Relationship between the Electrical and Rheological Properties of Potato Tuber Tissue after Various Forms of Processing

Dejmek, Petr; Miyawaki, Osato

doi:10.1271/bbb.66.1218

Cited by 41 publications

(25 citation statements)

References 14 publications

(9 reference statements)

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“…These results show that intactness of the plasma membrane plays an important role in determining the viscoelasticity of cell tissue. From these data, the loss of turgor pressure due to plasma membrane injury is thought to be the major reason for the change in rheological properties of agricultural products after freezing-thawing (Burke et al, 1976;Steponkus, 1984;Webb et al, 1994;Dejmek & Miyawaki, 2002). Figures 6 and 7 show changes in impedance and rheological properties of carrot and potato cell tissue samples with time in the chloroform-vapor treatment.…”

Section: Resultsmentioning

confidence: 99%

“…Measurement of rheological properties Rheological properties of agricultural products were determined by the vibrating reed method (Dejmek & Miyawaki, 2002;Ohnishi et al, 2002;Drake, 1962;Miyawaki & Yano, 1980). The experimental apparatus for measurement by this method is shown in Fig.…”

Section: Methodsmentioning

confidence: 99%

“…The plasma membrane is considered to be the primary site of freezing injury because of its weak structure (Burke et al, 1976;Steponkus, 1984;Webb et al, 1994;Dejmek & Miyawaki, 2002). In addition, the state of cell wall also is known to affect the rheological properties of agricultural products during the freezing process.…”

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confidence: 99%

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Freezing Injury and Rheological Properties of Agricultural Products

Ohnishi¹,

Fujii

Miyawaki

2003

FSTR

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Time changes in electrical and rheological properties of carrot and potato cell tissues after freezing-thawing or chloroform-vapor treatment were compared to clarify the mechanism of cell tissue softening by freezing injury. Integrity of cell plasma membrane was analyzed by the electrical measurement and rheological properties of cell tissues were determined by the vibrating reed method. Changes in the rheological properties by the chloroform-vapor treatment were assumed to be caused only by the loss of turgor pressure, while those by the freezing-thawing were caused by loss of this pressure and injuries to the cell wall and intercellular structure. The change in the rheological properties of carrot and potato tissue by the freezing-thawing and chloroform-vapor treatment were compared to determine the contribution ratio of the loss of turgor pressure and injuries to the cell wall and intercellular structure, which are known as major causes of softening by freezing injury. Findings showed that the loss of turgor pressure due to plasma membrane injury is the main reason for cell tissue softening by freezing injury while injuries to the cell wall and intercellular structure have an auxiliary role.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Freezing Injury and Rheological Properties of Agricultural Products

Ohnishi¹,

Fujii

Miyawaki

2003

FSTR

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“…The internal structure of agricultural products change substantially during their deformation (Dejmek and Miywaki 2002). The electrical conductivity of foods has been found to increase linearly with temperature, and water/ ionic content.…”

Section: Electrical Conductivitymentioning

confidence: 99%

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

et al. 2011

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Non-destructive systems are recent trends for quality evaluation of fruits and vegetables. Information on post-harvest variations in electrical properties is needed to develop new instruments for this purpose. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems. As simple, rapid and non-destructive measuring techniques, dielectric spectroscopy provides information about the dielectric response of materials to electromagnetic field. Electrical properties of agricultural materials have been of interest for many years. The interest in dielectric properties of materials has historically been associated with the design of electrical equipment. This review paper covers theoretical aspects of different electrical properties, their measurement techniques, applications of dielectric properties in agriculture/food processing sector and potential applications of thermal imaging (TI) for quality and safety assessment in food processing. The values of dielectric properties of a number of products including food grains, fruits and vegetables, and meat and meat products are presented in table form. This comprehensive coverage will be useful for academic, scientific and industrial community in treating and applying the facts in developing/testing new processes and products based on electromagnetic energy application.Keywords Electrical properties . Non-destructive . Measuring techniques . Dielectric constant . Loss factor . Thermal imaging technique . Food quality evaluationThe material investigation and moisture measurement using electromagnetic waves in wide spectrum serve for quality control and improvement in many branches like industry, forest and wood-working industry, civil engineering, agriculture, commerce and also foods e.g. for quality evaluation of meat, fruits, coffee etc (Hlavacova 2003; Venkatesh and Raghavan 2004). Non-destructive evaluation of quality based on constituents of fruits and vegetables has been successfully used (Chen et al. 1999;Jha et al. 2001;Kawano 1998). Electrical characteristics of agricultural materials have been of interest for many years (Nelson 2006) and are utilized in many areas of human activities. Techniques for non-destructive determination of quality and related characteristics of agricultural products are helpful to producers, handlers and processors . Permittivity and moisture can be closely correlated when water content is high. Knowledge of dielectric properties in partially frozen material is critical in determining the rates and uniformity of heating in microwave thawing. Electrical properties are important in processing foods with pulsed electric fields, ohmic heating, induction heating, radio frequency, and microwave heating. These properties are also useful in the detection of processing conditions or the quality of foods (Barbosa-Canovas et al. 2006). Considering ...

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“…The deformation of agricultural products changes their internal structure (Dejmek & Miywaki 2002). The main change in this process is the loss of water due to the squeezing out of the cellular sap.…”

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confidence: 99%

Dielectric properties of deformed early potatoes

Blahovec¹

2008

Res. Agric. Eng.

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Abstract:The permittivity of potato tissue was studied during uniaxial compression of cylindrical specimens prepared from two early varieties. Both the real and the imaginary permitivity components were determined repeatedly during the loading and unloading tests. The analysis of the results obtained shows that small differences exist between the permittivity of the late and early potato varieties. The differences are concentrated mainly at frequencies higher than 1 kHz with a maximum between 10 and 100 kHz. The effect of deformation is concentrated into frequencies between 1 and 100 kHz. The effect of deformation on the permittivity values can be divided into reversible and irreversible parts. The results obtained in the loading/unloading tests give some more information on the proportion of both parts.

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Relationship between the Electrical and Rheological Properties of Potato Tuber Tissue after Various Forms of Processing

Cited by 41 publications

References 14 publications

Freezing Injury and Rheological Properties of Agricultural Products

Freezing Injury and Rheological Properties of Agricultural Products

Measurement techniques and application of electrical properties for nondestructive quality evaluation of foods—a review

Dielectric properties of deformed early potatoes

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