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 f...
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| Veröffentlicht in: | European food research & technology 2024-10, Vol.250 (10), p.2609-2623 |
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| creator | Jembere, Addis Lemessa Jakubowski, Tomasz |
| description | 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/cm
2
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/cm
2
). 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. |
| doi_str_mv | 10.1007/s00217-024-04561-5 |
| format | Article |
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2
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/cm
2
). 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.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-024-04561-5</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Analytical Chemistry ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Cutting force ; Cutting resistance ; Exposure ; Food Science ; Forestry ; Irradiation ; Mechanical properties ; Original Paper ; Parameters ; Potatoes ; Radiators ; roughness ; Surface properties ; Ultraviolet radiation ; Vegetables</subject><ispartof>European food research & technology, 2024-10, Vol.250 (10), p.2609-2623</ispartof><rights>The Author(s) 2024</rights><rights>The Author(s) 2024. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c347t-13edd957b1028a180b410d76051d18a6d40ea560a721667640de7d0b49b01dce3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-024-04561-5$$EPDF$$P50$$Gspringer$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-024-04561-5$$EHTML$$P50$$Gspringer$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,27903,27904,41467,42536,51297</link.rule.ids></links><search><creatorcontrib>Jembere, Addis Lemessa</creatorcontrib><creatorcontrib>Jakubowski, Tomasz</creatorcontrib><title>Mechanical and surface properties of semifinished potato tuber exposed to UV-C radiation at varied operational parameters</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>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/cm
2
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/cm
2
). Mechanical properties were not significantly impacted by the mode of exposure and distance from the light. 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2
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/cm
2
). 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.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-024-04561-5</doi><tpages>15</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Agriculture Analytical Chemistry Biotechnology Chemistry Chemistry and Materials Science Cutting force Cutting resistance Exposure Food Science Forestry Irradiation Mechanical properties Original Paper Parameters Potatoes Radiators roughness Surface properties Ultraviolet radiation Vegetables |
| title | Mechanical and surface properties of semifinished potato tuber exposed to UV-C radiation at varied operational parameters |
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