Relationship between the electrical and rheological properties of potato tuber tissue after various forms of processing
The impedance at frequencies of 1-1000 kHz and dynamic bending storage modulus measured by the vibrating reed method were compared for potato tuber tissue, which had been processed by various methods. Raw potato tuber tissue strips were either heated for 30 min up to 100°C or frozen-thawed. Some samples were osmotically dehydrated in a mannitol solution up to a concentration of 0.7 mol/l. The elec