Methods
5011.03.23
2-3
Food Service Technology Center
red potatoes for a full load and a single pan for a light load. Each pan
contained 8.0
±
0.2 pounds of red potatoes.
The red potatoes were loaded into perforated pans prior to the test and
stabilized to a room temperature of 75
±
5°F. The potatoes were then cooked
to 195
±
2°F using a predetermined cook time. The final temperature was
determined by probing a minimum of 3 potatoes during testing and then
randomly probing potatoes (using a hand-held, digital thermocouple meter)
within 3 minutes after cooking was terminated. Again, the test was replicated
a minimum of three times to minimize the uncertainty in the test results.
The ASTM results reporting sheets appear in Appendix C.
Figure 2-3.
Red potato load.