To model the changes in relevant product properties as mathematical function of time-temperature history during thermal processing. To propose and evaluate the feasibility of a possible solution to the problem of potato rupturing. The impetus for this project comes from Allen Canning Company. New crop potatoes sometimes break or slough during sterilization.
Breakage is a crack or cracks that span at least halfway across a potato.
Sloughing is a peeling off of the potato layers from the outside in. The incidence of breakage and sloughing in canned product decreases its utility and appeal, and potentially reduces its USDA grade. This project focuses on reducing the breakage of canned whole potatoes. To expand and diversify the data set, data collection is continuing through the summer 1996 season. This will increase the number of samples having a high percentage of brokens.