Modified test for potato sloughing assessment
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F06%3A14812" target="_blank" >RIV/60460709:41310/06:14812 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Modified test for potato sloughing assessment
Original language description
Direct methods for potato sloughing assessment mostly consist in CPM (cooked potato mass) tests in which potato cubes are cooked, sieved and the mass of the remaining cooked potato tissue on the sieve is recorded. The characteristic time CT100 determinedfrom the CPM cooking curve indicates the potato resistance to sloughing. The CPEM (cooked potato effective mass) method was proposed as a modification of the CPM tests. The potato mass is determined continually during cooking so that the whole cooking curve is obtained in one test. The CPEM cooking curve has two main parts (the cooking and the breaking part) from which two CPEM parameters: cooking time (CT) and slope of the breaking part (SBP) characterising the disintegration process are derived. Two potato varieties Agria and Samantana cultivated under different conditions were tested. Dependence of the CPEM parameters on the potato tuber density was observed. The CPEM parameters differed more for different cultivat
Czech name
Modifikovaný test pro hodnocení rozvařivosti brambor
Czech description
Direct methods for potato sloughing assessment mostly consist in CPM (cooked potato mass) tests in which potato cubes are cooked, sieved and the mass of the remaining cooked potato tissue on the sieve is recorded. The characteristic time CT100 determinedfrom the CPM cooking curve indicates the potato resistance to sloughing. The CPEM (cooked potato effective mass) method was proposed as a modification of the CPM tests. The potato mass is determined continually during cooking so that the whole cooking curve is obtained in one test. The CPEM cooking curve has two main parts (the cooking and the breaking part) from which two CPEM parameters: cooking time (CT) and slope of the breaking part (SBP) characterising the disintegration process are derived. Two potato varieties Agria and Samantana cultivated under different conditions were tested. Dependence of the CPEM parameters on the potato tuber density was observed. The CPEM parameters differed more for different cultivat
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GA - Agricultural economics
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2006
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of food engineering
ISSN
0260-8774
e-ISSN
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Volume of the periodical
77
Issue of the periodical within the volume
3
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
5
Pages from-to
411-415
UT code for WoS article
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EID of the result in the Scopus database
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