Author/Authors :
NEDOMOV?، ??rka نويسنده Mendel University in Brno, Brno, Czech Republic , , TRNKA، Jan نويسنده Institute of Thermomechanics, Czech Academy of Sciences, Prague, Czech Republic , , BUCHAR، Jaroslav نويسنده Mendel University in Brno, Brno, Czech Republic ,
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.
