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Modeling of sweetpotato hot water treatment for sprout control

机译：甘薯热水处理控制发芽的建模

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Sprouting of roots and spoilage due to invasion by pathogens are problems of sweetpotato (Ipomoea batatas (L.)) storage that are usually dealt with by specialized chemicals. This study was aimed at mathematical modeling of hot water treatment of sweetpotato to solve both problems without significantly affecting the quality. The model could well predict experimental subsurface and center temperatures of the root during heating and cooling phase within 2 5%. Twenty weeks after heat treatment analysis of starch granules did not show significant changes when compared with control. Reducing and non- reducing sugar levels had significant difference but could not outweigh the disadvantages. There was no sprouting in heat-treated samples after twenty weeks of storage compared with 90% sprouting of control samples.
机译：由于病原体入侵而引起的根部发芽和变质是甜薯（番薯（Ipomoea batatas（L.）））存储的问题，通常通过专用化学品处理。这项研究旨在对甘薯热水处理进行数学建模，以解决这两个问题，而不会显着影响质量。该模型可以很好地预测加热和冷却阶段中根部的实验地下和中心温度在2 5％以内。热处理后二十周，与对照相比，淀粉颗粒的分析未显示明显变化。降低和不降低糖水平有显着差异，但不能弥补其弊端。与对照样品的90％发芽相比，在储存20周后热处理的样品中没有发芽。

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