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.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Cantor, Gabriel Justice

Publisher

• Worcester Polytechnic Institute

Identifier

• 03D132M

Advisor

• Brown, Christopher A.

Year

• 2003

Date created

• 2003-01-01

Resource type

• Major Qualifying Project

Major

• Mechanical Engineering

Rights statement

• In Copyright