메뉴 건너뛰기




Volumn 104, Issue 1, 2009, Pages 25-32

Physico-mechanical properties of potato tubers during cold storage

Author keywords

[No Author keywords available]

Indexed keywords

COLD STORAGE; COMPRESSION TESTING; ELASTIC MODULI; HUMIDITY CONTROL; PLANTS (BOTANY);

EID: 68349088012     PISSN: 15375110     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biosystemseng.2009.03.007     Document Type: Article
Times cited : (46)

References (27)
  • 1
    • 0033020459 scopus 로고    scopus 로고
    • Quality measurement of fruits and vegetables
    • Abbott J.A. Quality measurement of fruits and vegetables. Postharvest Biology and Technology 15 3 (1999) 207-225
    • (1999) Postharvest Biology and Technology , vol.15 , Issue.3 , pp. 207-225
    • Abbott, J.A.1
  • 2
    • 33748840682 scopus 로고    scopus 로고
    • Rheological characterization of fresh and cooked potato tissues (cv. Monalisa)
    • Alvarez M.D., and Canet W. Rheological characterization of fresh and cooked potato tissues (cv. Monalisa). European Food Research and Technology 207 1 (1998) 55-65
    • (1998) European Food Research and Technology , vol.207 , Issue.1 , pp. 55-65
    • Alvarez, M.D.1    Canet, W.2
  • 3
    • 0013453677 scopus 로고    scopus 로고
    • Storage time effect on the rheology of refrigerated potato tissue (cv. Monalisa)
    • Alvarez M.D., and Canet W. Storage time effect on the rheology of refrigerated potato tissue (cv. Monalisa). European Food Research and Technology 212 1 (2000) 48-56
    • (2000) European Food Research and Technology , vol.212 , Issue.1 , pp. 48-56
    • Alvarez, M.D.1    Canet, W.2
  • 5
    • 68349096580 scopus 로고    scopus 로고
    • Patata da mercato fresco: effetti della conservazione su alcune varietà
    • Baschieri T., Parisi B., Govoni F., and Ranalli P. Patata da mercato fresco: effetti della conservazione su alcune varietà (Fresh potato: effects of storage on some varieties). L'Informatore Agrario 24 (2005) 49-53
    • (2005) L'Informatore Agrario , vol.24 , pp. 49-53
    • Baschieri, T.1    Parisi, B.2    Govoni, F.3    Ranalli, P.4
  • 6
    • 33646174437 scopus 로고    scopus 로고
    • Harvesting damage to potato tubers by analysis of impacts recorded with an instrumented sphere
    • Bentini M., Caprara C., and Martelli R. Harvesting damage to potato tubers by analysis of impacts recorded with an instrumented sphere. Biosystems Engineering 94 1 (2006) 75-85
    • (2006) Biosystems Engineering , vol.94 , Issue.1 , pp. 75-85
    • Bentini, M.1    Caprara, C.2    Martelli, R.3
  • 7
    • 1542368691 scopus 로고    scopus 로고
    • Static mechanics and texture of fruits and vegetables
    • Blahovec J. Static mechanics and texture of fruits and vegetables. Research in Agricultural Engineering 47 4 (2001) 144-169
    • (2001) Research in Agricultural Engineering , vol.47 , Issue.4 , pp. 144-169
    • Blahovec, J.1
  • 8
    • 0033273963 scopus 로고    scopus 로고
    • Texture of fried potato tissue as affected by pre-blanching in some salt solutions
    • Blahovec J., Vacek J., and Patocka K. Texture of fried potato tissue as affected by pre-blanching in some salt solutions. Journal of Texture Studies 30 5 (1999) 493-507
    • (1999) Journal of Texture Studies , vol.30 , Issue.5 , pp. 493-507
    • Blahovec, J.1    Vacek, J.2    Patocka, K.3
  • 9
    • 84981456214 scopus 로고
    • Effects of storage time and static preloading on the rheology of potato tissue
    • Brusewitz G.H., Pitt R.E., and Gao Q. Effects of storage time and static preloading on the rheology of potato tissue. Journal of Texture Studies 20 3 (1989) 267-284
    • (1989) Journal of Texture Studies , vol.20 , Issue.3 , pp. 267-284
    • Brusewitz, G.H.1    Pitt, R.E.2    Gao, Q.3
  • 10
    • 0003480799 scopus 로고
    • John Wiley & Sons, New York
    • Burton W.G. The Potato (1989), John Wiley & Sons, New York
    • (1989) The Potato
    • Burton, W.G.1
  • 11
    • 34248140775 scopus 로고    scopus 로고
    • Fracture behaviour of potato samples (cv. Desiree) under uniaxial compression
    • Canet W., Alvarez M.D., and Gil M.J. Fracture behaviour of potato samples (cv. Desiree) under uniaxial compression. Journal of Food Engineering 82 4 (2007) 427-435
    • (2007) Journal of Food Engineering , vol.82 , Issue.4 , pp. 427-435
    • Canet, W.1    Alvarez, M.D.2    Gil, M.J.3
  • 13
    • 0024613156 scopus 로고
    • Elastic-plastic constitutive relations of the cell walls of apple and potato parenchyma
    • Gao Q., Pitt R.E., and Bartsch J.A. Elastic-plastic constitutive relations of the cell walls of apple and potato parenchyma. Journal of Rheology 33 2 (1989) 233-256
    • (1989) Journal of Rheology , vol.33 , Issue.2 , pp. 233-256
    • Gao, Q.1    Pitt, R.E.2    Bartsch, J.A.3
  • 15
    • 84986841628 scopus 로고
    • Compressive stiffness and fracture properties of apple and potato parenchyma
    • Khan A.A., and Vincent J.F.V. Compressive stiffness and fracture properties of apple and potato parenchyma. Journal of Texture Studies 24 4 (1993) 423-435
    • (1993) Journal of Texture Studies , vol.24 , Issue.4 , pp. 423-435
    • Khan, A.A.1    Vincent, J.F.V.2
  • 16
    • 0001684892 scopus 로고
    • Textural and rheological properties of cooked potatoes
    • Leung H.K., Barron F.H., and Davis D.C. Textural and rheological properties of cooked potatoes. Journal of Food Science 48 5 (1983) 1470-1474
    • (1983) Journal of Food Science , vol.48 , Issue.5 , pp. 1470-1474
    • Leung, H.K.1    Barron, F.H.2    Davis, D.C.3
  • 17
    • 68349084903 scopus 로고    scopus 로고
    • Un aiuto dal freddo. La conservabilità di alcune nuove varietà di patata
    • Lovatti L. Un aiuto dal freddo. La conservabilità di alcune nuove varietà di patata (Aid from the cold. The conservability of some new varieties of potato). Gazzettino della Patata 23 2 (2001) 17-22
    • (2001) Gazzettino della Patata , vol.23 , Issue.2 , pp. 17-22
    • Lovatti, L.1
  • 18
    • 84905926228 scopus 로고    scopus 로고
    • Force/deformation techniques for measuring texture
    • Texture in Food. Kilcast D. (Ed), Cambridge and CRC Press, New York
    • Lu R., and Abbott J.A. Force/deformation techniques for measuring texture. In: Kilcast D. (Ed). Texture in Food. Solid Foods vol. 2 (2004), Cambridge and CRC Press, New York 109-145
    • (2004) Solid Foods , vol.2 , pp. 109-145
    • Lu, R.1    Abbott, J.A.2
  • 21
  • 22
    • 0000082487 scopus 로고
    • Fracture strengths of potato tissue under compression and tension at two rates of loading
    • Scanlon M.G., and Long A.E. Fracture strengths of potato tissue under compression and tension at two rates of loading. Food Research International 28 4 (1995) 397-402
    • (1995) Food Research International , vol.28 , Issue.4 , pp. 397-402
    • Scanlon, M.G.1    Long, A.E.2
  • 27
    • 33845658714 scopus 로고    scopus 로고
    • Texture of food materials
    • American Society for Agricultural Engineering, St. Joseph, MI
    • Wihelm L.R., Suter D.A., and Brusewitz G.H. Texture of food materials. Food Process Engineering Technology (2004), American Society for Agricultural Engineering, St. Joseph, MI 53-64
    • (2004) Food Process Engineering Technology , pp. 53-64
    • Wihelm, L.R.1    Suter, D.A.2    Brusewitz, G.H.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.