![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The amount of compression of a sample of potato was measured after the potato had been cooked by one of four methods. The methods of cookinginvolved using an elec tric cooker, a gas cooker, a microwave cooker and apressure cooker. The microwave oven used the least energy, 700 kJ, to reachthe desired compressibility. The gas cooker used the most energy. The mostpopular compressibility reading was found, by sensory analysis, to be 15. Thesepotatoes took 20 mins to cook on a gas cooker, consuming 1900 kJ.