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Response of quail eggs to non-destruktive impact during their storage
Strnková, J. ; Nedomová, Š. ; Trnka, Jan
During storage there are a number of changes in the egg affecting its quality and technological properties. The egg quality is mostly characterized by albumen quality during the storage. Changes during storage lead to changes in albumen´s consistency, increasing pH and changes in Haugh units. Japanese quail eggs were used for the experiment. These eggs were stored at 6 degrees C for 16 weeks. The submitted paper deals with the influence of the storage duration on the response of quail egg to non destructive impact. The response is measured using of the eggshell surface displacement using of the laser vibrometer. The change in the albumen quality significantly affects the time history of the eggshell surface and namely its representation in the frequency domain. The used method can be used for the non destructive evaluation of the egg quality during its storage.
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Behaviour of Selected Varieties of Honey at the Impact Loading
Nedomová, Š. ; Trnka, Jan ; Přidal, A. ; Stoklasová, Pavla ; Buchar, J.
Rheological properties of honey are mainly described by its viscosity. This property is particularly critical during storage, handling and processing. The new method of the evaluation of the mechanical behaviour of honey has been designed. This method is based on the evaluation of the honey response to dynamic loading. Dynamic loading has been realized by fall of bar impact. Response function has been represented by the time history of the honey surface displacement. Response of the tested honey varieties have been evaluated both in the time and frequency domain.
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Lom vaječné skořápky při rázu
Nedomová, Š. ; Trnka, Jan ; Dvořáková, Pavla ; Severa, L. ; Buchar, J.
V práci byla provedena numerická simulace deformačního a lomového chování vejce při jeho dopadu na tuhou překážku. Byl použit program LS DYNA 3D, který umožňuje modelovat i přítomnost kapaliny a vzduchu uvnitř vaječné skořápky. Ukazuje se, že kritická dopadová rychlost závisí na tvaru vejce. Pevnost vaječné skořápky je pak nezávislá jak na tvaru, tak na tloušťce vaječné skořápky.
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Zrání sýrů sledované pomocí akustických metod
Severa, L. ; Nedomová, Š. ; Trnka, Jan ; Dvořáková, Pavla ; Buchar, J.
Cílem studie je použití akustických vln pro vyhodnocení stupně zralosti sýra zn. Eidam. Při diagnostice zralosti je použita dvoukanálová laser-vibrometrie, pomocí níž jsou detekovány historie posuvů a rychlostí v bodech povrchu sýra, který je při experimentech rázově zatěžován. Historie rázové síly je snímána tenzometricky. Ukázalo se, že při posuzování zralosti sýra je tato metoda perspektivní.
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