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High strain rate behaviour of different types of chocolate

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388998%3A_____%2F23%3A00568280" target="_blank" >RIV/61388998:_____/23:00568280 - isvavai.cz</a>

  • Alternative codes found

    RIV/62156489:43210/23:43923001

  • Result on the web

    <a href="https://www.sciencedirect.com/science/article/pii/S0260877423000365?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0260877423000365?via%3Dihub</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.jfoodeng.2023.111438" target="_blank" >10.1016/j.jfoodeng.2023.111438</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    High strain rate behaviour of different types of chocolate

  • Original language description

    The mechanical behaviour of five different chocolate types (dark, extra dark, milk, white, and ruby) at high strain rates was studied. The experimental arrangement known as the Split Hopkinson Pressure Bar (SHPB) method was used. This experimental procedure enables to study the mechanical behaviour of materials at strain rates up to 103 1/s. The use of SHPB technique shows that the mechanical properties of tested chocolates significantly increase with the strain rate. This increase is much higher than that observed during the quasi static testing where the strain rate achieves values about 10−3 1/s.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    20302 - Applied mechanics

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2023

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Food Engineering

  • ISSN

    0260-8774

  • e-ISSN

    1873-5770

  • Volume of the periodical

    346

  • Issue of the periodical within the volume

    June

  • Country of publishing house

    GB - UNITED KINGDOM

  • Number of pages

    8

  • Pages from-to

    111438

  • UT code for WoS article

    000934267900001

  • EID of the result in the Scopus database

    2-s2.0-85147326788