@giuseppebilotta@fediscience.org
Post #1802914
2026-04-23 15:27 UTC
Replies (1)
-
@giuseppebilotta@fediscience.org 2026-04-23 15:42
The reason for this is that the process of formation of sugar crystals in #fudge has strong parallels with the formation of crystals in #magma, which is fascinating. I'm not as surprised as I could be, because this is actually the second time that I come across #food-related physics that is relevant for #geophysics: one of the rheological models that we have implemented in #GPUSPH to study #lava flows is the DeKee & Turcotte model, which is a regularization of the Herschel–Bulkley model that was developed for biological materials, among which food stuff such as honey, yogurt, mayonnaise and banana puree https://doi.org/10.1080/00986448008912535 Preliminary results for this were presented at the VII Congress on Rheology in 1976, and the DeKee et al contribution, available in the conference proceedings is titled “Rheological Characterization of Time-Dependent Foodstuffs“