Modeling texture kinetics during thermal processing of potato products

Moyano, PC; Troncoso, E; Pedreschi, F.

Abstract

A kinetic model based on 2 irreversible serial chemical reactions has been proposed to fit experimental data of texture changes during thermal processing of potato products. The model links dimensionless maximum force F*MAX with processing time. Experimental texture changes were obtained during frying of French fries and potato chips at different temperatures, while literature data for blanching/cooking of potato cubes have been considered. A satisfactory agreement between experimental and predicted values was observed, with root mean square values (RMSs) in the range of 4.7% to 16.4% for French fries and 16.7% to 29.3% for potato chips. In the case of blanching/cooking, the proposed model gave RMSs in the range of 1.2% to 17.6%, much better than the 6.2% to 44.0% obtained with the traditional 1st-order kinetics. The model is able to predict likewise the transition from softening to hardening of the tissue during frying. © 2007 Institute of Food Technologists.

Más información

Título según WOS: Modeling texture kinetics during thermal processing of potato products
Título según SCOPUS: Modeling texture kinetics during thermal processing of potato products
Título de la Revista: JOURNAL OF FOOD SCIENCE
Volumen: 72
Número: 2
Editorial: WILEY-BLACKWELL
Fecha de publicación: 2007
Página de inicio: E102
Página final: E107
Idioma: English
URL: http://doi.wiley.com/10.1111/j.1750-3841.2006.00267.x
DOI:

10.1111/j.1750-3841.2006.00267.x

Notas: ISI, SCOPUS