Softening of texture

  • Poulsen, Kjeld Porsdal (Project Manager)

    Project Details


    In order to cook vegetables with a minimum of energy a literature search and some experiments have been performed. The findings are that most of the softening takes place in the first part of the cooking period and at a certain point. No further texture degradation is found by prolonged cooking. This is most pronounced at lower temperatures. Most of the experiments are based on potato cooking. Models for cooking have been created as iso-cooking diagrams.
    The project was financially assisted by Strukturdirektoratet and collaborators were Cetec represented by Peter Kierkegaard and Flensted A/S.
    Effective start/end date01/01/1997 → …