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Modeling Texture Kinetics during Thermal Processing of Potato Products

Authors

  • P.C. Moyano,

    1. Authors Moyano and Troncoso are with Dept. of Chemical Engineering, Univ. de Santiago de Chile (USACH), P.O. Box 10233, Santiago, Chile. (Author Moyano died on November 10, 2006.) Author Pedreschi is with Dept. of Food Science and Technology, Univ. de Santiago de Chile (USACH), P.O. Box 10233, Santiago, Chile. Direct inquires to author Pedreschi (E-mail: fpedresc@usach.cl).
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  • E. Troncoso,

    1. Authors Moyano and Troncoso are with Dept. of Chemical Engineering, Univ. de Santiago de Chile (USACH), P.O. Box 10233, Santiago, Chile. (Author Moyano died on November 10, 2006.) Author Pedreschi is with Dept. of Food Science and Technology, Univ. de Santiago de Chile (USACH), P.O. Box 10233, Santiago, Chile. Direct inquires to author Pedreschi (E-mail: fpedresc@usach.cl).
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  • F. Pedreschi

    1. Authors Moyano and Troncoso are with Dept. of Chemical Engineering, Univ. de Santiago de Chile (USACH), P.O. Box 10233, Santiago, Chile. (Author Moyano died on November 10, 2006.) Author Pedreschi is with Dept. of Food Science and Technology, Univ. de Santiago de Chile (USACH), P.O. Box 10233, Santiago, Chile. Direct inquires to author Pedreschi (E-mail: fpedresc@usach.cl).
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Abstract

ABSTRACT:  A kinetic model based on 2 irreversible serial chemical reactions has been proposed to fit experimental data of texture changes during thermal processing of potato products. The model links dimensionless maximum force F*MAX with processing time. Experimental texture changes were obtained during frying of French fries and potato chips at different temperatures, while literature data for blanching/cooking of potato cubes have been considered. A satisfactory agreement between experimental and predicted values was observed, with root mean square values (RMSs) in the range of 4.7% to 16.4% for French fries and 16.7% to 29.3% for potato chips. In the case of blanching/cooking, the proposed model gave RMSs in the range of 1.2% to 17.6%, much better than the 6.2% to 44.0% obtained with the traditional 1st-order kinetics. The model is able to predict likewise the transition from softening to hardening of the tissue during frying.

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