Fracture of notched samples of chocolate

Abstract

The present work is focused on the development of a numerical model based on the inverse methodology and an optimization process for the determination of the fracture behavior of chocolate using notched samples. Two notched geometries were analysed and the fracture tests were carried out using the three point bending configuration at two span lengths. The experimental program was completed with tensile tests. The optimum values of Young’s modulus and maximum stress of the softening function obtained from the model were similar to those measured from tensile tests. Moreover the fracture energy of chocolate was also extracted. obtained as the area under softening function of the optimum solution.