Low-Temperature Carrot Cooking Supported by Pulsed Electric Field-DMA and DETA Thermal Analysis

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F15%3A67955" target="_blank" >RIV/60460709:41310/15:67955 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1007/s11947-015-1554-4" target="_blank" >http://dx.doi.org/10.1007/s11947-015-1554-4</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11947-015-1554-4" target="_blank" >10.1007/s11947-015-1554-4</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Low-Temperature Carrot Cooking Supported by Pulsed Electric Field-DMA and DETA Thermal Analysis

Popis výsledku v původním jazyce

The paper deals with carrot processing that combines the effect of the electric pulse loading with the low-temperature heating. The pulse procedure was formed by one 10-ms long electric pulse (amplitude, 600 V/cm; basic frequency, 20 kHz) on the 160-ms long electric background less than 30 V/cm. The procedure was followed by the combined dynamic mechanical analysis (DMA) and dielectric thermal analysis (DETA) tests with the initial temperature of 30 A degrees C and final temperature of 90 A degrees C. Humidity in the test chamber was kept at 90 % during the whole heating test, with the heating rate of 1 A degrees C/min. During the whole test, both components of the complex modulus of elasticity (DMA) of the specimen as well as both components of the specimen's permittivity (DETA) were registered. A similar test was also performed with other specimens without the initial pulse procedure. Ratios of corresponding data (storage modulus, loss modulus, dielectric constant, and dielectric los

Název v anglickém jazyce

Low-Temperature Carrot Cooking Supported by Pulsed Electric Field-DMA and DETA Thermal Analysis

Popis výsledku anglicky

The paper deals with carrot processing that combines the effect of the electric pulse loading with the low-temperature heating. The pulse procedure was formed by one 10-ms long electric pulse (amplitude, 600 V/cm; basic frequency, 20 kHz) on the 160-ms long electric background less than 30 V/cm. The procedure was followed by the combined dynamic mechanical analysis (DMA) and dielectric thermal analysis (DETA) tests with the initial temperature of 30 A degrees C and final temperature of 90 A degrees C. Humidity in the test chamber was kept at 90 % during the whole heating test, with the heating rate of 1 A degrees C/min. During the whole test, both components of the complex modulus of elasticity (DMA) of the specimen as well as both components of the specimen's permittivity (DETA) were registered. A similar test was also performed with other specimens without the initial pulse procedure. Ratios of corresponding data (storage modulus, loss modulus, dielectric constant, and dielectric los

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

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

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

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Svazek periodika

8

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

2027-2035

Kód UT WoS článku

000360549500003

EID výsledku v databázi Scopus

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