Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F21%3A85618" target="_blank" >RIV/60460709:41310/21:85618 - isvavai.cz</a>

Výsledek na webu

<a href="https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12622" target="_blank" >https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12622</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jtxs.12622" target="_blank" >10.1111/jtxs.12622</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods

Popis výsledku v původním jazyce

A new method to estimate the selected viscoelastic parameters of foods using damped vibration analysis is presented for the evaluation of fruits and baked products. A flat disk is attached to the flat sample surface using a laser rangefinder that measures the sample thickness in advance, and it is locked by a trigger. Next, the trigger is released to allow the probe to press the sample through the force of gravity. The damped vibration of the probe caused by the deformation of the food is measured by monitoring the displacement of the probe via a linear encoder. The bulk modulus and viscosity are estimated using the fractional Zener model and mass. Youngs modulus (E) is estimated independently by determining the maximum velocity of the probe using Hookes law. Poissons ratio (nu), and the shear modulus and viscosity are calculated by employing the estimated E and bulk modulus. The bulk modulus, bulk viscosity, shear modulus, shear viscosity, and E of apples were found to be higher than those of banana

Název v anglickém jazyce

Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods

Popis výsledku anglicky

A new method to estimate the selected viscoelastic parameters of foods using damped vibration analysis is presented for the evaluation of fruits and baked products. A flat disk is attached to the flat sample surface using a laser rangefinder that measures the sample thickness in advance, and it is locked by a trigger. Next, the trigger is released to allow the probe to press the sample through the force of gravity. The damped vibration of the probe caused by the deformation of the food is measured by monitoring the displacement of the probe via a linear encoder. The bulk modulus and viscosity are estimated using the fractional Zener model and mass. Youngs modulus (E) is estimated independently by determining the maximum velocity of the probe using Hookes law. Poissons ratio (nu), and the shear modulus and viscosity are calculated by employing the estimated E and bulk modulus. The bulk modulus, bulk viscosity, shear modulus, shear viscosity, and E of apples were found to be higher than those of banana

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název periodika

Journal of Texture Studies

ISSN

0022-4901

e-ISSN

1745-4603

Svazek periodika

52

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

12

Strana od-do

480-491

Kód UT WoS článku

000674920800001

EID výsledku v databázi Scopus

2-s2.0-85111801824