CRACKING IN POTATOES

SCHOORL D. and HOLT J.E. (1983) CRACKING IN POTATOES. Journal of Texture Studies, 14 1: 61-70. doi:10.1111/j.1745-4603.1983.tb00334.x


Author SCHOORL D.
HOLT J.E.
Title CRACKING IN POTATOES
Journal name Journal of Texture Studies   Check publisher's open access policy
ISSN 1745-4603
Publication date 1983-01-01
Sub-type Article (original research)
DOI 10.1111/j.1745-4603.1983.tb00334.x
Open Access Status Not yet assessed
Volume 14
Issue 1
Start page 61
End page 70
Total pages 10
Subject 1106 Human Movement and Sports Science
3003 Pharmaceutical Science
Abstract Cracking in two varieties of potatoes was investigated by compressing whole tubers between flat plates at low compression rates. It was found that resulting crack areas correlated directly with the energy stored at cracking. Of the energy imparted to the tuber, a large proportion is dissipated during compression. Cracking occurs when the stored energy exceeds a critical value, approximately 1.6 J for Sebago and 0.9 J for Pontiac. The extent of cracking is determined by the fracture toughness, calculated to be 1350 Jm−2 for Sebago and 1230 Jm−2 for Pontiac. The Sebago variety is thus more resistant to cracking than Pontiac. The energy dissipative mechanisms in hysteresis and crack propagation are explained in terms of the structure of potato tissue. Copyright
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: Scopus Import - Archived
 
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Created: Tue, 23 Aug 2016, 13:31:47 EST by System User