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Statements

Subject Item
n2:RIV%2F60460709%3A41310%2F10%3A19521%21RIV11-MSM-41310___
rdf:type
n17:Vysledek skos:Concept
dcterms:description
The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests. The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests.
dcterms:title
The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing
skos:prefLabel
The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing
skos:notation
RIV/60460709:41310/10:19521!RIV11-MSM-41310___
n4:aktivita
n10:Z
n4:aktivity
Z(MSM6046070905)
n4:cisloPeriodika
5
n4:dodaniDat
n12:2011
n4:domaciTvurceVysledku
n8:1837818 n8:1348736
n4:druhVysledku
n14:J
n4:duvernostUdaju
n6:S
n4:entitaPredkladatele
n15:predkladatel
n4:idSjednocenehoVysledku
272244
n4:idVysledku
RIV/60460709:41310/10:19521
n4:jazykVysledku
n16:eng
n4:klicovaSlova
potato, cooking, texture, starch, density, effective mass, sloughing
n4:klicoveSlovo
n9:sloughing n9:cooking n9:starch n9:texture n9:potato n9:density n9:effective%20mass
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[3AED3512669E]
n4:nazevZdroje
Czech Journal of Food Sciences
n4:obor
n18:GM
n4:pocetDomacichTvurcuVysledku
2
n4:pocetTvurcuVysledku
2
n4:rokUplatneniVysledku
n12:2010
n4:svazekPeriodika
28
n4:tvurceVysledku
Hejlová, Anna Blahovec, Jiří
n4:wos
000283445700007
n4:zamer
n7:MSM6046070905
s:issn
1212-1800
s:numberOfPages
5
n5:organizacniJednotka
41310