在不同操作参数下暴露于紫外线-C 辐射的马铃薯块茎半成品的机械和表面特性

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-05-15 DOI:10.1007/s00217-024-04561-5

Addis Lemessa Jembere, Tomasz Jakubowski

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引用次数: 0

摘要

目前的研究旨在调查紫外线辐射器的某些操作参数对马铃薯块茎半成品选定机械性能的影响。在制备半成品马铃薯条时选择了 Innovator 马铃薯品种。将制备好的马铃薯条在所需的储存条件下照射后储存 24 小时。辐照实验使用紫外线-C 室进行，紫外线-C 剂量、辐照模式和与辐射器的距离各不相同。紫外线-C 剂量对其他测试参数有明显的影响。在 60 mJ/cm2 下照射的样品抗压缩力和抗弯曲力较高，而在较低的 UV-C 剂量（15 mJ/cm2）下照射的样品抗切割力较强。机械性能并没有受到照射方式和照射距离的明显影响。此外，使用扫描电子显微镜和原子力显微镜检测了样品的形态和微观结构特性，结果显示辐照样品的颗粒大小、间距和粗糙度都发生了变化。

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Mechanical and surface properties of semifinished potato tuber exposed to UV-C radiation at varied operational parameters

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Mechanical and surface properties of semifinished potato tuber exposed to UV-C radiation at varied operational parameters

The current study aimed at investigating the effect of certain operational parameters of UV-C radiator on the selected mechanical properties of semifinished potato tuber. Innovator potato variety was selected for the preparation of semifinished potato strips. The prepared potato strips were stored for 24 h following exposure at the desired storage condition. The irradiation experiment was carried out using a UV-C chamber at varied UV-C doses, Mode of exposure, and distance from the radiator. UV-C dose has a pronounced effect over the other tested parameters. Samples subjected at 60 mJ/cm² resulted in higher resistance to compression and bending force while the resistance to cutting force was enhanced at a lower UV-C dose (15 mJ/cm²). Mechanical properties were not significantly impacted by the mode of exposure and distance from the light. Furthermore, the Morphological and microstructural properties of the sample were examined using SEM and AFM resulting in alteration in granule size, spacing, and roughness of the irradiated samples.

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.