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

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dc.contributor.authorNedomová, Šárka
dc.contributor.authorKumbár, Vojtěch
dc.contributor.authorTrnka, Jan
dc.contributor.authorŠafránková, Veronika
dc.contributor.authorDufková, Renáta
dc.contributor.authorVotava, Jiří
dc.contributor.authorHřivna, Luděk
dc.contributor.authorBuchar, Jaroslav
dc.date.accessioned2026-03-12T02:03:24Z
dc.date.issued2025
dc.date.updated2026-03-12T02:03:24Z
dc.description.abstractThe 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.en
dc.description.versionOA-hybrid
dc.formate70021
dc.identifier.issn0022-4901
dc.identifier.orcidNedomová, Šárka 0000-0001-8840-7849
dc.identifier.orcidKumbár, Vojtěch 0000-0003-3987-4613
dc.identifier.orcidŠafránková, Veronika 0000-0002-2255-6814
dc.identifier.orcidDufková, Renáta 0000-0003-0579-4789
dc.identifier.orcidVotava, Jiří 0000-0003-3304-9516
dc.identifier.orcidHřivna, Luděk 0000-0001-6501-7020
dc.identifier.orcidBuchar, Jaroslav 0000-0003-4329-5243
dc.identifier.urihttp://hdl.handle.net/20.500.12698/2221
dc.project.IDAF-IGA2020-TP006
dc.project.IDModelování reologických vlastností tekutých a polotekutých potravinářských surovin a potravin vykazující nenewtonské chování
dc.publisherWiley-Blackwell
dc.relation.funderMSM
dc.relation.ispartofJournal of Texture Studies
dc.relation.urihttps://doi.org/10.1111/jtxs.70021
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBrazilian testen
dc.subjectchocolateen
dc.subjectfracture propertiesen
dc.subjectloading rateen
dc.subjectsplit Hopkinson pressure baren
dc.subjecttensile strengthen
dc.titleEffect of Loading Rate on Tensile Strength and Fracture Stress of Chocolateen
dc.typeJ_ČLÁNEK
local.contributor.affiliationAF
local.identifier.doi10.1111/jtxs.70021
local.identifier.e-issn1745-4603
local.identifier.obd43928394
local.identifier.scopus2-s2.0-105003795064
local.identifier.wos001472894500001
local.number2
local.volume56

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