Kinetics of Quality Attributes of Potato Particulates during Cooking Process

Abstract

Kinetics of thermal texture softening, color change and loss of ascorbic acid in potato (Solanum tuberosum) were investigated at selected temperature range (70–100°C) and heating time range (0–50 min). Cut samples of potatoes were heated in a constant temperature water bath at various temperatures. Heat-treated samples were evaluated for texture, color and ascorbic acid by use of a texture-testing machine, a color meter and spectrophotometer, respectively. The biphasic first-order model, the fractional conversion model and the simple first-order model were used for fitting experimental data of time dependence kinetics, while the simple first-order model and Arrhenius model were used for temperature dependence kinetics. The results indicated that the biphasic first-order model can match well to the texture softening of potato samples, the fractional conversion model can well describe the kinetics of color, and the simple first-order model can be used for the kinetics of ascorbic acid. The kinetic parameters including decimal deduction time (D), reaction rate (k), temperature dependence (z) and activation energy (Ea) were determined by the nonlinear regression method. The correlation matrix between quality attributes including texture properties, color and ascorbic acid loss was developed based on the kinetic models. The results obtained from this study were compared with those previously reported.

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

“…When the heat treatment time was 45–55 min, the hardness and adhesiveness of PSPPs decreased rapidly, while it was slowed down between 55 and 65 min. Jobe, Rattan, and Ramaswamy reported the extension of heat treatment time on the hardness reduction on potatoes with high starch content. Kyomugasho et al also pointed out that the hardness of the bean decreased gradually during the extension of cooking.…”

A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments

“…When evaluating cooking kinetics, most studies refer to texture kinetics during cooking to improve eating quality since there is a clear correlation between texture and eating quality [85,87,[93][94][95][96]. Tuber softening starts in the temperature region where starch gelatinizes and cell wall loosening is initiated, which could be mathematically described as a first-order equation [93].…”

“…The initiation of cell wall loosening, causing softening, is described as activation energy in the model [90,95]. Starch gelatinization has also been mathematically described as activation energy [78,94]. Since gelatinization requires additional enthalpy for phase transition, which is independent of continuous heating, the phenomena should be considered a type of latent heat instead of activation energy when describing the cooking kinetics of potatoes.…”

Quality Aspects of Pre-Treated Potato Tubers (Solanum tuberosum L.) After Boiling and Warm-Holding

“…To manage the logistical challenges in preparing and serving the required quantities, potatoes are usually industrially pre-treated, steam-cooked, and warm-held before serving. Those steps contribute to efficiency but reduce the quality of the tubers [1][2][3]. During industrial pre-treatment, the tubers are peeled with methods that have a high mechanical impact, which causes reactions as well as physically broken cells, contributing to increased enzymatic browning [4][5][6].…”