Thermoelectric effect on potato tuber (Solanum tuberosum L.) - short communication

• Published in: Czech Journal of Food Sciences Vol. 28; no. 5; pp. 462 - 464
• Main Authors: Vackova, S.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Fyziky, Vacek, J.,Vyzkumny Ustav Bramborarsky, Havlickuv Brod (Czech Republic)
• Format: Journal Article
• Language: English
• Published: Prague Czech Academy of Agricultural Sciences (CAAS) 01.01.2010; Czech Academy of Agricultural Sciences
• Subjects: ALMIDON; AMIDON; CALENTAMIENTO; cell integrity; CELLS; CELLULE; CELULAS; CHAUFFAGE; GELIFICACION; GELIFICATION; HEATING; http://www.fao.org/aos/agrovoc#c_13551; http://www.fao.org/aos/agrovoc#c_1418; http://www.fao.org/aos/agrovoc#c_24137; http://www.fao.org/aos/agrovoc#c_3524; http://www.fao.org/aos/agrovoc#c_6553; http://www.fao.org/aos/agrovoc#c_7221; http://www.fao.org/aos/agrovoc#c_7369; http://www.fao.org/aos/agrovoc#c_7657; http://www.fao.org/aos/agrovoc#c_7778; http://www.fao.org/aos/agrovoc#c_7998; JELLIFICATION; PAPA; POMME DE TERRE; potato; POTATOES; PROPIEDADES REOLOGICAS; PROPRIETE RHEOLOGIQUE; RHEOLOGICAL PROPERTIES; SOLANUM TUBEROSUM; STARCH; TEMPERATURA; TEMPERATURE; TEMPS; THERMOELECTRICITY; TIEMPO; TIME; TUBERCULE; TUBERCULO; TUBERS

This article describes a new monitoring technology for scanning rheological properties of tuber tissue during heating. The experiments done on low solids tubers of cv. Magda showed that the maximum thermoelectric effect was obtained at about 60 deg C in the temperature region where the gelatinisatio...