Stress relaxation in cooked potato tubers expressed by improved rate controlled model

International Journal of Food Properties

Volumn 4, Issue 3, 2001, Pages 485-499

  Blahovec, J ^a   Esmir, A A S ^b  

^a CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

^b INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035499693     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-100108650     Document Type: Article

References (11)

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2. Lugt, C. Report on the Third International Meeting on Potato Quality Research held at Zurich-Oerlikon, Switzerland on February 5th, 6th and 7th, 1959. Eur. Potato J. 1959, 2, 84-85.
3. Marle, J.T.; van de Vries, R.; Wilkinson, E.C.; Yuksel, D. Sensory Evaluation of the Texture of Steam-cooked Table Potatoes. Potato Res. 1997, 40, 79-90.
4. Davis, D.C.; Leung, H.K. Standardizing Measurement of Rheological Properties of Cooked Russet Burbank Potatoes. Trans. ASAE 1987, 30, 554-559.
5. Dotsenko, V.I. Stress Relaxation in Crystals. Physica Status Solidi 1979, 93, 11-43.
6. Blahovec, J. Improved Rate Controlled Model for Stress Relaxation in Vegetable Tissue. Submitted to International Agrophysics.
7. Blahovec, J. Stress Relaxation Phenomena in Vegetable Tissue Experimental Results. Journal of Materials Science 1996, 31, 1729-1734.
8. Mohsenin, N.N. Physical Properties of Plant and Animal Materials, Vol. 1; Gordon and Breach: New York, 1970.
9. James, F.; Roos, M. Minuit - A System for Function Minimization and Analysis of the Parameter Errors and Correlations. Comp. Physics Comm. 1975, 10, 343-367.
10. Daniels, F.; Alberty, R.A. Physical Chemistry; John Wiley & Sons: New York, 1961.
11. Blahovec, J.; Esmir, A.A.S.; Valentova, H. Simplified Texture Profile Analysis of Cooked Potatoes. Int. J. Food Properties 2000, 3, 193-206.