标题： 通过刮擦形成的奶酪花形态发生 显示英文标题

标题： Morphogenesis of cheese flowers through scraping

摘要： "Tete de moine"瑞士奶酪通常通过用锋利工具刮去圆柱形面包的表面来供应。 这会产生薄片状的奶酪，边缘强烈褶皱，类似于褶边花朵，增强了品尝体验。 在本研究中，我们揭示了这种刮削引起的形态发生中的物理机制。 我们测量了刮削过程中奶酪的变形，并表明塑性变形发生在所有地方，但发现花朵内部的塑性收缩更大，导致其形成波纹形状。 我们发现这出乎意料地源于靠近奶酪外皮处较低的摩擦系数。 我们的分析为通过塑性在其他美味食品的成型以及其他金属切割中的芯片形态发生提供了更好的控制工具。 显示英文摘要

摘要： The "Tete de moine" Swiss cheese is generally served by scraping the surface of a cylindrical loaf with a sharp tool. This produces thin sheets of cheese that are strongly wrinkled at the edge, resembling frilly flowers and enhancing the tasting experience. In this work we unveil the physical mechanisms at play in this scraping-induced morphogenesis. We measure the deformation of the cheese during scraping and show that plastic deformation occurs everywhere, but find a larger plastic contraction in the inner part of the flower, causing its buckling into shape. We show that it surprisingly derives from the lower friction coefficient evidenced on the cheese close to its crust. Our analysis provides the tools for a better control of chip morphogenesis through plasticity in the shaping of other delicacies, but also in metal cutting.