Modifikovaný test pro hodnocení rozvařivosti brambor

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F06%3A14812" target="_blank" >RIV/60460709:41310/06:14812 - 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

Modified test for potato sloughing assessment

Popis výsledku v původním jazyce

Direct methods for potato sloughing assessment mostly consist in CPM (cooked potato mass) tests in which potato cubes are cooked, sieved and the mass of the remaining cooked potato tissue on the sieve is recorded. The characteristic time CT100 determinedfrom the CPM cooking curve indicates the potato resistance to sloughing. The CPEM (cooked potato e&#64256;ective mass) method was proposed as a modi&#64257;cation of the CPM tests. The potato mass is determined continually during cooking so that the whole cooking curve is obtained in one test. The CPEM cooking curve has two main parts (the cooking and the breaking part) from which two CPEM parameters: cooking time (CT) and slope of the breaking part (SBP) characterising the disintegration process are derived. Two potato varieties Agria and Samantana cultivated under different conditions were tested. Dependence of the CPEM parameters on the potato tuber density was observed. The CPEM parameters di&#64256;ered more for different cultivat

Název v anglickém jazyce

Modified test for potato sloughing assessment

Popis výsledku anglicky

Direct methods for potato sloughing assessment mostly consist in CPM (cooked potato mass) tests in which potato cubes are cooked, sieved and the mass of the remaining cooked potato tissue on the sieve is recorded. The characteristic time CT100 determinedfrom the CPM cooking curve indicates the potato resistance to sloughing. The CPEM (cooked potato e&#64256;ective mass) method was proposed as a modi&#64257;cation of the CPM tests. The potato mass is determined continually during cooking so that the whole cooking curve is obtained in one test. The CPEM cooking curve has two main parts (the cooking and the breaking part) from which two CPEM parameters: cooking time (CT) and slope of the breaking part (SBP) characterising the disintegration process are derived. Two potato varieties Agria and Samantana cultivated under different conditions were tested. Dependence of the CPEM parameters on the potato tuber density was observed. The CPEM parameters di&#64256;ered more for different cultivat

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GA - Zemědělská ekonomie

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název periodika

Journal of food engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

77

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

5

Strana od-do

411-415

Kód UT WoS článku

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EID výsledku v databázi Scopus

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