Low-Temperature Carrot Cooking Supported by Pulsed Electric Field-DMA and DETA Thermal Analysis
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F15%3A67955" target="_blank" >RIV/60460709:41310/15:67955 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1007/s11947-015-1554-4" target="_blank" >http://dx.doi.org/10.1007/s11947-015-1554-4</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s11947-015-1554-4" target="_blank" >10.1007/s11947-015-1554-4</a>
Alternative languages
Result language
angličtina
Original language name
Low-Temperature Carrot Cooking Supported by Pulsed Electric Field-DMA and DETA Thermal Analysis
Original language description
The paper deals with carrot processing that combines the effect of the electric pulse loading with the low-temperature heating. The pulse procedure was formed by one 10-ms long electric pulse (amplitude, 600 V/cm; basic frequency, 20 kHz) on the 160-ms long electric background less than 30 V/cm. The procedure was followed by the combined dynamic mechanical analysis (DMA) and dielectric thermal analysis (DETA) tests with the initial temperature of 30 A degrees C and final temperature of 90 A degrees C. Humidity in the test chamber was kept at 90 % during the whole heating test, with the heating rate of 1 A degrees C/min. During the whole test, both components of the complex modulus of elasticity (DMA) of the specimen as well as both components of the specimen's permittivity (DETA) were registered. A similar test was also performed with other specimens without the initial pulse procedure. Ratios of corresponding data (storage modulus, loss modulus, dielectric constant, and dielectric los
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food and Bioprocess Technology
ISSN
1935-5130
e-ISSN
—
Volume of the periodical
8
Issue of the periodical within the volume
10
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
2027-2035
UT code for WoS article
000360549500003
EID of the result in the Scopus database
—