Title: Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars
Authors: Verlinden, Bert
Yuksel, D
Baheri, M
De Baerdemaeker, Josse
van Dijk, C #
Issue Date: Jun-2000
Publisher: Blackwell science ltd
Series Title: International journal of food science and technology vol:35 issue:3 pages:331-340
Abstract: Eight mechanical properties of three potato cultivars were measured during low-temperature blanching (55, 65 and 75 degrees C) and subsequent cooling and cooking treatments. The mechanical properties were determined with a ring tensile test. Force-based properties showed a decrease in value during blanching and cooking, whereas deformation-based properties showed an initial increase during blanching, before decreasing, during cooking or after longer blanching times. This behaviour was attributed to the loss of turgor of the fresh potato tissue. Rates of change of mechanical properties during cooking depended on the pre-blanching treatments: longer blanching times resulted in a slower decrease of the mechanical properties. The overall behaviour during blanching and cooking of the three cultivars was similar. A principal component analysis on the measured mechanical properties, for each blanching temperature separately, was used to study the blanching temperature effect and to segregate potato cultivars on their cooking behaviour.
ISSN: 0950-5423
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Division of Mechatronics, Biostatistics and Sensors (MeBioS)
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science