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

Author

Listed:
  • Světla Vacková

    (Department of Physics, Faculty of Engineering, Czech University of Life Sciencesin Prague, Prague, Czech Republic)

  • Josef Vacek

    (Potato Research Institute, Havlíčkův Brod, Czech Republic)

Abstract

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.

Suggested Citation

  • Světla Vacková & Josef Vacek, 2010. "Thermoelectric effect on potato tuber (Solanum tuberosum L.) - short communication," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(5), pages 462-464.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:5:id:73-2010-cjfs
    DOI: 10.17221/73/2010-CJFS
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