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Stress wave attenuation in chocolate
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SYSNO ASEP 0584467 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Stress wave attenuation in chocolate Author(s) Kumbár, V. (CZ)
Trnka, Jan (UT-L) RID, ORCID
Kouřilová, V. (CZ)
Dufková, R. (CZ)
Votava, J. (CZ)
Čupera, J. (CZ)
Nedomová, Š. (CZ)
Hřivna, L. (CZ)
Buchar, J. (CZ)Number of authors 9 Article number 112037 Source Title Journal of Food Engineering. - : Elsevier - ISSN 0260-8774
Roč. 374, August (2024)Number of pages 13 s. Publication form Print - P Language eng - English Country GB - United Kingdom Keywords chocolate ; stress wave ; acoustic impedance ; attenuation ; transmission coefficient Subject RIV BI - Acoustics OECD category Materials engineering R&D Projects GF22-00863K GA ČR - Czech Science Foundation (CSF) Method of publishing Limited access Institutional support UT-L - RVO:61388998 UT WOS 001218926500001 EID SCOPUS 85187776890 DOI https://doi.org/10.1016/j.jfoodeng.2024.112037 Annotation 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. 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 2025 Electronic address https://www.sciencedirect.com/science/article/pii/S0260877424001031?via%3Dihub
Number of the records: 1