Characterizing Vegetable Tissue Under Elevated Pressure Using In Situ Electrical Conductivity Measurement and Instrumental Analysis
Creators:Park, Sung Hee
Advisor:Balasubramaniam, V.M. (Bala)
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Series/Report no.:2011 Edward F. Hayes Graduate Research Forum. 25th
A study was conducted to investigate the pressure-induced textural changes in selected low acid vegetable samples (carrot, potato, and red radish) using in situ electrical conductivity measurements. In situ electrical conductivity of the vegetable samples, as a function of pressure and holding time at 25ºC, was recorded every 30 s for 10 min under elevated pressures (200, 400, 600 MPa) using a custom made electrical conductivity cell. Pressure treatment increased electrical conductivity values of all the processed samples as a function of target pressure and holding time up to a certain threshold level. Beyond this threshold level, the electrical conductivity values did not change further. The tissue disintegration index (Z) was calculated based on the in situ electrical conductivity data of the vegetable samples under pressure and those of raw samples. Sample hardness and stiffness were evaluated using an instrumental texture analyzer, and then calculated to a crunchiness index (CI). The relationship between Z and CI was investigated with empirical model fitting of the first and second polynomial. Z and CI had an inverse relationship within the range of experimental conditions studied. In situ electrical conductivity measurement was a useful tool to document the extent of vegetable tissue damage during high pressure processing.
Poster Division: Engineering, Math, and Physical Sciences: 3rd Place (The Ohio State University Edward F. Hayes Graduate Research Forum)
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