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dc.title | Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques | en |
dc.contributor.author | Lapčík, Lubomír | |
dc.contributor.author | Vašina, Martin | |
dc.contributor.author | Lapčíková, Barbora | |
dc.contributor.author | Valenta, Tomáš | |
dc.relation.ispartof | Journal of Food Engineering | |
dc.identifier.issn | 0260-8774 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2016 | |
utb.relation.volume | 178 | |
dc.citation.spage | 31 | |
dc.citation.epage | 38 | |
dc.type | article | |
dc.language.iso | en | |
dc.publisher | Elsevier Sci Ltd | |
dc.identifier.doi | 10.1016/j.jfoodeng.2016.01.004 | |
dc.relation.uri | https://www.sciencedirect.com/science/article/pii/S0260877416300048 | |
dc.subject | Bread | en |
dc.subject | Staling | en |
dc.subject | Mechanical testing | en |
dc.subject | Sound absorption measurement | en |
dc.subject | Thermal analysis | en |
dc.description.abstract | 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 h of staling. (C) 2016 Elsevier Ltd. All rights reserved. | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1006329 | |
utb.identifier.obdid | 43873733 | |
utb.identifier.scopus | 2-s2.0-84981244742 | |
utb.identifier.wok | 000372384800004 | |
utb.identifier.coden | JFOED | |
utb.source | j-wok | |
dc.date.accessioned | 2016-06-22T12:14:47Z | |
dc.date.available | 2016-06-22T12:14:47Z | |
dc.description.sponsorship | Tomas Bata University in Zlin Internal Grant Agency [IGA/FT/2015/004]; Ministry of Education, Youth and Sports of the Czech Republic [LO1305]; Operational Program Research and Development for Innovations - European Regional Development Fund [and CZ.1.05/3.1.00/14.0302] | |
utb.contributor.internalauthor | Lapčík, Lubomír | |
utb.contributor.internalauthor | Lapčíková, Barbora | |
utb.contributor.internalauthor | Valenta, Tomáš | |
utb.fulltext.affiliation | Lubomír Lapčík a,b*, Martin Vašina c, Barbora Lapčíkova a,b, Tomáš Valenta b a Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 77146 Olomouc, Czech Republic b Tomas Bata University in Zlin, Faculty of Technology, Inst. Foodstuff Technology, Nam. T.G. Masaryka 275, 760 01 Zlin, Czech Republic c VŠB-Technical University of Ostrava, Department of Hydromechanics and Hydraulic Equipment, Faculty of Mechanical Engineering, 17. Listopadu 15/2172, 708 33 Ostrava-Poruba, Czech Republic * Corresponding author. Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 771 46 Olomouc, Czech Republic. E-mail address: lapcikl@seznam.cz (L. Lapčík). | |
utb.fulltext.dates | Received 14 October 2015 Received in revised form 16 December 2015 Accepted 6 January 2016 Available online 8 January 2016 | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.ou | Institute of Foodstuff Technology | |
utb.fulltext.ou | Institute of Foodstuff Technology | |
utb.fulltext.ou | Institute of Foodstuff Technology |