Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.)
Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.)
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DOI：
10.1016/j.jfoodeng.2016.09.001
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发表时间：
2017-02-01
影响因子：
5.5
通讯作者：
Kohyama, Kaoru
中科院分区：
文献类型：
--
作者：
Watanabe, Takashi;Ando, Yasumasa;Kohyama, Kaoru
研究了短时间加热后菠菜的力学性能和电阻抗数据。加热40 s后试样的断裂力学性能与未处理试样有显著差异。从阻抗数据得到的Cole-Cole图的圆弧在加热10s后缩小。加热30s后，圆弧的相似性，即电特性的不均匀性发生了变化。加热后，细胞外电阻值从650降至16 k ω，细胞膜电容值从13降至0.28 nF。这些变化可以简单地通过使用圆弧顶部距离原点的坐标长度来评估，并且这些变化发生的时间更早，幅度更大。这些电学性能可以作为早期检测试样断裂性能变化的指标。(C) 2016 Elsevier Ltd.版权所有。
We evaluated the mechanical properties and electrical impedance data of spinach after short time heating. The mechanical fracture properties of samples heated for 40 s significantly differed from those of the non-treated samples. A circular arc of the Cole-Cole plot obtained from the impedance data shrunk after heating for 10 s. Similarity of the circular arcs, i.e. non-uniformity in the electrical characteristics, changed after heating for 30 s. After heating, extracellular resistance values were decreased from 650 to 16 k Omega, and cell membrane capacitance values were decreased from 13 to 0.28 nF. These changes could be evaluated simply by using the length of the coordinate at the top of the circular arc from the origin, and these occurred earlier and were greater in magnitude than those in the fracture properties were. These electrical properties could be an index for the early detection of changes in the fracture properties of samples. (C) 2016 Elsevier Ltd. All rights reserved.