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  • This work is focused on deformation behaviour of cheese (Edam with 30 and 45 % of fat in matter) by the non-destructive methods by the indentation of the ball (10 mm in diameter) by the constant speed into blocks. The corresponding force--displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force--displacement response. The indentation tests were performed at different speeds (1, 5, 10, 20 and 100 mm/min). The measurement has been performed for the cheeses of different stages of their maturity. The indentation force decreases with cheese fat content. The dependence of the indentation force on the penetration depth has been evaluated. This dependence can be fitted by a polynom. It increases with the loading rate. Its value also decreases with the time of the cheese ripening. The concept off representative stress and strain fields at indentation contact enables one to derive straightforward the elastic constitutive equation. Furthe
  • This work is focused on deformation behaviour of cheese (Edam with 30 and 45 % of fat in matter) by the non-destructive methods by the indentation of the ball (10 mm in diameter) by the constant speed into blocks. The corresponding force--displacement responses were fitted with an analytical solution to obtain the time-dependent constants and the instantaneous force--displacement response. The indentation tests were performed at different speeds (1, 5, 10, 20 and 100 mm/min). The measurement has been performed for the cheeses of different stages of their maturity. The indentation force decreases with cheese fat content. The dependence of the indentation force on the penetration depth has been evaluated. This dependence can be fitted by a polynom. It increases with the loading rate. Its value also decreases with the time of the cheese ripening. The concept off representative stress and strain fields at indentation contact enables one to derive straightforward the elastic constitutive equation. Furthe (en)
Title
  • Viscoelasticity of the Edam cheese during its ripening
  • Viscoelasticity of the Edam cheese during its ripening (en)
skos:prefLabel
  • Viscoelasticity of the Edam cheese during its ripening
  • Viscoelasticity of the Edam cheese during its ripening (en)
skos:notation
  • RIV/62156489:43210/10:00160961!RIV11-MSM-43210___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika
  • 4
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
  • 295784
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43210/10:00160961
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • viscosity; ripening; Edam cheese (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [BF6BDD89F7D8]
http://linked.open...i/riv/nazevZdroje
  • Acta Universitatis agriculturae et silviculturae Mendelianae Brunensis : Acta of Mendel University of agriculture and forestry Brno = Acta Mendelovy zemědělské a lesnické univerzity v Brně
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 58
http://linked.open...iv/tvurceVysledku
  • Nedomová, Šárka
http://linked.open...n/vavai/riv/zamer
issn
  • 1211-8516
number of pages
http://localhost/t...ganizacniJednotka
  • 43210
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