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Modeling the Kinetics of Cooking and Precooking Potatoes
Author(s) -
KOZEMPEL MICHAEL F.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08948.x
Subject(s) - extrusion cooking , kinetics , texture (cosmology) , starch gelatinization , food science , starch , chemistry , environmental science , mathematics , computer science , artificial intelligence , physics , quantum mechanics , image (mathematics)
This research investigated the kinetics of cooking potatoes over the temperature range in which starch gelatinizes. A back extrusion texture test was used to measure cookedness. By correlating the data with that of other researchers using different texture tests and potato varieties, we present a unified model of cooking which is first order, independent of variety, and applies to both cooking and gelatinization over the temperature range of 74°C to 100°C.