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Acoustic properties and low strain rate behavior of different types of chocolate
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SYSNO ASEP 0570583 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Acoustic properties and low strain rate behavior of different types of chocolate Author(s) 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)Number of authors 8 Source Title International Journal of Food Properties - ISSN 1094-2912
Roč. 26, č. 1 (2023), s. 842-854Number of pages 13 s. Publication form Print - P Language eng - English Country US - United States Keywords chocolate ; elastic wave ; compression ; strain hardening ; young modulus ; strain rate sensitivity Subject RIV BI - Acoustics OECD category Materials engineering R&D Projects EF15_003/0000493 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) Method of publishing Open access Institutional support UT-L - RVO:61388998 UT WOS 000949038400001 EID SCOPUS 85147325440 DOI 10.1080/10942912.2023.2189087 Annotation 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.Workplace Institute of Thermomechanics Contact Marie Kajprová, kajprova@it.cas.cz, Tel.: 266 053 154 ; Jana Lahovská, jaja@it.cas.cz, Tel.: 266 053 823 Year of Publishing 2024 Electronic address https://www.tandfonline.com/doi/full/10.1080/10942912.2023.2189087
Number of the records: 1