DMA thermal analysis of different parts of potato tuber

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F12%3A54520" target="_blank" >RIV/60460709:41310/12:54520 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

DMA thermal analysis of different parts of potato tuber

Popis výsledku v původním jazyce

Dynamic mechanical analysis (DMA) was applied to three potato tissues ('cortex', 'pith', and 'side' surface) of two cultivars (more waxy 'Nicola' and more mealy 'Saturna') in temperature scans in range the 30-90 oC and constant air humidity of 90 %. Theobtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70 oC - so called 'starch' peak (SP) - as was observed previously. The peak value increase with increasing potato dry matter(DM) content, below DM content appr. 14 % no SP is observed ('Nicola pith'). Slope analysis of the basic parameters: SM, LM, and loss tangent (LT) was performed and further characteristic points on the temperature plots were found: i/in temperature range A (30-40 oC) maximum of SM and LM and minimum of LT, ii/ in temperature range B (40-50 oC) minimum of SM and LM slopes corresponding to point of inflection on SM-T and LM-T plots, iii/ at about 50 oC, big peak in LT in side tissue only,

Název v anglickém jazyce

DMA thermal analysis of different parts of potato tuber

Popis výsledku anglicky

Dynamic mechanical analysis (DMA) was applied to three potato tissues ('cortex', 'pith', and 'side' surface) of two cultivars (more waxy 'Nicola' and more mealy 'Saturna') in temperature scans in range the 30-90 oC and constant air humidity of 90 %. Theobtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70 oC - so called 'starch' peak (SP) - as was observed previously. The peak value increase with increasing potato dry matter(DM) content, below DM content appr. 14 % no SP is observed ('Nicola pith'). Slope analysis of the basic parameters: SM, LM, and loss tangent (LT) was performed and further characteristic points on the temperature plots were found: i/in temperature range A (30-40 oC) maximum of SM and LM and minimum of LT, ii/ in temperature range B (40-50 oC) minimum of SM and LM slopes corresponding to point of inflection on SM-T and LM-T plots, iii/ at about 50 oC, big peak in LT in side tissue only,

Druh

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

CEP obor

GM - Potravinářství

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 Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

133

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

1101-1106

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—