Behaviour of Japanese Quail Eggs Under Mechanical Compression
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907340" target="_blank" >RIV/62156489:43210/15:43907340 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/61388998:_____/15:00440879
Výsledek na webu
<a href="http://dx.doi.org/10.1080/10942912.2013.862634" target="_blank" >http://dx.doi.org/10.1080/10942912.2013.862634</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10942912.2013.862634" target="_blank" >10.1080/10942912.2013.862634</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Behaviour of Japanese Quail Eggs Under Mechanical Compression
Popis výsledku v původním jazyce
In this study, the mechanical behaviour of Japanese quail eggs was determined in terms of average rupture force, deformation, and energy absorbed during fracture. Eggs were characterized by some physical and geometrical properties, such as mass, length,width, eggshell thickness, geometric mean diameter, surface area, sphericity, volume, and eggshell radii of curvature. Egg samples were compressed along the axis of their symmetry (X axis) and perpendicularly to this axis (Z axis). Four different compression rates were used: 0.0166, 0.166, 1.666, and 5 mm/s. The highest rupture force, deformation at the egg's rupture, and energy absorbed up to the fracture were found when Japanese quail eggs were loaded along their X-axis. The rupture force increased with the compression (loading) rate. The rate sensitivity of the eggshell rupture force was close to that observed for the hen's eggs.
Název v anglickém jazyce
Behaviour of Japanese Quail Eggs Under Mechanical Compression
Popis výsledku anglicky
In this study, the mechanical behaviour of Japanese quail eggs was determined in terms of average rupture force, deformation, and energy absorbed during fracture. Eggs were characterized by some physical and geometrical properties, such as mass, length,width, eggshell thickness, geometric mean diameter, surface area, sphericity, volume, and eggshell radii of curvature. Egg samples were compressed along the axis of their symmetry (X axis) and perpendicularly to this axis (Z axis). Four different compression rates were used: 0.0166, 0.166, 1.666, and 5 mm/s. The highest rupture force, deformation at the egg's rupture, and energy absorbed up to the fracture were found when Japanese quail eggs were loaded along their X-axis. The rupture force increased with the compression (loading) rate. The rate sensitivity of the eggshell rupture force was close to that observed for the hen's eggs.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2015
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
International Journal of Food Properties
ISSN
1094-2912
e-ISSN
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Svazek periodika
18
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
9
Strana od-do
1110-1118
Kód UT WoS článku
000355244400016
EID výsledku v databázi Scopus
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