Abstract Root vegetables are generally compressed at the bottom of a pot during large-scale cooking, which sometimes causes the collapse of tissue resulting in waste. Thus, control of the cooking process is crucial for preventing food loss and waste. This study aimed to establish a prediction method for the deformation of cooked root vegetables in a stacked state at the bottom of the pot following cooking. Two novel model experiments, a stacking model experiment and a compression test, were applied. Cooked potatoes were not found to deform significantly in the stacked state, while cooked Japanese radish deformed and lost weight markedly in both experiments. Furthermore, strain in the compression test of cooked Japanese radish could be predicted via the creep model, and also the weight loss with a linear correlation with the strain. These model experiments could be applied to investigate the deformation of foods in a stacked state after cooking.

中文翻译：

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煮熟的根茎类蔬菜在堆叠状态下的变形分析

摘要 块根类蔬菜在大规模烹饪时通常会被压缩在锅底，有时会导致组织塌陷，造成浪费。因此，控制烹饪过程对于防止食物损失和浪费至关重要。本研究旨在建立一种预测方法，用于预测烹饪后锅底堆叠状态的根茎类蔬菜的变形。应用了两个新的模型实验，堆叠模型实验和压缩测试。未发现熟土豆在堆叠状态下显着变形，而熟日本萝卜在两个实验中均显着变形和减轻重量。此外，可以通过蠕变模型预测煮熟的日本萝卜压缩试验中的应变，以及与应变线性相关的重量损失。