About: Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Dynamic mechanical analysis (DMA) was applied to potato cortex tissue in temperature scans in range 30–90°C and constant air humidity of 90%. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70°C. The peaks follow starch gelatinization processes in tissue detected by DSC at lower temperatures. The peak characteristic temperatures were determined in replicated experiments for seven potato varieties. It was shown that increasing tissue density leads to higher characteristic temperatures. The peak characteristic values (for both SM and LM) were more variable and cultivar role for them was not proved. The role of the observed module peaks in the potato cooking process is discussed. Dynamic mechanical analysis (DMA) was applied to potato cortex tissue in temperature scans in range 30–90°C and constant air humidity of 90%. The obtained scans indicate peaks in both storage and loss module of elasticity (SM and LM, respectively) at temperatures higher than 70°C. The peaks follow starch gelatinization processes in tissue detected by DSC at lower temperatures. The peak characteristic temperatures were determined in replicated experiments for seven potato varieties. It was shown that increasing tissue density leads to higher characteristic temperatures. The peak characteristic values (for both SM and LM) were more variable and cultivar role for them was not proved. The role of the observed module peaks in the potato cooking process is discussed. (en)
Title	Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization (en)
skos:prefLabel	Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization Potato tuber dynamic mechanical analysis at temperatures of starch gelatinization (en)
skos:notation	RIV/00027006:_____/12:00001328!RIV13-MZE-00027006
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070905), Z(MZE0002700604)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Zámečník, Jiří
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav rostlinné výroby, v.v.i.
http://linked.open...dnocenehoVysledku	160305
http://linked.open...ai/riv/idVysledku	RIV/00027006:_____/12:00001328
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	potato; thermal analysis; DMA; starch; gelatinization; temperature; deformation (en)
http://linked.open.../riv/klicoveSlovo	potato starch thermal analysis DMA temperature deformation gelatinization
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[70381E653446]
http://linked.open...i/riv/nazevZdroje	Food and Bioprocess Technology
http://linked.open...in/vavai/riv/obor	ED
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	5
http://linked.open...iv/tvurceVysledku	Zámečník, Jiří Blahovec, J. Lahodová, M.
http://linked.open...ain/vavai/riv/wos	000301442700011
http://linked.open...n/vavai/riv/zamer	Studium zemědělského technologického systému s ohledem na jeho racionalizaci a šetrnou interakci s ekosystémy kulturní krajiny Udržitelné systémy pěstování zemědělských plodin pro produkci kvalitních a bezpečných potravin, krmiv a surovin
issn	1935-5130
number of pages	10 (xsd:int)
http://bibframe.org/vocab/doi	10.1007/s11947-010-0376-7

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