Abstract: Effect of storage temperature (4-20 C) and time (28-133 days) on the frying-quality (color and texture) of potatoes was evaluated. At selected stages, samples of potato tubers were removed from the storage and cylindrical specimens (10 mm height ? 20 mm diameter) cut out from the parenchyma tissue were fried in Canola oil at 180 C for 10 min. Fried samples were air cooled and evaluated for texture (hardness, stiffness and firmness) and color (L*, a*, b* and E) qualities. Potatoes stored at higher temperatures showed accelerated texture degradation in French fries. However, potatoes stored at lower temperatures demonstrated greater color changes with time thereby conflicting with the advantage gained with respect to texture. Storage of potatoes between 8-12 C appeared to be the best compromise to reduce changes in color and texture. Changes in texture values of fried potatoes were modeled based on the conventional first order rate model, while a modified first order model was used to characterize the color changes kinetics of fried potatoes. Temperature sensitivity of rate constants was well described by the Arrhenius model for both color and texture. Kinetic data indicated that changes in texture quality of fried potatoes were similar to that of raw, but those of color were opposite.
F. Nourian and H.S. Ramaswamy , 2003. Kinetics of Changes in Frying Quality of Potatoes as Affected by Storage . Journal of Food Technology, 1: 115-129.