Czech J. Food Sci., 2010, 28(5):462-464 | DOI: 10.17221/73/2010-CJFS

Thermoelectric effect on potato tuber (Solanum tuberosum L.) - short communication

Světla Vacková1, Josef Vacek2
1 Department of Physics, Faculty of Engineering, Czech University of Life Sciencesin Prague, Prague, Czech Republic
2 Potato Research Institute, Havlíčkův Brod, Czech Republic

For scaning rheological properties of tuber tissue during heating, different physical techniques are used. The experiments done on low solids tubers of cv. Magda have shown that maximum thermoelectric effect was obtained at about 60°C in the temperature region where the gelatinisation process of intra-cellular starch starts and some few cell disruptions occur.

Keywords: potato; cell integrity; thermoelectricity

Published: October 31, 2010  Show citation

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Vacková S, Vacek J. Thermoelectric effect on potato tuber (Solanum tuberosum L.) - short communication. Czech J. Food Sci. 2010;28(5):462-464. doi: 10.17221/73/2010-CJFS.
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    References

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