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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F09%3A00142524%21RIV10-MSM-43210___
rdf:type
n16:Vysledek skos:Concept
dcterms:description
The behaviour of the Edam cheese during its maturation under dynamic loading has been studied. The block of tested cheese has been loaded by the impact of an aluminium bar. The force between bar and cheese has been recorded. The surface displacements as well as the surface velocities have been obtained at the different points from the point of the bar impact using of the laser vibrometers. Response functions have been evaluated both in the time and frequency domains. It has been found that the degree of the cheese maturity is well characterized by the attenuation of the surface displacement maximum. This maturation is also described by the maximum of the impact force. The spectral analysis of the response functions revealed that there was a dominant frequency, which depends only on the degree of the cheese maturity. The developed method represents a promising procedure for the continuous recording of the cheese ripening. The behaviour of the Edam cheese during its maturation under dynamic loading has been studied. The block of tested cheese has been loaded by the impact of an aluminium bar. The force between bar and cheese has been recorded. The surface displacements as well as the surface velocities have been obtained at the different points from the point of the bar impact using of the laser vibrometers. Response functions have been evaluated both in the time and frequency domains. It has been found that the degree of the cheese maturity is well characterized by the attenuation of the surface displacement maximum. This maturation is also described by the maximum of the impact force. The spectral analysis of the response functions revealed that there was a dominant frequency, which depends only on the degree of the cheese maturity. The developed method represents a promising procedure for the continuous recording of the cheese ripening.
dcterms:title
Response of Edam cheese to non-destructive impact Response of Edam cheese to non-destructive impact
skos:prefLabel
Response of Edam cheese to non-destructive impact Response of Edam cheese to non-destructive impact
skos:notation
RIV/62156489:43210/09:00142524!RIV10-MSM-43210___
n3:aktivita
n4:Z
n3:aktivity
Z(MSM 432100001)
n3:cisloPeriodika
4
n3:dodaniDat
n6:2010
n3:domaciTvurceVysledku
n9:6465722
n3:druhVysledku
n14:J
n3:duvernostUdaju
n8:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
339171
n3:idVysledku
RIV/62156489:43210/09:00142524
n3:jazykVysledku
n12:eng
n3:klicovaSlova
Edam cheese; non-destructive impact; maturation
n3:klicoveSlovo
n7:Edam%20cheese n7:maturation n7:non-destructive%20impact
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[8534337F486A]
n3: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
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
1
n3:rokUplatneniVysledku
n6:2009
n3:svazekPeriodika
57
n3:tvurceVysledku
Nedomová, Šárka
n3:zamer
n11:MSM%20432100001
s:issn
1211-8516
s:numberOfPages
8
n15:organizacniJednotka
43210