A Review of Cooking of Potatoes (Solanum tuberosum L.) Served in Large-Scale Food-Service Systems, Including Industrial Pre-Treatments
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/a1c85462-a76f-4e26-bf0c-49a8e01768e8
- author
- Sjölin, Klara LU ; Rayner, Marilyn LU ; Purhagen, Jeanette LU and Sjöholm, Ingegerd LU
- organization
- publishing date
- 2022-06-10
- 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}}, }