Response of Different Types of Chocolate to Impact Loading – Direct Impact
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 – w...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2025-06-01
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| Series: | Acta Technologica Agriculturae |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/ata-2025-0014 |
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| _version_ | 1849731644891594752 |
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| author | Kumbár Vojtěch Trnka Jan Votava Jiří Šafránková Veronika Dufková Renáta Fajman Martin Čupera Jiří Nedomová Šárka Hřivna Luděk Buchar Jaroslav |
| author_facet | Kumbár Vojtěch Trnka Jan Votava Jiří Šafránková Veronika Dufková Renáta Fajman Martin Čupera Jiří Nedomová Šárka Hřivna Luděk Buchar Jaroslav |
| author_sort | Kumbár Vojtěch |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-67276e265e20424dad45dbeaa28f2dcb |
| institution | DOAJ |
| issn | 1338-5267 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Technologica Agriculturae |
| spelling | doaj-art-67276e265e20424dad45dbeaa28f2dcb2025-08-20T03:08:28ZengSciendoActa Technologica Agriculturae1338-52672025-06-0128210511610.2478/ata-2025-0014Response of Different Types of Chocolate to Impact Loading – Direct ImpactKumbár Vojtěch0Trnka Jan1Votava Jiří2Šafránková Veronika3Dufková Renáta4Fajman Martin5Čupera Jiří6Nedomová Šárka7Hřivna Luděk8Buchar Jaroslav91Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech Republic2Czech Academy of Science, Institute of Thermomechanics, Prague, Czech Republic1Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech Republic3Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Brno, Czech Republic3Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Brno, Czech Republic1Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech Republic1Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech Republic3Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Brno, Czech Republic3Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Brno, Czech Republic1Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech RepublicThis 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.https://doi.org/10.2478/ata-2025-0014cocoa contentimpact velocitypermanent straindihb techniquefrequency analysis |
| spellingShingle | Kumbár Vojtěch Trnka Jan Votava Jiří Šafránková Veronika Dufková Renáta Fajman Martin Čupera Jiří Nedomová Šárka Hřivna Luděk Buchar Jaroslav Response of Different Types of Chocolate to Impact Loading – Direct Impact Acta Technologica Agriculturae cocoa content impact velocity permanent strain dihb technique frequency analysis |
| title | Response of Different Types of Chocolate to Impact Loading – Direct Impact |
| title_full | Response of Different Types of Chocolate to Impact Loading – Direct Impact |
| title_fullStr | Response of Different Types of Chocolate to Impact Loading – Direct Impact |
| title_full_unstemmed | Response of Different Types of Chocolate to Impact Loading – Direct Impact |
| title_short | Response of Different Types of Chocolate to Impact Loading – Direct Impact |
| title_sort | response of different types of chocolate to impact loading direct impact |
| topic | cocoa content impact velocity permanent strain dihb technique frequency analysis |
| url | https://doi.org/10.2478/ata-2025-0014 |
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