Effect of Loading Rate on Tensile Strength and Fracture Stress of Chocolate

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2025-04-21 DOI:10.1111/jtxs.70021

Šárka Nedomová, Vojtěch Kumbár, Jan Trnka, Veronika Šafránková, Renáta Dufková, Jiří Votava, Luděk Hřivna, Jaroslav Buchar

引用次数: 0

Abstract

The fracture properties of five types of chocolate (dark, extra dark, milk, white, and ruby) were investigated using an indirect tensile test known as the Brazilian test. Two different loading rates of 0.0017 m/s and around 12 m/s were used through the universal testing machine TIRATEST and split Hopkinson pressure bar (SHPB) technique. Results show that the tensile fracture stress increases with the loading rate. The sensitivity of the fracture stress at low-loading rates is lower than that at the high-loading rates. The obtained results can be used in industry for the correct processing of chocolate products and their transport. The presented methods can be also used to detect defects in chocolate products.

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加载速率对巧克力抗拉强度和断裂应力的影响

我们使用一种被称为 "巴西试验 "的间接拉伸试验研究了五种巧克力（黑巧克力、特黑巧克力、牛奶巧克力、白巧克力和红宝石巧克力）的断裂特性。通过万能试验机 TIRATEST 和分体式霍普金森压力棒（SHPB）技术，采用了 0.0017 米/秒和 12 米/秒左右两种不同的加载速率。结果表明，拉伸断裂应力随加载速率的增加而增加。低加载速率下断裂应力的敏感性低于高加载速率下的敏感性。所得结果可用于工业中巧克力产品的正确加工和运输。所介绍的方法还可用于检测巧克力产品中的缺陷。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing