Abstract
Texture degradation in potatoes was investigated during heating of cylindrical test samples, 15 mm diameter and 30 mm long, in water at 60, 70, 80 and 90C by mechanical testing. The rheological parameters obtained from the axial and radial compression, creep and stress relaxation tests decreased exponentially with an increase in heating duration and temperature approaching steady levels corresponding to the remaining texture after prolonged heating. A single first‐order kinetic model described the changes in various rheological parameters due to thermal softening of potatoes using fractional conversion technique indicating very high values of the coefficient of determination (R2 > 0.97). In general, the visco‐elastic test parameters were relatively more sensitive to texture degradation in potatoes in comparison with the quasi‐static test parameters. Overall comparison showed that elasticity and viscosity parameters in Kelvin component of the 4‐element model (E2 and η2) from creep tests and elasticity moduli from axial and radial compression tests (Ea and Er) best presented the texture degradation kinetics in potatoes with R2 ranging from 0.98 to 0.99.
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