Simple Kinetic Models of Potato Sloughing

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F10%3A19261" target="_blank" >RIV/60460709:41310/10:19261 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Simple Kinetic Models of Potato Sloughing

Popis výsledku v původním jazyce

Potato cooking was analysed on the basis of kinetic theory of potato softening. The application of the theory makes it possible to connect cooking time, i.e., time of cooking prior to the start of disintegration of the potato, with some terms of the kinetic theory, mainly kinetic coefficient and critical concentration of the intracellular bonds. Simple models were developed for description of the disintegration part in terms of the cooking part parameters. Two years of data from three different varieties, in one case in six different cultivation modes, shows that deep discrepancy exists between parameters for the non-salad varieties, which correlated with each other, and the parameters obtained for the salad variety Nicola. Nicola differed from the other analysed varieties mainly much lower cooking sensitivity to starch content. This difference was the main source of the observed loss of correlation among the different cooking parameters.

Název v anglickém jazyce

Simple Kinetic Models of Potato Sloughing

Popis výsledku anglicky

Potato cooking was analysed on the basis of kinetic theory of potato softening. The application of the theory makes it possible to connect cooking time, i.e., time of cooking prior to the start of disintegration of the potato, with some terms of the kinetic theory, mainly kinetic coefficient and critical concentration of the intracellular bonds. Simple models were developed for description of the disintegration part in terms of the cooking part parameters. Two years of data from three different varieties, in one case in six different cultivation modes, shows that deep discrepancy exists between parameters for the non-salad varieties, which correlated with each other, and the parameters obtained for the salad variety Nicola. Nicola differed from the other analysed varieties mainly much lower cooking sensitivity to starch content. This difference was the main source of the observed loss of correlation among the different cooking parameters.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Properties

ISSN

1094-2912

e-ISSN

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Svazek periodika

13

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

14

Strana od-do

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Kód UT WoS článku

000273631700006

EID výsledku v databázi Scopus

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