Quasi-static loading of polymers has many industrial applications with this study focussing on the confectionary market. This research investigates quasi-static loading of polymers in the Environmental Scanning Electron Microscope (ESEM) in an attempt to characterise the high rate behaviour of Lindt 85% chocolate. It combines the techniques of the Brazilian Disk Tensile Test with the ESEM at a range of temperatures in order to identify the optimal conditions for preventing chocolate from fracturing during transport and storage.
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