Influence of Uniaxial Compression Rate on Rheological Parameters and Sensory Texture Prediction of Cooked Potatoes

Abstract

The effect of uniaxial compression rate (20–1000 mm/min) on the parameters: Stress (σftrue), strain (εfHencky) and work to fracture (Wf), modulus of deformability (Ed), maximum slope before fracture (Emax) and work during 75% compression (Wtotal) was investigated for ten potato varieties. Multivariate data analysis was used to study the correlation between and within the sensory and nonsensory measurements by Principal Component Analysis (PCA) which showed σftrue, Emax, Wf, and Wtotal to explain the same type of information in the data, and εfHencky versus Ed another type of information in the data. The deformation rate had a large effect on εfHencky. Nine sensory texture attributes covering the mechanical, geometrical and moistness attributes were evaluated. Relationships between uniaxial compression data at various deformation rates and the sensory texture attributes were studied by Partial Least Squares Regression (PLSR). A minor effect of deformation rate on the correlation with the sensory texture properties was obtained. Mechanical properties were predicted to a higher extent than the geometrical attributes and moistness. The prediction of the mechanical, geometrical and moistness attributes increased largely by using uniaxial compression supplemented by chemical measures such as dry matter and pectin methylesterase, but here no relevant effect of deformation rate was obtained.

The effects of sucrose on the mechanical properties of acid milk proteins-kappa-carrageenan gels

“…In both cases, a clear tendency for the stress at rupture and deformability modulus to an increase with in compression rate could be observed, as is typical of viscoelastic materials (Ribeiro, et al, 2004). This was also observed by Nakamura et al (2001) and Thybo et al (2000), who studied gellan gels and cooked potato, respectively. However, the values for strain at rupture did not show a clear trend with the increase of compression rate, as did the values for the other mechanical properties (Tables 3 and 4).…”

Starch transformation and structure development in production and reconstitution of potato flakes

“…Changes in potato tissue strength before the mashing step were followed by a compression test as summarized in Table 3. The maximum force at failure was evaluated which was found to be an indicator for the firmness of potato samples (Leung, Barron, & Davis, 1983;Harada & Paulus, 1986;Thybo, Nielsen, & Martens, 2000). All samples were measured at room temperature.…”

Avaliação das propriedades físicas, químicas e sensorial de preferência de goiabas em calda industrializadas

“…As características de ruptura da amostra foram descritas pela tensão (σ rup ) e deformação (ε Hrup ) na ruptura (Figura 1), as quais podem ser associadas à dureza e elasticidade, respectivamente. O módulo de elasticidade (E) e o trabalho na ruptura (W rup ) foram calculados através dos gráficos σ (tensão) -ε H (deformação) (Figura 1) sendo que W rup é dado pela área sob a curva até o ponto de ruptura e o módulo de elasticidade, pelo coeficiente angular da parte linear inicial da curva [15]. (2) (3) sendo F(t) a força do material em um tempo t (N), A(t) a área em função do tempo (m 2 ) considerando material incompressível, H 0 e H (t) a altura da amostra inicial e em um tempo t (m).…”