Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F19%3A78880" target="_blank" >RIV/60460709:41310/19:78880 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0260877418303145?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0260877418303145?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2018.07.025" target="_blank" >10.1016/j.jfoodeng.2018.07.025</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis

Popis výsledku v původním jazyce

The internal cortex of potato (two varieties: Dali and Agria) was tested using dynamic mechanical analysis (DMA) combined with dielectric thermal analysis (DETA), in air of 90 percent humidity in temperature scans between 30 and 90 degree C. Temperature plots of storage (SM i.e. elastic) and loss (LM i.e. inelastic) moduli were obtained. DETA, based on alternated current of frequency 20 kHz, continually determined both components of impedance. The PEF (pulse electric field) was applied prior to the DMADETA test, the experiments were arranged into four sets: b (no PEF), c (one 10 ms long pulse of alternated field 500 V per cm), d (two same pulses with a 0,1 s interval between them), e (the same pulses with a 1 s interval). The impedance was recalculated giving parameters of a single model represented by parallel connection of a resistor Re and a capacitor with capacitance omega.C. The temperature range was divided into three stages: A (30-60 C), B (60-80 C), and C (80-90 C). For set b and sta

Název v anglickém jazyce

Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis

Popis výsledku anglicky

The internal cortex of potato (two varieties: Dali and Agria) was tested using dynamic mechanical analysis (DMA) combined with dielectric thermal analysis (DETA), in air of 90 percent humidity in temperature scans between 30 and 90 degree C. Temperature plots of storage (SM i.e. elastic) and loss (LM i.e. inelastic) moduli were obtained. DETA, based on alternated current of frequency 20 kHz, continually determined both components of impedance. The PEF (pulse electric field) was applied prior to the DMADETA test, the experiments were arranged into four sets: b (no PEF), c (one 10 ms long pulse of alternated field 500 V per cm), d (two same pulses with a 0,1 s interval between them), e (the same pulses with a 1 s interval). The impedance was recalculated giving parameters of a single model represented by parallel connection of a resistor Re and a capacitor with capacitance omega.C. The temperature range was divided into three stages: A (30-60 C), B (60-80 C), and C (80-90 C). For set b and sta

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

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

1873-5770

Svazek periodika

240

Číslo periodika v rámci svazku

N

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

8

Strana od-do

183-190

Kód UT WoS článku

000447479700020

EID výsledku v databázi Scopus

2-s2.0-85053069627