A comparison of various rheological properties for modelling the kinetics of thermal softening of potato tissue (c.v. Monalisa) by water cooking and pressure steaming

International Journal of Food Science and Technology

Volumn 37, Issue 1, 2002, Pages 41-55

  Alvarez, María Dolores ^a   Canet, Wenceslao ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Firmness; Heating methods; Kinetic parameters; Microscopy; Texture

Indexed keywords

TEXTURE PROFILE ANALYSIS (TPA);

MICROSCOPIC EXAMINATION; REACTION KINETICS; RHEOLOGY; TEXTURES; THERMAL EFFECTS; TISSUE CULTURE;

FOOD PROCESSING;

SOLANUM TUBEROSUM;

EID: 0036101270     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00521.x     Document Type: Article

References (33)

1. Alvarez, M.D. (1996). Caracterización reológica de tejidos de patata tratados térmicamente. Cinéticas de ablandamiento. PhD Thesis, Universidad Politécnica de Madrid.
2. Alvarez, M.D. & Canet, W. (1998). Rheological characterization of fresh and cooked potato tissues. Lebensmittel-Untersuchung und-Forschung A, 207, 55-65.
3. Alvarez, M.D., Canet, W., Cuesta, F. & Lamúa, M. (1998). Viscoelastic characterization of solid foods from creep compliance data: application to potato tissues. Lebensmittel-Untersuchung und-Forschung A, 207, 356-362.
4. Alvarez, M.D., Canet, W. & Tortosa, M.E. (1997). Effect of freezing rate and programmed freezing on Theological parameters and tissue structure of potato (cv. Monalisa). Lebensmittel-Untersuchung und-Forschung A, 204, 356-364.
5. Bourne, M.C. (1982). Principles of objective texture measurement. In: Food Texture and Viscosity: Concept and Measurement (edited by G.F. Stewart, B.S. Schweigen & J. Hawthorn). Pp. 45-117. Academic Press, New York.
6. Bourne, M.C. (1987). Effect of blanch temperature on kinetics of thermal softening of carrots and green beans. Journal of Food Science, 52, 667-668, 690.
7. Bourne, M.C. (1989), Applications of chemical kinetic theory to the rate of thermal softening of vegetable tissue. In: Quality Factors of Fruits and Vegetables. Chemistry and Technology (edited by J.J. Jen). Pp. 98-110. Washington: American Chemical Society.
8. Canet, W. (1988). Caracterización viscoelástica de tejidos vegetales. Métodos numéricos de ajuste. Alimentación, Equipas Tecnología, 1, 159-166.
9. Collison, R., Johnson, K., Okikiolu, O.O. & West, A. (1980). Subjective and objective assessments of the degree of cooking of potatoes heated by different methods. Food Technology, 15, 1-8.
10. Costa, R.M., Oliveira, F.A.R. & Boutcheva, G. (2001). Structural changes and shrinkage of potato during frying. International Journal of Food Science and Technology, 36, 11-35.
11. Fedec, P., Ooraikul, B. & Hadzijev, D. (1977). Microstructure of raw and granulated potatoes. Journal of the Canadian Institute of Food Science and Technology, 10, 295-306.
12. Harada, T. & Paulus, K. (1986). Analytical methods to characterize the cooking behaviour of potatoes. Leben-smittel-Wissenschaft-und-Technologie, 19, 39-43.
13. Harada, T., Tirtohusodo, H. & Paulus, K. (1985a), Influence of the composition of potatoes on their kinetics. Journal of Food Science, 50, 463-468.
14. Harada, T., Tirtohusodo, H. & Paulus, K. (1985b). Influence of temperature and time on cooking kinetics of potatoes. Journal of Food Science, 50, 459-462, 472.
15. Huang, Y.C. & Bourne, M.C. (1983). Kinetics of thermal softening of vegetables. Journal of Texture Studies, 14, 1-9.
16. Inokuchi, K. (1955). Rheology of surface films. IV. Viscoelastic properties of 6-Nylon films at air/water interface. Bulletin of the Chemical Society Japanese, 25, 453-465.
17. Kozempel, M.F. (1988). Modeling the kinetics of cooking and precooking potatoes. Journal of Food Science, 53, 753-755.
18. Lund, D.B. (1979). Effect of commercial processing on nutrients. Food Technology, 33, 32-34.
19. Mouquet, C., Dumas, J. & Guilbert, S. (1992). Texturization of sweetened mango pulp: optimization using response surface methodology. Journal of Food Science, 57, 1395-1400.
20. Rahardjo, B. & Sastry, K. (1993). Kinetics of softening of potato tissue during thermal treatment. Transactions of the Institution of Chemical Engineers, 71, 235-241.
21. Ramesh, M.N., Sathyanarayana, K. & Girish, A.B. (1998). Biphasic model for kinetics of vegetable cooking at 100 °C. Journal of Food Engineering, 35, 127-133.
22. Rico, R. (1995). Software automates creep compliance tests. Scientific Computing World, 13, 17.
23. Rico, R., Alvarez, M.D. & Canet, W. (1995). Sistema de adquisición y análisis de datos. Eurofach Electrónica, 231, 60-65.
24. Rizvi, A.F. & Tong, C.H. (1997). Fractional conversion for determining texture degradation kinetics of vegetables. Journal of Food Science, 62, 1-7.
25. Sherman, P. (1966). The texture of ice cream. III Rheological properties of mix and melted ice cream. Journal of Food Science, 31, 707-716.
26. Sherman, P. (1970). Industrial Rheology. Pp. 303-353. New York: Academic Press.
27. Suzuki, K., Kubota, K., Omichi, M. & Hosaka, H. (1976). Kinetics studies on cooking rice. Journal of Food Science, 42, 1180-1183.
28. Szczesniak, A.S. (1995). Texture profile analysis-methodology interpretation clarified. Journal of Food Science, 60, vii.
29. Szczesniak, A.S., Brandt, M.A. & Friedman, H.H. (1963). Development of standard rating scales for mechanical parameters of texture and correlation between the objective and sensory methods of texture evaluation. Journal of Food Science, 28, 397-403.
30. Tomasula, P.M. & Kozempel, M.F. (1991). Continuous on-line control of degree of cook for potatoes. Transactions of the ASAE, 34, 1846-1849.
31. Verlinden, B.E., Nicola, B.M. & De Baerdemaeker, J. (1995). The starch gelatinization in potatoes during cooking in relation to the modelling of texture kinetics. Journal of Food Engineering. 24, 165-179.
32. Xie, G. & Xiong, R. (1999). Use of hyperbolic and neural network models in modelling quality changes of dry peas in long time cooking. Journal, of Food Engineering, 41, 151-162.
33. Xie, G., Xiong, R. & Church, I. (1998). Comparison of kinetics, neural network and fuzzy logic in modelling texture changes of dry peas in long time cooking. Lebensminel-Wissenschaft-und-Technologie, 31, 639-647.