About: COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA

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

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Principle of Dynamic Thermo Mechanical Analysis (DMA, DMTA) is based on the specimen loading by definite force (strain, stress) and by the measurement of strain response at stress temperature. These data allow us to create dependencies of elasticity module and loss angle on time, on the force frequency, on the deformation etc. DMA was applied to potato cortex tissue of 5 cultivars in the temperature range of 30-90 oC and constant air humidity of 90 %. The scan parameters used were: rate of temperature change 1 oC per minute, deformation in bending at frequency of 1 Hz. The obtained scans indicate the peak in both parts (real and imaginary) of modulus of elasticity as the main process of heating at temperatures higher than 70 oC. The peak was observed at temperatures higher than the corresponding peak for extracted potato starch. Characteristic temperatures of the peak were well obtained in replicated experiments whereas the peak characteristic values were very variable. Principle of Dynamic Thermo Mechanical Analysis (DMA, DMTA) is based on the specimen loading by definite force (strain, stress) and by the measurement of strain response at stress temperature. These data allow us to create dependencies of elasticity module and loss angle on time, on the force frequency, on the deformation etc. DMA was applied to potato cortex tissue of 5 cultivars in the temperature range of 30-90 oC and constant air humidity of 90 %. The scan parameters used were: rate of temperature change 1 oC per minute, deformation in bending at frequency of 1 Hz. The obtained scans indicate the peak in both parts (real and imaginary) of modulus of elasticity as the main process of heating at temperatures higher than 70 oC. The peak was observed at temperatures higher than the corresponding peak for extracted potato starch. Characteristic temperatures of the peak were well obtained in replicated experiments whereas the peak characteristic values were very variable. (en)
Title	COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA (en)
skos:prefLabel	COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA (en)
skos:notation	RIV/60460709:41310/09:31053!RIV10-MSM-41310___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070905)
http://linked.open...iv/cisloPeriodika	12
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Lahodová, Magdalena Blahovec, Jiří
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	307884
http://linked.open...ai/riv/idVysledku	RIV/60460709:41310/09:31053
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	potato, starch, DMA, temperature (en)
http://linked.open.../riv/klicoveSlovo	potato starch DMA temperature
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[253F9D495E16]
http://linked.open...i/riv/nazevZdroje	Listy cukrovarnické a řepařské
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	2009
http://linked.open...v/svazekPeriodika	125
http://linked.open...iv/tvurceVysledku	Blahovec, Jiří Lahodová, Magdalena
http://linked.open...n/vavai/riv/zamer	Studium zemědělského technologického systému s ohledem na jeho racionalizaci a šetrnou interakci s ekosystémy kulturní krajiny
issn	1210-3306
number of pages	1 (xsd:int)
http://localhost/t...ganizacniJednotka	41310

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