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Determination of stress wave pulse attenuation in chocolate with different sample thickness
Buchar, Jaroslav ; Trnka, Jan ; Kober, Jan
The report presents the results of an analysis of the attenuation of a mechanical pulse in samples of five types of chocolate, where each type had five different thicknesses. These are data established on the basis of an economic contract between the Institute of Thermomechanics of the Academy of Sciences of the Czech Republic and the Mendel University in Brno. The chocolate samples were loaded using both the Split Hopkinson Pressure Bar (SHPB) and the Hopkinson measuring split bar direct loading method. The measurement results are processed in the time and frequency domains.
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Determination of mechanical properties of chocolate under impact loading
Buchar, Jaroslav ; Trnka, Jan ; Kober, Jan
The report based on the Economic Contract No. 5/2021 with the MU in Brno and contains the results of research of the deformation behavior of five types of chocolate when loaded with high strain rates of the order 103 s-1. Two methods were used in the research, the Split Hopkinson Pressure Bar method (SHPB) and the modified Hopkinson bar method, where higher deformation rates can be achieved. Attention is also focused to the fracture behavior of chocolate under dynamic tensile loading. This method of loading is based on the SHPB method using the arrangement of the so-called Brazilian test. In this research, high-speed cinematography was also used to study the formation and development of the fracture of the chocolate sample. The measurement results are processed in the time and frequency domains.
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Design of dosing device for chocolate 3D printing
Valenta, Otakar ; Tůma, Zdeněk (referee) ; Bradáč, František (advisor)
This bachelor thesis deals with the research and design of a printhead of a 3D chocolate printer. It aims to perform a study of the extension of the 3D portal manipulator printhead for 3D chocolate printing. The first part provides an overview of the current state of knowledge and research is performed. The next part evaluates the information from the research and their applicability to the design of the printhead. The last part shows the constructional solutions of the print head.
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Coffee, tea and chocolate as a part of the life of noblemen during the early-modern times period in the Czech countries
MAREŠOVÁ, Dana
The thesis is entitled Coffee, tea and chocolate as a part of the life of noblemen during the early-modern times period in the Czech countries and it presents the history of everydayness of the nobility in the Czech Kingdom and in the Margraviate of Moravia from the middle of the 17th up to the ending of the 18th century, and it emphasizes the material culture which was used for drinking coffee, tea and chocolate. Castle inventories and municipal palaces inventories were used as an initial source of information. At the very beginning the noble families were chosen and afterwards their residential network was approached in detail. This work also focused on the topography of the residences and on the location of items used for coffee, tea and chocolate consumption within the particular castles or palaces. On this basis the author tried to reconstruct the way of thinking, behavior and attitudes of noblemen, and to explain the symbolic meaning of the decoration of the residences, the symbolic role of items as a representation of noblemen as a mean of the enrichment of their social and cultural habits as well. The set-up of items and other accessories served with coffee, tea and chocolate were not forgotten either. The inventories were put through a deep research which helped to create a social and power stratification on the basis of items used for coffee, tea and chocolate consumption. Another comparison also emerged- the comparison of particular members of various families representation and also the ownership of examined items on the basis of gender definition. This work tried to immerse to the topic of symbolic communication.
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Study of the authenticity of chocolate with different content of cocoa solids
Vanduchová, Petra ; Dvořák, Miloš (referee) ; Diviš, Pavel (advisor)
This master's thesis deals with authenticity of chocolate with different content of cocoa solids. The theoretical part describes the production of chocolate products and the issue of food authenticity. Experimental part of this thesis is focused on the determination of total cocoa solids in the selected samples. Different samples of chocolate containing 50–90 % of cocoa were grated to fine particles, that were subjected to extraction without previous chemical treatment. The methylxanthines theobromine and caffeine were detected by HPLC to determine the content of fat–free cocoa solids. Fat–free cocoa solids content were found in the range 19,7–43,1 g/100 g of dry matter and the content of total fat was determined by the gravimetric method and was found in the range 30,9–55,4 g/100 g. The results of this thesis prove that, the producers meet the legislative requirements and the declared values are corectly declared on the wrappers of the product.
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Marketing strategy of Orion minichocolates on the Czech market
Růžičková, Anna ; Olšanová, Květa (advisor) ; Halík, Jaroslav (referee)
The aim of this master thesis is to evaluate Orion product portfolio and recent launch of a new product, Orion minichocolates, after that to propose customized adaptation of product marketing strategy. The thesis consists of three parts, where the first part is mainly theoretical and describes the basic terminology of marketing strategy. The second part is dedicated to Nestlé and its product portfolio, Orion chocolate tablets included. The last part describes launch development of Orion minichocolates to the Czech market.
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Annotated Translation: Petit Futé. Guide du Chocolat. 4e édition, B.Fernandez, B. Dubrulle, P. Wyvekens, 2009, Paříž, s. 6-21
Šůchová, Barbora ; Duběda, Tomáš (advisor) ; Belisová, Šárka (referee)
This bachelor thesis consists of two parts - translation of a French text into Czech and its commentary. The source text is the first part of the e-book Guide du chocolat., In the commentary, the translated text is analysed and afterwards the method of translation as well as the translation procedures are presented.
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Vliv surovin a technologie na senzorickou jakost čokolády
ŠINÁKLOVÁ, Petra
The theoretical part of the diploma thesis titled "The Effect of Raw Materials and Technology on the Sensory Quality of Chocolate" describes the commodity and the related legislation, the raw materials used for the production of chocolate, the substitutes for some basic raw materials, and the production procedures. The theoretical part also describes the significance of chocolate for human nutrition and analyses the defects that may occur in chocolate. The objective of the practical part is to ascertain the opinions of a selected group of consumers on the selected sorts of chocolates. The results are divided into two parts. In the first part I carried out a collective evaluation (men and women together), and in the second part I evaluated the results separately for each gender (men separately from women) in order to find out any differences in the sensory evaluation of this commodity between the groups. The evaluators' preferences between three sorts of dark chocolates of the same brand with a different cocoa quantity were tested and evaluated by means of a ranking test. The preferences between two sorts of dark chocolates with orange flavour produced by two different producers were evaluated by means of a pair test. I also carried out and evaluated a questionnaire survey aimed at ascertaining the liking for various sorts of chocolates with different composition.
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