About: The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing Goto Sponge Distinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests. The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests. (en)
Title	The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing (en)
skos:prefLabel	The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing (en)
skos:notation	RIV/60460709:41310/10:19521!RIV11-MSM-41310___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070905)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Blahovec, Jiří Hejlová, Anna
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Technická fakulta
http://linked.open...dnocenehoVysledku	272244
http://linked.open...ai/riv/idVysledku	RIV/60460709:41310/10:19521
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	potato, cooking, texture, starch, density, effective mass, sloughing (en)
http://linked.open.../riv/klicoveSlovo	sloughing potato starch texture density cooking effective mass
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[3AED3512669E]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	28
http://linked.open...iv/tvurceVysledku	Blahovec, Jiří Hejlová, Anna
http://linked.open...ain/vavai/riv/wos	000283445700007
http://linked.open...n/vavai/riv/zamer	Studium zemědělského technologického systému s ohledem na jeho racionalizaci a šetrnou interakci s ekosystémy kulturní krajiny
issn	1212-1800
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	41310
is http://linked.open...avai/riv/vysledek of	The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 112 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software