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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

  • Czech description

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