Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F16%3A43873298" target="_blank" >RIV/70883521:28110/16:43873298 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61989592:15310/16:33158068 RIV/61989100:27230/16:86099479

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0260877416300048" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0260877416300048</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2016.01.004" target="_blank" >10.1016/j.jfoodeng.2016.01.004</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques

Popis výsledku v původním jazyce

Staling of two commercial breads was studied by mechanical tensile testing, transfer damping function vibrator testing and Kundt's impedance tube sound absorption measurements. The staling process was found to be affected by the porosity as well as the elasticity and rigidity of the cellular structure of the studied breads. Thermal analysis revealed two successive thermal events in the bread during heating, i.e., moisture liberation accompanying gelatinization of starch components and thermal degradation of carbohydrate constituents. A linear or exponential growth increase of the stiffness of the bread matrix with staling time was apparent from the Young's modulus dependences. Concurrently, the transfer damping function dependence indicated higher stiffness, as confirmed by evolution of the first resonance frequency peak after staling. The primary sound absorption peak frequency position shifted from 900 Hz to 1070 Hz. Simultaneously the sound absorption coefficient increased from 0.72 to 1.0 after 336 hours of staling.

Název v anglickém jazyce

Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques

Popis výsledku anglicky

Staling of two commercial breads was studied by mechanical tensile testing, transfer damping function vibrator testing and Kundt's impedance tube sound absorption measurements. The staling process was found to be affected by the porosity as well as the elasticity and rigidity of the cellular structure of the studied breads. Thermal analysis revealed two successive thermal events in the bread during heating, i.e., moisture liberation accompanying gelatinization of starch components and thermal degradation of carbohydrate constituents. A linear or exponential growth increase of the stiffness of the bread matrix with staling time was apparent from the Young's modulus dependences. Concurrently, the transfer damping function dependence indicated higher stiffness, as confirmed by evolution of the first resonance frequency peak after staling. The primary sound absorption peak frequency position shifted from 900 Hz to 1070 Hz. Simultaneously the sound absorption coefficient increased from 0.72 to 1.0 after 336 hours of staling.

Druh

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

CEP obor

CF - Fyzikální chemie a teoretická chemie

OECD FORD obor

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Projekt

<a href="/cs/project/LO1305" target="_blank" >LO1305: Rozvoj centra pokročilých technologií a materiálů</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

Journal of food engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

178

Číslo periodika v rámci svazku

June

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

31-38

Kód UT WoS článku

000372384800004

EID výsledku v databázi Scopus

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