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Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F21%3A85618" target="_blank" >RIV/60460709:41310/21:85618 - isvavai.cz</a>

  • Result on the web

    <a href="https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12622" target="_blank" >https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12622</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1111/jtxs.12622" target="_blank" >10.1111/jtxs.12622</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods

  • Original language description

    A new method to estimate the selected viscoelastic parameters of foods using damped vibration analysis is presented for the evaluation of fruits and baked products. A flat disk is attached to the flat sample surface using a laser rangefinder that measures the sample thickness in advance, and it is locked by a trigger. Next, the trigger is released to allow the probe to press the sample through the force of gravity. The damped vibration of the probe caused by the deformation of the food is measured by monitoring the displacement of the probe via a linear encoder. The bulk modulus and viscosity are estimated using the fractional Zener model and mass. Youngs modulus (E) is estimated independently by determining the maximum velocity of the probe using Hookes law. Poissons ratio (nu), and the shear modulus and viscosity are calculated by employing the estimated E and bulk modulus. The bulk modulus, bulk viscosity, shear modulus, shear viscosity, and E of apples were found to be higher than those of banana

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2021

  • 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 Texture Studies

  • ISSN

    0022-4901

  • e-ISSN

    1745-4603

  • Volume of the periodical

    52

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    12

  • Pages from-to

    480-491

  • UT code for WoS article

    000674920800001

  • EID of the result in the Scopus database

    2-s2.0-85111801824