The texture changes of potatoes (variety Desire) at different blanching times (0240 s) and temperatures (85°C, 95°C, 100°C) were examined within this study. After blanching the breaking forces (N) were determined with an INSTRON texture analyser (type 1140). The logarithm of the breaking force as a function of blanching time show that 3 different stages (040 s; 40160 s; 160240 s) were found at all temperatures (85°C, 95°C, 100°C). Photographs of potato cells were taken from scanning electron microscopy studies. Results show that the swelling and gelatinization of the potato starch has only little influence on the texture during the first (040 s) of the 3 different observed stages. In this initial stage the breaking forces increased with time. The water uptake of the potato cells was determined gravimetrically. The results show that the increase of the breaking forces during the first 40 s results from the water uptake. The examinations with the scanning electron microscopy and the texture analyser proved that the main reason for the changes in texture are due to softening and destruction of the cell walls. In the second (40160 s) and third stage (160240 s) of the blanching process a linear relationship was found between the logarithm of the breaking force and the blanching time.
A modified viscometric method was developed for evaluating sweet corn maturity. The optimal deformation (shear) rate of the test was found to be 48.6 s‐1. A simple power‐law flow model was applied. Apparent viscosity correlated highly with maturity parameters. Freezing increased the viscosity of the corn slurries. Apparent viscosity and Back Extrusion maximum force were satisfactory indexes of quality for frozen corn.
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