CONTINUOUS ON-LINE CONTROL OF DEGREE OF COOK FOR POTATOES
Peggy M. Tomasula, M. RKozempel · Transactions of the ASAE · 1991
ABSTRACT On-line computer control of degree of cook or texture force of mashed potatoes in the flake process is demonstrated with a recently developed electronic cookness tester and ricer (ECT). The computer program uses shear force measurements from the ricer to calculate degree of cook and compares it to a setpoint that represents optimally cooked potatoes. The dwell time of a steam cooker is then automatically adjusted based on the difference in these values and with the aid of a cooking model. Potatoes are cooked to the desired setpoint limits regardless of changes in upstream processing conditions. The ECT, in conjunction with this control system, eliminates the need for operator intervention in the production of mashed potato products.