Stress wave attenuation in chocolate

0584467 - ÚT 2025 RIV GB eng J - Článek v odborném periodiku
Kumbár, V. - Trnka, Jan - Kouřilová, V. - Dufková, R. - Votava, J. - Čupera, J. - Nedomová, Š. - Hřivna, L. - Buchar, J.
Stress wave attenuation in chocolate.
Journal of Food Engineering. Roč. 374, August (2024), č. článku 112037. ISSN 0260-8774. E-ISSN 1873-5770
Grant CEP: GA ČR(CZ) GF22-00863K
Institucionální podpora: RVO:61388998
Klíčová slova: chocolate * stress wave * acoustic impedance * attenuation * transmission coefficient
Obor OECD: Materials engineering
Impakt faktor: 5.5, rok: 2022
Způsob publikování: Omezený přístup
https://www.sciencedirect.com/science/article/pii/S0260877424001031?via%3Dihub

The stress wave attenuation in five types of chocolate (extra dark, dark, milk, white, and ruby) was studied. The main acoustics properties of these chocolates were described in terms of longitudinal and transversal wave velocities. The attenuation of the stress waves was studied using the experimental technique known as the Split Hopkinson Pressure Bar (SHPB). The SHPB set-up consists of a specimen and linear elastic incident and transmission bar. Experimental data have been evaluated both in the time as well as frequency domain. Attenuation of the stress wave was described namely using the frequency dependence of the transmission coefficient of the stress wave. This damping increases with the plastic strain of the tested chocolate specimens. From a technological point of view, the fat content of the chocolate has the highest influence on the reduction of the longitudinal wave propagation velocity. The lowest attenuation was observed for the dark chocolate.
Trvalý link: https://hdl.handle.net/11104/0353637