Simple Kinetic Models of Potato Sloughing
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F10%3A19261" target="_blank" >RIV/60460709:41310/10:19261 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Simple Kinetic Models of Potato Sloughing
Original language description
Potato cooking was analysed on the basis of kinetic theory of potato softening. The application of the theory makes it possible to connect cooking time, i.e., time of cooking prior to the start of disintegration of the potato, with some terms of the kinetic theory, mainly kinetic coefficient and critical concentration of the intracellular bonds. Simple models were developed for description of the disintegration part in terms of the cooking part parameters. Two years of data from three different varieties, in one case in six different cultivation modes, shows that deep discrepancy exists between parameters for the non-salad varieties, which correlated with each other, and the parameters obtained for the salad variety Nicola. Nicola differed from the other analysed varieties mainly much lower cooking sensitivity to starch content. This difference was the main source of the observed loss of correlation among the different cooking parameters.
Czech name
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Czech description
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Classification
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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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Properties
ISSN
1094-2912
e-ISSN
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Volume of the periodical
13
Issue of the periodical within the volume
1
Country of publishing house
US - UNITED STATES
Number of pages
14
Pages from-to
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UT code for WoS article
000273631700006
EID of the result in the Scopus database
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