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A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments

Sjölin, Klara LU ; Rayner, Marilyn LU ; Purhagen, Jeanette LU orcid and Sjöholm, Ingegerd LU (2022) In Journal of Food Engineering and Technology 11(1). p.22-35
Abstract
Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological... (More)
Potatoes (Solanum tuberosum L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological failure, and subsurface hardening. In this review, the effect of each of these steps on the potato tuber; from industrial peeling to steam-cooking in the large-scale food service system, has been studied to understand where the most significant quality changes occur, and to understand the combined impact of different actions. (Less)
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author
; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Potato (Solanum tuberosum L.), Tubers, Industrial pre-treatment, eating quality, large-scale food service system, surface hardening, Texture, pectin
in
Journal of Food Engineering and Technology
volume
11
issue
1
pages
14 pages
publisher
Tech Reviews
ISSN
2051-7734
DOI
10.32732/jfet.2022.11.1.22
project
Potatoes served at Swedish school cantines - quality throughout the chain
language
English
LU publication?
yes
id
a1c85462-a76f-4e26-bf0c-49a8e01768e8
date added to LUP
2022-06-10 12:29:05
date last changed
2022-06-13 20:09:00
@article{a1c85462-a76f-4e26-bf0c-49a8e01768e8,
  abstract     = {{Potatoes (<i>Solanum tuberosum</i> L.) often constitute a meal’s main carbohydrate source. When consumed outside the home, dishes are often prepared in large-scale food service systems, like school canteens and hospitals. To manage the logistics of serving the required quantities of potatoes, raw tubers must be prepared by washing, industrial peeling, preservative actions, and packaging to stand transportation and storage before cooking. There are several steps of pre-treatment, packaging, transportation, and cooking techniques that differ from traditional preparation at home, and each of these steps— or more likely a combination of several steps— might contribute to reduced quality in terms of enzymatic discoloration, microbiological failure, and subsurface hardening. In this review, the effect of each of these steps on the potato tuber; from industrial peeling to steam-cooking in the large-scale food service system, has been studied to understand where the most significant quality changes occur, and to understand the combined impact of different actions.}},
  author       = {{Sjölin, Klara and Rayner, Marilyn and Purhagen, Jeanette and Sjöholm, Ingegerd}},
  issn         = {{2051-7734}},
  keywords     = {{Potato (Solanum tuberosum L.); Tubers; Industrial pre-treatment; eating quality; large-scale food service system; surface hardening; Texture; pectin}},
  language     = {{eng}},
  month        = {{06}},
  number       = {{1}},
  pages        = {{22--35}},
  publisher    = {{Tech Reviews}},
  series       = {{Journal of Food Engineering and Technology}},
  title        = {{A Review of Cooking of Potatoes (<i>Solanum tuberosum</i> L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments}},
  url          = {{http://dx.doi.org/10.32732/jfet.2022.11.1.22}},
  doi          = {{10.32732/jfet.2022.11.1.22}},
  volume       = {{11}},
  year         = {{2022}},
}