Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F19%3A78880" target="_blank" >RIV/60460709:41310/19:78880 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0260877418303145?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0260877418303145?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2018.07.025" target="_blank" >10.1016/j.jfoodeng.2018.07.025</a>
Alternative languages
Result language
angličtina
Original language name
Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis
Original language description
The internal cortex of potato (two varieties: Dali and Agria) was tested using dynamic mechanical analysis (DMA) combined with dielectric thermal analysis (DETA), in air of 90 percent humidity in temperature scans between 30 and 90 degree C. Temperature plots of storage (SM i.e. elastic) and loss (LM i.e. inelastic) moduli were obtained. DETA, based on alternated current of frequency 20 kHz, continually determined both components of impedance. The PEF (pulse electric field) was applied prior to the DMADETA test, the experiments were arranged into four sets: b (no PEF), c (one 10 ms long pulse of alternated field 500 V per cm), d (two same pulses with a 0,1 s interval between them), e (the same pulses with a 1 s interval). The impedance was recalculated giving parameters of a single model represented by parallel connection of a resistor Re and a capacitor with capacitance omega.C. The temperature range was divided into three stages: A (30-60 C), B (60-80 C), and C (80-90 C). For set b and sta
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2019
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
1873-5770
Volume of the periodical
240
Issue of the periodical within the volume
N
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
8
Pages from-to
183-190
UT code for WoS article
000447479700020
EID of the result in the Scopus database
2-s2.0-85053069627