The loss of compressive strength of potato tissue on cooking was found to be related to the release of pectic substances into the cooking liquor.

• 加热时薯片组织果胶物质分离与其抗压强度变化存在一定关系，而加热时同样有淀粉物质沥出进入溶液，但对抗压强度的损失几乎没有影响。