Effect of pulse electric field applied to carrot prior to its heating
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F20%3A81868" target="_blank" >RIV/60460709:41310/20:81868 - isvavai.cz</a>
Výsledek na webu
<a href="https://www.sciencedirect.com/science/article/pii/S0260877420300352?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0260877420300352?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jfoodeng.2020.109936" target="_blank" >10.1016/j.jfoodeng.2020.109936</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of pulse electric field applied to carrot prior to its heating
Popis výsledku v původním jazyce
The tissue of carrot (variety Jereda) 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 C. Temperature plots of loss tangent were determined. In DETA, based on alternated current of frequency 20 kHz, both components of impedance were continually determined. Pulsed electric field (PEF) was applied prior to the DMA and DETA tests. Four sets of experiments were performed, without PEF (b), with a single 10 ms long pulse given an alternated field of 500 V per cm (c), with two similar pulses at 0,1 s interval (d) and with two similar pulse at 1 s interval (e). The impedance was recalculated giving parameters of a single model represented by parallel connection of a resistor and a capacitor. Three stages of the range of temperature, namely subcritical (30-70 C), critical (70-80 C), and supercritical (80-90 C) were considered. For set b, in subcritical stage, the parameter, Re decreased w
Název v anglickém jazyce
Effect of pulse electric field applied to carrot prior to its heating
Popis výsledku anglicky
The tissue of carrot (variety Jereda) 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 C. Temperature plots of loss tangent were determined. In DETA, based on alternated current of frequency 20 kHz, both components of impedance were continually determined. Pulsed electric field (PEF) was applied prior to the DMA and DETA tests. Four sets of experiments were performed, without PEF (b), with a single 10 ms long pulse given an alternated field of 500 V per cm (c), with two similar pulses at 0,1 s interval (d) and with two similar pulse at 1 s interval (e). The impedance was recalculated giving parameters of a single model represented by parallel connection of a resistor and a capacitor. Three stages of the range of temperature, namely subcritical (30-70 C), critical (70-80 C), and supercritical (80-90 C) were considered. For set b, in subcritical stage, the parameter, Re decreased w
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2020
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Journal of Food Engineering
ISSN
0260-8774
e-ISSN
1873-5770
Svazek periodika
278
Číslo periodika v rámci svazku
August 2020
Stát vydavatele periodika
NL - Nizozemsko
Počet stran výsledku
8
Strana od-do
1-8
Kód UT WoS článku
000524365300003
EID výsledku v databázi Scopus
2-s2.0-85078237940