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dc.contributor.authorNedomová, Šárka
dc.contributor.authorKumbár, Vojtěch
dc.contributor.authorPytel, Roman
dc.contributor.authorBuchar, Jaroslav
dc.date.accessioned2022-05-04T00:02:17Z
dc.date.available2022-05-04T00:02:17Z
dc.date.issued2017
dc.identifier.issn0236-8722 Sherpa/RoMEO, JCR
dc.identifier.urihttps://repozitar.mendelu.cz/xmlui/handle/20.500.12698/1577
dc.description.abstractThis paper is an investigation via two experimental methods, of the textural properties of sugar beet roots during the storage period. In the work, sugar beet roots mechanical properties were evaluated during the post-harvest period - 1, 8, 22, 43, and 71 days after crop. Both experimental methods, i.e. compression test and puncture test, suggest that the failure strength of the sugar beet root increases with the storage time. The parameters obtained using the puncture test, are more sensitive to the storage duration than those obtained by way of the compression test. We also found that such mechanical properties served as a reliable tool for monitoring the progress of sugar beet roots storage. The described methods could also be used to highlight important information on sugar beet evolution during storage.en
dc.format507-513
dc.publisherDe Gruyter Open Ltd.
dc.relation.ispartofInternational Agrophysics
dc.relation.urihttp://www.international-agrophysics.org/en/artykul/1044
dc.relation.urihttp://dx.doi.org/10.1515/intag-2016-0081
dc.rightsCC BY-NC-ND 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectsugar beet rooten
dc.subjecttextureen
dc.subjectcompressionen
dc.subjectpunctureen
dc.subjectstorageen
dc.titleMechanical properties of sugar beet root during storageen
dc.typeJ_ČLÁNEK
dc.date.updated2022-05-04T00:02:17Z
dc.description.versionOA
local.identifier.doi10.1515/intag-2016-0081
local.identifier.scopus2-s2.0-85032925861
local.identifier.wos000414321700007
local.number4
local.volume31
local.identifier.obd43913347
local.identifier.e-issn2300-8725
dc.project.IDAF - IGA - 2017 - tym006
dc.project.IDVliv aditiv na reologické chování potravin a surovin určených k jejich výrobě
dc.identifier.orcidNedomová, Šárka 0000-0001-8840-7849
dc.identifier.orcidKumbár, Vojtěch 0000-0003-3987-4613
dc.identifier.orcidPytel, Roman 0000-0001-6500-1918
local.contributor.affiliationAF


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Zobrazit minimální záznam

CC BY-NC-ND 4.0
Kromě případů, kde je uvedeno jinak, licence tohoto záznamu je CC BY-NC-ND 4.0