Tensile strength of dark chocolate
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388998%3A_____%2F13%3A00422375" target="_blank" >RIV/61388998:_____/13:00422375 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.2478/ata-2013-0018" target="_blank" >http://dx.doi.org/10.2478/ata-2013-0018</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2478/ata-2013-0018" target="_blank" >10.2478/ata-2013-0018</a>
Alternative languages
Result language
angličtina
Original language name
Tensile strength of dark chocolate
Original language description
The effect of loading rate as well as the cocoa content on the tensile strength of dark chocolate has been studied. Tensile strength was measured using the Brazilian test. The main advantage of this test consists in the use of a specimen of simple geometry in comparison with a specimen for tensile tests. Tensile strength increases with loading rate. The cocoa content exhibits the same effect.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta Technologica Agriculturae
ISSN
1335-2555
e-ISSN
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Volume of the periodical
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Issue of the periodical within the volume
3
Country of publishing house
SK - SLOVAKIA
Number of pages
3
Pages from-to
69-71
UT code for WoS article
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EID of the result in the Scopus database
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