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

Světla Vacková and Josef Vacek
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Světla Vacková: Department of Physics, Faculty of Engineering, Czech University of Life Sciencesin Prague, Prague, Czech Republic
Josef Vacek: Potato Research Institute, Havlíčkův Brod, Czech Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 5, 462-464

Abstract: For scaning rheological properties of tuber tissue during heating, different physical techniques are used. The experiments done on low solids tubers of cv. Magda have shown that maximum thermoelectric effect was obtained at about 60°C in the temperature region where the gelatinisation process of intra-cellular starch starts and some few cell disruptions occur.

Keywords: potato; cell integrity; thermoelectricity (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:73-2010-cjfs

DOI: 10.17221/73/2010-CJFS

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