Cooking kinetics of potato tubers determined by vibration techniques

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F07%3A19462" target="_blank" >RIV/60460709:41310/07:19462 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Cooking kinetics of potato tubers determined by vibration techniques
Original language description
A laser Doppler vibrometer (LDV) was used for remote sensing of potato cooking behavior. Non-destructive determinations of characteristic tuber resonant frequencies (modesM1 andM2) displayed in the amplitude?frequency plots (AFP) prior, during, and aftersteam cooking of the whole tubers were used to establish cooking kinetic coefficients for four different potato varieties. All measurements for a single potato were taken along the extended portion of the tuber at the same location. We found that potatosoftening during cooking is consistent with the kinetic equation of the first order and that the "two point" test, based on the determination of the AFP prior to and after cooking for 25 (or 15 in one case) min, yields a good estimation of the kinetic coefficient. The results suggest that the application of this method is limited to smaller tubers; the sloughing and cracking of larger tubers induced by longer cooking times confound the measurements.
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
GA - Agricultural economics
OECD FORD branch
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Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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