Abstract
The objective of this study was to use impedance spectroscopy to evaluate microstructural changes in potato tissue caused by heat treatments. Potato samples were subjected to 30 min treatments at room temperature, 30, 40, 50, 60 and 70 C. Changes in microstructure were evaluated by texture, electrolyte leakage and color measurements, and confocal laser scanning microscopy (CLSM). Samples processed at 60 and 70 C showed significantly different module of impedance and phase values than those processed at ≤50 C. Texture decreased and electrolyte leakage increased after treating potato at temperatures above 60 C, indicating loss of turgor pressure and rupture of both membranes and cell walls. Significant changes in tissue microstructure and progressive cell wall degradation as temperature increased were visualized using CLSM. Real-time nondestructive impedance spectroscopy proved to be a quantitative means of following the effects of process temperature on potato cell walls and starch, and subsequently on textural properties.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 16-22 |
| Number of pages | 7 |
| Journal | Journal of Food Engineering |
| Volume | 133 |
| DOIs | |
| State | Published - 2014 |
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Keywords
- Impedance spectroscopy
- Microstructure
- Potato
- Texture
- Water heating
ASJC Scopus subject areas
- Food Science
Cite this
Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture. / Fuentes, Ana; Vázquez-Gutiérrez, José L.; Pérez-Gago, María B.; Vonasek, Erica; Nitin, Nitin; Barrett, Diane M.
In: Journal of Food Engineering, Vol. 133, 2014, p. 16-22.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Application of nondestructive impedance spectroscopy to determination of the effect of temperature on potato microstructure and texture
AU - Fuentes, Ana
AU - Vázquez-Gutiérrez, José L.
AU - Pérez-Gago, María B.
AU - Vonasek, Erica
AU - Nitin, Nitin
AU - Barrett, Diane M.
PY - 2014
Y1 - 2014
N2 - The objective of this study was to use impedance spectroscopy to evaluate microstructural changes in potato tissue caused by heat treatments. Potato samples were subjected to 30 min treatments at room temperature, 30, 40, 50, 60 and 70 C. Changes in microstructure were evaluated by texture, electrolyte leakage and color measurements, and confocal laser scanning microscopy (CLSM). Samples processed at 60 and 70 C showed significantly different module of impedance and phase values than those processed at ≤50 C. Texture decreased and electrolyte leakage increased after treating potato at temperatures above 60 C, indicating loss of turgor pressure and rupture of both membranes and cell walls. Significant changes in tissue microstructure and progressive cell wall degradation as temperature increased were visualized using CLSM. Real-time nondestructive impedance spectroscopy proved to be a quantitative means of following the effects of process temperature on potato cell walls and starch, and subsequently on textural properties.
AB - The objective of this study was to use impedance spectroscopy to evaluate microstructural changes in potato tissue caused by heat treatments. Potato samples were subjected to 30 min treatments at room temperature, 30, 40, 50, 60 and 70 C. Changes in microstructure were evaluated by texture, electrolyte leakage and color measurements, and confocal laser scanning microscopy (CLSM). Samples processed at 60 and 70 C showed significantly different module of impedance and phase values than those processed at ≤50 C. Texture decreased and electrolyte leakage increased after treating potato at temperatures above 60 C, indicating loss of turgor pressure and rupture of both membranes and cell walls. Significant changes in tissue microstructure and progressive cell wall degradation as temperature increased were visualized using CLSM. Real-time nondestructive impedance spectroscopy proved to be a quantitative means of following the effects of process temperature on potato cell walls and starch, and subsequently on textural properties.
KW - Impedance spectroscopy
KW - Microstructure
KW - Potato
KW - Texture
KW - Water heating
UR - http://www.scopus.com/inward/record.url?scp=84896524613&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84896524613&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2014.02.016
DO - 10.1016/j.jfoodeng.2014.02.016
M3 - Article
VL - 133
SP - 16
EP - 22
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -