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WATER LOSS, THERMAL AND STRUCTURAL PROPERTIES OF DRY COOKED POTATO TUBERS
Author(s) -
GALLETTI A. M. C.,
DAVIS H. T.,
DAVIS E. A.,
GORDON J.
Publication year - 1980
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1980.tb00589.x
Subject(s) - moisture , water content , differential scanning calorimetry , potato starch , starch , starch gelatinization , dryness , chemistry , food science , horticulture , materials science , composite material , biology , geology , thermodynamics , physics , geotechnical engineering , immunology
Rates of water loss and temperature profiles and concentric regional moisture contents were determined for 100 g cylindrical potato tuber samples heated at temperatures of 99°C, 143°C and 177°C. Heats of gelatinization for potato tuber were determined by differential scanning calorimetry. Structural changes were observed at various cooking times and dryness levels of heated potato tuber. It was found that the rate of moisture loss is controlled by the gelatinization of the starch which seems to occur almost simultaneously throughout the sample for this sample size. Initial water loss was also controlled by the rate at which the temperature rose to 100°C until the falling rate period began. From SEM measurement of the dry surface crust which is formed early during the heating process, it was concluded that the crust is the main thermal resistance to cooking.