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dc.contributor.author | Fuentes López, Ana | es_ES |
dc.contributor.author | Vázquez Gutiérrez, José Luis | es_ES |
dc.contributor.author | PÉREZ-GAGO, M. | es_ES |
dc.contributor.author | Vonasek, Erica | es_ES |
dc.contributor.author | Nitin, NItin | es_ES |
dc.contributor.author | Barrett, Diane M. | es_ES |
dc.date.accessioned | 2017-02-21T10:15:11Z | |
dc.date.available | 2017-02-21T10:15:11Z | |
dc.date.issued | 2014-02-24 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10251/78100 | |
dc.description.abstract | [EN] The objective of this study was to use impedance spectroscopy to evaluate microstructural changes in potato tissue caused by heat treatments. Potato samples were subjected to 30 min treatments at room temperature, 30, 40, 50, 60 and 70 degrees C. Changes in microstructure were evaluated by texture, electrolyte leakage and color measurements, and confocal laser scanning microscopy (CLSM). Samples processed at 60 and 70 degrees C showed significantly different module of impedance and phase values than those processed at <= 50 degrees C. Texture decreased and electrolyte leakage increased after treating potato at temperatures above 60 degrees C, indicating loss of turgor pressure and rupture of both membranes and cell walls. Significant changes in tissue microstructure and progressive cell wall degradation as temperature increased were visualized using CLSM. Real-time nondestructive impedance spectroscopy proved to be a quantitative means of following the effects of process temperature on potato cell walls and starch, and subsequently on textural properties. (C) 2014 Elsevier Ltd. All rights reserved. | es_ES |
dc.description.sponsorship | The authors are grateful for the financial support received from the Campus de Excelencia Internacional at the Universidad Politecnica de Valencia for carrying out this research and the Programa Nacional de Movilidad de Recursos Humanos del Plan Nacional de I-D+i 2008-2011 from the Spanish Ministry of Education. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Potato | es_ES |
dc.subject | Impedance spectroscopy | es_ES |
dc.subject | Microstructure | es_ES |
dc.subject | Texture | es_ES |
dc.subject | Water heating | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2014.02.016 | |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Fuentes López, A.; Vázquez Gutiérrez, JL.; Pérez-Gago, M.; Vonasek, E.; Nitin, N.; Barrett, DM. (2014). Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture. Journal of Food Engineering. 133:16-22. doi:10.1016/j.jfoodeng.2014.02.016 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.jfoodeng.2014.02.016 | es_ES |
dc.description.upvformatpinicio | 16 | es_ES |
dc.description.upvformatpfin | 22 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 133 | es_ES |
dc.relation.senia | 267715 | es_ES |
dc.identifier.eissn | 1873-5770 | |
dc.contributor.funder | Universitat Politècnica de València | es_ES |
dc.contributor.funder | Ministerio de Educación |