High strain rate behaviour of different types of chocolate

0568280 - ÚT 2024 RIV GB eng J - Článek v odborném periodiku
Kubár, V. - Trnka, Jan - Kouřilová, V. - Dufková, R. - Votava, J. - Nedomová, Š. - Hřivna, L. - Polcar, A. - Buchar, Jaroslav
High strain rate behaviour of different types of chocolate.
Journal of Food Engineering. Roč. 346, June (2023), č. článku 111438. ISSN 0260-8774. E-ISSN 1873-5770
Institucionální podpora: RVO:61388998
Klíčová slova: chocolate mass * impact loading * compression * SHPB method * strain rate sensitivity
Obor OECD: Applied mechanics
Impakt faktor: 5.5, rok: 2022
Způsob publikování: Omezený přístup
https://www.sciencedirect.com/science/article/pii/S0260877423000365?via%3Dihub

The mechanical behaviour of five different chocolate types (dark, extra dark, milk, white, and ruby) at high strain rates was studied. The experimental arrangement known as the Split Hopkinson Pressure Bar (SHPB) method was used. This experimental procedure enables to study the mechanical behaviour of materials at strain rates up to 103 1/s. The use of SHPB technique shows that the mechanical properties of tested chocolates significantly increase with the strain rate. This increase is much higher than that observed during the quasi static testing where the strain rate achieves values about 10−3 1/s.
Trvalý link: https://hdl.handle.net/11104/0344089