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The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics
Author(s) -
Stoneham T.R.,
Lund D.B.,
Tong C.H.
Publication year - 2000
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.1365-2621.2000.tb09401.x
Subject(s) - texture (cosmology) , crosshead , universal testing machine , materials science , degradation (telecommunications) , kinetics , mathematics , composite material , computer science , artificial intelligence , physics , telecommunications , image (mathematics) , quantum mechanics , ultimate tensile strength , flexural strength
To study the effects of testing parameters on texture degradation, texture loss of potatoes heated at 80 °C was measured using an Instron universal testing machine as well as a texture analyzer under 2 instrument crosshead speeds, 2 sample sizes, and either compression or shear modes of mechanical deformation. Using the fractional conversion as a texture index, the kinetics of texture degradation of potatoes fitted a single 1 st order reaction model, and the rate constant (or D value) was shown to be independent of the test used to determine the texture index. The average D value was 30 ± 1.2 min at 80 °C.