Hodnocení zralosti sýrů pomocí akustických metod

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F08%3A00130478" target="_blank" >RIV/62156489:43210/08:00130478 - 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

Acoustic method of the cheese ripening evaluation

Popis výsledku v původním jazyce

The study is focused on assessment the suitability of using the acoustic impulse-response technique to evaluate Edam cheese texture and maturity. Two types of Edam cheese have been used (30 % and 45 % fat content). Cheese blocks were hit with an impact bar, which was dropped from the hight of 200 mm. The acoustic response at the eight points on the cheese surface was recorded. The response signals (surface displacement and surface velocities) were detected by the laser-vibrometers. The time history of the impact force has been also recorded. The acoustic analysis showed that most of the parameters calculated from the spectrum increased in line with the curing time of cheese, as found with the textural parameters. As a consequence, it appears that the change in the acoustic parameters during maturation could constitute a way to monitor the process. The simulation of the process has been performed using the LS DYNA 3D finite element code. The numerical results show reasonable agreement w

Název v anglickém jazyce

Acoustic method of the cheese ripening evaluation

Popis výsledku anglicky

The study is focused on assessment the suitability of using the acoustic impulse-response technique to evaluate Edam cheese texture and maturity. Two types of Edam cheese have been used (30 % and 45 % fat content). Cheese blocks were hit with an impact bar, which was dropped from the hight of 200 mm. The acoustic response at the eight points on the cheese surface was recorded. The response signals (surface displacement and surface velocities) were detected by the laser-vibrometers. The time history of the impact force has been also recorded. The acoustic analysis showed that most of the parameters calculated from the spectrum increased in line with the curing time of cheese, as found with the textural parameters. As a consequence, it appears that the change in the acoustic parameters during maturation could constitute a way to monitor the process. The simulation of the process has been performed using the LS DYNA 3D finite element code. The numerical results show reasonable agreement w

Druh

D - Stať ve sborníku

CEP obor

BI - Akustika a kmity

OECD FORD obor

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Projekt

<a href="/cs/project/IAA201990701" target="_blank" >IAA201990701: Chování vybraných zemědělských produktů při rázovém zatěžování</a><br>

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název statě ve sborníku

25-th Danubia-Adria Symposium

ISBN

978-80-01-04162-8

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

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Název nakladatele

Czech Technical Unuversity in Prague

Místo vydání

Praha

Místo konání akce

České Budějovice

Datum konání akce

1. 1. 2008

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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