Online Database of Rheological nad Mechanical Properties of Foods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F00%3A00000022" target="_blank" >RIV/00027022:_____/00:00000022 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Online Database of Rheological nad Mechanical Properties of Foods

Popis výsledku v původním jazyce

This contribution describes an online database of numerical values of selected rheological and mechanical properties of foods. The database is a part of a database of physical properties of foods that was constructed in order to provide an easy access todata for food engineers. The collected data includes density, viscosity, elasticity modulus and further about 50 properties for over 600 foods materials. Each entry consists of a bibliographic reference and tables describing the measured food in terms of composition and structure. To this tables may be attached describing the measurement method used with assessment of the quality of the measured data and a matrix of the numerical values of the given physical property listed as a function of independentvariables such as temperature, shear rate, pressure or composition parameters. The roganisation and management of the database and the process of collecting data are also presented in this paper. are also prese

Název v anglickém jazyce

Online Database of Rheological nad Mechanical Properties of Foods

Popis výsledku anglicky

This contribution describes an online database of numerical values of selected rheological and mechanical properties of foods. The database is a part of a database of physical properties of foods that was constructed in order to provide an easy access todata for food engineers. The collected data includes density, viscosity, elasticity modulus and further about 50 properties for over 600 foods materials. Each entry consists of a bibliographic reference and tables describing the measured food in terms of composition and structure. To this tables may be attached describing the measurement method used with assessment of the quality of the measured data and a matrix of the numerical values of the given physical property listed as a function of independentvariables such as temperature, shear rate, pressure or composition parameters. The roganisation and management of the database and the process of collecting data are also presented in this paper. are also prese

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/EP0960006634" target="_blank" >EP0960006634: Fyzikální metody sledování kvality potravin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2000

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of the XIIth Int. Congress on Rheology

ISBN

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ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

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Název nakladatele

The Robert Gordon University, Aberdeen, UK

Místo vydání

Cambridge, UK

Místo konání akce

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Datum konání akce

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Typ akce podle státní příslušnosti

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Kód UT WoS článku

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