"4" . . "[8534337F486A]" . "339171" . "Edam cheese; non-destructive impact; maturation"@en . "Response of Edam cheese to non-destructive impact"@en . . . "Z(MSM 432100001)" . "Nedomov\u00E1, \u0160\u00E1rka" . . . "8"^^ . . . "CZ - \u010Cesk\u00E1 republika" . . "Response of Edam cheese to non-destructive impact" . "57" . "Acta Universitatis agriculturae et silviculturae Mendelianae Brunensis : Acta of Mendel University of agriculture and forestry Brno = Acta Mendelovy zem\u011Bd\u011Blsk\u00E9 a lesnick\u00E9 univerzity v Brn\u011B" . "RIV/62156489:43210/09:00142524" . . "Response of Edam cheese to non-destructive impact" . "43210" . . "1"^^ . . "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." . . . "1"^^ . "RIV/62156489:43210/09:00142524!RIV10-MSM-43210___" . "Response of Edam cheese to non-destructive impact"@en . "1211-8516" . . . "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."@en .