FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2912096205> ?p ?o ?g. }

• W2912096205 abstract "Abstract The aim of this study was to determine the effect of ultrasound waves on mechanical properties of organic bread. Mixed grain bread baked at a local bakery according to its original recipe was the material subjected to testing. Prior to baking, the dough was sonicated at frequencies of 20 kHz and 40 kHz for 3 minutes, and at a frequency of 100 kHz for 3 minutes and 6 minutes. The mechanical properties of the bread (compression test, penetration test and TPA) were examined after 24 h, 48 h and 72 h following the baking process. The maximum work obtained in the compression test after 24 h following the baking ranged from 616 N to 668 N. On the next day following the baking, the maximum work value ranged from 750 N to 898 N, while after 72 hours, it ranged from 988 N to 1135 N. In the penetration test, the following results were obtained: after 24 hours, the force value ranged from 2.71 N to 3.17 N; after 48 hours following the baking, it ranged from 4.90 N to 6.35 N; and after 72 hours following the baking, from 3.98 N to 6.88 N. As regards elasticity, the obtained results fell within the following ranges: after 24 hours following the baking, from 0.53 to 0.58; after 48 hours following the baking, from 0.43 to 0.55; and after 72 hours following the baking, from 0.40 to 0.45. Gumminess measured after 24 hours following the baking ranged from 8.75 N to 18.71 N; after 48 hours, from 10.83 N to 15.48 N; and after 72 hours, the gumminess values ranged from 15.57 N to 19.06 N. As regards chewiness, the following results were obtained: after 24 hours following the baking, from 8.00 N to 17.59 N; after 48 hours following the baking, from 9.77 N to 13.87 N; and after 72 hours following the baking, from 12.56 N to 16.85 N. The frequencies and durations of sonication applied changed no mechanical properties of the tested bread." @default.
• W2912096205 created "2019-02-21" @default.
• W2912096205 creator A5023167259 @default.
• W2912096205 creator A5048999712 @default.
• W2912096205 creator A5074043986 @default.
• W2912096205 date "2018-12-01" @default.
• W2912096205 modified "2023-09-25" @default.
• W2912096205 title "Effect of Sonication on The Mechanical Properties of Organic Mixed Grain Bread" @default.
• W2912096205 cites W2010678311 @default.
• W2912096205 cites W2037520894 @default.
• W2912096205 cites W2183588802 @default.
• W2912096205 cites W2526510361 @default.
• W2912096205 doi "https://doi.org/10.1515/agriceng-2018-0031" @default.
• W2912096205 hasPublicationYear "2018" @default.
• W2912096205 type Work @default.
• W2912096205 sameAs 2912096205 @default.
• W2912096205 citedByCount "0" @default.
• W2912096205 crossrefType "journal-article" @default.
• W2912096205 hasAuthorship W2912096205A5023167259 @default.
• W2912096205 hasAuthorship W2912096205A5048999712 @default.
• W2912096205 hasAuthorship W2912096205A5074043986 @default.
• W2912096205 hasConcept C104628117 @default.
• W2912096205 hasConcept C159985019 @default.
• W2912096205 hasConcept C180016635 @default.
• W2912096205 hasConcept C185592680 @default.
• W2912096205 hasConcept C192562407 @default.
• W2912096205 hasConcept C3019305177 @default.
• W2912096205 hasConcept C43617362 @default.
• W2912096205 hasConceptScore W2912096205C104628117 @default.
• W2912096205 hasConceptScore W2912096205C159985019 @default.
• W2912096205 hasConceptScore W2912096205C180016635 @default.
• W2912096205 hasConceptScore W2912096205C185592680 @default.
• W2912096205 hasConceptScore W2912096205C192562407 @default.
• W2912096205 hasConceptScore W2912096205C3019305177 @default.
• W2912096205 hasConceptScore W2912096205C43617362 @default.
• W2912096205 hasLocation W29120962051 @default.
• W2912096205 hasOpenAccess W2912096205 @default.
• W2912096205 hasPrimaryLocation W29120962051 @default.
• W2912096205 hasRelatedWork W1972119098 @default.
• W2912096205 hasRelatedWork W2001358531 @default.
• W2912096205 hasRelatedWork W2071755543 @default.
• W2912096205 hasRelatedWork W2084791295 @default.
• W2912096205 hasRelatedWork W2093848389 @default.
• W2912096205 hasRelatedWork W2312436638 @default.
• W2912096205 hasRelatedWork W2326988940 @default.
• W2912096205 hasRelatedWork W2889177882 @default.
• W2912096205 hasRelatedWork W3010314166 @default.
• W2912096205 hasRelatedWork W3195728331 @default.
• W2912096205 isParatext "false" @default.
• W2912096205 isRetracted "false" @default.
• W2912096205 magId "2912096205" @default.
• W2912096205 workType "article" @default.