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RISS 인기검색어
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- 저자 : Tadashi CHOSA (검색결과 2 건)
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( Eri Takatori ),( Tadashi Chosa ),( Seishu Tojo ) 한국농업기계학회 2018 한국농업기계학회 학술발표논문집 Vol.23 No.1
Electrical impedance spectroscopy was used to monitor the internal state of sweet potato tubers during heating. The sweetness of sweet potato strongly relies on the baking temperature. However, the state of gelatinization and saccharification during actual baking is unclear. Electrical impedance spectroscopy was used as a non-destructive, continuous method to measure the internal state of sweet potato. The first experiment examined the effects of the amount material and the presence of skin on impedance. First, the impedance of a sweet potato with skin was measured. Next, the skin was removed from the sweet potato, and the impedance was measured again. Finally, the center core was bored out, and the impedance of the bored sample was measured. The measured value was drawn as a Cole-Cole plot and approximated to the modified Hayden model. The cell membrane capacitance (C<sub>m</sub>) in modified Hayden model was correlated with the moisture content in specimens of all sizes. The impedance tended to decrease with the size of the specimen. C<sub>m</sub> was affected by the distance between the electrodes. In the second experiment, potatoes were baked, and the impedance was measured during the process. Before heating, every sample showed a clear arc in the Cole-Cole plot. This was very close to the modified Hayden model. Shrinkage and collapse of the circular arc were observed during heating. A sharp decline in the resistance of the extracellular (R<sub>e</sub>) in modified Hayden was observed after heating for 5 minutes. The resistance of the intracellular (R<sub>i</sub>) in modified Hayden model fluctuated slightly, although the overall trend was downward. This was thought to be due to an increase in the electrical conductivity of the extra- and intracellular fluid with heating. An increase in R<sub>i</sub> and decrease in Re were observed at around 60°C. As this is within the gelatinization temperature zone of sweet potato, the changed was presumed to be due to gelatinization. A comparison of the temperature change with the sugar content and the state of the cross section after heating demonstrated that gelatinization and saccharification occurred during heating. The reported rise in R<sub>e</sub> near the gelatinization temperature was not obvious. We postulated that this was due to 1) the influence of skin, 2) the change in electrical conductivity due to heating, and 3) the influence of saccharification. It is necessary to consider modifying to compensate these factors.
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