Response of Different Types of Chocolate to Impact Loading – Direct Impact

Vojtěch Kumbár; Jan Trnka; Jiří Votava; Veronika Šafránková; Renáta Dufková; Martin Fajman; Jiří Čupera; Šárka Nedomová; Luděk Hřivna; Jaroslav Buchar

doi:10.2478/ata-2025-0014

.blurhash-client-img { display: none !important; }

Response of Different Types of Chocolate to Impact Loading – Direct Impact

Acta Technologica Agriculturae

Volume 28 (2025): Issue 2 (June 2025)

By: Vojtěch Kumbár, Jan Trnka, Jiří Votava, Veronika Šafránková, Renáta Dufková, Martin Fajman, Jiří Čupera, Šárka Nedomová, Luděk Hřivna and Jaroslav Buchar

Open Access

|May 2025

Abstract

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.

References

BALDINO, N. – GABRIELE, D. – MIGLIORI, M. 2010. The influence of formulation and cooling rate on the reological properties of chocolate. In European Food Research and Technology, vol. 231, no. 6, pp. 821–828. DOI: https://doi.org/10.1007/s00217-010-1334-3
Search in Google Scholar Back to article
BIKOS, D. – SAMARAS, G. – CANN, P. – MASEN, M. – HARDALUPAS, Y. – HARTMANN, C. – VIEIRA, J. – CHARALAMBIDES, M. N. 2021. Effect of micro-aeration on the mechanical behaviour of chocolates and implications for oral processing. In Food and Function, vol. 12, no. 11, pp. 4826–4886. DOI: https://doi.org/10.1039/d1fo00045d
Search in Google Scholar Back to article
BIKOS, D. – SAMARAS, G. – CANN, P. – MASEN, M. – HARDALUPAS, Y. – VIEIRA, J. – HARTMANN, C. – HUTHWAITE, P. – LAN, B. – CHARALAMBIDES, M. N. 2023. Destructive and non-destructive mechanical characterisation of chocolate with different levels of porosity under various modes of deformation. In Journal of Materials Science, vol. 58, no. 11, pp. 5104–5127. DOI: https://doi.org/10.1007/s10853-023-08324-7
Search in Google Scholar Back to article
BHATTACHARYYA, T. – JOSHI, Y. M. 2022. Effect of thermal and mechanical rejuvenation on the rheological behavior of chocolate. In Physics of Fluids, vol. 34, no. 3, article no. 037111. DOI: https://doi.org/10.1063/5.0083335
Search in Google Scholar Back to article
CARVALHO-DA-SILVA, A. M. – VAN DAMME, I. – WOLF, B. – HORT, J. 2011. Characterisation of chocolate eating behaviour. In Physiology and Behavior, vol. 104, no. 5, pp. 929–933. DOI: https://doi.org/10.1016/j.physbeh.2011.06.001
Search in Google Scholar Back to article
COUQUE, H. 2014. The use of the direct impact Hopkinson pressure bar technique to describe thermally activated and viscous regimes of metallic materials. In Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences, vol. 372, no. 2023, article no. 20130218. DOI: https://doi.org/10.1098/rsta.2013.0218
Search in Google Scholar Back to article
GLICERINA, V. – BALESTRA, F. – DALLA ROSA, M. – ROMANI, S. 2013. Rheological, textural and calorimetric modifications of dark chocolate during process. In Journal of Food Engineering, vol. 119, no. 1, pp. 173–179. DOI: https://doi.org/10.1016/j.jfoodeng.2013.05.012
Search in Google Scholar Back to article
GÓMEZ, F. J. – SALAZAR, A. – MARTÍNEZ, M. – RANA, S. K. – RODRÍGUEZ, J. 2022. Fracture of notched samples of chocolate. In Theoretical and Applied Fracture Mechanics, vol. 121, article no. 103477. DOI: https://doi.org/10.1016/j.tafmec.2022.103477
Search in Google Scholar Back to article
GUO, X. – HEUZÉ, T. – OTHMAN, R. – RACINEUX, G. 2014. Inverse identification at very high strain rate of the Johnson-Cook constitutive model on the Ti-6Al-4V alloy with a specially designed direct-impact Kolsky bar device. In Strain, vol. 50, no. 6, pp. 527–538. DOI: https://doi.org/10.1111/str.12114
Search in Google Scholar Back to article
HENDRIK, N. J. – MARCHESINI, F. H. – VAN DE WALLE, D. – DEWETTINCK, K. 2023. Accurate evaluation of the flow properties of molten chocolate: Circumventing artefacts. In Food Analytical Methods, vol. 16, no. 1, pp. 190–205. DOI: https://doi.org/10.1007/s12161-022-02406-z
Search in Google Scholar Back to article
KIUMARSI, M. – RAFE, A. – YEGANEHZAD, S. 2017. Effect of different bulk sweeteners on the dynamic oscillatory and shear rheology of chocolate. In Applied Rheology, vol. 27, no. 6, article no. 64123. DOI: https://doi.org/10.3933/APPLRHEOL-27-64123
Search in Google Scholar Back to article
KUMBÁR, V. – KOUŘILOVÁ, V. – DUFKOVÁ, R. – VOTAVA, J. – HŘIVNA, L. 2021. Rheological and pipe flow properties of chocolate masses at different temperatures. In Foods, vol. 10, no. 11, article no. 2519. DOI: https://doi.org/10.3390/foods10112519
Search in Google Scholar Back to article
KUMBÁR, V. – TRNKA, J. – KOUŘILOVÁ, V. – DUFKOVÁ, R. – VOTAVA, J. – NEDOMOVÁ, Š. – HŘIVNA, L. – POLCAR, A. – BUCHAR, J. 2023. High strain rate behaviour of different types of chocolate. In Journal of Food Engineering, vol. 346, article no. 111438. DOI: https://doi.org/10.1016/j.jfoodeng.2023.111438
Search in Google Scholar Back to article
KUMBÁR, V. – TRNKA, J. – KOUŘILOVÁ, V. – DUFKOVÁ, R. – VOTAVA, J. – ČUPERA, J. – NEDOMOVÁ, Š. – HŘIVNA, L. – BUCHAR, J. 2024. Stress wave attenuation in chocolate. In Journal of Food Engineering, vol. 374, article no. 112037. DOI: https://doi.org/10.1016/j.jfoodeng.2024.112037
Search in Google Scholar Back to article
LE RÉVÉREND, B. – SAUCY, F. – MOSER, M. – LORET, C. 2016. Adaptation of mastication mechanics and eating behaviour to small differences in food texture. In Physiology & Behavior, vol. 165, pp. 136–145. DOI: https://doi.org/10.1016/j.physbeh.2016.07.010
Search in Google Scholar Back to article
MARKOVSKY, P. E. – JANISZEWSKI, J. – STASIUK, O. O. – SAVVAKIN, D. G. – ORYSHYCH, D. V. – DZIEWIT, P. 2023. Mechanical energy absorption ability of titanium-based porous structures produced by various powder metallurgy approaches. In Materials, vol. 16, no. 9, article no. 3530. DOI: https://doi.org/10.3390/ma16093530
Search in Google Scholar Back to article
MOHAMAD, N. J. – GRAY, D. – WOLF, B. 2020. Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate? In Food Research International, vol. 133, article no. 109193. DOI: https://doi.org/10.1016/j.foodres.2020.109193
Search in Google Scholar Back to article
NEDOMOVÁ, Š. – TRNKA, J. – BUCHAR, J. 2013. Tensile strength of dark chocolate. In Acta Technologica Agriculturae, vol. 16, no. 3, pp. 71–73. DOI: https://doi.org/10.2478/ata-2013-0018
Search in Google Scholar Back to article
NEDOMOVÁ, Š. – TRNKA, J. – KOUŘILOVÁ, V. – DUFKOVÁ, R. – VOTAVA, J. – HŘIVNA, L. – KUMBÁR, V. – BUCHAR, J. 2023. Acoustic properties and low strain rate behavior of different types of chocolate. In International Journal of Food Properties, vol. 26, no. 1, pp. 842–854. DOI: https://doi.org/10.1080/10942912.2023.2189087
Search in Google Scholar Back to article
SHUI-SHENG, Y. – YU-BIN, L. – YONG, C. 2013. The strain rate effect of engineering materials and its unified model. In Latin American Journal of Solids and Structures, vol. 10, no. 4, pp. 833–844. DOI: https://doi.org/10.1590/s1679-78252013000400010
Search in Google Scholar Back to article
STEIN, E. M. – SHAKARCHI, R. 2003. Fourier Analysis: An introduction. New Jersey (U.S.) : Princeton University Press, 328 pp. ISBN 0-691-11384-X
Search in Google Scholar Back to article
STOICA, P. – MOSES, R. L. 1997. Introduction to Spectral Analysis. New Jersey (U.S.): Prentice Hall, 319 pp. ISBN 0-132-58419-0
Search in Google Scholar Back to article
TALANSIER, E. – BACCONNIER, A. – CATON, F. – CHASTEL, C. – COSTA, L. – GUNES, D. Z. – ROUX, D. C. D. 2019. Accurate methodology to determine slip velocity, yield stress and the constitutive relation for molten chocolate. In Journal of Food Engineering, vol. 244, pp. 220–227. DOI: https://doi.org/10.1016/j.jfoodeng.2018.09.031
Search in Google Scholar Back to article
WANG, W. – YANG, J. – DENG, G. Q. – CHEN, X. 2023. Theoretical analysis of stress equilibrium of linear hardening plastic specimen during SHPB tests. In Experimental Mechanics, vol. 63, no. 8, pp. 1353–1369. DOI: https://doi.org/10.1007/s11340-023-00994-3
Search in Google Scholar Back to article
ZHAO, H. – LI, B. – JAMES, B. J. 2018. Structure-fracture relationships in chocolate systems. In LWT, vol. 96, pp. 281–287. DOI: https://doi.org/10.1016/j.lwt.2018.05.045
Search in Google Scholar Back to article

Articles in this issue

DOI: https://doi.org/10.2478/ata-2025-0014 | Journal eISSN: 1338-5267

Journal RSS Feed

Language: English

Page range: 105 - 116

Published on: May 15, 2025

Published by: Slovak University of Agriculture in Nitra

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

Related subjects:

Introductions and overviews,

Engineering, other

© 2025 Vojtěch Kumbár, Jan Trnka, Jiří Votava, Veronika Šafránková, Renáta Dufková, Martin Fajman, Jiří Čupera, Šárka Nedomová, Luděk Hřivna, Jaroslav Buchar, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 28 (2025): Issue 2 (June 2025)