DMA thermal analysis of different parts of potato tuber

Blahovec, J.; Lahodová, Magdaléna

doi:10.1016/j.foodchem.2011.06.025

Cited by 15 publications

(23 citation statements)

References 12 publications

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“…The root aeration is nearly doubled after one week storing: it increased from the value of about 3.4% at MC = 91.8% in week I to 6.8% at MC = 82.8% in week II. Experimental data on storage modulus (SM) and loss modulus (LM) in week I represents two decreasing functions without any changes that were observed in potato tissues containing starch (Blahovec and Lahodová, 2012a) (Fig. 2).…”

Section: Resultsmentioning

confidence: 90%

DMA thermal analysis of yacon tuberous roots

Blahovec¹,

Lahodová²,

Kindl³

et al. 2013

International Agrophysics

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A b s t r a c t. Specimens prepared from yacon roots in first two weeks after harvest were tested by dynamic mechanical analysis thermal analysis at temperatures between 30 and 90°C. No differences between different parts of roots were proved. There were indicated some differences in the test parameters that were caused by short time storage of the roots. One source of the differences was loss of water during the roots storage. The measured modulus increased during short time storage. Detailed study of changes of the modulus during the specimen dynamic mechanical analysis test provided information about different development of the storage and loss moduli during the specimen heating. The observed results can be caused by changes in cellular membranes observed earlier during vegetable heating, and by composition changes due to less stable components of yacon like inulin.K e y w o r d s: yacon, storage, inulin, stability, dynamic mechanical analysis

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Section: Resultsmentioning

confidence: 90%

DMA thermal analysis of yacon tuberous roots

Blahovec¹,

Lahodová²,

Kindl³

et al. 2013

International Agrophysics

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“…'Nicola' is a more waxy salad variety (cooking type A) than 'Saturna' that is used rather for frying. The tubers used were the same as were used in the previous paper (Blahovec & Lahodová, 2011b). They were stored after harvest for approximately five months in cold and wet conditions (4 C, 85% relative humidity) and then transported to the laboratory.…”

Section: Methodsmentioning

confidence: 99%

“…The nature of the DMA starch peaks were explained by toughening of the potato cells due to increasing internal stress caused by starch swelling (Blahovec & Lahodová, 2011a). DMA analysis of different potato parts (Blahovec & Lahodová, 2011b) indicated different swelling behaviour either of different parts of tubers or different potato cultivars. The starch swelling probably participates in potato sloughing during cooking (Blahovec & Hejlová, 2010) and could be the source of cultivar differences in potato sloughing.…”

Section: Introductionmentioning

confidence: 99%

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Storage induced changes of potato properties as detected by DMA

Blahovec

Lahodová

2013

LWT - Food Science and Technology

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“…Similarly as in the tissues, the behaviour of cellular complexes has to be studied by indirect methods, in which the characteristic states are indicated. For such purposes, the methods of thermal analysis (Haines, 2002) are used, provided that specimens' drying due to increasing temperature is prevented or at least reduced (Blahovec et al, 2012, Blahovec andLahodová, 2012b).…”

Section: Introductionmentioning

confidence: 99%

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

Blahovec

Kouřím

Kindl

2015

Food Bioprocess Technol

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The paper deals with carrot processing that combines the effect of the electric pulse loading with the lowtemperature 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°C and final temperature of 90°C. Humidity in the test chamber was kept at 90 % during the whole heating test, with the heating rate of 1°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 loss) are approximately constant up to the temperature of approximately 70°C where it starts to reduce substantially. The obtained results denote that can be processed using electric pulses reaching the similar state as during the tissue heating. Abbreviations A lower part of temperature scale (in our case cca 30-71°C) B higher part of the temperature range (in our case cca 71-90°C) B1 lower part of B (in our case approximately 71-80°C) B2 higher part of B (in our case approximately 80-90°C) CV (%) coefficient of variations DETA dielectric thermal analysis DL (−) or (%)dielectric loss (imaginary part of relative permittivity) DMA dynamic mechanical analysis DP (−) or (%) dielectric constant (real part of relative permittivity) E (V/cm) maximal intensity of the pulse electric field E 0 (V/cm) intensity of electric field-parameter of Eq.(2) IQR interquartile range Q3-Q1 K (cm/V) intensity of specimen impedance to pulse field (Eq. (2)) LM (Pa) or (%) loss modulus MV mean value Q1 first quartile Q2 second quartile R (−) ratio of Z x and Z i SM (Pa) or (%) storage modulus SE standard error SD standard deviation T (°C) temperature tg (−) symbol for loss tangent (in both DEA and DETA) X t (Ω) v a l u eo fZ x at infinite E

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DMA thermal analysis of different parts of potato tuber

Cited by 15 publications

References 12 publications

DMA thermal analysis of yacon tuberous roots

DMA thermal analysis of yacon tuberous roots

Storage induced changes of potato properties as detected by DMA

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

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