On Oreology, the fracture and flow of “milk's favorite cookie ® ”
<jats:p> The mechanical experience of consumption (i.e., feel, softness, and texture) of many foods is intrinsic to their enjoyable consumption, one example being the habit of twisting a sandwich cookie to reveal the cream. Scientifically, sandwich cookies present a paradigmatic model of paral...
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Article |
| Language: | English |
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AIP Publishing
2022
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| Online Access: | https://hdl.handle.net/1721.1/145488 |
| _version_ | 1811077746560860160 |
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| author | Owens, Crystal E Fan, Max R Hart, A John McKinley, Gareth H |
| author2 | Massachusetts Institute of Technology. Department of Mechanical Engineering |
| author_facet | Massachusetts Institute of Technology. Department of Mechanical Engineering Owens, Crystal E Fan, Max R Hart, A John McKinley, Gareth H |
| author_sort | Owens, Crystal E |
| collection | MIT |
| description | <jats:p> The mechanical experience of consumption (i.e., feel, softness, and texture) of many foods is intrinsic to their enjoyable consumption, one example being the habit of twisting a sandwich cookie to reveal the cream. Scientifically, sandwich cookies present a paradigmatic model of parallel plate rheometry in which a fluid sample, the cream, is held between two parallel plates, the wafers. When the wafers are counter-rotated, the cream deforms, flows, and ultimately fractures, leading to separation of the cookie into two pieces. We introduce Oreology (/ɔriːˈɒlədʒi/), from the Nabisco Oreo for “cookie” and the Greek rheo logia for “flow study,” as the study of the flow and fracture of sandwich cookies. Using a laboratory rheometer, we measure failure mechanics of the eponymous Oreo's “creme” and probe the influence of rotation rate, amount of creme, and flavor on the stress–strain curve and postmortem creme distribution. The results typically show adhesive failure, in which nearly all (95%) creme remains on one wafer after failure, and we ascribe this to the production process, as we confirm that the creme-heavy side is uniformly oriented within most of the boxes of Oreos. However, cookies in boxes stored under potentially adverse conditions (higher temperature and humidity) show cohesive failure resulting in the creme dividing between wafer halves after failure. Failure mechanics further classify the creme texture as “mushy.” Finally, we introduce and validate the design of an open-source, three-dimensionally printed Oreometer powered by rubber bands and coins for encouraging higher precision home studies to contribute new discoveries to this incipient field of study. </jats:p> |
| first_indexed | 2024-09-23T10:47:55Z |
| format | Article |
| id | mit-1721.1/145488 |
| institution | Massachusetts Institute of Technology |
| language | English |
| last_indexed | 2024-09-23T10:47:55Z |
| publishDate | 2022 |
| publisher | AIP Publishing |
| record_format | dspace |
| spelling | mit-1721.1/1454882022-09-30T23:05:37Z On Oreology, the fracture and flow of “milk's favorite cookie ® ” Owens, Crystal E Fan, Max R Hart, A John McKinley, Gareth H Massachusetts Institute of Technology. Department of Mechanical Engineering <jats:p> The mechanical experience of consumption (i.e., feel, softness, and texture) of many foods is intrinsic to their enjoyable consumption, one example being the habit of twisting a sandwich cookie to reveal the cream. Scientifically, sandwich cookies present a paradigmatic model of parallel plate rheometry in which a fluid sample, the cream, is held between two parallel plates, the wafers. When the wafers are counter-rotated, the cream deforms, flows, and ultimately fractures, leading to separation of the cookie into two pieces. We introduce Oreology (/ɔriːˈɒlədʒi/), from the Nabisco Oreo for “cookie” and the Greek rheo logia for “flow study,” as the study of the flow and fracture of sandwich cookies. Using a laboratory rheometer, we measure failure mechanics of the eponymous Oreo's “creme” and probe the influence of rotation rate, amount of creme, and flavor on the stress–strain curve and postmortem creme distribution. The results typically show adhesive failure, in which nearly all (95%) creme remains on one wafer after failure, and we ascribe this to the production process, as we confirm that the creme-heavy side is uniformly oriented within most of the boxes of Oreos. However, cookies in boxes stored under potentially adverse conditions (higher temperature and humidity) show cohesive failure resulting in the creme dividing between wafer halves after failure. Failure mechanics further classify the creme texture as “mushy.” Finally, we introduce and validate the design of an open-source, three-dimensionally printed Oreometer powered by rubber bands and coins for encouraging higher precision home studies to contribute new discoveries to this incipient field of study. </jats:p> 2022-09-19T14:25:19Z 2022-09-19T14:25:19Z 2022 2022-09-19T14:12:44Z Article http://purl.org/eprint/type/JournalArticle https://hdl.handle.net/1721.1/145488 Owens, Crystal E, Fan, Max R, Hart, A John and McKinley, Gareth H. 2022. "On Oreology, the fracture and flow of “milk's favorite cookie ® ”." Physics of Fluids, 34 (4). en 10.1063/5.0085362 Physics of Fluids Creative Commons Attribution 4.0 International license https://creativecommons.org/licenses/by/4.0/ application/pdf AIP Publishing American Institute of Physics (AIP) |
| spellingShingle | Owens, Crystal E Fan, Max R Hart, A John McKinley, Gareth H On Oreology, the fracture and flow of “milk's favorite cookie ® ” |
| title | On Oreology, the fracture and flow of “milk's favorite cookie ® ” |
| title_full | On Oreology, the fracture and flow of “milk's favorite cookie ® ” |
| title_fullStr | On Oreology, the fracture and flow of “milk's favorite cookie ® ” |
| title_full_unstemmed | On Oreology, the fracture and flow of “milk's favorite cookie ® ” |
| title_short | On Oreology, the fracture and flow of “milk's favorite cookie ® ” |
| title_sort | on oreology the fracture and flow of milk s favorite cookie r |
| url | https://hdl.handle.net/1721.1/145488 |
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