Combined mechanical (DMA) and dielectric (DETA) thermal analysis of carrot at temperatures 30–90 °C

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F16%3A69781" target="_blank" >RIV/60460709:41310/16:69781 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.07.044" target="_blank" >http://dx.doi.org/10.1016/j.jfoodeng.2015.07.044</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2015.07.044" target="_blank" >10.1016/j.jfoodeng.2015.07.044</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Combined mechanical (DMA) and dielectric (DETA) thermal analysis of carrot at temperatures 30–90 °C

Popis výsledku v původním jazyce

The outer part of carrot was 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 the basis for the calculation of the loss tangent (LT), the parameter expressing the ratio of inelastic to elastic parenchyma toughness. The DMA was followed by Dielectric thermal analysis (DETA). The tissue toughness decreased with increasing temperature; the kinetic analysis of the data led to two characteristic temperatures (approximately 50 °C and 70 °C) where the physical parameters changed their temperature dependence. The characteristic temperatures can serve as a basis of division of the whole temperature range into four parts (A–D). The DMA results supported phase transitions at temperatures below 70 °C, whereas DETA strongly support changes observed at and above 70 °C. These changes were interpreted as a consequence of changes and destruc

Název v anglickém jazyce

Combined mechanical (DMA) and dielectric (DETA) thermal analysis of carrot at temperatures 30–90 °C

Popis výsledku anglicky

The outer part of carrot was 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 the basis for the calculation of the loss tangent (LT), the parameter expressing the ratio of inelastic to elastic parenchyma toughness. The DMA was followed by Dielectric thermal analysis (DETA). The tissue toughness decreased with increasing temperature; the kinetic analysis of the data led to two characteristic temperatures (approximately 50 °C and 70 °C) where the physical parameters changed their temperature dependence. The characteristic temperatures can serve as a basis of division of the whole temperature range into four parts (A–D). The DMA results supported phase transitions at temperatures below 70 °C, whereas DETA strongly support changes observed at and above 70 °C. These changes were interpreted as a consequence of changes and destruc

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

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

—

Svazek periodika

168

Číslo periodika v rámci svazku

N

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

245-250

Kód UT WoS článku

000363346000032

EID výsledku v databázi Scopus

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