荷载速率对巧克力拉伸强度和断裂压力的影响
Šárka Nedomová1, Vojtěch Kumbár2, Jan Trnka3
1Department of Food Technology, Mendel University in Brno, Brno, Czech Republic.
Journal of texture studies
|April 21, 2025
概括
这项研究分析了巧克力骨折特性,使用巴西测试在各种加载速度. 较高的加载率显著增加了拉力断裂应力,为巧克力加工和缺陷检测提供了洞察力.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 类风病学 类风病学 类风病学
背景情况:
- 了解巧克力的机械性能对于加工和质量控制至关重要.
- 在不同应力率下的断裂行为会影响制造和运输过程中的产品完整性.
研究的目的:
- 为了研究五种巧克力类型 (黑巧克力,特别黑巧克力,牛奶巧克力,白巧克力,红宝石巧克力) 的断裂特性.
- 为了评估不同加载速度对巧克力拉伸断裂应力的影响.
- 为了评估断裂应力对负载率变化的灵敏度.
主要方法:
- 利用巴西的测试,一个间接的拉力测试,以确定断裂特性.
- 使用一台通用测试机 (TIRATEST) 测试低负载速度 (0.0017 m/s).
- 应用于高负载率 (约) 的分裂霍普金森压力杆 (SHPB) 技术. 12 m/s) 的速度.
主要成果:
- 巧克力中的拉伸骨折应力随着加载率的提高而增加.
- 与高负载率相比,在低负载率下,断裂应力灵敏度较低.
- 在不同的巧克力品种中观察到不同的骨折行为.
结论:
- 装载速度是影响巧克力拉伸断裂应力的一个关键因素.
- 这些发现为优化巧克力加工和运输提供了有价值的数据.
- 使用的测试方法可以帮助识别巧克力产品的缺陷.
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