Electrical properties of collagen solution assessed by specific electrical conductivity and dielectric spectroscopy measurement

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F15%3A00233492" target="_blank" >RIV/68407700:21220/15:00233492 - isvavai.cz</a>

Výsledek na webu

<a href="http://reg.livebyglevents.com/Download.axd?FileID=9b986587-52ff-4a43-be4f-26a05cb329c4" target="_blank" >http://reg.livebyglevents.com/Download.axd?FileID=9b986587-52ff-4a43-be4f-26a05cb329c4</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Electrical properties of collagen solution assessed by specific electrical conductivity and dielectric spectroscopy measurement

Popis výsledku v původním jazyce

The article is focused upon measurement of electrical properties-specific electrical conductivity and dielectric properties of viscoelastic liquid-collagen solution (solution of 7% mass fraction of bovine collagen and water) which can be used for producing edible packages of foods or synthetic vascular grafts. Measured specific electrical conductivity (depending upon temperature and composition of foods) is an indicator of processing states (degree of inhomogeneity, degradation of structure, intensity of deformation etc.). On the principle of electrical conductivity may also work systems indicating the presence of food in the processing line. Dielectric spectroscopy measures the dielectric properties (permittivity) of samples as a function of frequencyand these values can help us to examine structural changes in the food sample or to reveal information about the reaction mechanism of an electrochemical process. Specific conductivity (its dependence on temperature) and dielectric prope

Název v anglickém jazyce

Electrical properties of collagen solution assessed by specific electrical conductivity and dielectric spectroscopy measurement

Popis výsledku anglicky

The article is focused upon measurement of electrical properties-specific electrical conductivity and dielectric properties of viscoelastic liquid-collagen solution (solution of 7% mass fraction of bovine collagen and water) which can be used for producing edible packages of foods or synthetic vascular grafts. Measured specific electrical conductivity (depending upon temperature and composition of foods) is an indicator of processing states (degree of inhomogeneity, degradation of structure, intensity of deformation etc.). On the principle of electrical conductivity may also work systems indicating the presence of food in the processing line. Dielectric spectroscopy measures the dielectric properties (permittivity) of samples as a function of frequencyand these values can help us to examine structural changes in the food sample or to reveal information about the reaction mechanism of an electrochemical process. Specific conductivity (its dependence on temperature) and dielectric prope

Druh

O - Ostatní výsledky

CEP obor

JP - Průmyslové procesy a zpracování

OECD FORD obor

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Projekt

<a href="/cs/project/GA14-23482S" target="_blank" >GA14-23482S: Tepelné, elektrické a reologické vlastnosti kolagenní hmoty</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

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