Effects of hot water treatment on electrical properties, cell membrane structure and texture of potato tubers

被引：46

作者：

Imaizumi, Teppei ^{[1
]}

Tanaka, Fumihiko ^{[2
]}

Hamanaka, Daisuke ^{[3
]}

Sato, Yuma ^{[2
]}

Uchino, Toshitaka ^{[2
]}

机构：

[1] Kyushu Univ, Grad Sch Bioresource & Bioenvironm Sci, Higashi Ku, Fukuoka, Fukuoka 8128587, Japan

[2] Kyushu Univ, Fac Agr, Higashi Ku, Fukuoka, Fukuoka 8128581, Japan

[3] Kagoshima Univ, Fac Agr, Kagoshima, Kagoshima 8908580, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 2015年 / 162卷

关键词：

Cell membrane damage; Confocal laser scanning microscopy; Electrical impedance spectroscopy; Equivalent circuit; Potato tuber; Texture; IMPEDANCE SPECTROSCOPY; CYCLIC VOLTAMMETRY; PRESSURE; TISSUE; CURRENTS; MODEL; JUICE;

D O I：

10.1016/j.jfoodeng.2015.04.003

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Hot water treatment is a common procedure during the processing and cooking of fruit and vegetables. To establish a technique that enables quality estimation during processing, we investigated the effects of hot water treatment on the electrical properties, cell membrane structure and texture of potato tubers. After hot water treatment at 50, 60, 70, 80 and 90 degrees C, electrical impedance spectroscopy (EIS), confocal laser scanning microscopy (CISM) and penetration tests were conducted. In addition, the EIS results were analyzed by use of an equivalent circuit. Obtained equivalent circuit parameters (intracellular resistance, extracellular resistance and cell membrane capacitance) increased or decreased with immersion time at high temperatures. CLSM images indicated that electrical changes were caused by cell membrane damage. Textural changes were strongly correlated with the equivalent circuit parameters. We suggest that EIS is useful to assess the degree of softening of potato during heating. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：56 / 62

页数：7

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