Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F12%3A00001328" target="_blank" >RIV/00027006:_____/12:00001328 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41310/12:54441

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s11947-010-0376-7" target="_blank" >http://dx.doi.org/10.1007/s11947-010-0376-7</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11947-010-0376-7" target="_blank" >10.1007/s11947-010-0376-7</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization

Popis výsledku v původním jazyce

Dynamic mechanical analysis (DMA) was applied to potato cortex tissue in temperature scans in range 30?90°C and constant air humidity of 90%. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70°C. The peaks follow starch gelatinization processes in tissue detected by DSC at lower temperatures. The peak characteristic temperatures were determined in replicated experiments for seven potato varieties. It was shown that increasing tissue density leads to higher characteristic temperatures. The peak characteristic values (for both SM and LM) were more variable and cultivar role for them was not proved. The role of the observed module peaks in the potato cooking process is discussed.

Název v anglickém jazyce

Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization

Popis výsledku anglicky

Dynamic mechanical analysis (DMA) was applied to potato cortex tissue in temperature scans in range 30?90°C and constant air humidity of 90%. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70°C. The peaks follow starch gelatinization processes in tissue detected by DSC at lower temperatures. The peak characteristic temperatures were determined in replicated experiments for seven potato varieties. It was shown that increasing tissue density leads to higher characteristic temperatures. The peak characteristic values (for both SM and LM) were more variable and cultivar role for them was not proved. The role of the observed module peaks in the potato cooking process is discussed.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

ED - Fyziologie

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

—

Svazek periodika

5

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

10

Strana od-do

929-938

Kód UT WoS článku

000301442700011

EID výsledku v databázi Scopus

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