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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62156489:43210/23:43923194

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20501 - Materials engineering

Projekt

<a href="/cs/project/EF15_003%2F0000493" target="_blank" >EF15_003/0000493: Centrum pro výzkum nelineárního dynamického chování pokročilých materiálů ve strojírenství (CeNDYNMAT)</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Properties

ISSN

1094-2912

e-ISSN

1532-2386

Svazek periodika

26

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

13

Strana od-do

842-854

Kód UT WoS článku

000949038400001

EID výsledku v databázi Scopus

2-s2.0-85147325440