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Drucker-Prager model for approximating the tensile and compressive behaviour of chocolate at quasi-static strain rates
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DOI：10.1016/j.jfoodeng.2026.113144.png)
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Abstract
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• Chocolate is bimodular, exhibiting higher strength in compression and higher stiffness in tension. • Compressive strength is governed by the particulate phase and tensile stiffness by the polymeric phase. • Yielding follows Mohr–Coulomb/Drucker–Prager criteria. • Young’s modulus from unloading is higher than that from loading. • A single constitutive model captures chocolate behaviour in both compression and tension.
Keywords:
Chocolate
viscoplastic
yielding planes
cyclic testing
unloading Young’s modulus
microstructure
Drucker-Prager Hardening
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