Evaluation of the Edam cheese viscoelasticity during its ripening

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F11%3A43908971" target="_blank" >RIV/62156489:43210/11:43908971 - 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
Evaluation of the Edam cheese viscoelasticity during its ripening
Original language description
The impact loading of Eidam cheese has been performed using of the Hopkinson Split Pressure Bar technique. This procedure was used for non-parametric identification of complex modulus under conditions of non-equilibrium and axially non-uniform stress. The obtained complex moduli describe the viscoelastic properties of the tested cheese. Specimens of cheese have been tested at 43 th (March 10,2008), 61 th (March 28,2008),79 th (April 15,2008), and 108 th (May 14,2008) day after the production. Eidam cheese with fat contents of 30 % has been used. The obtained results suggest that the time of the cheese ripening affects the values of the complex moduli namely at low frequencies.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of CIGR Symposium Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management
ISBN
978-2-7466-3203-5
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
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Publisher name
ONIRIS (Nantes Atlantic National College of Veterinary Medicine, Food Science and Engineering)
Place of publication
Nantes
Event location
Nantes
Event date
Apr 18, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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