This HTML5 document contains 44 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n14http://localhost/temp/predkladatel/
n17http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n9http://linked.opendata.cz/ontology/domain/vavai/
n18http://linked.opendata.cz/resource/domain/vavai/zamer/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n4http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F60461373%3A22330%2F03%3A00008405%21RIV%2F2004%2FMSM%2F223304%2FN/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n8http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n16http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n15http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n10http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n13http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n11http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n7http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F03%3A00008405%21RIV%2F2004%2FMSM%2F223304%2FN
rdf:type
skos:Concept n9:Vysledek
dcterms:description
The study is aimed at assessment of surface temperature on lean beef meat pieces placed into the pressure tank and steam sprayed at all sides and subsequently vacuum-cooled. The knowledge of the temperature of the meat surface is very important parameterduring microbial decontamination of beef carcass surface with steam. The surface temperature determines effectiveness of the process. High temperature of the carcass surface may however result in irreversible colour change of the treated surface, which is undesirable. Direct measuring of the carcass surface temperature during steam spraying is very complicated. Mathematical modelling of the steam-decontamination process of beef carcass was enabled by calculation of the surface temperature based on the cognisance of the temperature development in the surroundings of the meat. At the same time, the modelling also used the data concerning assessment of the time development of the heat-transfer coefficient by evaluation of experiments with metal model of The study is aimed at assessment of surface temperature on lean beef meat pieces placed into the pressure tank and steam sprayed at all sides and subsequently vacuum-cooled. The knowledge of the temperature of the meat surface is very important parameterduring microbial decontamination of beef carcass surface with steam. The surface temperature determines effectiveness of the process. High temperature of the carcass surface may however result in irreversible colour change of the treated surface, which is undesirable. Direct measuring of the carcass surface temperature during steam spraying is very complicated. Mathematical modelling of the steam-decontamination process of beef carcass was enabled by calculation of the surface temperature based on the cognisance of the temperature development in the surroundings of the meat. At the same time, the modelling also used the data concerning assessment of the time development of the heat-transfer coefficient by evaluation of experiments with metal model of
dcterms:title
Modelling of beef surface temperatures during steam decontamination Modelling of beef surface temperatures during steam decontamination
skos:prefLabel
Modelling of beef surface temperatures during steam decontamination Modelling of beef surface temperatures during steam decontamination
skos:notation
RIV/60461373:22330/03:00008405!RIV/2004/MSM/223304/N
n3:strany
95-102
n3:aktivita
n15:Z
n3:aktivity
Z(MSM 223300004)
n3:cisloPeriodika
1
n3:dodaniDat
n7:2004
n3:domaciTvurceVysledku
n17:1621297
n3:druhVysledku
n13:J
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n4:predkladatel
n3:idSjednocenehoVysledku
615898
n3:idVysledku
RIV/60461373:22330/03:00008405
n3:jazykVysledku
n10:eng
n3:klicovaSlova
matematické modelování, dekontaminace, hovězí maso
n3:klicoveSlovo
n8:matematick%C3%A9%20modelov%C3%A1n%C3%AD n8:hov%C4%9Bz%C3%AD%20maso n8:dekontaminace
n3:kodStatuVydavatele
BE - Belgické království
n3:kontrolniKodProRIV
[91D040FE1523]
n3:nazevZdroje
Journal of Food Engineering
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
5
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n7:2003
n3:svazekPeriodika
58
n3:tvurceVysledku
Hoke, K. Landfeld, A. Kýhos, K. Pipek, Petr Houška, M.
n3:zamer
n18:MSM%20223300004
s:issn
0260-8774
s:numberOfPages
8
n14:organizacniJednotka
22330