Thermal processing involves application of heat to destroy pathogenic microorganisms of public heath concern and to reduce the activity of microorganisms and enzymes that spoil the food. However, the technique is associated with considerable degradation of taste, color, texture, flavor and nutritional quality of processed foods. Data on kinetics of changes in quality factors and their temperature dependence, as well as the heat penetration behavior of the food during processing are necessary to predict and optimize the extent of quality retention. The objectives of this study were: (a) to evaluate the kinetics of thermal softening, color degradation and loss of ascorbic acid in potato (Solanum tuberosum) at selected temperatures (70--100°C) and to evaluate their temperature dependence; (b) to evaluate the effect of process variables (temperature, rotational speed, can size and nature of the covering fluid) on heating behavior of canned potatoes and (c) to determine the influence of the above process variables on process time and product quality.

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Graduation date: 1951