Stress wave attenuation in chocolate

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388998%3A_____%2F24%3A00584467" target="_blank" >RIV/61388998:_____/24:00584467 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/24:43924904

Result on the web

<a href="https://www.sciencedirect.com/science/article/pii/S0260877424001031?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0260877424001031?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2024.112037" target="_blank" >10.1016/j.jfoodeng.2024.112037</a>

Result language

angličtina

Original language name

Stress wave attenuation in chocolate

Original language description

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.

Czech name

—

Czech description

—

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/GF22-00863K" target="_blank" >GF22-00863K: Controllable metamaterials and smart structures: Nonlinear problems, modelling and experiments</a><br>

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

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

Name of the periodical

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

1873-5770

Volume of the periodical

374

Issue of the periodical within the volume

August

Country of publishing house

GB - UNITED KINGDOM

Number of pages

13

Pages from-to

112037

UT code for WoS article

001218926500001

EID of the result in the Scopus database

2-s2.0-85187776890