About: Simple Kinetic Models of Potato Sloughing

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Potato cooking was analysed on the basis of kinetic theory of potato softening. The application of the theory makes it possible to connect cooking time, i.e., time of cooking prior to the start of disintegration of the potato, with some terms of the kinetic theory, mainly kinetic coefficient and critical concentration of the intracellular bonds. Simple models were developed for description of the disintegration part in terms of the cooking part parameters. Two years of data from three different varieties, in one case in six different cultivation modes, shows that deep discrepancy exists between parameters for the non-salad varieties, which correlated with each other, and the parameters obtained for the salad variety Nicola. Nicola differed from the other analysed varieties mainly much lower cooking sensitivity to starch content. This difference was the main source of the observed loss of correlation among the different cooking parameters. Potato cooking was analysed on the basis of kinetic theory of potato softening. The application of the theory makes it possible to connect cooking time, i.e., time of cooking prior to the start of disintegration of the potato, with some terms of the kinetic theory, mainly kinetic coefficient and critical concentration of the intracellular bonds. Simple models were developed for description of the disintegration part in terms of the cooking part parameters. Two years of data from three different varieties, in one case in six different cultivation modes, shows that deep discrepancy exists between parameters for the non-salad varieties, which correlated with each other, and the parameters obtained for the salad variety Nicola. Nicola differed from the other analysed varieties mainly much lower cooking sensitivity to starch content. This difference was the main source of the observed loss of correlation among the different cooking parameters. (en)
Title	Simple Kinetic Models of Potato Sloughing Simple Kinetic Models of Potato Sloughing (en)
skos:prefLabel	Simple Kinetic Models of Potato Sloughing Simple Kinetic Models of Potato Sloughing (en)
skos:notation	RIV/60460709:41310/10:19261!RIV11-MSM-41310___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070905)
http://linked.open...iv/cisloPeriodika	1
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	287334
http://linked.open...ai/riv/idVysledku	RIV/60460709:41310/10:19261
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Potato, Cooking, Texture, Sloughing, Disintegration, Density, Starch, Cooking (en)
http://linked.open.../riv/klicoveSlovo	Texture Starch Density Potato Cooking Disintegration Sloughing
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[A9D1F66FD6EC]
http://linked.open...i/riv/nazevZdroje	International Journal of Food Properties
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	13
http://linked.open...iv/tvurceVysledku	Blahovec, Jiří Hejlová, Anna
http://linked.open...ain/vavai/riv/wos	000273631700006
http://linked.open...n/vavai/riv/zamer	Studium zemědělského technologického systému s ohledem na jeho racionalizaci a šetrnou interakci s ekosystémy kulturní krajiny
issn	1094-2912
number of pages	14 (xsd:int)
http://localhost/t...ganizacniJednotka	41310

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