Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes
: γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Rastogi, N.K. [verfasserIn] Raghavarao, K.S.M.S. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 2004 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 69(2004), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:69 ; year:2004 ; number:6 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.2004.tb10995.x |
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| 520 | |a : γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it. | ||
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10.1111/j.1365-2621.2004.tb10995.x doi (DE-627)NLEJ243204744 DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes Oxford, UK Blackwell Publishing Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| γ-irradiation Raghavarao, K.S.M.S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 69(2004), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:69 year:2004 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.tb10995.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 69 2004 6 0 |
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10.1111/j.1365-2621.2004.tb10995.x doi (DE-627)NLEJ243204744 DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes Oxford, UK Blackwell Publishing Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| γ-irradiation Raghavarao, K.S.M.S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 69(2004), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:69 year:2004 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.tb10995.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 69 2004 6 0 |
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10.1111/j.1365-2621.2004.tb10995.x doi (DE-627)NLEJ243204744 DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes Oxford, UK Blackwell Publishing Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| γ-irradiation Raghavarao, K.S.M.S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 69(2004), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:69 year:2004 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.tb10995.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 69 2004 6 0 |
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10.1111/j.1365-2621.2004.tb10995.x doi (DE-627)NLEJ243204744 DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes Oxford, UK Blackwell Publishing Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| γ-irradiation Raghavarao, K.S.M.S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 69(2004), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:69 year:2004 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.tb10995.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 69 2004 6 0 |
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10.1111/j.1365-2621.2004.tb10995.x doi (DE-627)NLEJ243204744 DE-627 ger DE-627 rakwb Rastogi, N.K. verfasserin aut Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes Oxford, UK Blackwell Publishing Ltd 2004 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier : γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| γ-irradiation Raghavarao, K.S.M.S. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 69(2004), 6, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:69 year:2004 number:6 pages:0 http://dx.doi.org/10.1111/j.1365-2621.2004.tb10995.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 69 2004 6 0 |
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: γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it. |
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: γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it. |
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: γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ243204744</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707173950.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2004 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.2004.tb10995.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243204744</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Rastogi, N.K.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">2004</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">: γy-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of γ-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">γ-irradiation</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Raghavarao, K.S.M.S.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">69(2004), 6, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:69</subfield><subfield code="g">year:2004</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.2004.tb10995.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">69</subfield><subfield code="j">2004</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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