Potatoes are consumed throughout the world and are an important part of our diet. An important step in processing cut/diced potatoes is the blanching operation in which they are heated in hot water. In this work, first, the rheological studies on potatoes are reviewed with respect to the role of starch and pectin, followed by the measurement of dynamic rheological behavior of solid foods. Finally, the results of a recent study on heating diced pieces of Russet Burbank and Yukon Gold potatoes using a Dynamic Mechanical Analyzer are discussed.
Las patatas se consumen en todo el mundo y forman parte importante de nuestra dieta. Un paso relevante en el tratamiento de las patatas cortadas es el escaldado, durante el que se sumergen en agua caliente. En esta revisión, en primer lugar se analizan los estudios reológicos hechos en patatas con respecto al papel que juegan el almidón y las pectinas, seguido de las medidas del comportamiento reológico dinámico de alimentos sólidos. Por último se discute un trabajo reciente de calentamiento de patatas cortadas de las variedades Russet Burbank y Yukon Gold realizado con un analizador mecánico dinámico.
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