Fracture of notched samples of chocolate

F. J. Gomez,A. Salazar,M. Martinez,S. K. Rana,J. Rodriguez

Theoretical and Applied Fracture Mechanics（2022）

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摘要

•A cohesive zone model was used to describe the fracture of milk chocolate.•An optimization process using a surrogated model was accomplished.•Tensile and fracture properties of milk chocolate have been determined.

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关键词

Chocolate,Fracture properties,Notched samples,Numerical modelling,Inverse methodology,Optimisation,Tensile properties

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