Effect of thermal treatment on steam peeled potatoes

A quick method for thermal diffusivity estimation: Application to several foods

“…Many authors developed several methods, based on least square estimation (LSE), to investigate the thermal properties of foods. Garrote et al (2000) calculated the thermal diffusivity of potatoes by using an explicit numerical solution. Carciofi et al (2002) determined the thermal diffusivity of mortadella, cooked in a steam oven, by using actual cooking process data and a least squared algorithm based on an analytical solution of Fourier's equation (1).…”

Heat inactivation of Listeria monocytogenes Scott A on potato surfaces

“…These temperatures were chosen to demonstrate effective pasteurisation temperatures that would not affect the textural properties of the potato product. It is known that during steam peeling of potatoes at least 17 s exposure to the pressurised steam treatment is required to thermally weaken the cellular structure of the potato skin (Garrote, Silva, & Bertone, 2000). The time/temperature combination using both dry and wet heating conditions in the ''Bugdeath'' experiments would need to be much higher to result in skin weakness and therefore little structural change is likely under the conditions tested.…”

Deep‐fat frying under moderate vacuum of potato cylinders

“…This indicates that both the quantity of gelified starch and the PME activity have a direct connection with the texture of vacuum fried products. Their conditions range from being wrinkled (lower left), corresponding to gelified starch granules (Garrote et al, 2000) to being completely collapsed, an effect which had not been observed before and which could be a response to the effect of low operating pressures and the high rates of water loss in vacuum frying. The PME activity of the tissue after blanching suffered a steady increase up to 55°C, followed by a rather steep decline above 70°C.…”