THEORETICAL EXPLANATION FOR THE HYSTERESIS PHENOMENON OF CHOCOLATE PHASE TRANSITION—LANDAU DE VONSEIA THEORY AND FERROELECTRIC PHASE TRANSITION THEORY

As a common thing in life, the storage method of chocolate has always been an important subject of research in food science. The phenomenon of chocolate solidification and melting caused by phase change has a decisive impact on the storage of chocolate; However, due to the complex composition and variable crystal structure of chocolate, it is currently only achieved in daily life to control the storage of chocolate to maintain good properties, and there is little research to analyze the phase transition mechanism behind it. Firstly, based on the Landau de Vonseia theory, the relevant factors affecting phase transition were described using order parameters, and the hysteresis phenomenon in chocolate phase transition was preliminarily explained; Subsequently, relevant experiments were conducted and a modification to Landau's theory was proposed to explain the experimental phenomenon; Finally, by studying the ferroelectric phase transition of cocoa butter crystal, the main component of chocolate, the generation of potential barrier that has not been explained in De Vonseyer's theory is expounded.