Influence of Temperature and Time on Cooking Kinetics of Potatoes

Authors

  • T. HARADA,

    1. The authors ware cooperating at rha Federal Research Cenrre for Nutrition, Engessersrrasse 20, D-7500 Karlsruhe 1, Federal Republic of Germany. Mr. Harada is again working wirh Aiinomoro Co., Kawasaki, Japan. inquiries should be directed to Dr. Paulus.
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  • H. TIRTOHUSODO,

    1. The authors ware cooperating at rha Federal Research Cenrre for Nutrition, Engessersrrasse 20, D-7500 Karlsruhe 1, Federal Republic of Germany. Mr. Harada is again working wirh Aiinomoro Co., Kawasaki, Japan. inquiries should be directed to Dr. Paulus.
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  • K. PAULUS

    1. The authors ware cooperating at rha Federal Research Cenrre for Nutrition, Engessersrrasse 20, D-7500 Karlsruhe 1, Federal Republic of Germany. Mr. Harada is again working wirh Aiinomoro Co., Kawasaki, Japan. inquiries should be directed to Dr. Paulus.
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ABSTRACT

To study cooking kinetics, slices (6 mm thick, 30 mm diameter) of 3 potato varieties were treated in water at 90°, 100° and 110°C for varying times. Sensory, chemical and physical properties were investigated. Changes during cooking at constant temperature were mathematically described by a 0 order (texture, taste) and a 1st order (shear force, dry matter, pectin, soluble amylose, cell size) equation. The starch content remained constant. Temperature dependence of the rate constant could always be described by a first order equation. The z-values, which are necessary to calculate Cvalue for practical heat treatments, could be determined. Correlations established between kinetics of different properties showed that behavior of certain potato properties may be predicted by shear-force measurement.

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