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The dependence of peleg's coefficients on selected conditions of a relaxation test in model samples of edam cheese

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dc.title The dependence of peleg's coefficients on selected conditions of a relaxation test in model samples of edam cheese en
dc.contributor.author Buňka, František
dc.contributor.author Pachlová, Vendula
dc.contributor.author Pernická, Lenka
dc.contributor.author Burešová, Iva
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Lošák, Tomáš
dc.relation.ispartof Journal of Texture Studies
dc.identifier.issn 0022-4901 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 44
utb.relation.issue 3
dc.citation.spage 187
dc.citation.epage 195
dc.type article
dc.language.iso en
dc.publisher Wiley-Blackwell Publishing, Inc. en
dc.identifier.doi 10.1111/jtxs.12010
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12010/abstract
dc.subject Edam cheese en
dc.subject Hardness en
dc.subject Peleg's model en
dc.subject Relaxation test en
dc.subject Texture analysis en
dc.description.abstract The first aim of this work was to compare the influence of using two probes (a 100-mm plate and a 5-mm spherical probe) during a compression test on the trends of hardness changes during ripening of Edam cheese. Both of the above-mentioned probes were also applied in relaxation tests for a relaxation time of 30-300s (10 arbitrary times were used). By means of Peleg's model, the values of a parameter (the extent of material relaxation) and b parameter (the initial rate at which the stress relaxes) were calculated. Moreover, the values of a and b parameters, obtained during 10 different relaxation times of the probe after reaching the maximum deformation of the sample (30-300s), were compared (calculated on the basis of Peleg's model). Edam cheese during ripening (1-84 days) was used as a model product. The values of cheese hardness within the ripening period (determined by means of both of the above-mentioned probes) strongly correlated among themselves and also with the sensorially evaluated rigidity. Only a parameter was able to provide an adequate description of the actual changes in cheese within the ripening period but only at a relaxation time of ≤120s (after reaching the maximum deformation of the sample; valid for both probes tested). Longer relaxation times do not provide a relevant description of the changes in cheese texture during ripening. B parameter provided no relevant description of the changes in cheese during ripening in any of the relaxation times studied (concerning both probes). © 2013 Wiley Periodicals, Inc. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003358
utb.identifier.obdid 43870223
utb.identifier.scopus 2-s2.0-84878629133
utb.identifier.wok 000319839300003
utb.source j-scopus
dc.date.accessioned 2013-07-27T14:55:24Z
dc.date.available 2013-07-27T14:55:24Z
utb.contributor.internalauthor Buňka, František
utb.contributor.internalauthor Pachlová, Vendula
utb.contributor.internalauthor Pernická, Lenka
utb.contributor.internalauthor Burešová, Iva
utb.contributor.internalauthor Kráčmar, Stanislav
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