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Geometric characteristics of triticale grain stored under silo pressure

100%

Guz T., Kobus Z., Kusinska E., Nadulski R.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

2012

tom 12

nr 1

Stress analysis as a determinant of salami rennet cheese ripening

80%

Balejko J. A.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 3

275-279

Changes of mechanical properties of the Salami rennet cheese were monitored during 12 weeks of the ripening process. The dynamic method of direct measurement of sinusoidal changes of stress and deformation and computer analysis of the thermodynamic state of the material under study were applied. The analysis of changes of stress level during the ripening process and a comparison with the analytical method, showed usefulness of the method applied. The speed of the method applied makes it possible to get instant qualification of stages of Salami cheese ripening process. The analysis of stress values in the cheeses section under study was proved to be a useful method for determining the ripening rate.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Teka Komisji Motoryzacji i Energetyki Rolnictwa

1 Balejko J. A.

1 Guz T.

1 Kobus Z.

1 Kusinska E.

1 Nadulski R.

1 2012

1 2007

Wyniki wyszukiwania

Geometric characteristics of triticale grain stored under silo pressure

Stress analysis as a determinant of salami rennet cheese ripening