Preliminary studies on application of objective tests to texture of French fried potatoes

Summary

A commercial shear press with electronic recording was used in a qualitative study of the shearing of French fried potatoes. Typical curves were presented and experiments were described to determine the relationships of events depicted in those curves with actual changes in the test material. Three peaks were observed in the curves for the fried product which were due to cell failure, cracking or fracture of the outer crust and shearing of the two layers of crust after they had been compressed together. It was suggested that no actual shearing occurs in fresh potatoes during the test operation.

Resumen

Una prensa-cortadora comercial con una grabadora electrónica ha sido empleada en el estudio cualitativo del corte de papas a la francesa. Gráficas típicas han sido dadas y experimentos descritos para deteminar las correlaciones entre las gráficas dadas y los cambios ocurridos en el material de ensayo. Para el producto frito se han observado tres picos en las fráficas que eran debidos al colapso celular, rajadura o ruptura de la costra y a la cortadura de las dos capas de costra cuando éstas habían sido comprimidas. Parece que durante el ensayo con papas frescas una verdadura cortadura no tiene lugar.