Temper, Temper

Authors

  • Margot A. Vigeant Bucknell University
  • Kendall Jenkins

DOI:

https://doi.org/10.18260/2-1-370.660-135874

Abstract

A really cool thing that most people don’t know about chocolate is that cocoa butter (the main fat in chocolate) can adopt a number of crystal forms. That sounds esoteric, but these crystal forms have practical implications - is your chocolate bar shiny, does it “snap” when you break it, does it melt in your mouth (but not in your hands)? OR is your chocolate dull, sticky, and never quite solid? Guess what - that’s all a result of the crystal structure of the fat! And this can be useful for a demo or activity on crystals and enthalpy of fusion in a materials science, process engineering, or thermodynamics class. 

Author Biographies

Margot A. Vigeant, Bucknell University

Margot A. Vigeant is a professor of chemical engineering at Bucknell University. She teaches chemical engineering thermodynamics, applied food science and engineering, and capstone design. Margot’s broad research area is effective pedagogy in engineering, including approaches to conceptual learning and inquiry-based activities for thermodynamics and heat transfer.  She is also interested in “making” in engineering and using technology to broaden engagement and access. Margot completed her doctorate at the University of Virginia. She is an ASEE Fellow, and an Apple Distinguished Educator.

Kendall Jenkins

Kendall Jenkins is a Bucknell Chemical Engineering graduate. Kendall’s interests involve food science research and consumer products. She is starting her career at Procter and Gamble within the papermaking industry.

Downloads

Published

2024-09-16

Issue

Ahead of Print (Articles ASAP)

Section

Food For Thought