DMA thermal analysis of different parts of potato tuber

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F12%3A54520" target="_blank" >RIV/60460709:41310/12:54520 - 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
DMA thermal analysis of different parts of potato tuber
Original language description
Dynamic mechanical analysis (DMA) was applied to three potato tissues ('cortex', 'pith', and 'side' surface) of two cultivars (more waxy 'Nicola' and more mealy 'Saturna') in temperature scans in range the 30-90 oC and constant air humidity of 90 %. Theobtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70 oC - so called 'starch' peak (SP) - as was observed previously. The peak value increase with increasing potato dry matter(DM) content, below DM content appr. 14 % no SP is observed ('Nicola pith'). Slope analysis of the basic parameters: SM, LM, and loss tangent (LT) was performed and further characteristic points on the temperature plots were found: i/in temperature range A (30-40 oC) maximum of SM and LM and minimum of LT, ii/ in temperature range B (40-50 oC) minimum of SM and LM slopes corresponding to point of inflection on SM-T and LM-T plots, iii/ at about 50 oC, big peak in LT in side tissue only,
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
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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