Enzymatic maceration of potatoes for the production of instant dried mashed potato: Modelling of the disintegration process

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Abstract
Two models were used to describe the maceration process mathematically. The velocity constant k in Model 1 describes the velocity with which potatoes are transformed into macerate, and the velocity constant k, in Model 2 the velocity with which the radius of a spherical potato piece decreases in time. From the results it is concluded that the maceration process is limited by diffusion of the enzyme through the tissue and, also that blanching has a positive effect on the effective diffusion.