab ntawd lawv tau npaj txog kev sim tsim cov duab chocolate uas ua rau cov "cov xwm txheej tawg," thiab pom tias cov kauv muaj lub sijhawm txaus los tsim thiab kho qhov taw tes ntawm qhov tawg, nyob ntawm qhov kev taw qhia ntawm koj lub qhov ncauj qis (tom).
Los ntawm kev tso cov qauv tsim ntawm lub rooj tsavxwm kuaj, thiab kaw lub suab ntawm txhua tus neeg tom.Tsis yog qhov xav tsis thoob, qhov ntau kauv windings tsim ntau lub suab nrov nrov, thiab cov neeg koom nrog kev sim tuaj yeem paub qhov txawv ntawm lawv.
Hauv cov ntsiab lus, tag nrho cov kev ntsuas qhov ntsuas ntawm cov qhob noom xim kasfes -- xws li tus naj npawb ntawm kev pom cov kab nrib pleb -- tau zoo sib raug zoo nrog tus naj npawb ntawm cov kab nrib pleb ntsuas los ntawm kev quab yuam-tawm mus.
Tom qab ntawd lawv tau teeb tsa txog kev sim ua kom qhov siab tshaj plaws ntawm cov qauv no anisotropic -- tsim cov qauv ntawm lwm cov qauv nthuav tawm uas muaj zog heev nyob rau hauv ib qho kev taw qhia, tab sis ntau nkig thiab nquag tawg rau lwm qhov.
Nws tau hais tias txhawm rau ua kom cov qhob noom xim kasfes xav tau rau txoj kev kawm, pab pawg yuav tsum tau siv lub tshuab luam ntawv 3D los ua kom tiav cov khoom npaj rau qhov sib nrug no.Kuj xyuas kom meej tias cov qhob noom xim kasfes yog tempered kom ua rau qhov tsim ntawm cov V-theem muaj nuj nqis.
Cov qhob noom xim kasfes tau rhaub rau 45 degree (113 degree F) txhawm rau rhuav tshem tag nrho cov muaju, tom qab ntawd txias kom ntxiv cov khoom ua ntej txias rau sow tej yam kev mob zoo rau V-theem siv lead ua, kom txog thaum txias rau 34 degree (93 degree F), uas yog kuj yog lub melting point ntawm V-theem crystals.
Nyob rau lub sijhawm no, cov qhob noom xim kasfes muab tso rau hauv ib lub thawv ntawm 32 degree C (90 degree F) thiab cov duab yog luam tawm los ntawm txheej mus rau lub hauv paus phaj ntawm 12 degree C (54 degree F).Nyob rau hauv kev npaj rau txheej tom ntej ntawm luam ntawv, ib tug kiv cua circulates huab cua los pab cov chocolate teem kom sai li sai tau.
Tab sis nws tsis yog txhua txoj kev sailing. Chocolate crystallizes yooj yim hauv cov kav dej, piv txwv li.Raws li qhov tuab ntawm cov kab luam ntawv hloov pauv, lub tshuab yuav tsum rov ua dua thiab rov ua dua.Thiab nws thickens raws li qhov kev luam tawm mus, yuav tsum tau hloov kho loj rau lub siab thiab ceev txhua zaus.
Tsis txhob hais txog qhov tsis sib haum xeeb ntawm cov qhob noom xim kasfes sab laug ntawm lub nozzle txhua zaus nws tau qhib thiab tawm, ua rau muaj kev nyuaj ntxiv rau kev sim tswj cov qauv sib xws.
