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Application of Peleg's equation to describe creep responses of potatoes under constant and variable storage conditions
Author(s) -
Solomon W. K.,
Jindal V. K.
Publication year - 2017
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12239
Subject(s) - creep , constant (computer programming) , materials science , thermodynamics , texture (cosmology) , rheology , dynamic mechanical analysis , mathematics , composite material , physics , computer science , polymer , programming language , image (mathematics) , artificial intelligence
The application of Peleg's equation to characterize creep behavior of potatoes during storage was investigated. Potatoes were stored at 25, 15, 5C, and variable (fluctuating) temperature for 16 or 26 weeks. The Peleg equation adequately described the creep response of potatoes during storage at all storage conditions ( R 2 = .97to .99). Peleg constant k 1 exhibited a significant ( p < .05) decreasing trend with storage time ( t s ) for samples stored under the experimental conditions whereas the constant k 2 appeared to be unaffected much by t s except for samples stored at 25C. Under constant temperature storage, k 1 was found to be a linear function of t s ( R 2 = .87 to .97). Also, the rate of change of k 1 appeared to be temperature dependent described by a linear relationship between the degradation rate constant for k 1 ( α ) and storage temperature ( T ). For the variable storage condition, a bulk mean temperature ( T bm ) was calculated to account for a series combination of storage time and temperature which the potatoes were subjected to. It was possible to describe the changes in k 1 due to variable storage temperature in terms of T bm and t s using stepwise multiple regression ( R 2 = . 94). Practical applications Precise description of the changes in the rheological properties of raw potatoes during storage could help predict the associated effect on the texture of cooked potatoes. Easy and simple methods of describing creep responses during storage or processing will be potentially helpful to better understand the phenomenon. The model parameters from such model could be used to relate rheological properties of raw and cooked potatoes. Moreover, the model parameters could be used to establish relationship between instrumental and sensory attributes which will help in the prediction of sensory attributes from instrumental data.