Abstract
The internal temperature and hardness of various shaped potato samples cooked in water with a rate of temperature increase of 1.5-20°C/min or only boiled were simulated, and the optimum cooking time was calculated by using a computer program. The results revealed that an increasing rate of water temperature reduced the boiling time needed for the sample to reach the optimum hardness and also reduced the difference in boiling time among various shaped samples when compared to only boiling, while rate of increase of less than 3°C/min prolonged the boiling time due to the strong hardening effect. Simulation of cooking with a slow rate of temperature increase of 1.5°C/min, or at a constant temperature at 95°C showed uniform internal hardness and prevented collapse of the sample shape. A sensory evaluation with a 5-point rating scale confirmed that there was little shape-collapse of the samples cooked with a rate of water temperature increase of 1.5°C/min.
