Abstract
The study was carried out in order to determine the dynamic mechanical properties during heating by means of dynamic mechanical analyzer (DMA). Potato slice in the shape of rectangular was obtained with scalpel. The samples were heated from 35°C up to 115°C at different heating rates (5°C/min and 10°C/min) and different modes (creep mode and controlled force mode) on three-point bending clamp. Its different strain changes were recorded. The potato slice was wrapped with aluminum foil to prevent unnecessary weight loss during heating. The strain changed gradually along with time and stress. Differential scanning calorimetry was also conducted from-60°C to 120°C at 5°C/min and 10°C/min. Ice melting and starch gelatinization endotherm appeared a shifting trend to lower temperature.
| Original language | English |
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| Title of host publication | American Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008 |
| Publisher | American Society of Agricultural and Biological Engineers |
| Pages | 6481-6491 |
| Number of pages | 11 |
| Volume | 11 |
| ISBN (Print) | 9781605605364 |
| Publication status | Published - 1 Jan 2008 |
| Externally published | Yes |
| Event | American Society of Agricultural and Biological Engineers Annual International Meeting 2008 - Providence, United States of America Duration: 29 Jun 2008 → 2 Jul 2008 |
Conference
| Conference | American Society of Agricultural and Biological Engineers Annual International Meeting 2008 |
|---|---|
| Abbreviated title | ASABE 2008 |
| Country | United States of America |
| City | Providence |
| Period | 29/06/08 → 2/07/08 |
Keywords
- DMA
- DSC
- Potato slice
- Strain
- Three-point bending