Effect of processing conditions on the water absorption and texture kinetics of potato

The effects of temperature, drying method and pre-drying treatments on water absorption and textural degradation of potatoes during soaking were examined. Samples were pre-dried in a convective oven (60 °C) or in a microwave oven (250, 440 or 600 W), and subsequently rehydrated in a water bath at temperatures between 20 and 80 °C. The texture of potatoes (firmness) was measured using a texture analyser. Fick’s Second Law of Diffusion was used to describe the rehydration kinetics (diffusion coefficient, D and equilibrium moisture content, Xe). Textural degradation kinetics were estimated using the fractional conversion equation. The rehydration characteristics and textural degradation kinetics were dependent on temperature, pre-blanching, drying method (convective or microwave) and pre-soaking (ionic surfactants and NaCl).