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Low-Temperature Carrot Cooking Supported by Pulsed Electric Field-DMA and DETA Thermal Analysis

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F15%3A67955" target="_blank" >RIV/60460709:41310/15:67955 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.1007/s11947-015-1554-4" target="_blank" >http://dx.doi.org/10.1007/s11947-015-1554-4</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1007/s11947-015-1554-4" target="_blank" >10.1007/s11947-015-1554-4</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Low-Temperature Carrot Cooking Supported by Pulsed Electric Field-DMA and DETA Thermal Analysis

  • Original language description

    The paper deals with carrot processing that combines the effect of the electric pulse loading with the low-temperature heating. The pulse procedure was formed by one 10-ms long electric pulse (amplitude, 600 V/cm; basic frequency, 20 kHz) on the 160-ms long electric background less than 30 V/cm. The procedure was followed by the combined dynamic mechanical analysis (DMA) and dielectric thermal analysis (DETA) tests with the initial temperature of 30 A degrees C and final temperature of 90 A degrees C. Humidity in the test chamber was kept at 90 % during the whole heating test, with the heating rate of 1 A degrees C/min. During the whole test, both components of the complex modulus of elasticity (DMA) of the specimen as well as both components of the specimen's permittivity (DETA) were registered. A similar test was also performed with other specimens without the initial pulse procedure. Ratios of corresponding data (storage modulus, loss modulus, dielectric constant, and dielectric los

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2015

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food and Bioprocess Technology

  • ISSN

    1935-5130

  • e-ISSN

  • Volume of the periodical

    8

  • Issue of the periodical within the volume

    10

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    9

  • Pages from-to

    2027-2035

  • UT code for WoS article

    000360549500003

  • EID of the result in the Scopus database