Potatoes first-order kinetic

Because the flrmness of potatoes seems to decrease rapidly at temperatures >70°C, in most studies, its values are modeled using first-order kinetics (Table 9.7). Defining P as a texture property, the first-order kinetics fortexture degradation can be written as (Rao and Lund, 1986) ... 

Table 9.7 Fractional and first-order kinetic parameters for softening of potato...

Bryce and Greenwood studied the kinetics of formation of the major volatile fraction from potato starch, and its components. They limited their interest to the temperature range from 156 to 337 and to the formation of water, as well as of carbon mon- and di-oxide. The results revealed the following facts. Stability toward pyrolysis within the first 20 minutes of the process falls in the order amylose < starch < amylopectin < cellulose. Autocatalysis is absent, as shown by Puddington. Both carbon mon- and di-oxide are evolved as a consequence of each of two first-order reactions. The initial one is fast, and the second is slow. The reasons are not well understood, but they probably involve some secondary physical effects. The amount of both carbon oxides is a direct function of the quantity of water produced from any polysaccharide, which, furthermore, is independent of the temperature. The activation energy for the production of carbon mon-and di-oxide reaches 161.6 kJ/mol, and is practically independent of the polysaccharide formed. At the limiting rates, the approximate ratios of water carbon dioxide carbon monoxide were found to be 16 4 1 for amylopectin, 13 3 1 for starch, 10 3 1 for amylose, and 16 5 1 for cellulose. 

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