Simple Kinetic Models of Potato Sloughing
نویسندگان
چکیده
منابع مشابه
Kinetic mechanism of potato phosphorylase.
Polysaccharide phosphorylase isolated from Idaho potatoes was the subject of a steady state kinetic study. The initial velocity of the reaction between a-D-glucopyranose l-phosphate (glucose-l-P) and amylopectin, in the absence of orthophosphate, was determined as a function of substrate concentration. A similar study was carried out for the reverse reaction. The result is characteristic of a s...
متن کاملThe Effect of Drying Kinetic on Shrinkage of Potato Slices
Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
متن کاملThe Effect of Drying Kinetic on Shrinkage of Potato Slices
Objective: Potato is the fourth important food crop after wheat, rice and maize. Shrinkage of food materials has a negative consequence on the quality of the dehydrated product. The main objective pursued in this paper is to investigate the shrinkage amount of potato slices during drying process using vacuum-infrared method. Methods: In this work, the effect of the infrared radiation...
متن کاملRole of cultivation conditions in potato sloughing as indicated by CPEM method
The new CPEM (cooked potato effective mass) method was used to study the sloughing of a potato variety grown in two successive years in six regimes given by different levels and forms of fertilisation and irrigation. The sloughing process is characterized by the cooking time, i.e. the starting point of disintegration, and by the speed of disintegration. Both parameters are also evaluated in dep...
متن کاملA simple kinetic visibility polygon
! " # %$& (') * + , -. ('0/ '1 2 3 %$4 52 /6 3 % & 4 7 89 & : ;< %$& = : > >;2'1 ; ? @ A CB*'1 = = : ;D E< -+'1 4 GFIH J K & = :5L /< = %$9 = 3 %$ M = 4 ON ,P 052 = ') ; M!'1 ; ? 0 Q ? = ? ! F Categories and Subject Descriptors R S TLS TJU V WYX1Z&[K\9Z0]_^_Z)`#acbed f4d g%Z)hji kmlmn0oKp*q1rOs*r(tKuvl p*w tKx=s*y=z4{3r oKn0|9}~x=t &p* { t {34p* 1s*yGqL 0M: & 3 / : = ? / %$ J 05
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2010
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942910802163139