Tensile Strength of Dark Chocolate

Nedomova, Sarka; Trnka, Jan; Buchar, Jaroslav

doi:10.2478/ata-2013-0018

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.

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Tensile Strength of Dark Chocolate

Abstract

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