Activation volume from stress relaxation curves in raw and cooked potato

International Journal of Food Properties

Volumn 6, Issue 2, 2003, Pages 183-193

  Blahovec, Jiri ^a  

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

Author keywords

Activation; Cooking; Mechanism; Potato; Quality; Relaxation; Stress; Volume

Indexed keywords

ELASTIC MODULI; FOOD PROCESSING; MATHEMATICAL TECHNIQUES; QUALITY ASSURANCE; STRAIN RATE; STRESS RELAXATION;

ACTIVATION VOLUME;

FOOD PRODUCTS;

PANDA; SOLANUM TUBEROSUM;

EID: 0037767694     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120017814     Document Type: Article

References (5)

1. Mohsenin, N.N. Physical Properties of Plant and Animal Materials-Structure, Physical Characteristics, and Mechanical Properties; Gordon and Breach Science Publishers: N.Y., 1970.
2. Dotsenko, V.I. Stress relaxation in crystals. Physica Status Solidi 1979, 93, 11-43.
3. Blahovec, J. Improved rate controlled model for stress relaxation in vegetable tissue. Int. Agrophysics 2001, 15, 73-78.
4. Blahovec, J. Stress relaxation in potato. Before and after cooking. In Physical Methods in Agriculture: Approach to Precision and Quality; Blahovec, J., Kutilek, M., Eds.; Kluwer Academic Press, 2002, 137-155.
5. Blahovec, J.; Esmir, A.A.S. Stress relaxation in cooked potato tubers expressed by improved rate controlled model. Int. J. Food Prop. 2001, 4, 485-499.