Počet záznamů: 1
Acoustic properties and low strain rate behavior of different types of chocolate
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SYSNO ASEP 0570583 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Acoustic properties and low strain rate behavior of different types of chocolate Tvůrce(i) Nedomová, Š. (CZ)
Trnka, Jan (UT-L) RID
Kouřilová, V. (CZ)
Dufková, R. (CZ)
Votava, J. (CZ)
Hřivna, L. (CZ)
Kumbár, V. (CZ)
Buchar, J. (CZ)Celkový počet autorů 8 Zdroj.dok. International Journal of Food Properties - ISSN 1094-2912
Roč. 26, č. 1 (2023), s. 842-854Poč.str. 13 s. Forma vydání Tištěná - P Jazyk dok. eng - angličtina Země vyd. US - Spojené státy americké Klíč. slova chocolate ; elastic wave ; compression ; strain hardening ; young modulus ; strain rate sensitivity Vědní obor RIV BI - Akustika a kmity Obor OECD Materials engineering CEP EF15_003/0000493 GA MŠMT - Ministerstvo školství, mládeže a tělovýchovy Způsob publikování Open access Institucionální podpora UT-L - RVO:61388998 UT WOS 000949038400001 EID SCOPUS 85147325440 DOI 10.1080/10942912.2023.2189087 Anotace Five different chocolate types (i.e. extra dark, dark, milk, white, and ruby) were characterized and compared for the acoustical and textural characteristics.
Acoustic properties were described in terms of longitudinal and transversal wave velocities. These velocities were used for the evaluation of elastic constants namely Young modulus and Poisson ratio. The values of the Young moduli are significantly higher than those obtained using uniaxial compression and tensile tests. At the same time, the values of Poisson ratio are in reasonable agreement with results of these methods. Texture characteristics were evaluated using of the compression test at loading rates (crosshead velocity) 1, 10 and 100 mm/min. Results are presented in form of stress vs strain. The stress-strain dependences obtained from the compression test exhibited two different regions of the sensitivity of stress to the applied strain. The linear dependence stress- strain is taken as the evidence of the elastic behavior of the tested material. The extent of this region was given by the strain, which was the same for all tested chocolates. Its value increased with the loading rate. The stress-strain behavior in this region was only slightly dependent on the loading rate with exception of the ruby and dark
chocolates. The stress-strain dependence in the following region was significantly dependent on the strain rate. Values of the strain rate sensitivity were evaluated. The order of the tested chocolates according to the values of stress at the given strain was identical with that obtained using of the elastic wave velocities.Pracoviště Ústav termomechaniky Kontakt Marie Kajprová, kajprova@it.cas.cz, Tel.: 266 053 154 ; Jana Lahovská, jaja@it.cas.cz, Tel.: 266 053 823 Rok sběru 2024 Elektronická adresa https://www.tandfonline.com/doi/full/10.1080/10942912.2023.2189087
Počet záznamů: 1