Acoustic properties and low strain rate behavior of different types of chocolate

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388998%3A_____%2F23%3A00570583" target="_blank" >RIV/61388998:_____/23:00570583 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/23:43923194

Result on the web

<a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2023.2189087" target="_blank" >https://www.tandfonline.com/doi/full/10.1080/10942912.2023.2189087</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/10942912.2023.2189087" target="_blank" >10.1080/10942912.2023.2189087</a>

Result language

angličtina

Original language name

Acoustic properties and low strain rate behavior of different types of chocolate

Original language description

Five different chocolate types (i.e. extra dark, dark, milk, white, and ruby) were characterized and compared for the acoustical and textural characteristics.nAcoustic 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 darknchocolates. 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.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

20501 - Materials engineering

Project

<a href="/en/project/EF15_003%2F0000493" target="_blank" >EF15_003/0000493: Centre of Excellence for Nonlinear Dynamic Behaviour of Advanced Materials in Engineering</a><br>

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

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

Name of the periodical

International Journal of Food Properties

ISSN

1094-2912

e-ISSN

1532-2386

Volume of the periodical

26

Issue of the periodical within the volume

1

Country of publishing house

US - UNITED STATES

Number of pages

13

Pages from-to

842-854

UT code for WoS article

000949038400001

EID of the result in the Scopus database

2-s2.0-85147325440