Combined mechanical (DMA) and dielectric (DETA) thermal analysis of carrot at temperatures 30–90 °C
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F16%3A69781" target="_blank" >RIV/60460709:41310/16:69781 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.07.044" target="_blank" >http://dx.doi.org/10.1016/j.jfoodeng.2015.07.044</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.07.044" target="_blank" >10.1016/j.jfoodeng.2015.07.044</a>
Alternative languages
Result language
angličtina
Original language name
Combined mechanical (DMA) and dielectric (DETA) thermal analysis of carrot at temperatures 30–90 °C
Original language description
The outer part of carrot was tested using dynamic mechanical analysis (DMA), in air with 90% humidity between 30 and 90 °C. Temperature plots of storage (SM i.e. elastic) and loss (LM i.e. inelastic) moduli were obtained. The SM and LM values were the basis for the calculation of the loss tangent (LT), the parameter expressing the ratio of inelastic to elastic parenchyma toughness. The DMA was followed by Dielectric thermal analysis (DETA). The tissue toughness decreased with increasing temperature; the kinetic analysis of the data led to two characteristic temperatures (approximately 50 °C and 70 °C) where the physical parameters changed their temperature dependence. The characteristic temperatures can serve as a basis of division of the whole temperature range into four parts (A–D). The DMA results supported phase transitions at temperatures below 70 °C, whereas DETA strongly support changes observed at and above 70 °C. These changes were interpreted as a consequence of changes and destruc
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
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Food Engineering
ISSN
0260-8774
e-ISSN
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Volume of the periodical
168
Issue of the periodical within the volume
N
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
6
Pages from-to
245-250
UT code for WoS article
000363346000032
EID of the result in the Scopus database
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