Stress wave attenuation in chocolate

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62156489:43210/24:43924904

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Stress wave attenuation in chocolate

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Stress wave attenuation in chocolate

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20501 - Materials engineering

Projekt

<a href="/cs/project/GF22-00863K" target="_blank" >GF22-00863K: Řiditelné metamateriály a chytré struktury: Nelineární problémy, modelování a experimenty</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

1873-5770

Svazek periodika

374

Číslo periodika v rámci svazku

August

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

13

Strana od-do

112037

Kód UT WoS článku

001218926500001

EID výsledku v databázi Scopus

2-s2.0-85187776890