Mechanical properties of sugar beet root during storage

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43911907" target="_blank" >RIV/62156489:43210/17:43911907 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1515/intag-2016-0081" target="_blank" >http://dx.doi.org/10.1515/intag-2016-0081</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1515/intag-2016-0081" target="_blank" >10.1515/intag-2016-0081</a>

Result language
angličtina
Original language name
Mechanical properties of sugar beet root during storage
Original language description
This paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest period - 1, 8, 22, 43, and 71 days after crop. Both experimental methods, i.e. compression test and puncture test, suggest that the failure strength of the sugar beet root increases with the storage time. The parameters obtained using the puncture test, are more sensitive to the storage duration than those obtained by way of the compression test. We also found that such mechanical properties served as a reliable tool for monitoring the progress of sugar beet roots storage. The described methods could also be used to highlight important information on sugar beet evolution during storage.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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