<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The effect of loading rate as well as the cocoa content on the tensile strength of dark chocolate has been studied. Tensile strength was measured using the Brazilian test. The main advantage of this test consists in the use of a specimen of simple geometry in comparison with a specimen for tensile tests. Tensile strength increases with loading rate. The cocoa content exhibits the same effect.</p></abstract>

The effect of loading rate as well as the cocoa content on the tensile strength of dark chocolate has been studied. Tensile strength was measured using the Brazilian test. The main advantage of this test consists in the use of a specimen of simple geometry in comparison with a specimen for tensile tests. Tensile strength increases with loading rate. The cocoa content exhibits the same effect.

Tensile Strength of Dark Chocolate

Mendel University in Brno, Brno, Czech Republic

Institute of Thermomechanics, Czech Academy of Sciences, Prague, Czech Republic

Acta Technologica Agriculturae

{"article-title":"Tensile Strength of Dark Chocolate"}

The effect of loading rate as well as the cocoa content on the tensile strength of dark chocolate has been studied. Tensile strength was measured using the...

Tensile Strength of Dark Chocolate

Online veröffentlicht: 31. Dez. 2013

Seitenbereich: 71 - 73

DOI: https://doi.org/10.2478/ata-2013-0018

This content is open access.