Simulation Parameters
65°C
10°C (Cold)
35°C (Body)
65°C (Hot)
95°C (Sear)
12 Pa
0 Pa (Gravity)
25 Pa (Spreading)
50 Pa (High Friction)
0.45
0.10 (Dense Crust)
0.45 (Flaky Starch)
0.90 (Open Pore)
Solid-Fat Content (SFC)
31.5 %
Liquid Fraction
98.2 %
Dynamic Viscosity
24.8 mPa·s
Flow Velocity
4.12 mm/s
Capillary Depth
1.85 mm
Reynolds Number
0.024 (Laminar)
Dual Micro/Macro Physics Canvas
Interactive Vector Field & Lattice Renderer
Triglyceride Crystal
Liquid Melt Stream
Porous Starch Matrix
Drag or touch canvas to apply localized shear probe
SFC Temperature Phase Profile & Analytical Summary
Sweet Cream Butter @ 65°C Surface Heat
Rapid Viscous Shear FlowAt 65°C surface heat, solid-fat content drops rapidly past the crystal lattice melting threshold (beta-prime polymorph dissolution). Viscosity reduces non-linearly to 24.8 mPa·s, driving capillary uptake into porous starch voids at 1.85 mm depth.
| Parameter / Metric | Value | Unit | Physical Mechanism |
|---|---|---|---|
| Solid-Fat Content (SFC) | 31.5 | % | Fraction of crystalline lipid remaining |
| Dynamic Viscosity (η) | 24.80 | mPa·s | Temperature & shear-thinning fluid resistance |
| Flow Velocity (v) | 4.12 | mm/s | Gravitational & shear-driven boundary layer slip |
| Capillary Absorption Depth | 1.85 | mm | Washburn porous matrix wick penetration |