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Two different loading rates of 0.0017\u2009m\/s and around 12\u2009m\/s were used through the universal testing machine TIRATEST and split Hopkinson pressure bar (SHPB) technique. Results show that the tensile fracture stress increases with the loading rate. The sensitivity of the fracture stress at low\u2010loading rates is lower than that at the high\u2010loading rates. The obtained results can be used in industry for the correct processing of chocolate products and their transport. The presented methods can be also used to detect defects in chocolate products.<\/jats:p>","DOI":"10.1111\/jtxs.70021","type":"journal-article","created":{"date-parts":[[2025,4,28]],"date-time":"2025-04-28T04:36:32Z","timestamp":1745814992000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effect of Loading Rate on Tensile Strength and Fracture Stress of Chocolate"],"prefix":"10.1111","volume":"56","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8840-7849","authenticated-orcid":false,"given":"\u0160\u00e1rka","family":"Nedomov\u00e1","sequence":"first","affiliation":[{"name":"Department of Food Technology Mendel University in Brno  Brno Czech Republic"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3987-4613","authenticated-orcid":false,"given":"Vojt\u011bch","family":"Kumb\u00e1r","sequence":"additional","affiliation":[{"name":"Department of Technology and 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