Prediction of the optimum heating duration for potatoes in steam convection ovens

Abstract Steam convection ovens (SCOs) can be used in food service facilities to boil various foods and soup. It is important to determine the required heating duration based on the number of cooking pans and weight of the ingredients. In this study, the relationship between heating duration and three factors were investigated: (i) number of cooking pans, (ii) total weight of the samples and water per cooking pan, and (iii) ratio of samples to the total weight. Changes in the center temperature and hardness of the potato were predicted based on the measured water temperature during heating at a combi mode (100 °C, steam saturation level 100%). The optimum heating duration (Θ) until the sample reached optimum hardness was calculated. The finite element method was used for these calculations. A multiple regression equation was obtained, in which the time until the water temperature reached 98 °C (tw98) was the objective variable and the three factors were explanatory variables. Moreover, the relationship between tw98 and Θ was expressed using a simple regression equation. Based on these results, it was possible to predict the Θ from the values of each factor. Thus, the prediction of optimum heating duration with parameters (i)–(iii) was easily facilitated.