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Influence of the Processing on the Surface Structure of Potato Granules as Viewed by SEM
Author(s) -
Jericevic D.,
Ooraikul B.
Publication year - 1977
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19770290506
Subject(s) - scanning electron microscope , surface structure , penetration (warfare) , materials science , granule (geology) , chemical engineering , chemistry , composite material , crystallography , mathematics , engineering , operations research
Formation of the final surface structure of potato granules during the drying cycle of the freezethaw process is observed by scanning electron microscope. The cause of the formation of aggregates, polished cells, cemented granules and shrunken potato cells is discussed. The attention is given to the influence of surface structure on the rate of water penetration into the granules.