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  • Cylindrical specimens of 15mm in diameter and 25mm in height were prepared from potato tubers by cutting and cooked in special heating cell at constant temperatures (75, 80, 85, 90 and 95°C). The cell was located on the table of Instron and arranged in so manner that a cooked specimen could be tested repeatedly in non-destructive compression test during the whole cooking process. The sets of the obtained values (Young´s modulus) form a basis for determination of the Cooking Depression Coefficients and activation energies of the process that controls depression of Young´s modulus during cooking.
  • Cylindrical specimens of 15mm in diameter and 25mm in height were prepared from potato tubers by cutting and cooked in special heating cell at constant temperatures (75, 80, 85, 90 and 95°C). The cell was located on the table of Instron and arranged in so manner that a cooked specimen could be tested repeatedly in non-destructive compression test during the whole cooking process. The sets of the obtained values (Young´s modulus) form a basis for determination of the Cooking Depression Coefficients and activation energies of the process that controls depression of Young´s modulus during cooking. (en)
  • Cylindrical specimens of 15mm in diameter and 25mm in height were prepared from potato tubers by cutting and cooked in special heating cell at constant temperatures (75, 80, 85, 90 and 95°C). The cell was located on the table of Instron and arranged in so manner that a cooked specimen could be tested repeatedly in non-destructive compression test during the whole cooking process. The sets of the obtained values (Young´s modulus) form a basis for determination of the Cooking Depression Coefficients and activation energies of the process that controls depression of Young´s modulus during cooking. (cs)
Title
  • Objektivní metody pro stanovení vařivosti brambor (cs)
  • Objective method for determination of potato cooking
  • Objective method for determination of potato cooking (en)
skos:prefLabel
  • Objektivní metody pro stanovení vařivosti brambor (cs)
  • Objective method for determination of potato cooking
  • Objective method for determination of potato cooking (en)
skos:notation
  • RIV/60109807:_____/99:8P012123!RIV08-GA0-60109807
http://linked.open.../vavai/riv/strany
  • 9-14
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(GA525/96/1398)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 748057
http://linked.open...ai/riv/idVysledku
  • RIV/60109807:_____/99:8P012123
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • potato; cooking; modulus of elasticity; cooking time; cooking depression coefficient; activation energy; varieties; consistency (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [2E355C89E870]
http://linked.open...v/mistoKonaniAkce
  • Prague
http://linked.open...i/riv/mistoVydani
  • Prague
http://linked.open...i/riv/nazevZdroje
  • Proceedings of the International Conference Trends in agricultural engineering
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Vacek, Josef
  • Blahovec, J.
  • Esmir, A.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Česká zemědělská univerzita v Praze
https://schema.org/isbn
  • 80-213-0517-7
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