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-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 59
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1016/s0260-8774(02)00454-5
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.169-175
  • Anahtar Kelimeler: potato, pulsed electric field, stress relaxation, relaxation time, Maxwell model, osmotic treatment, JUICE EXTRACTION, APPLE
  • Erciyes Üniversitesi Adresli: Hayır

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.