Temperature stimulated changes in potato and bean sprouts

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F13%3A60080" target="_blank" >RIV/60460709:41310/13:60080 - 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

Temperature stimulated changes in potato and bean sprouts

Popis výsledku v původním jazyce

The potato and bean sprouts were tested using dynamic mechanical analysis (DMA), in air with 90% humidity between 30 and 90°C. Temperature plots of storage (SM i.e. elastic) and loss (LM i.e. inelastic) moduli were obtained. The SM and LM values were thebasis for the calculation of the loss tangent (LT), the parameter expressing the ratio of inelastic to elastic parenchyma toughness. As expected, the tissue toughness decreased with increasing temperature. For both moduli, the characteristic temperaturearea with temperature slope minimum was observed ? it was termed the negative peak on the temperature slope plots or separation point. It was shown that the negative peak was related to an increase in the inelastic part of the tissue toughness. These changes were interpreted as a consequence of pore protein denaturation followed by changes of the internal stresses inside the parenchyma cells.

Název v anglickém jazyce

Temperature stimulated changes in potato and bean sprouts

Popis výsledku anglicky

The potato and bean sprouts were tested using dynamic mechanical analysis (DMA), in air with 90% humidity between 30 and 90°C. Temperature plots of storage (SM i.e. elastic) and loss (LM i.e. inelastic) moduli were obtained. The SM and LM values were thebasis for the calculation of the loss tangent (LT), the parameter expressing the ratio of inelastic to elastic parenchyma toughness. As expected, the tissue toughness decreased with increasing temperature. For both moduli, the characteristic temperaturearea with temperature slope minimum was observed ? it was termed the negative peak on the temperature slope plots or separation point. It was shown that the negative peak was related to an increase in the inelastic part of the tissue toughness. These changes were interpreted as a consequence of pore protein denaturation followed by changes of the internal stresses inside the parenchyma cells.

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

2013

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

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Svazek periodika

117

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

5

Strana od-do

299-303

Kód UT WoS článku

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EID výsledku v databázi Scopus

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