Study of the influence of the electrohydraulic effect on the structure and mechanical properties of muscular tissue using atomic-force microscopy

Abstract

In this paper, by the atomic force microscopy was study the structure, mechanical properties, the morphology and strength characteristics of raw meat, which was processed bypulsed discharge technology high-voltage energy. There were steadying characteristics of the relief, made the graphs of power curves and calculated the stiffness coefficient of area of surfaces, intact, the control and test samples of muscle tissue by the atomic force microscopy, after processing by the pulsed discharge technology. The research results have revealed a direct correlation intensity pulsed discharge technology on the structure and mechanical properties of the muscle fibers, the speed of their destructive changes and separation of fibers. Measuring the stiffness of the muscle fibers before and after the pulsed discharge technology treatment, are evidenced about decrease in rigid with an increase in the number of pulsed discharge technology, and on the general changes in the internal structure of the fibers