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Starch gelatinization temperatures within potato during blanching
Author(s) -
LAMBERG INGRID,
OLSSON HELGOT
Publication year - 1989
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1989.tb00671.x
Subject(s) - blanching , starch gelatinization , potato starch , materials science , thermodynamics , starch , chemistry , food science , physics
Summary The progression of gelatinization within potato cylinders blanched at 65,75 and 85°C for 2, 4 and 6 min was followed by iodine staining of sections. The distance to the gelatinization front was measured on photographs of both blanched and stained potatoes. A time‐temperature simulation was performed with a finite difference computer program using thermal conductivity, specific heat, phase transition, density, heat‐transfer coefficient, and initial temperatures as input data. Measured distances were used to determine the simulated temperature at the gelatinization front. The computer‐simulated temperatures used to determine the gelatinization temperature within blanched potato were in good agreement with published values.