COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F09%3A31053" target="_blank" >RIV/60460709:41310/09:31053 - 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
COMPLEX STARCH TRANSFORMATION IN POTATO AS DETERMINED BY DMA
Original language description
Principle of Dynamic Thermo Mechanical Analysis (DMA, DMTA) is based on the specimen loading by definite force (strain, stress) and by the measurement of strain response at stress temperature. These data allow us to create dependencies of elasticity module and loss angle on time, on the force frequency, on the deformation etc. DMA was applied to potato cortex tissue of 5 cultivars in the temperature range of 30-90 oC and constant air humidity of 90 %. The scan parameters used were: rate of temperature change 1 oC per minute, deformation in bending at frequency of 1 Hz. The obtained scans indicate the peak in both parts (real and imaginary) of modulus of elasticity as the main process of heating at temperatures higher than 70 oC. The peak was observed at temperatures higher than the corresponding peak for extracted potato starch. Characteristic temperatures of the peak were well obtained in replicated experiments whereas the peak characteristic values were very variable.
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
GM - Food industry
OECD FORD branch
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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