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Statements

Subject Item

n2:RIV%2F60460709%3A41310%2F07%3A19462%21RIV10-MSM-41310___

rdf:type

n15:Vysledek skos:Concept

dcterms:description

A laser Doppler vibrometer (LDV) was used for remote sensing of potato cooking behavior. Non-destructive determinations of characteristic tuber resonant frequencies (modesM1 andM2) displayed in the amplitude–frequency plots (AFP) prior, during, and after steam cooking of the whole tubers were used to establish cooking kinetic coefficients for four different potato varieties. All measurements for a single potato were taken along the extended portion of the tuber at the same location. We found that potato softening during cooking is consistent with the kinetic equation of the first order and that the %22two point%22 test, based on the determination of the AFP prior to and after cooking for 25 (or 15 in one case) min, yields a good estimation of the kinetic coefficient. The results suggest that the application of this method is limited to smaller tubers; the sloughing and cracking of larger tubers induced by longer cooking times confound the measurements. A laser Doppler vibrometer (LDV) was used for remote sensing of potato cooking behavior. Non-destructive determinations of characteristic tuber resonant frequencies (modesM1 andM2) displayed in the amplitude–frequency plots (AFP) prior, during, and after steam cooking of the whole tubers were used to establish cooking kinetic coefficients for four different potato varieties. All measurements for a single potato were taken along the extended portion of the tuber at the same location. We found that potato softening during cooking is consistent with the kinetic equation of the first order and that the %22two point%22 test, based on the determination of the AFP prior to and after cooking for 25 (or 15 in one case) min, yields a good estimation of the kinetic coefficient. The results suggest that the application of this method is limited to smaller tubers; the sloughing and cracking of larger tubers induced by longer cooking times confound the measurements.

dcterms:title

Cooking kinetics of potato tubers determined by vibration techniques Cooking kinetics of potato tubers determined by vibration techniques

skos:prefLabel

Cooking kinetics of potato tubers determined by vibration techniques Cooking kinetics of potato tubers determined by vibration techniques

skos:notation

RIV/60460709:41310/07:19462!RIV10-MSM-41310___

n3:aktivita

n16:S

n3:aktivity

S

n3:cisloPeriodika

5

n3:dodaniDat

n4:2010

n3:domaciTvurceVysledku

n13:1348736

n3:druhVysledku

n5:J

n3:duvernostUdaju

n7:S

n3:entitaPredkladatele

n8:predkladatel

n3:idSjednocenehoVysledku

415075

n3:idVysledku

RIV/60460709:41310/07:19462

n3:jazykVysledku

n14:eng

n3:klicovaSlova

Potato, Frequency, Resonance, Cooking, Kinetics, Laser-Doppler

n3:klicoveSlovo

n9:Resonance n9:Potato n9:Frequency n9:Laser-Doppler n9:Kinetics n9:Cooking

n3:kodStatuVydavatele

NL - Nizozemsko

n3:kontrolniKodProRIV

[20CF0373F8A3]

n3:nazevZdroje

Food Research International

n3:obor

n6:GA

n3:pocetDomacichTvurcuVysledku

1

n3:pocetTvurcuVysledku

3

n3:rokUplatneniVysledku

n4:2007

n3:svazekPeriodika

40

n3:tvurceVysledku

Sakurai, Naoki Kuroki, Shinichiro Blahovec, Jiří

s:issn

0963-9969

s:numberOfPages

9

n17:organizacniJednotka

41310