About: Usage of Peleg's model for Evaluation of Cheese Quality during Ripening

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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	The first aim of this work was to compare the influence of using two probes (a 100mm plate and a 5mm spherical probe) during a compression test on the trends of hardness changes during 84-day ripening of Edam cheese. Both of the above-mentioned probes were also applied in relaxition tests for a relaxation time of 30-300 s (10 arbitrary times were used). By means of Peleg's model, the values of a parameter and b parameter were calculated. 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 <= 120 x (after reaching the maximum deformation of the sample; valid for both probes tested). The first aim of this work was to compare the influence of using two probes (a 100mm plate and a 5mm spherical probe) during a compression test on the trends of hardness changes during 84-day ripening of Edam cheese. Both of the above-mentioned probes were also applied in relaxition tests for a relaxation time of 30-300 s (10 arbitrary times were used). By means of Peleg's model, the values of a parameter and b parameter were calculated. 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 <= 120 x (after reaching the maximum deformation of the sample; valid for both probes tested). (en)
Title	Usage of Peleg's model for Evaluation of Cheese Quality during Ripening Usage of Peleg's model for Evaluation of Cheese Quality during Ripening (en)
skos:prefLabel	Usage of Peleg's model for Evaluation of Cheese Quality during Ripening Usage of Peleg's model for Evaluation of Cheese Quality during Ripening (en)
skos:notation	RIV/70883521:28110/13:43870149!RIV14-MZE-28110___
http://linked.open...avai/predkladatel	Fakulta technologická
http://linked.open...avai/riv/aktivita	P S
http://linked.open...avai/riv/aktivity	P(QJ1210300), S
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Buňková, Leona Burešová, Iva Pachlová, Vendula Buňka, František Pernická, Lenka
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	112916
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/13:43870149
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Peleg's model, cheese, quality. (en)
http://linked.open.../riv/klicoveSlovo	Peleg's model quality. cheese
http://linked.open...ontrolniKodProRIV	[E54CBFD6D3E7]
http://linked.open...v/mistoKonaniAkce	Smolenice
http://linked.open...i/riv/mistoVydani	Nitrianske Hrnčiarovce
http://linked.open...i/riv/nazevZdroje	Potravinárstvo
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice
http://linked.open...UplatneniVysledku	2013
http://linked.open...iv/tvurceVysledku	Burešová, Iva Buňka, František Buňková, Leona Pachlová, Vendula Pernická, Lenka
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2013-03-21 (xsd:date)
issn	1337-0960
number of pages	5 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Združenie HACCP Consulting
http://localhost/t...ganizacniJednotka	28110

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