کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664368 | 1427061 | 2019 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pulsed electric stimulated changes in potatoes during their cooking: DMA and DETA analysis
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
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% humidity in temperature scans between 30 and 90â¯Â°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 20â¯kHz, continually determined both components of impedance. The PEF (pulse electric field) was applied prior to the DMA/DETA test; the experiments were arranged into four sets: b (no PEF), c (one 10â¯ms long pulse of alternated field 500â¯V/cm), d (two same pulses with a 0.1â¯s interval between them), e (the same pulses with a 1â¯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 ÏC. The temperature range was divided into three stages: A (30-60â¯Â°C), B (60-80â¯Â°C), and C (80-90â¯Â°C). For set b and stage A parameter Re decreased, whereas capacitance was nearly constant. Both parameters were constant in stage C. In part B, between 70 and 80â¯Â°C, Re sharply decreased and the capacitance showed a sharp peak, both indicating either collapse of the cellular membranes or starch gelatinization. Application of PEF led to reduction of the peak but the process was more effective when application of PEF was repeated (sets d and e) and mainly if longer time interval between the pulses was used (e). PEF causes disintegration of cellular membranes and water release from vacuoles so that free vacuole's water makes possible that starch gelatinization appears at lower temperatures. The role of PEF as a disintegration source was tested and it was found that its efficiency is strongly enlarged when it is combined with heating.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 240, January 2019, Pages 183-190
Journal: Journal of Food Engineering - Volume 240, January 2019, Pages 183-190
نویسندگان
JiÅÃ Blahovec, Pavel KouÅÃm,