The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics

ABSTRACT: To study the effects of testing parameters on texture degradation, texture loss of potatoes heated at 80 °C was measured using an Instron universal testing machine as well as a texture analyzer under 2 instrument crosshead speeds, 2 sample sizes, and either compression or shear modes of mechanical deformation. Using the fractional conversion as a texture index, the kinetics of texture degradation of potatoes fitted a single 1^st order reaction 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 30 ± 1.2 min at 80 °C.