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Effect of osmotis pretratment and pulsed electric field on the viscoelastic properties of potato tissue.

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Author

Summary, in English

Compression stress relaxation of potato tissue exposed to pulsed electric field (PEF) treatment, with or without osmotic pretreatment, was measured and modelled with five parameter generalised Maxwell model. The changes in viscoelastic model coefficients were quantified as a response to applied field strength, pulse length, and pulse number and were correlated with conductivity changes. Using the same approach, additional effects of different osmotic treatments along with constant PEF treatment were also studied.



As measured by the post-PEF conductivity, the residual elasticity was the parameter most affected at lower levels of PEF treatment. At high PEF levels, the longer of the relaxation times dropped from 10 to 2–3 s range. Maximal PEF treatment had a similar effect to 0.7 M hyper-osmotic treatment, implying that the effect of PEF on relaxation behaviour was dominated by loss of turgor. Neither hypo-osmotic nor hyper-osmotic pretreatment appeared to interact with the PEF treatment.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2003

Language

English

Pages

169-175

Publication/Series

Journal of Food Engineering

Volume

59

Issue

2-3

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Stress relaxation
  • Pulsed electric field
  • Relaxation time
  • Potato
  • Maxwell model
  • Osmotic treatment

Status

Published

ISBN/ISSN/Other

  • ISSN: 0260-8774