The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing
The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two pa...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2010-10-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201005-0007_the-modified-cpem-cooked-potato-effective-mass-method-an-instrumental-assessment-of-potato-sloughing.php |
| _version_ | 1797899723882889216 |
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| author | Anna Hejlová Jiří Blahovec |
| author_facet | Anna Hejlová Jiří Blahovec |
| author_sort | Anna Hejlová |
| collection | DOAJ |
| description | The cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests. |
| first_indexed | 2024-04-10T08:33:24Z |
| format | Article |
| id | doaj.art-1ba04fb4312f41aaaa87d549e18d760f |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:24Z |
| publishDate | 2010-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-1ba04fb4312f41aaaa87d549e18d760f2023-02-23T03:27:46ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172010-10-0128540741110.17221/225/2008-CJFScjf-201005-0007The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughingAnna Hejlová0Jiří Blahovec1Department of Phycisc, Faculty of Engineering, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech RepublicDepartment of Phycisc, Faculty of Engineering, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech RepublicThe cooked potato effective mass (CPEM) method for potato sloughing assessment involves cooking the potato flakes on the sieve in a stirred water bath and periodically determining their effective mass during cooking. The final cooking curve divided into the cooking and breaking parts provides two parameters: the cooking time (CT) is the time required for starting disintegration, while the slope of the breaking part (SBP) describes the disintegration rate. The method enables a detailed analysis of the cooking properties in relation to the tuber density. The modified analysis of the cooking curve is based on polynomial approximation of the breaking part. It provides the time of cooking (CTmax) required to reach the maximal disintegration rate (MDR). These new parameters represent an alternative to the existing ones, their values are easier to obtain from the individual cooking curves, and therefore they can serve as a base for further development of the CPEM tests.https://cjfs.agriculturejournals.cz/artkey/cjf-201005-0007_the-modified-cpem-cooked-potato-effective-mass-method-an-instrumental-assessment-of-potato-sloughing.phppotatocookingtexturestarchdensityeffective masssloughing |
| spellingShingle | Anna Hejlová Jiří Blahovec The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing Czech Journal of Food Sciences potato cooking texture starch density effective mass sloughing |
| title | The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing |
| title_full | The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing |
| title_fullStr | The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing |
| title_full_unstemmed | The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing |
| title_short | The modified CPEM (cooked potato effective mass) method: an instrumental assessment of potato sloughing |
| title_sort | modified cpem cooked potato effective mass method an instrumental assessment of potato sloughing |
| topic | potato cooking texture starch density effective mass sloughing |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201005-0007_the-modified-cpem-cooked-potato-effective-mass-method-an-instrumental-assessment-of-potato-sloughing.php |
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