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

Fincan, Mustafa LU and Dejmek, Petr LU (2003) In Journal of Food Engineering 59(2-3). p.169-175
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Stress relaxation, Pulsed electric field, Relaxation time, Potato, Maxwell model, Osmotic treatment
in
Journal of Food Engineering
volume
59
issue
2-3
pages
169 - 175
publisher
Elsevier
external identifiers
  • wos:000183591100010
  • scopus:0038218126
ISSN
0260-8774
DOI
10.1016/S0260-8774(02)00454-5
language
English
LU publication?
yes
id
f28171ae-82ef-48ad-ab82-92cac7e47d58 (old id 129418)
date added to LUP
2007-07-18 13:49:04
date last changed
2018-10-03 10:55:08
@article{f28171ae-82ef-48ad-ab82-92cac7e47d58,
  abstract     = {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.<br/><br>
<br/><br>
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.},
  author       = {Fincan, Mustafa and Dejmek, Petr},
  issn         = {0260-8774},
  keyword      = {Stress relaxation,Pulsed electric field,Relaxation time,Potato,Maxwell model,Osmotic treatment},
  language     = {eng},
  number       = {2-3},
  pages        = {169--175},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {Effect of osmotis pretratment and pulsed electric field on the viscoelastic properties of potato tissue.},
  url          = {http://dx.doi.org/10.1016/S0260-8774(02)00454-5},
  volume       = {59},
  year         = {2003},
}