Webbläsaren som du använder stöds inte av denna webbplats. Alla versioner av Internet Explorer stöds inte längre, av oss eller Microsoft (läs mer här: * https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Var god och använd en modern webbläsare för att ta del av denna webbplats, som t.ex. nyaste versioner av Edge, Chrome, Firefox eller Safari osv.

Effect of osmotis pretratment and pulsed electric field on the viscoelastic properties of potato tissue.

In English

Författare

Summary, in English

Compression stress relaxation of potato tissue exposed to pulsed electric field (PEF) treatment, with or without osmotic pretreatment, was measured and modelled with five parameter generalised Maxwell model. The changes in viscoelastic model coefficients were quantified as a response to applied field strength, pulse length, and pulse number and were correlated with conductivity changes. Using the same approach, additional effects of different osmotic treatments along with constant PEF treatment were also studied.



As measured by the post-PEF conductivity, the residual elasticity was the parameter most affected at lower levels of PEF treatment. At high PEF levels, the longer of the relaxation times dropped from 10 to 2–3 s range. Maximal PEF treatment had a similar effect to 0.7 M hyper-osmotic treatment, implying that the effect of PEF on relaxation behaviour was dominated by loss of turgor. Neither hypo-osmotic nor hyper-osmotic pretreatment appeared to interact with the PEF treatment.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2003

Språk

Engelska

Sidor

169-175

Publikation/Tidskrift/Serie

Journal of Food Engineering

Volym

59

Issue

2-3

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Nyckelord

  • Stress relaxation
  • Pulsed electric field
  • Relaxation time
  • Potato
  • Maxwell model
  • Osmotic treatment

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0260-8774