The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F10%3A19521" target="_blank" >RIV/60460709:41310/10:19521 - 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

The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing

Popis výsledku v původním jazyce

The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided intothe cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests.

Název v anglickém jazyce

The Modified CPEM (Cooked Potato Effective Mass) Method: an Instrumental Assessment of Potato Sloughing

Popis výsledku anglicky

The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided intothe cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

28

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

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Kód UT WoS článku

000283445700007

EID výsledku v databázi Scopus

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