Zobrazeno 1 - 10
of 21
pro vyhledávání: '"storing time"'
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 2, Pp 78-82 (2019)
This article is focused on monitoring and evaluation of rheological properties of tomato ketchups. The aim of the work was to show the importance of the knowledge about rheological properties of materials and determine qualitative changes in ketchup
Externí odkaz:
https://doaj.org/article/aa582c0431ac4733ae6b0b38a79d3932
Publikováno v:
Acta Technologica Agriculturae, Vol 19, Iss 1, Pp 6-9 (2016)
This paper presents the results of wort dynamic viscosity and activation energy during fermentation. The effect of temperature and storing time on both parameters was investigated. Measurements were performed on two wort samples. The first sample was
Externí odkaz:
https://doaj.org/article/96570297a62a41808e45b61f0ccf3ff6
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 64, Iss 2, Pp 433-439 (2016)
Presented article is focused on red wine rheological and thermal properties. Effects of temperature and short term storage on density, rheological parameters and thermal parameters were investigated. First measurement was done at the beginning of sto
Externí odkaz:
https://doaj.org/article/92fb0a8ba6254aea8199c2e1bc2b24ed
Autor:
Peter Hlavac, Monika Bozikova
Publikováno v:
Journal of Central European Agriculture, Vol 14, Iss 3, Pp 291-304 (2013)
Temperature and storing time can be included between the most significant parameters that influence physical properties of food. This article deals with selected rheologic and thermophysical properties of alcohol drink whisky. Our research was orient
Externí odkaz:
https://doaj.org/article/da77f2349996449e945ebffbc81ba45e
Autor:
Monika Božiková, Peter Hlaváč
Publikováno v:
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 61, Iss 6, Pp 1589-1595 (2013)
This article deals with thermophysical parameters as: temperature, thermal conductivity, diffusivity and rheologic parameters as: dynamic, kinematic viscosity and fluidity of milk and acidophilus milk. For thermophysical parameters measurements was u
Externí odkaz:
https://doaj.org/article/47029cb37ff848c7a8c70c5b4cced3a5
Autor:
Hlavač Peter
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 14, Iss 1, Pp 15-18 (2010)
Physical properties particularly mechanical, rheologic, electric and thermophysical properties are important to know at quality valuation of food materials. Rheologic properties were measured by many authors and for many materials. Results from measu
Externí odkaz:
https://doaj.org/article/e2b885ad764643999b7ba83a919747a3
Publikováno v:
Acta Technologica Agriculturae, Vol 19, Iss 1, Pp 6-9 (2016)
This paper presents the results of wort dynamic viscosity and activation energy during fermentation. The effect of temperature and storing time on both parameters was investigated. Measurements were performed on two wort samples. The first sample was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8aabec3d8f6194951fb0c058c6a6d41
https://doi.org/10.1515/ata-2016-0002
https://doi.org/10.1515/ata-2016-0002
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