Title: The starch gelatinization in potatoes during cooking in relation to the modeling of texture kinetics
Authors: Verlinden, Bert ×
Nicolai, Bart
De Baerdemaeker, Josse #
Issue Date: 1995
Publisher: Elsevier sci ltd
Series Title: Journal of food engineering vol:24 issue:2 pages:165-179
Abstract: A dynamic model for texture changes during cooking treatments of potato samples was developed. The model includes the kinetics of the gelatinization process and was compared with a simpler model lacking this feature. Model parameters were derived from texture measurements on potato samples. The experimental results and simulations show that the gelatinization process contributes only to a limited extent to the texture.
ISSN: 0260-8774
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
× corresponding author
# (joint) last author

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