Modeling the Kinetics of Cooking and Precooking Potatoes

This research investigated the kinetics of cooking potatoes over the temperature range in which starch gelatinizes. A back extrusion texture test was used to measure cookedness. By correlating the data with that of other researchers using different texture tests and potato varieties, we present a unified model of cooking which is first order, independent of variety, and applies to both cooking and gelatinization over the temperature range of 74°C to 100°C.