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Effect of pre-cooling and freezing rate on mechanical strength of potato tissues (cv Monalisa) at freezing temperatures

机译：预冷和冷冻速率对冷冻温度下马铃薯组织（cv Monalisa）机械强度的影响

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摘要

A study was conducted on the effect of different freezing rates (0.5, 1.25 and 2°C/min) and pre-cooling (3°C for 30 min) on the mechanical strength of potato (Solanum tuberosum L.) tissues at temperatures ranging from -3°C to -18°C. The Theological parameters derived from compression, shearing and tension of frozen samples showed that the rheological behaviour of the tissue is directly related to the degree of structural damage. When tissue was frozen at 2°C/min, the rheological parameters declined significantly within the range of -6 to -9°C. Precooling caused a more linear increase in the tissue's mechanical strength, reducing the number of volumetric changes and the number of dog-bone-shaped specimens with static cracking. In this way it was possible to calculate a temperature coefficient for each rheological parameter giving the degree of loss through freezing. The highest coefficient was for apparent modulus of elasticity in tension (7.87%). For comparative purposes, this study also examined the same rheological parameters obtained between 0 and 40°C. The compression test was the best test for analysis of these effects within the negative range, while the tension test was most sensitive to the effects of temperature in the positive range. © Springer-Verlag 1997.
机译：进行了一项研究，研究了不同的冷冻速度（0.5、1.25和2°C / min）和预冷（3°C持续30分钟）在温度范围内对马铃薯（Solanum tuberosum L.）组织机械强度的影响。从-3°C到-18°C。从冷冻样品的压缩，剪切和拉伸得出的流变学参数表明，组织的流变行为与结构破坏的程度直接相关。当组织以2°C / min的速度冷冻时，流变参数在-6至-9°C范围内显着下降。预冷使组织的机械强度线性增加，从而减少了体积变化的次数以及带有静态裂纹的狗骨形标本的数量。通过这种方式，可以计算出每个流变参数的温度系数，从而给出冷冻损失的程度。最高的系数是表观拉伸弹性模量（7.87％）。为了进行比较，本研究还研究了在0至40°C下获得的相同流变参数。压缩测试是在负范围内分析这些影响的最佳测试，而拉伸测试对温度在正范围内的影响最为敏感。 ©Springer-Verlag 1997。

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