Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue


FİNCAN M. , Dejmek P.

JOURNAL OF FOOD ENGINEERING, cilt.59, ss.169-175, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 59
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0260-8774(02)00454-5
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayısı: ss.169-175

Özet

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.