Database of physical properties of foods: subgroup of mechanical and rheological properties

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A00000039" target="_blank" >RIV/00027022:_____/01:00000039 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Database of physical properties of foods: subgroup of mechanical and rheological properties
Original language description
An online database of numerical values of selected rheological and mechanicalproperties of foods has been constructed as part of a general database covering physical properties of foods. The objective is to provide an easy access to data for food engineers and others interested in physical properties. The collected data include viscosity, elasticity modulus, puncture force and more than 70 properties for over 600 foods. Each entry consists of a bibliographic reference. Tables may be attached to the bibliographic record, describing the food in terms of its composition and structure; the measurement method used, a validation and assessment code for the quality of the measured data and a matrix of the numerical values of the given physical property listedas a function of independent variables suc as temperature, shear rate, pressure or composition parameters. This paper describes the organisation of the database and the processes of interrogating the database and contributing the data by
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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