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Statements

Subject Item
n2:RIV%2F60460709%3A41310%2F09%3A31053%21RIV10-MSM-41310___
rdf:type
n17:Vysledek skos:Concept
dcterms:description
Principle of Dynamic Thermo Mechanical Analysis (DMA, DMTA) is based on the specimen loading by definite force (strain, stress) and by the measurement of strain response at stress temperature. These data allow us to create dependencies of elasticity module and loss angle on time, on the force frequency, on the deformation etc. DMA was applied to potato cortex tissue of 5 cultivars in the temperature range of 30-90 oC and constant air humidity of 90 %. The scan parameters used were: rate of temperature change 1 oC per minute, deformation in bending at frequency of 1 Hz. The obtained scans indicate the peak in both parts (real and imaginary) of modulus of elasticity as the main process of heating at temperatures higher than 70 oC. The peak was observed at temperatures higher than the corresponding peak for extracted potato starch. Characteristic temperatures of the peak were well obtained in replicated experiments whereas the peak characteristic values were very variable. Principle of Dynamic Thermo Mechanical Analysis (DMA, DMTA) is based on the specimen loading by definite force (strain, stress) and by the measurement of strain response at stress temperature. These data allow us to create dependencies of elasticity module and loss angle on time, on the force frequency, on the deformation etc. DMA was applied to potato cortex tissue of 5 cultivars in the temperature range of 30-90 oC and constant air humidity of 90 %. The scan parameters used were: rate of temperature change 1 oC per minute, deformation in bending at frequency of 1 Hz. The obtained scans indicate the peak in both parts (real and imaginary) of modulus of elasticity as the main process of heating at temperatures higher than 70 oC. The peak was observed at temperatures higher than the corresponding peak for extracted potato starch. Characteristic temperatures of the peak were well obtained in replicated experiments whereas the peak characteristic values were very variable.
dcterms:title
COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA
skos:prefLabel
COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA
skos:notation
RIV/60460709:41310/09:31053!RIV10-MSM-41310___
n3:aktivita
n12:Z
n3:aktivity
Z(MSM6046070905)
n3:cisloPeriodika
12
n3:dodaniDat
n6:2010
n3:domaciTvurceVysledku
n7:1348736 n7:3779386
n3:druhVysledku
n8:J
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
307884
n3:idVysledku
RIV/60460709:41310/09:31053
n3:jazykVysledku
n4:eng
n3:klicovaSlova
potato, starch, DMA, temperature
n3:klicoveSlovo
n9:starch n9:DMA n9:temperature n9:potato
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[253F9D495E16]
n3:nazevZdroje
Listy cukrovarnické a řepařské
n3:obor
n10:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
2
n3:rokUplatneniVysledku
n6:2009
n3:svazekPeriodika
125
n3:tvurceVysledku
Lahodová, Magdalena Blahovec, Jiří
n3:zamer
n18:MSM6046070905
s:issn
1210-3306
s:numberOfPages
1
n15:organizacniJednotka
41310