Effect of different heating processes on the dynamic mechanical properties of potato slice

Yuguang Zhou, Dong Li, Yong Wang, Zhihuai Mao

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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 languageEnglish
Title of host publicationAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008
PublisherAmerican Society of Agricultural and Biological Engineers
Pages6481-6491
Number of pages11
Volume11
ISBN (Print)9781605605364
Publication statusPublished - 1 Jan 2008
Externally publishedYes
EventAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008 - Providence, United States of America
Duration: 29 Jun 20082 Jul 2008

Conference

ConferenceAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008
Abbreviated titleASABE 2008
CountryUnited States of America
CityProvidence
Period29/06/082/07/08

Keywords

  • DMA
  • DSC
  • Potato slice
  • Strain
  • Three-point bending

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