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| rdf:type
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| Description
| - The first aim of this work was to compare the influence of using two probes (a 100-mm plate and a 5-mm spherical probe) during a compression test on the trends of hardness changes during ripening of Edam cheese. Both of the above-mentioned probes were also applied in relaxation tests for a relaxation time of 30-300s (10 arbitrary times were used). By means of Peleg's model, the values of a parameter (the extent of material relaxation) and b parameter (the initial rate at which the stress relaxes) were calculated. Moreover, the values of a and b parameters, obtained during 10 different relaxation times of the probe after reaching the maximum deformation of the sample (30-300s), were compared (calculated on the basis of Peleg's model). Edam cheese during ripening (1-84 days) was used as a model product. The values of cheese hardness within the ripening period (determined by means of both of the above-mentioned probes) strongly correlated among themselves and also with the sensorially evaluated rigidity. Only a parameter was able to provide an adequate description of the actual changes in cheese within the ripening period but only at a relaxation time of <=120s (after reaching the maximum deformation of the sample; valid for both probes tested). Longer relaxation times do not provide a relevant description of the changes in cheese texture during ripening. B parameter provided no relevant description of the changes in cheese during ripening in any of the relaxation times studied (concerning both probes).
- The first aim of this work was to compare the influence of using two probes (a 100-mm plate and a 5-mm spherical probe) during a compression test on the trends of hardness changes during ripening of Edam cheese. Both of the above-mentioned probes were also applied in relaxation tests for a relaxation time of 30-300s (10 arbitrary times were used). By means of Peleg's model, the values of a parameter (the extent of material relaxation) and b parameter (the initial rate at which the stress relaxes) were calculated. Moreover, the values of a and b parameters, obtained during 10 different relaxation times of the probe after reaching the maximum deformation of the sample (30-300s), were compared (calculated on the basis of Peleg's model). Edam cheese during ripening (1-84 days) was used as a model product. The values of cheese hardness within the ripening period (determined by means of both of the above-mentioned probes) strongly correlated among themselves and also with the sensorially evaluated rigidity. Only a parameter was able to provide an adequate description of the actual changes in cheese within the ripening period but only at a relaxation time of <=120s (after reaching the maximum deformation of the sample; valid for both probes tested). Longer relaxation times do not provide a relevant description of the changes in cheese texture during ripening. B parameter provided no relevant description of the changes in cheese during ripening in any of the relaxation times studied (concerning both probes). (en)
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| Title
| - The dependence of peleg's coefficients on selected conditions of a relaxation test in model samples of edam cheese
- The dependence of peleg's coefficients on selected conditions of a relaxation test in model samples of edam cheese (en)
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| skos:prefLabel
| - The dependence of peleg's coefficients on selected conditions of a relaxation test in model samples of edam cheese
- The dependence of peleg's coefficients on selected conditions of a relaxation test in model samples of edam cheese (en)
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| skos:notation
| - RIV/70883521:28110/13:43870012!RIV14-MZE-28110___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/13:43870012
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - Edam cheese, Hardness, Peleg's model, Relaxation test, Texture analysis (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| - US - Spojené státy americké
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Journal of Texture Studies: an international journal of texture, rheology, and the physical and sensory testing of foods and consumer goods
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...vavai/riv/projekt
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Burešová, Iva
- Buňka, František
- Kráčmar, Stanislav
- Lošák, Tomáš
- Pachlová, Vendula
- Pernická, Lenka
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| http://linked.open...ain/vavai/riv/wos
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| issn
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| number of pages
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| http://bibframe.org/vocab/doi
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| http://localhost/t...ganizacniJednotka
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