About: Changes in the force relaxation of Edam cheese during ripening     Goto   Sponge   NotDistinct   Permalink

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

AttributesValues
rdf:type
Description
  • The present study was performed to determine the influence of fat content and ripening time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Edam cheese, based namely on the results of a stress--relaxation test. In order to obtain some more detail inside on the cheese rheological behaviour a limited number of the mechanical tests under compression has been performed. The significant effect of the loading rate has been demonstrated. The main aim was to describe the experimental results in terms of the semi-empirical Maxwell model, which describe the rheological properties of cheese during ripening. Results suggest that the tested cheeses behave like linear viscoelastic body. The fat content has no influence on the elasticity as well the viscosity of the cheese during its ripening.
  • The present study was performed to determine the influence of fat content and ripening time on changes in the viscoelastic properties and, separately, in the viscous and elastic properties of Edam cheese, based namely on the results of a stress--relaxation test. In order to obtain some more detail inside on the cheese rheological behaviour a limited number of the mechanical tests under compression has been performed. The significant effect of the loading rate has been demonstrated. The main aim was to describe the experimental results in terms of the semi-empirical Maxwell model, which describe the rheological properties of cheese during ripening. Results suggest that the tested cheeses behave like linear viscoelastic body. The fat content has no influence on the elasticity as well the viscosity of the cheese during its ripening. (en)
Title
  • Changes in the force relaxation of Edam cheese during ripening
  • Changes in the force relaxation of Edam cheese during ripening (en)
skos:prefLabel
  • Changes in the force relaxation of Edam cheese during ripening
  • Changes in the force relaxation of Edam cheese during ripening (en)
skos:notation
  • RIV/62156489:43210/10:00162128!RIV11-MSM-43210___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika
  • 5
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
  • 250318
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:43210/10:00162128
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • elastic modulus; stress relaxation; cheese ripening (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [00896CCE894B]
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
is http://linked.open...avai/riv/vysledek of
Faceted Search & Find service v1.16.118 as of Jun 21 2024


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software