The use of fractional conversion technique to investigate the effects of testing parameters on texture degradation kinetics

To study the effects of testing parameters on texture degradation, texture loss of potatoes heated at 80 degreesC was measured using an Instron univer sal testing machine as well as a texture analyzer under 2 instrument cross- head speeds, 2 sample sizes, and either compression or shear modes of mecha nical deformation. Using the fractional conversion as a texture index, the kinetics of texture degradation of potatoes fitted a single 1(st) order rea ction model, and the rate constant (or D value) was shown to be independent of the test used to determine the texture index. The average D value was 3 0+/-1.2 min at 80 degreesC.