Prediction of the firmness for precooked potato strips at different conditions of temperature and cooking time

Our objective was to develop a mathematical model that allows the prediction of the firmness of the precooked potato strips at different temperatures and intervals of time. The firmness was correlated with the equation of heat transfer and the kinetic equation of firmness variation in order to establish the mathematical model. Sample of potato strips (Granola and Sebago varieties) was precooked at temperatures in the range 80-100 °C, and intervals of time in the range 20-50 min. The predicted firmness was compared with the experimental firmness. The predicted values were in the 90% confidence limit of experimental values. Results suggest that the model can be used to predict the firmness of precooked potato strips.