Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F12%3A00001328" target="_blank" >RIV/00027006:_____/12:00001328 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41310/12:54441
Result on the web
<a href="http://dx.doi.org/10.1007/s11947-010-0376-7" target="_blank" >http://dx.doi.org/10.1007/s11947-010-0376-7</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s11947-010-0376-7" target="_blank" >10.1007/s11947-010-0376-7</a>

Result language
angličtina
Original language name
Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization
Original language description
Dynamic mechanical analysis (DMA) was applied to potato cortex tissue in temperature scans in range 30?90°C and constant air humidity of 90%. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70°C. The peaks follow starch gelatinization processes in tissue detected by DSC at lower temperatures. The peak characteristic temperatures were determined in replicated experiments for seven potato varieties. It was shown that increasing tissue density leads to higher characteristic temperatures. The peak characteristic values (for both SM and LM) were more variable and cultivar role for them was not proved. The role of the observed module peaks in the potato cooking process is discussed.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
ED - Physiology
OECD FORD branch
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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