Response of different types of chocolate to impact loading - direct impact

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388998%3A_____%2F25%3A00635621" target="_blank" >RIV/61388998:_____/25:00635621 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62156489:43210/25:43927030 RIV/44555601:13450/25:43899182

Výsledek na webu

<a href="https://sciendo.com/article/10.2478/ata-2025-0014" target="_blank" >https://sciendo.com/article/10.2478/ata-2025-0014</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2478/ata-2025-0014" target="_blank" >10.2478/ata-2025-0014</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Response of different types of chocolate to impact loading - direct impact

Popis výsledku v původním jazyce

This study investigates the dynamic response of various chocolate types to direct impact at high strain rates, which has significant implications for practical applications such as production, packaging, and transportation. Five different chocolate types – extra dark, dark, milk, white, and ruby – were evaluated. Experiments were conducted using the Direct Impact Hopkinson Bar (DIHB) technique, which enables the study of the mechanical behaviour of materials at strain rates exceeding 103 s-1. The influence of specimen length on the mechanical response of the chocolates was also examined. Impact responses were characterized in both the time and frequency domains. Results indicate that dark chocolate exhibited the highest resistance to impact loading. Furthermore, an enhancement in mechanical properties with increasing impact velocity was observed across all chocolate types.

Název v anglickém jazyce

Response of different types of chocolate to impact loading - direct impact

Popis výsledku anglicky

This study investigates the dynamic response of various chocolate types to direct impact at high strain rates, which has significant implications for practical applications such as production, packaging, and transportation. Five different chocolate types – extra dark, dark, milk, white, and ruby – were evaluated. Experiments were conducted using the Direct Impact Hopkinson Bar (DIHB) technique, which enables the study of the mechanical behaviour of materials at strain rates exceeding 103 s-1. The influence of specimen length on the mechanical response of the chocolates was also examined. Impact responses were characterized in both the time and frequency domains. Results indicate that dark chocolate exhibited the highest resistance to impact loading. Furthermore, an enhancement in mechanical properties with increasing impact velocity was observed across all chocolate types.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20301 - Mechanical 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

2025

Kód důvěrnosti údajů

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

Název periodika

Acta Technologica Agriculturae

ISSN

1335-2555

e-ISSN

1338-5267

Svazek periodika

28

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

12

Strana od-do

105-116

Kód UT WoS článku

001489605500005

EID výsledku v databázi Scopus

2-s2.0-105005630265