Abstract
An on-line instrument was developed to continuously measure the amount of cooking received by potatoes during processing. It correlates with our earlier work in which a batch back extrusion tester was used to develop a model for cooking. As a prototype, the on-line instrument was used in place of the conventional ricer in the instant potato flake process; but should be applicable to other food processes to optimize the amount of cooking a food product undergoes during processing.
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Kozempel, M.E., Heiland, W.K. Continuous electronic on-line cookness tester for potatoes. American Potato Journal 67, 201–207 (1990). https://doi.org/10.1007/BF02987072
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DOI: https://doi.org/10.1007/BF02987072