Effect of pulse electric field applied to carrot prior to its heating
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F20%3A81868" target="_blank" >RIV/60460709:41310/20:81868 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0260877420300352?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0260877420300352?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2020.109936" target="_blank" >10.1016/j.jfoodeng.2020.109936</a>
Alternative languages
Result language
angličtina
Original language name
Effect of pulse electric field applied to carrot prior to its heating
Original language description
The tissue of carrot (variety Jereda) 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 C. Temperature plots of loss tangent were determined. In DETA, based on alternated current of frequency 20 kHz, both components of impedance were continually determined. Pulsed electric field (PEF) was applied prior to the DMA and DETA tests. Four sets of experiments were performed, without PEF (b), with a single 10 ms long pulse given an alternated field of 500 V per cm (c), with two similar pulses at 0,1 s interval (d) and with two similar pulse at 1 s interval (e). The impedance was recalculated giving parameters of a single model represented by parallel connection of a resistor and a capacitor. Three stages of the range of temperature, namely subcritical (30-70 C), critical (70-80 C), and supercritical (80-90 C) were considered. For set b, in subcritical stage, the parameter, Re decreased w
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
—
OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2020
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
278
Issue of the periodical within the volume
August 2020
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
8
Pages from-to
1-8
UT code for WoS article
000524365300003
EID of the result in the Scopus database
2-s2.0-85078237940